aul or linen, in which case it would
correspond to our modern galantine of chicken.

[2] Tor. _ossibus eiectis_; Hum. _omnibus e._; i.e. all
the entrails, etc., which is not correct. The bones must
be removed from the capon in this case.

[250] CHICKEN AND CREAM SAUCE [1]
_PULLUS LEUCOZOMUS_ [2]

TAKE A CHICKEN AND PREPARE IT AS ABOVE. EMPTY IT THROUGH THE APERTURE
OF THE NECK SO THAT NONE OF THE ENTRAILS REMAIN. TAKE [a little] WATER
[3] AND PLENTY OF SPANISH OIL, STIR, COOK TOGETHER UNTIL ALL MOISTURE
IS EVAPORATED [4] WHEN THIS IS DONE TAKE THE CHICKEN OUT, SO THAT THE
GREATEST POSSIBLE AMOUNT OF OIL REMAINS BEHIND [5] SPRINKLE WITH
PEPPER AND SERVE [6].

[1] The ancient version of Chicken a la Maryland, Wiener
Backhaehndl, etc.

[2] Tor. _Leocozymus_; from the Greek _leucozomos_,
prepared with white sauce. The formula for the cream
sauce is lacking here. Cf. {Rx} No. 245.

[3] The use of water to clarify the oil which is to
serve as a deep frying fat is an ingenious idea, little
practised today. It surely saves the fat or oil,
prevents premature burning or blackening by frequent
use, and gives a better tasting _friture_. The above
recipe is a mere fragment, but even this reveals the
extraordinary knowledge of culinary principles of
Apicius who reveals himself to us as a master of
well-understood principles of good cookery that are so
often ignored today. Cf. Note 5 to {Rx} No. 497.

[4] The recipe fails to state that the chicken must be
breaded, or that the pieces of chicken be turned in
flour, etc., and fried in the oil.

[5] Another vital rule of deep fat frying not stated, or
rather stated in the language of the kitchen, namely
that the chicken must be crisp, dry, that is, not
saturated with oil, which of course every good fry cook
knows.

[6] With the cream sauce, prepared separately, spread on
the platter, with the fried chicken inside, or the sauce
in a separate dish, we have here a very close
resemblance to a very popular modern dish.

(Schuch and Danneil insert here Excerpta XXIX, XXX and
XXXI.)

END OF BOOK VI

[explicit] _TROPHETES APICII. LIBER SEXTUS_ [Tac.]

{Illustration: FRYING PAN, ROUND

Provided with a lip to pour out fluids, a convenience which many
modern pans lack. The broad flat handle is of one piece with the pan
and has a hol