[156] A DISH OF LITTLE FISH PATINA DE PISCICULIS [1]
TAKE RAISINS, PEPPER, LOVAGE, ORIGANY, ONIONS, WINE, BROTH AND OIL, PLACE THIS IN A PAN; AFTER THIS HAS COOKED ADD TO IT THE COOKED SMALL FISH, BIND WITH ROUX AND SERVE.
[1] Smelts, anchovies, whitebait.
[157] A DISH OF TOOTH FISH, DORY OR SEA MULLET AND OYSTERS PATINA DE PISCIBUS DENTICE, AURATA ET MUGILE [1]
TAKE THE FISH, PREPARE [clean, trim, wash] AND HALF BROIL OR FRY THEM; THEREUPON SHRED THEM [in good-sized] PIECES: NEXT PREPARE OYSTERS; PUT IN A MORTAR 6 SCRUPLES OF PEPPER, MOISTEN WITH BROTH AND CRUSH. ADD A SMALL GLASS OF BROTH, ONE OF WINE TO IT; PUT IN A SAUCE PAN 3 OUNCES OF OIL AND THE [shelled] OYSTERS AND LET THEM POACH WITH WINE SAUCE. WHEN THEY ARE DONE, OIL A DISH ON WHICH PLACE THE ABOVE MENTIONED FISH PIECES AND STEWED OYSTERS, HEAT AGAIN, AND WHEN HOT, BREAK 40 [2] EGGS [whip them] AND POUR THEM OVER THE OYSTERS, SO THAT THEY CONGEAL. SPRINKLE WITH PEPPER AND SERVE. [3].
[1] dentex—“tooth-fish”; aurata—“gilt”—dory, red snapper; mugilis—Sea Mullet, according to some.
[2] G.-V. ova XI—11 eggs. Tac. ova Xl, which may be read XL—forty.
[3] This dish may be allowed to congeal slowly; if done quickly it may become a dish of scrambled eggs with fish and oysters.
[158] SEA BASS, OR BARRACUDA PATINA DE LUPO [1]
GRIND PEPPER, CUMIN, PARSLEY, RUE, ONIONS, HONEY, BROTH, RAISIN WINE AND DROPS OF OIL [2].