Cookery and Dining in Imperial Rome

Nothing is said about the utilization of the sow's belly mentioned at the opening of the formula. We assume that the _petaso_ can take its place in the dish. [7] There is nothing just like this dish in the history of gastronomy, considering both the comparatively cheap materials and the refinement of the gastronomic idea which it embodies. The _chartreuses_ of Carême are the nearest thing to it. Lister waxes enthusiastic about it. [187] INDIAN PEAS _PISAM INDICAM_ [1] COOK PEAS; WHEN SKIMMED, PUT IN THE SAUCE PAN FINELY CHOPPED LEEKS AND CORIANDER TO BE COOKED [with the peas]. TAKE SMALL CUTTLE FISH, MOST DESIRABLE BECAUSE OF THE BLACK LIQUOR AND COOK THEM ALSO. ADD OIL, BROTH AND WINE, A BUNCH OF LEEK AND [green] CORIANDER AND MAKE IT BOIL. WHEN DONE, CRUSH PEPPER, LOVAGE, ORIGANY, A LITTLE WILD CUMIN [2] MOISTEN WITH THE JUICE [of the peas] ADD WINE AND RAISIN WINE TO TASTE; MINCE THE FISH VERY FINE, INCORPORATE IT WITH THE PEAS, AND SPRINKLE WITH PEPPER [3]. [1] Tor. _pisum Indicum_. [2] Tor., Tac. _casei modicum_; other texts, _carei_. [3] The texts continues without interruption to the next formula. [188] ANOTHER WAY _ALITER_ COOK THE PEAS, WORK WELL [to make a purée] PLACE IN THE COLD, STIRRING UNTIL THEY HAVE COOLED OFF. FINELY CHOP ONIONS AND THE WHITES OF HARD BOILED EGGS, SEASON WITH SALT AND A LITTLE VINEGAR; THE YOLKS PRESS THROUGH A COLANDER INTO AN ENTRÉE DISH, SEASON WITH FRESH OIL AND SERVE [1]. [1] The texts fail to state that the whites, yolks, onions, vinegar and oil must eventually be combined into a dressing very similar to our own modern _vinaigrette_; for decorative and other gastronomic reasons the separate treatment of the whites and the yolks is both ingenious and excellent, and is very often practised in good kitchens today. [189] PEAS OR BEANS À LA VITELLIUS _PISAM VITELLIANAM SIVE FABAM_ [1] PEAS OR BEANS WITH YOLKS ARE MADE THUS: [2] COOK THE PEAS, SMOOTHEN [3] THEM; CRUSH PEPPER, LOVAGE, GINGER, AND ON THE CONDIMENTS PUT HARD BOILED YOLKS, 3 OUNCES OF HONEY, ALSO