The above formulæ, though somewhat incomplete, are good and gastronomically correct. A combination of these isicia such as we here suggest would be entirely feasible and would in fact make a dish of great refinement, taxing the magiric artist’s skill to the utmost. We would class them among the entremets chauds which are often used on a buffet table or as hot hors d’œuvres.
[47] ANOTHER KIND OF KROMESKIS [1] ALITER ISICIA OMENTATA
FINELY CUT PULP [of pork] IS GROUND WITH THE HEARTS [2] OF WINTER WHEAT AND DILUTED WITH WINE. FLAVOR LIGHTLY WITH PEPPER AND BROTH AND IF YOU LIKE ADD A MODERATE QUANTITY OF [myrtle] BERRIES ALSO CRUSHED, AND AFTER YOU HAVE ADDED CRUSHED NUTS AND PEPPER [3] SHAPE THE FORCEMEAT INTO SMALL ROLLS, WRAP THESE IN CAUL, FRY, AND SERVE WITH WINE GRAVY.
[1] Wanting in Lister.
[2] Fine wheat flour, cream of wheat.
[3] Either pepper corns or allspice.
The original leaves us in doubt as to the kind of meat to be used, if any.