Recipe for
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.
Ingredients
- 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
Preparation
- 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.
