Cookery and Dining in Imperial Rome

[stew them as directed above] AND FINISH BY COVERING THEM WITH EGGS [2] ADDING PEPPER, LOVAGE, A LITTLE HONEY, BROTH AND OIL TO TASTE. [1] _Thyrsos._ [2] G.-V. _in patellam novam_; nothing said about eggs. Tor. _concisos in patellam; ovaque perfundes_; Tac. _ova perfundis_. A mushroom omelette. XVI [315] TRUFFLES _TUBERA_ SCRAPE [brush] THE TRUFFLES, PARBOIL, SPRINKLE WITH SALT, PUT SEVERAL OF THEM ON A SKEWER, HALF FRY THEM; THEN PLACE THEM IN A SAUCE PAN WITH OIL, BROTH, REDUCED WINE, WINE, PEPPER, AND HONEY. WHEN DONE [retire the truffles] BIND [the liquor] WITH ROUX, DECORATE THE TRUFFLES NICELY AND SERVE [1]. [1] This formula clearly shows up the master Apicius. Truffles, among all earthly things, are the most delicate and most subtle in flavor. Only a master cook is privileged to handle them and to do them justice. Today, whenever we are fortunate enough to obtain the best fresh truffles, we are pursuing almost the same methods of preparation as described by Apicius. The commercially canned truffles bear not even a resemblance of their former selves. [316] ANOTHER WAY TO PREPARE TRUFFLES _ALITER TUBERA_ [Par]BOIL THE TRUFFLES, SPRINKLE WITH SALT AND FASTEN THEM ON SKEWERS, HALF FRY THEM AND THEN PLACE THEM IN A SAUCE PAN WITH BROTH, VIRGIN OIL, REDUCED WINE, A LITTLE PURE WINE [1] CRUSHED PEPPER AND A LITTLE HONEY; ALLOW THEM TO FINISH [gently and well covered] WHEN DONE, BIND THE LIQUOR WITH ROUX, PRICK THE TRUFFLES SO THEY MAY BECOME SATURATED WITH THE JUICE, DRESS THEM NICELY, AND WHEN REAL HOT, SERVE. [1] Preferably Sherry or Madeira. [317] ANOTHER WAY _ALITER_ IF YOU WISH YOU MAY ALSO WRAP THE TRUFFLES IN CAUL OF PORK, BRAISE AND SO SERVE THEM. [318] ANOTHER TRUFFLE _ALITER TUBERA_ STEW THE TRUFFLES IN WINE SAUCE, WITH PEPPER, LOVAGE, CORIANDER, RUE, BROTH, HONEY, WINE, AND A LITTLE OIL. [319] ANOTHER WAY FOR TRUFFLES _ALITER TUBERA_ BRAISE THE TRUFFLES WITH PEPPER, MINT, RUE, HONEY, OIL, AND A LITTLE WINE. HEAT AND SERVE. [320] ANOTHER WAY FOR TRUFFLES _ALITER TUBERA_ [1] PEPPER, CUMIN, SILPHIUM, MINT, CELERY, RUE, HONEY, VINEGAR, OR WINE, SALT