Cooking Apicius: Alia Patina De Asparagis
From Apicius:
Another Asparagus Custard
Alia Patina De Asparagis
Asparagus pie is made like this… Put in the mortar asparagus tips… crush pepper, lovage, green coriander, savory, and onions; crush, dilute with wine, broth, and oil. Put this on a well-greased pan, and, if you like, add while on the fire some beaten eggs to thicken in, [...]
Cooking Apicius: Aliter Porros
From Apicius:
Another Way to Cook Leeks
Aliter Porros
Well matured leeks are boiled with a pinch of salt in water and oil… Wrap the leeks well in cabbage leaves… They are then stewed in oil and in the best kind of broth, and served.
Cooking Apicius: Patina Versatilis Vice Dulcis
From Apicius:
Nut Custard Turn-Over
Patina Versatilis Vice Dulcis
Pignolia nuts, chopped or broken nuts… are cleaned and roasted and crushed with honey, mix in pepper, broth, milk, eggs, a little honey and oil.
Imperial Roman Cooking: Preparing the Pantry
Before I do anything else, I have to acknowledge another inspiration for this idea. In addition to the Jane Kramer essay I mentioned in the previous post, there’s also Steve Rinella’s Scavenger’s Guide to Haute Cuisine. Rinella hunted for and prepared a banquet straight out of Escoffier, and then wrote an engaging book [...]
