III
CALAMARY IN LOLIGINE [1]
[405] CALAMARY IN THE PAN IN LOLIGINE IN PATINA
CRUSH PEPPER, RUE, A LITTLE HONEY, BROTH, REDUCED WINE, AND OIL TO TASTE. WHEN COMMENCING TO BOIL, BIND WITH ROUX.
[1] Calamary, ink-fish, cuttlefish. Cf. Chap. [IV]. G.-V. Lolligine.
[405a] STUFFED CALAMARY [1] IN LOLIGINE FARSILI
PEPPER, LOVAGE, CORIANDER, CELERY SEED, YOLKS, HONEY, VINEGAR, BROTH, WINE, OIL, AND BIND [2].
[1] Ex List., Sch., and G.-V. Evidently a sauce or dressing. The formula for the forcemeat of the fish is not given here but is found in ℞ No. [406]—stuffed Sepia, a fish akin to the calamary.