FRIED EGGS ARE FINISHED IN WINE SAUCE.
ARE SEASONED WITH BROTH, OIL, PURE WINE, OR ARE SERVED WITH BROTH, PEPPER AND LASER.
[328] WITH POACHED EGGS IN OVIS HAPALIS
SERVE PEPPER, LOVAGE, SOAKED NUTS, HONEY, VINEGAR AND BROTH.
END OF BOOK VII
EXPLICIT APICII POLYTELES: LIBER SEPTIMUS [Tac.]