Name: Minutal Marinum (Seafood Fricassee)
Ingredients: 500 g Fish fillet (e.g. salmon); 250 ml White wine; 500 ml Beef broth; 3 Leeks; 100 ml Oil; Liquamen or salt; coriander, pepper; liebstoeckl, oregano to taste; Little bit of starch or flour to thicken the sauce

I believe that every particle of dust that dances in the sunbeam does not move an atom more or less than God wishes – that every particle of spray that dashes against the steamboat has its orbit, as well as the sun in the heavens – that the chaff from the hand of the winnower is steered as the stars in their courses. The creeping of an aphid over the rosebud is as much fixed as the march of the devastating pestilence – the fall of leaves from a poplar is as fully ordained as the tumbling of an avalanche. He who believes in God must believe this truth. There is no standing point between this and Atheism. There is no halfway between an Almighty God, who works all things according to the good pleasure of His will, and no God at all!

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats	Ancient Roman	Fish	4	Servings

INGREDIENTS

500	g	Fish fillet (e.g. salmon)
250	ml	White wine
500	ml	Beef broth
3		Leeks
100	ml	Oil
		Liquamen or salt; coriander, pepper; liebstoeckl, oregano to taste
		Little bit of starch or flour to thicken the sauce

INSTRUCTIONS

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)
Date: Thu, 22 Jul 93 11:12:07 +0200
See "Ancient Roman Ingredients" for info on ingredients. Put the fish in a
pan, add Liquamen, oil, wine and broth. Chop leek branched and coriander.
Chop fillets into a kind of fish goulash.  Cook approximately 30 minutes on
small to moderate heat. When well done ground coriander, Liebstoeckl and
oregano and add to the fish fricassee.  Boil again shortly. Then thicken
sauce with starch, sprinkle pepper on the fricasse and serve.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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