Cookery and Dining in Imperial Rome

mushrooms, but he is wrong. He directs to remove sinews when mushrooms haven't any, but shellfish have. Torinus is correct. Gollmer makes the same mistake, believing _spondyli_ to be identical with _spongioli_. He and Danneil take _elixata_ for "choice" when this plainly means "cooked." If one were not sure of either word, the nature of the subject would leave no room for any doubt. Cf. note 1 to Nos. 115-121. [2] We may find a reason for the combination of these last three distinctly different formulæ into one article in the following explanation. It is possible that these dishes were served together as one course, even on one platter, thus constituting a single dish, as it were. Such a dish would strongly resemble platters of "_fritures_" and "_fritto misto_" (mixed fried foods) esteemed in France and Italy. We, too, have "Shore Dinners" and other "Combination Platters" with lobster, crabs, scallops, shrimps, mushrooms, tomatoes--each article prepared separately, but when served together will form an integral part of ONE dish. The above formulæ, though somewhat incomplete, are good and gastronomically correct. A combination of these _isicia_ such as we here suggest would be entirely feasible and would in fact make a dish of great refinement, taxing the magiric artist's skill to the utmost. We would class them among the _entremets chauds_ which are often used on a buffet table or as hot _hors d'{oe}uvres_. [47] ANOTHER KIND OF KROMESKIS [1] _ALITER ISICIA OMENTATA_ FINELY CUT PULP [of pork] IS GROUND WITH THE HEARTS [2] OF WINTER WHEAT AND DILUTED WITH WINE. FLAVOR LIGHTLY WITH PEPPER AND BROTH AND IF YOU LIKE ADD A MODERATE QUANTITY OF [myrtle] BERRIES ALSO CRUSHED, AND AFTER YOU HAVE ADDED CRUSHED NUTS AND PEPPER [3] SHAPE THE FORCEMEAT INTO SMALL ROLLS, WRAP THESE IN CAUL, FRY, AND SERVE WITH WINE GRAVY. [1] Wanting in Lister. [2] Fine wheat flour, cream of wheat. [3] Either pepper corns or allspice. The original leaves us in doubt as to the kind of meat to be used, if any. II [48] DUMPLINGS OF PHEASANT _ISICIA PLENA_ [Lightly roast choice] FRESH PHEASANTS