IT [and add] PIECES OF COOKED BRAINS, PIECES OF
[other, fresh (?)] FISH, MINCED CHICKEN LIVERS [4] AND [cover with]
HOT SOFT [i.e. liquefied] CHEESE. HEAT ALL THIS IN A DISH; [meanwhile]
GRIND PEPPER, LOVAGE, ORIGANY, SEEDS OF RUE WITH WINE, HONEY WINE AND
OIL; COOK ALL ON A SLOW FIRE; BIND [this sauce] WITH RAW EGGS; ARRANGE
[the fish, etc.]. PROPERLY [incorporate with the sauce] SPRINKLE WITH
CRUSHED CUMIN AND SERVE [5].

[1] G.-V., List., Vat. Ms. _Thyrotarnica_; cf. notes to
{Rx} Nos. 427, 428.

[2] Tor.

[3] Tor. Wanting in other texts.

[4] List., G.-V. here add hard boiled eggs, which is
permissible, gastronomically.

[5] Modern fish _au gratin_ is made in a similar way.
Instead of this wine sauce a spiced cream sauce and
grated cheese are mixed with the bits of cooked fish,
which is then baked in the dish.

Brains, chicken, etc., too, are served _au gratin_, but
a combination of the three in one dish is no longer
practiced. However, the Italian method of baking fish,
etc., _au gratin a l'Italienne_ contains even more herbs
and wine reduction than the above formula.

[145] SALT FISH BALLS IN WINE SAUCE [1]
_PATELLA ARIDA_ [2]

DRY PIECES OF SALT TURSIO [3] ARE BONED, CLEANED [soaked in water,
cooked] SHREDDED FINE AND SEASONED WITH GROUND PEPPER, LOVAGE,
ORIGANY, PARSLEY, CORIANDER, CUMIN, RUE SEEDS AND DRY MINT. MAKE FISH
BALLS OUT OF THIS MATERIAL AND POACH THE SAME IN WINE, BROTH AND OIL;
AND WHEN COOKED, ARRANGE THEM IN A DISH. THEN MAKE A SAUCE [utilizing
the broth, the _court bouillon_ in which the balls were cooked] SEASON
WITH PEPPER, LOVAGE, SATURY, ONIONS AND WINE AND VINEGAR, ALSO ADD
BROTH AND OIL AS NEEDED, BIND WITH ROUX [4] [pour over the balls]
SPRINKLE WITH THYME AND GROUND PEPPER [5].

[1] Reminding us of the Norwegian _fiske boller_ in wine
sauce, a popular commercial article found canned in
delicatessen stores.

[2] List. _patella sicca_--dry, perhaps because made of
dried fish.

[3] List. _isicia de Tursione_; G.-V. _Thursione_.
Probably a common sturgeon, or porpoise, or dolphin.
List. describes it as "a kind of salt fish from the
Black Sea; a malicious fish with a mouth similar to a
rabbit"; Dann. thinks it is a sturgeon, but in Goll. it
appears as tunny. The ancients called the sturgeon
_acipenser_; but this name was gradually changed into
_styrio_, _stir