Patina de pisciculis
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Boiled fillet of small fishes or whole sardelles |
| 150 | grams | Dried raisins (sultanas) |
| ½ | teaspoon | Freshly ground pepper |
| 1 | tablespoon | Liebstoeckl |
| 1 | tablespoon | Oregano |
| 2 | smalls | Diced onions |
| 200 | millilitres | Oil |
| 50 | millilitres | Liquamen -or- |
| ½ | teaspoon | Salt |
| Cornstarch | ||
Directions
From: hz225wu@... (Micaela Pantke) (COLLECTION) Date: Thu, 22 Jul 93 11:12:07 +0200 PATINA DE PISCICULIS (Soufflee of Small Fishes) See "Ancient Roman Ingredients" for info on ingredients. Mix raisins, pepper, Liebstoeckl, oregano, onion, wine, Liquamen and oil together and put in a casserole. Cook until done. Then put small boiled fish fillets or boiled small whole fishes into it. Thicken with a bit of cornstarch and serve.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Bacalaitos
- Bacalaitos (salt codfish fritters)
- Bacalao
- Catfish en papillote
- Fish en papillote
- Fish piccata
- Fish piquant
- Fish piquant - psari savore
- Fish with pine nut sauce
- Pan coating
- Pastel de pescado
- Pastel del pescado
- Patina de piris (pear souffle)
- Pescado con agristada
- Pinocate
- Pinolati
- Piparrada
- Quick fish pate
- Roman pear pudding (patina de piris)
- Squid in its own ink (chipirones en su tinta)