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Recipe for
Patina De Pisciculis
(Souffle of Small Fishes)

Patina De Pisciculis (Souffle of Small Fishes)

by Apicius IV, II, 30

This recipe was mostly served as a main course

Original recipe: Uuam passam, piper, ligusticum, origanum, cepam, uinum, liquamen, oleum. Transferes in patellam. Cum cocta fuerit, adicies in ipsam pisciculos coctos. Amulo obligas et inferes.

Translation: Take raisins, pepper, lovage, origany, onions, wine, broth and oil, place this in a pan; after this has cooked add to it the cooked small fish, bind with roux and serve.


  • 500g Small fishes or whole sardines
  • 150g Raisins or sultanas
  • ½ t.freshly ground Pepper
  • 1 T. Liebstoeckl
  • 1 T. Oregano
  • 2 sm. Diced onions
  • 200mlOil
  • 50mlLiquamen, salt
  • some Cornstarch


  • Mix raisins, pepper, Liebstoeckl, oregano, onion, wine, Liquamen and oil together and put in a casserole.
  • Cook until done.
  • Put small boiled fish fillets or boiled small whole fishes into it.
  • Cook slowly in a hot fire under a brick
  • Thicken with a bit of cornstarch and serve.
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