Cookery and Dining in Imperial Rome

PIPER, white pepper, etc. ALEX, (ALEC, HALEC), salt water, pickle, brine, fish brine. Finally, the fish itself when cured in A. cf. MURIA Alexandria, the city founded by Alexander the Great, important Mediterranean harbor. A. was a rival of Rome and Athens in Antiquity, famous for its luxury Alexandrine dishes {Rx} 75, 348, seq. ALICA, spelt. {Rx} 200 ALICATUM, any food treated with ALEX, which see ALLIATUM, a garlic sauce, consisting of a purée of pounded garlic whipped up with oil into a paste of a consistency of mayonnaise, a preparation still popular in the Provence today; finally, anything flavored with garlic or leeks ALLIUM, garlic; also leek. Fr. AILLE Almonds, AMYGDALA, peeling and bleaching of A. {Rx} 57 AMACARUS, sweet-marjoram, feverfew AMBIGA, a small vessel in the shape of a pyramid AMBOLATUS, unidentified term; p. 172; {Rx} 57, 59 Amerbach Manuscript, Apiciana XIV AMMI, (AMMIUM, AMI, AMIUM), cumin AMURCA (AMUREA), the lees of oil AMYGDALA (--UM) Almonds, {Rx} 57; OLEUM AMYGDALIUM, almond oil AMYLARE (AMULARE), to thicken with flour. AMYLATUM (AMULATUM) that which is thickened with flour. Wheat or rice flour and fats or oil usually were used for this purpose, corresponding to our present roux. However, the term was also extended to the use of eggs for the purpose of thickening fluids, thus becoming equivalent to the present liaison, used for soups and sauces. Hence AMYLUM and AMULUM, which is also a sort of frumenty Anacharsis, the Scythian, writer. He described a banquet at Athens during the Periclean age. pp. 3, 7 ANAS, a duck or drake; {Rx} 212-17. ANATEM, {Rx} 212; ANATEM EX RAPIS, {Rx} 214 Anchovy, a small fish; {Rx} 147; cf. APUA. ---- forcemeat, {Rx} 138; ---- sauce and GARUM (which see) {Rx} 37; ---- omelette {Rx} 147 ANET(H)ATUM, flavored with dill; ANET(H)UM, dill, also anise ANGUILLA, eel, {Rx} 466-7, 484. cf. CONGRIO ANGULARUS, a "square" dish or pan ANISUM, anise, pimpinella ANSER, goose, gander; IN ANSERE, {Rx} 234; ---- JUS CANDIDUM {Rx} 228 ANTIPASTO, "Before the Meal," modern Italian appetizer; the prepared article usually comes in cans or glasses, consisting of tunny, artichokes, olives,