auce with the yolks] SPRINKLE WITH PEPPER AND
SERVE.

[1] List. _Zomoteganite_--"a dish of fish boiled in
their own liquor"; G.-V. _zomoteganon_; Lan.
_zomoreganonas_; Vat. Ms. _zomonam Ganas_.

[2] Tor. sentence wanting in other texts.

[3] _ganonas crudas_--an unidentified fish.

[4] "Bouquet garni."

[5] _ius de suo sibi_--old Plautian latinity. Cf. H. C.
Coote, cit. Apiciana; the proof of the antiquity and the
genuineness of Apicius.

[155] SOLE IN WHITE WINE
_PATINA EX SOLEIS_ [1]

A DISH OF SOLE IS THUS MADE [2] BEAT THE SOLE [3] PREPARE [4] AND
PLACE THEM IN A [shallow] SAUCE PAN, ADD OIL, BROTH AND WINE, AND
POACH THEM THUS; NOW CRUSH PEPPER, LOVAGE, ORIGANY AND ADD OF THE FISH
JUICE; THEN BIND THE SAUCE WITH RAW EGGS [yolks] TO MAKE A GOOD CREAMY
SAUCE OF IT; STRAIN THIS OVER THE SOLE, HEAT ALL ON A SLOW FIRE [to
fill it with live heat] SPRINKLE WITH PEPPER AND SERVE [5].

[1] G.-V. _P. solearum_.

[2] Tor. sentence wanting in other texts.

[3] Beat, to make tender, to be able to remove the skin.

[4] Tor. _curatos_--trim, skin, remove entrails, wash.

[5] One of the best of Apician accomplishments. Exactly
like our modern _sole au vin blanc_, one of the most
aristocratic of dishes. Cf. {Rx} No. 487, Excerpta, XIX.

[155a] FISH LIQUOR
_PATINA EX PISCIBUS_

A LIQUOR [in which to cook fish] IS MADE BY TAKING [1] ONE OUNCE OF
PEPPER, ONE PINT OF REDUCED WINE, ONE PINT OF SPICED WINE AND TWO
OUNCES OF OIL.

[1] Tor. sentence wanting in other texts.

[156] A DISH OF LITTLE FISH
_PATINA DE PISCICULIS_ [1]

TAKE RAISINS, PEPPER, LOVAGE, ORIGANY, ONIONS, WINE, BROTH AND OIL,
PLACE THIS IN A PAN; AFTER THIS HAS COOKED ADD TO IT THE COOKED SMALL
FISH, BIND WITH ROUX AND SERVE.

[1] Smelts, anchovies, whitebait.

[157] A DISH OF TOOTH FISH, DORY OR SEA MULLET AND OYSTERS
_PATINA DE PISCIBUS DENTICE, AURATA ET MUGILE_ [1]

TAKE THE FISH, PREPARE [clean, trim, wash] AND HALF BROIL OR FRY THEM;
THEREUPON SHRED THEM [in good-sized] PIECES: NEXT PREPARE OYSTERS; PUT
IN A MORTAR 6 SCRUPLES OF PEPPER, MOISTEN WITH BROTH AND CRUSH. ADD A
SMALL GLASS OF BROTH, ONE OF WINE TO IT; PUT IN A SAUCE PAN 3 OUNCES
OF OIL AND THE [shelled] OYSTERS AND LET THEM POACH WITH WINE SAUCE.
WHEN THEY ARE DONE, OIL A DISH ON WHICH PLACE THE ABOVE MENTIONED FISH
PIECES AND STEWED OYSTERS, HEAT AGAIN, AND WHEN HOT, BREAK 40 [2