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回复:古罗马菜品的做法(转自@执行长塔萨达 )

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[65] ROUND SAUSAGE / CIRCELLOS ISICIATOS
FILL THE CASINGS WITH THE BEST MATERIAL [forcemeat] SHAPE THE SAUSAGE INTO SMALL CIRCLES, SMOKE. WHEN THEY HAVE TAKEN ON (VERMILLION) COLOR FRY THEM LIGHTLY. DRESS NICELY GARNISHED ON A PHEASANT WINE GRAVY, FLAVORED, HOWEVER, WITH CUMIN.
[65]环形香肠
选用优质的碎肉填充肠衣,制成环形的香肠,烟熏至朱红色后,稍加煎烤。用雉鸡红酒汤汁调味,最后撒上一点小茴香。


16楼2019-04-02 21:23
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    [145] SALT FISH BALLS IN WINE SAUCE / PATELLA ARIDA
    DRY PIECES OF SALT TURSIO [3] ARE BONED, CLEANED [soaked in water, cooked] SHREDDED FINE AND SEASONED WITH GROUND PEPPER, LOVAGE, ORIGANY, PARSLEY, CORIANDER, CUMIN, RUE SEEDS AND DRY MINT. MAKE FISH BALLS OUT OF THIS MATERIAL AND POACH THE SAME IN WINE, BROTH AND OIL; AND WHEN COOKED, ARRANGE THEM IN A DISH. THEN MAKE A SAUCE [utilizing the broth, the court bouillonin which the balls were cooked] SEASON WITH PEPPER, LOVAGE, SATURY, ONIONS AND WINE AND VINEGAR, ALSO ADD BROTH AND OIL AS NEEDED, BIND WITH ROUX [4] [pour over the balls] SPRINKLE WITH THYME AND GROUND PEPPER [5].
    [145]咸鱼肉丸佐红酒酱汁
    干的Tursio(产自黑海沿岸,原料可能是鲟鱼或海豚)鱼块是脱骨的,洗净后用水浸泡,然后煮制。切碎,用碾碎的胡椒、独活草根、牛至、欧芹、芫荽、小茴香、芸香籽和干薄荷调味。将原料制成鱼丸后,放入红酒、肉汤和油的混合汤汁中炖煮。成熟后,将鱼丸置入盘中。调制酱汁,利用炖煮鱼丸的汤料,加入胡椒、独活草根、satury(大概和土星有点关系?)、洋葱、红酒和醋调味,再兑入适当的肉汤和油,加入roux(鸡蛋亦可)收汁。将酱汁倒在鱼丸上,撒入百里香和胡椒碎。


    17楼2019-04-02 21:24
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      [323] MILK-FED SNAILS / COCHLEAS LACTE PASTAS
      TAKE SNAILS AND SPONGE THEM; PULL THEM OUT OF THE SHELLS BY THE MEMBRANE AND PLACE THEM FOR A DAY IN A VESSEL WITH MILK AND SALT [1] RENEW THE MILK DAILY. HOURLY [2] CLEAN THE SNAILS OF ALL REFUSE, AND WHEN THEY ARE SO FAT THAT THEY CAN NO LONGER RETIRE [to their shells] FRY THEM IN OIL AND SERVE THEM WITH WINE SAUCE. IN A SIMILAR WAY THEY MAY BE FED ON A MILK PORRIDGE.
      [323]奶饲蜗牛
      蜗牛擦洗干净后,将头部从壳里拉出。将蜗牛放入盛有牛奶和盐的容器里浸泡,每天更换一次牛奶,频繁地清理蜗牛吐出的杂物。待蜗牛肥大到无法缩回壳中后,放入油锅烹饪,和红酒酱汁一同呈上。(也可用牛奶燕麦粥喂养)


      18楼2019-04-02 21:24
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        [210] BOILED OSTRICH / IN STRUTHIONE ELIXO
        PEPPER, MINT, CUMIN, LEEKS [1], CELERY SEED, DATES, HONEY, VINEGAR, RAISIN WINE, BROTH, A LITTLE OIL. BOIL THIS IN THE STOCK KETTLE [with the ostrich, remove the bird when done, strain the liquid] THICKEN WITH ROUX. [To this sauce] ADD THE OSTRICH MEAT CUT IN CONVENIENT PIECES, SPRINKLE WITH PEPPER. IF YOU WISH IT MORE SEASONED OR TASTY, ADD GARLIC [during coction].
        [210]炖鸵鸟
        胡椒、薄荷、小茴香、韭葱、芹菜籽、椰枣、蜂蜜、醋、早收葡萄酒、肉汤和少许油,讲这些调料放入罐中和鸵鸟一起炖煮,成熟后将肉捞出,过滤汤汁。用roux面糊收汁,倒入切成适当大小鸵鸟肉,撒入胡椒。如果想要更加入味,可以在制作过程中加入大蒜。


        19楼2019-04-02 21:24
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          [211] ANOTHER OSTRICH STEW / ALITER [in]STRUTHIONE ELIXO
          PEPPER, LOVAGE, THYME, ALSO SATURY, HONEY, MUSTARD, VINEGAR, BROTH AND OIL.
          [211]另一种炖鸵鸟的配方
          胡椒、欧独活、百里香,还有satury、蜂蜜、芥末、醋、肉汤和油。


          20楼2019-04-02 21:25
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            [212] CRANE OR DUCK / GRUEM VEL ANATEM
            WASH [the fowl] AND DRESS IT NICELY [1] PUT IN A STEW POT, ADD WATER, SALT AND DILL, PARBOIL [2] SO AS TO HAVE THEM HALF DONE, UNTIL THE MEAT IS HARD, REMOVE THEM, PUT THEM IN A SAUCE PAN [to be finished by braising] WITH OIL, BROTH, A BUNCH OF ORIGANY AND CORIANDER; WHEN NEARLY DONE, ADD A LITTLE REDUCED MUST, TO GIVE IT COLOR. MEANWHILE CRUSH PEPPER, LOVAGE, CUMIN, CORIANDER, LASER ROOT, RUE [moistened with] REDUCED WINE AND SOME HONEY, ADD SOME OF THE FOWL BROTH [3] TO IT AND VINEGAR TO TASTE; EMPTY [the sauce] INTO A SAUCE PAN, HEAT, BIND WITH ROUX, AND [strain] THE SAUCE OVER THE FOWL IN AN ENTRÉE DISH.
            [212]鹤或鸭子的做法
            洗净,处理好后(火烤除毛,去除内脏,捆绑以保持形状,通常用切成条或片的猪油抹油,在腹内填充绿色蔬菜或芹菜叶),置入炖锅中,加入水、盐和莳萝,煮至半熟,肉硬后捞出。放入酱锅中,加入肉汤、油、成束的牛至和芫荽炖煮,快好时,加入少量浓缩葡萄汁提色。炖肉的同时,碾碎胡椒、欧独活、小茴香、芫荽、laser根、芸香,加入浓缩葡萄酒和蜂蜜混合,加一点炖肉的汤汁和醋。将酱料倒入另一口酱锅,加热,混入roux面糊收汁。将酱汁倒在烹饪好的禽类上,出菜。


            21楼2019-04-02 21:25
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              你怎么也开始吃了


              IP属地:日本来自iPhone客户端22楼2019-04-02 22:29
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                忘记加精了


                IP属地:辽宁来自Android客户端26楼2021-01-18 16:53
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                  来自Android客户端27楼2021-09-14 19:49
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