[143] NUT CUSTARD TURN-OVER [1] _PATINA VERSATILIS VICE DULCIS_ PIGNOLIA NUTS, CHOPPED OR BROKEN NUTS [other varieties] ARE CLEANED AND ROASTED AND CRUSHED WITH HONEY. MIX IN [beat well] PEPPER, BROTH, MILK, EGGS, A LITTLE HONEY [2] AND OIL. [Thicken slowly on fire without boiling, fill in moulds, taking care that the nuts do not sink to the bottom, bake in hot water bath, when cold unmould]. [1] Practically the only recipe in Apicius fairly resembling a modern "dessert." This is practically a repetition of ℞ No. 129, which see. [2] Tor. _modico melle_; List. _m. mero_--pure wine and also pure honey, i.e. thick honey for sweetening. Wine would be out of place here. This is an excellent example of nut custard, if the "pepper" and the "broth" (_liquamen_), of the original, in other words spices and brine, or salt, be used very sparingly. For "pepper" nutmeg or allspice may be substituted, as is used today in such preparations. The oil seems superfluous, but it is taking the place of our butter. This very incomplete formula is characteristic because of the absence of weights and measures and other vital information as to the manipulation of the materials. None but an experienced practitioner could make use of this formula in its original state. Goll. adds toasted raisins, for which there is no authority. The text now proceeds without interruption to the next formula. [144] TYROTARICA [1] _PATELLA THIROTARICA_ [2] TAKE ANY KIND OF SALT FISH [3] COOK [fry or broil it] IN OIL, TAKE THE BONES OUT, SHRED IT [and add] PIECES OF COOKED BRAINS, PIECES OF [other, fresh (?)] FISH, MINCED CHICKEN LIVERS [4] AND [cover with] HOT SOFT [i.e. liquefied] CHEESE. HEAT ALL THIS IN A DISH; [meanwhile] GRIND PEPPER, LOVAGE, ORIGANY, SEEDS OF RUE WITH WINE, HONEY WINE AND OIL; COOK ALL ON A SLOW FIRE; BIND [this sauce] WITH RAW EGGS; ARRANGE [the fish, etc.]. PROPERLY [incorporate with the sauce] SPRINKLE WITH CRUSHED CUMIN AND SERVE [5]. [1] G.-V., List., Vat. Ms. _Thyrotarnica_; cf. notes to ℞ Nos. 427, 428. [2] Tor. [3] Tor. Wanting in other texts. [4] List., G.-V. here add hard boiled eggs, which is permissible, gastronomically. [5] Modern fish _au gratin_ is made in a similar way. Instead of this wine sauce a spiced cream sauce and grated cheese are mixed with the bits of cooked fish, which is then baked in the dish. Brains, chicken, etc., too, are served _au gratin_, but a combination of the three in one dish is no longer practiced. However, the Italian method of baking fish, etc., _au gratin à l'Italienne_ contains even more herbs and wine reduction than the above formula. [145] SALT FISH BALLS IN WINE SAUCE [1] _PATELLA ARIDA_ [2]