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Patina Fusilis (A Fluid Dish)
Patina Fusilis (A Fluid Dish) is a traditional Ancient Roman recipe for a classic stew of alexanders or celery and calf brains in a wine and stock sauce thickened with eggs that's finished by baking. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: A Fluid Dish (Patina Fusilis).
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
4
Rating: 
Tags : Wild FoodBeef RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
Aliter patina fusilis: accipies holisatra, purgas, lavas, coques, refrigerabis, restringues. accipies cerebella IV, enervabis, coques. adicies in mortario piper scripulos VI, suffundes liquamen, fricabis. postea adicies cerebella, fricabis iterum. adicies holisatra et simul conteres. postea franges ova VIII, adicias cyathum liquaminis, vini cyathum, passi cyathum, contrita simul temperabis. patinam perungues, impones in thermospodio. postea quod coctum fuerit, piper asparges et inferes.
Translation
Another: A Fluid Dish: Take alexanders, clean, wash, cook, cool and drain. Take four calf's brains, remove the membranes, and cook them. In a mortar, put 8g of pepper, pour in stock and blend. When this is done, add the brains and pound with the seasonings. Now add the cooked alexanders and mix the ingredients together. Afterwards break in six eggs, you may add 50ml stock, 50ml of wine and 50ml of passum. Break into pieces and, at the same time temper [with hot stock]. Grease the baking dish, [pour in the egg mix] and cook on the thermospondium. When cooked, season with pepper and serve.
Modern Redaction
Ingredients:
10
alexanders stalks (or 5 celery sticks), chopped
500g cooked calf brains (or tinned corned beef), chopped
250ml veal stock
60ml white wine
60ml
passum
3 eggs
Method:
Steam the alexanders (or celery) until tender. Drain and set aside.
Pour the veal stock into a bowl and season liberally with black pepper. Pound the cooked brains (or corned beef) in a mortar and work into the stock. Beat in the white wine and passum then pour this into a pan. Bring the mixture to a simmer, then take off the heat.
Whisk the eggs in a bowl, add a ladleful of the hot stock and then beat together to temper. Add the egg mix to the brain and stock mix, beating until combined. Pour the resultant mix into a well-greased baking dish then transfer to an oven pre-heated to 170°C and bake for about 35 minutes, or until cooked through and set.
Cut into squares, season with black pepper and serve hot.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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