[1] Cf. [Summary of Dishes].
[2] Another of Apicii hasty and laconic formulæ. No indication as to how to use the ingredients named. According to our notion of eating, there is only one way: The shellfish is boiled in aromatic water, allowed to cool off; the meat is then taken out of the shells; the above named ingredients are combined in a manner of a mayonnaise or a vinaigrette, although the necessary oil is not mentioned here. The dressing is poured over the shellfish meat, and the result is a sort of salad or “cocktail” as we have today.
XVIII
[486] [Sauce] FOR BOILED FISH IN PISCIBUS ELIXIS
CRUSH PEPPER, LOVAGE, CELERY SEED, ORIGANY WHICH MOISTEN WITH VINEGAR; ADD PINE NUTS, FIGDATES [1] IN SUFFICIENT QUANTITY, HONEY, VINEGAR, BROTH, MUSTARD, MIX AND COMBINE PROPERLY AND BRING FORTH.
[1] Dann. is undecided as to whether this is dates or date wine; Goll. thinks it is mustard seed, which is not so bad gastronomically; but the original leaves no room for any doubt.
XIX
[487] A DISH OF SOLE WITH EGGS PATINA SOLEARUM EX OVIS
SCALE [skin] CLEAN [the soles], PLACE IN A [shallow] SAUCE PAN, ADD BROTH, OIL [white] WINE, A BUNCH OF LEEKS AND CORIANDER SEED, PLACE ON FIRE TO COOK, GRIND A LITTLE PEPPER, ORIGANY, MOISTEN WITH THE FISH LIQUOR [from the sauce pan]. TAKE 10 RAW EGGS, BEAT THEM AND MIX WITH THE REMAINING LIQUOR; PUT IT ALL BACK OVER THE FISH, AND ON A SLOW FIRE ALLOW TO HEAT [without boiling] AND THICKEN TO THE RIGHT CONSISTENCY; SPRINKLE WITH PEPPER [1].
[1] Very similar to Sole au vin blanc. Cf. ℞ No. [155].