Jingles: December 1995

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