Cookery and Dining in Imperial Rome

DRESS IT NICELY ON A DISH, POUR OVER THE [sauce, colored with] REDUCED MUST, SPRINKLE WITH PEPPER AND SERVE. [1] Named for a Roman by the name of Fronto. There is a sucking pig à la Fronto, too. Cf. {Rx} No. 374. M. Cornelius Fronto was orator and author during the reign of Emperor Hadrian. According to Dann. a certain Frontone under Emperor Severus. [2] List., G.-V. _levabis_; Tor. _lavabis_, for which there is little or no occasion. He may mean to clean, i.e. remove skin, tissues, sinews, small bones, etc. [247] CREAMED CHICKEN WITH PASTE [1] _PULLUS TRACTOGALATUS_ [2] COOK THE CHICKEN [as follows, in] BROTH, OIL, WITH WINE ADDED, TO WHICH ADD A BUNCH OF CORIANDER AND [green] ONIONS. WHEN DONE TAKE IT OUT [3] [strain and save] THE BROTH, AND PUT IT IN A NEW SAUCE PAN, ADD MILK AND A LITTLE SALT, HONEY AND A PINT [4] OF WATER, THAT IS, A THIRD PART: PLACE IT BACK ON A SLOW FIRE TO SIMMER. FINALLY BREAK [the paste, [1]] PUT IT LITTLE BY LITTLE INTO [the boiling broth] STIRRING WELL SO IT WILL NOT BURN. PUT THE CHICKEN IN, EITHER WHOLE OR IN PIECES [5] DISH IT OUT IN A DEEP DISH. THIS COVER WITH THE FOLLOWING SAUCE [6] PEPPER, LOVAGE, ORIGANY, MOISTENED WITH HONEY AND A LITTLE REDUCED MUST. ADD SOME OF THE [chicken] BROTH, HEAT IN A SMALL SAUCE PAN AND WHEN IT BOILS THICKEN WITH ROUX [7] AND SERVE. [1] Spätzle, noodles, macaroni; this dish is the ancient "Chicken Tetrazzini." Dann. Chicken pie or patty. [2] _tractum_ and _gala_, prepared with paste and milk. Cf. _tractomelitus_, from _tractum_ and _meli_, paste and honey. [3] Cf. Note 2 to {Rx} Nos. 244 and 246. [4] List. _minimum_; Tor. _heminam_; Sch. _eminam_. See Measures. The noodle paste should be cooked separately in the water. [5] List. _vel carptum_, which is correct. Tor. _vel careotam_, out of place here. [6] This sauce seems to be superfluous. Very likely it is a separate formula for a sauce of some kind. [7] Seems superfluous, too. The noodle paste in