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Recipe for
In ovis hapalis
(Poached eggs in wine sauce)

ovis hapalis

by Apicius, VII, XVII, 1

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The Roman Cookery of Apicius
AFAIK, this recipe comes from Edwards and was inserted by original site author (I will say again to PLEASE buy these author's books! By doing so, you will help support them — even for books that are older and might not sell as well anymore... These authors do not do this for money, they do it for love. Please support them!

There is an old Latin saying "ab ovo usque ad malum" which translates to 'from the egg to the fruit," suggesting the courses of an Italian meal from the beginning to the end (or from antipasti, primi, secondi and all the way to dolci). Do as the ancient Romans did and eat In Ovis hapalis to celebrate Rome's birthday!

*Note: Even Martha Stewart has a version of this recipe... Give it a look:

Original recipe: Piper, ligusticum, nucleos infusos. Suffundes mel, acetum, liquamine temperabis.

Translation: Serve pepper, lovage, soaked nuts, honey, vinegar and broth.


  • 4 chicken or duck eggs
  • 2 T. choppen onion
  • 1 c. red wine
  • ¼ c. oregano
  • ½ t. celery seed (or lovage)
  • salt, to taste
  • ground pepper, to taste


  • Grind together oregano, celery seed (or lovage), and pepper.
  • Combine with onion, wine, and salt, and pour into a pan.
  • Bring to a boil, then simmer.
  • Carefully add eggs and poach accourding to taste.
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