A course of Roman Dishes

Province of Southern Shores, Principality of the Mists, West Kingdom

This event was the first time I had planned a course of dishes for a feast. There were three "head" cooks that year, each responsible for a single course. This was the first course that was served that day, and I got the impression it was met with a lot of trepidation by the diners, who were a bit nervous about having Roman cuisine. I knew the course was a success when diners came up to me later that day and commented "How ordinary the food seemed."

I originally wrote these recipes down on 3"x5" index cards, which I still have.

Menu:

• Ius in Pisce Rubellione - Sauce for Red Snapper or Sea Bream
• Pullus Tractogalatus - Chicken in Cream Sauce with Pasta
• - Cucumber Salad
• - Sauteed Carrots
• - Herbed Peas
• - Pine Nut Custard