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Pullum Leucozomus (Chicken with White Sauce)
Pullus Leucozomus (Chicken with White Sauce) is a traditional Ancient Roman recipe for a classic dish of chicken stuffed with an egg, meat and nut filling that's cooked in a thick gravy of water, oil and pastry. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Chicken Prepared in Pastry and Milk (Chicken with White Sauce).
prep time
20 minutes
cook time
100 minutes
Total Time:
120 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesSpice RecipesChicken RecipesFowl RecipesMilk RecipesAncient Roman Recipes
Original Recipe
<Pullus leucozomus>. accipies pullum et ornas ut supra. aperies illum a pectore. [pullus leucozomus] accipiat aquam et oleum Spanum abundans. agitatur ut ex se amulet et humorem consumat. postea, cum coctus fuerit, quodcumque porri remanserit inde levas. piper aspargis et inferes.
Translation
Chicken with White Sauce: Draw the bird and dress, as above and open it at the breast bone. Now mix water with a copious quantity of Spanish oil. Stir and thicken with starch until the liquid has been consumed. [Cook the bird in this white sauce.] When done, take it out with whatever leeks remain. Sprinkle with pepper and serve.
Modern Redaction
Ingredients:
For the Chicken:
1 prepared chicken (about 1.5kg)
1 batch
liquid filling
For the White Sauce:
4 tbsp olive oil
2 1/2 tbsp plain flour
300ml milk
300ml water
freshly-ground black pepper, to garnish
Method:
Prepare and stuff the chicken as in the Chicken with Liquid Filling.
Heat the olive oil in a pan, scatter over the flour and mix into the oil until you have a smooth roux. Whisk together the oil and water then add a little to the roux until thickened. Beat in the remainder until smooth. Cook until lightly thickened.
Arrange the chicken in a pan or roasting tin then pour over the white sauce. Transfer to an oven pre-heated to 200°C and cook for about 90 minutes, or until the chicken is tender and cooked through (top-up the liquid, as needed).
When done, arrange the chicken on a serving dish and pour over some of the white sauce. Sprinkle with freshly-ground black pepper and serve
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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