PUT THE SEA URCHINS SINGLY IN BOILING WATER, COOK, RETIRE, AND PLACE ON A PLATTER.
[415] IN CHAFING DISH IN THERMOSPODIO [1]
[To the meat of sea urchins, cooked as above, add a sauce made of bay] LEAVES, PEPPER, HONEY, BROTH, A LITTLE OIL, BIND WITH EGGS IN THE HOT WATER BATH [2] SPRINKLE WITH PEPPER AND SERVE.
[1] This formula is combined with the preceding in the original.
[2] Thermospodium; in this respect resembling seafood à la Newburgh. The thermospodium is an elaborate food and drink heater, used both in the kitchen and in the dining room. Our drawing illustrates an elaborate specimen which was used to prepare dishes such as this one in front of the guests.
[416] SALT SEA URCHIN IN ECHINO SALSO
[The cooked meat of] SALT SEA URCHIN IS SERVED UP WITH THE BEST [fish] BROTH, REDUCED WINE AND PEPPER TO TASTE.
Undoubtedly a commercial article like crabmeat today. The sea urchins were cooked at the fisheries, picked, shells, refuse discarded, the meat salted and marketed. The fish was also salted in the shell as seen in the following: