| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Ancient Roman |
Fish |
4 |
Servings |
INGREDIENTS
| 500 |
g |
Cooked tuna fillet |
| 1/2 |
ts |
Ground pepper |
| 1/2 |
ts |
Liebstoeckl |
| 1/2 |
ts |
Thyme |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Rue |
| 150 |
g |
Dates (without stones) |
| 1 |
tb |
Honey |
| 4 |
|
Hard boiled eggs (in quarters) |
| 50 |
ml |
White wine |
| 2 |
tb |
Wine vinegar |
| 50 |
ml |
Defritum (up to) |
| 3 |
tb |
Green olive oil |
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. Cook tuna fillet.
Mesh fillet together with dates, honey, wine, vinegar, Defritum and oil.
Put mass into a bowl and garnish with egg quarters. 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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