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Hilyauniyya -- Lamb and Asparagus Tortilla
Original Source: Kitab al-Tibakha
Page 475 on Medieval Arab Cookery
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On Preparing Asparagus*
Original Source: Platina, De Honesta Voluptate et Valetudine
Boiled asparagus is laid out on a platter and salt, oil & vinegar are added.
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Patina de Asparagis Frigida (Cold Asparagus Custard)*
Original Source: Apicius, De Re Coquinaria
ALITER PATINA DE ASPARAGIS FRIGIDA.
Accipies asparagos purgatos, in mortario fricabis, aqua suffundes, perfricabis, per colum colabis. Et mittes ficetulas curatas, teres in mortario piperis scripulos sex, adicies liquamen, fricabis, vini ciatum I, passi ciatum I, mittes in caccabus olei uncias III. Illic ferveant. Perungues patina, in ea ova VI cum oenogaro misces, cum suco asparagi impones cineri calido, mittes inpensam supra scriptam. Tunc ficetulas compones. Coques, piper asparges et inferes. Cold asparagus pie is made in this manner, take well cleaned cooked asparagus, crush it in the mortar, dilute with water and presently strain it through the colander. Now trim, prepare (i.e., cook or roast figpeckers) and hold them in readiness. 3 scruples of pepper are crushed in the mortar, add broth a glass of wine, put this in a saucepan with 3 ounces of oil, heat thoroughly. Meanwhile oil your pie mould, and with 6 eggs, flavored with oenogarum, and the asparagus preparation as described above; thicken the mixture on the hot ashes. Thereupon arrange the figpeckers in the mould, cover them with this purée, bake the dish. When cold, unmould it sprinkle with pepper and serve. |