Part 40 (1/2)

A LITTLE LASER, 6 SCRUPLES OF PEPPER, A GLa.s.s OF OIL, A GLa.s.s OF BROTH, AND A LITTLE PARSLEY.

[1] _Paropsis_, _parapsis_, from the Greek, a platter, dish.

A most incomplete formula. It does not state whether the ingredients are to be added to the sauce or the dressing. We have an idea that the chicken is pickled in this solution before roasting and that the pickle is used in making the gravy.

[242] BOILED CHICKEN IN ITS OWN BROTH _PULLUM ELIXUM EX IURE SUO_

CRUSH PEPPER, c.u.mIN, A LITTLE THYME, FENNEL SEED, MINT, RUE, LASER ROOT, MOISTENED WITH VINEGAR, ADD FIG DATES [1] WORK WELL AND MAKE IT SAVORY WITH HONEY, VINEGAR, BROTH AND OIL TO TASTE: THE BOILED CHICKEN PROPERLY CLEANED AND DRIED [with the towel] IS MASKED WITH THIS SAUCE [2].

[1] Goll. cloves--_cariophyllus_; the originals have _caryotam_ and _careotam_.

[2] Apparently another cold sauce of the vinaigrette type similar to ? No. 235.

[243] CHICKEN AND PUMPKIN _PULLUM ELIXUM c.u.m CUCURBITIS ELIXIS_

TO THE ABOVE DESCRIBED DRESSING ADD MUSTARD, POUR OVER [1] AND SERVE.

[1] G.-V. _Perfundes_; Tor. _piper fundes_.

The pumpkin, not mentioned here, is likewise served cold boiled, seasoned with the same dressing. It is perhaps used for stuffing the chicken and cooked simultaneously with the same.

[244] CHICKEN AND DASHEENS [1]

_PULLUM ELIXUM c.u.m COLOCASIIS ELIXIS_

THE ABOVE SAUCE IS ALSO USED FOR THIS DISH. STUFF THE CHICKEN WITH [peeled] DASHEENS AND [stoned] GREEN OLIVES, THOUGH NOT TOO MUCH SO THAT THE DRESSING MAY HAVE ROOM FOR EXPANSION, TO PREVENT BURSTING WHILE THE CHICKEN IS BEING COOKED IN THE POT. HOLD IT DOWN WITH A SMALL BASKET, LIFT IT UP FREQUENTLY [2] AND HANDLE CAREFULLY SO THAT THE CHICKEN DOES NOT BURST [3].

[1] Dasheens are the equivalent of the ancient colocasium; at least they are very close relatives. Cf.

Notes to ? Nos. 74, 216, 244, 322.

[2] For inspection. G.-V. _levas_; Tor. _lavabis_, for which there is no reason.

[3] Dann. and Goll., not knowing the colocasium or dasheen have entirely erroneous versions of this formula. The dasheen is well adapted for the stuffing of fowl. Ordinarily the dasheen is boiled or steamed, mashed, seasoned and then stuffed inside of a raw chicken which is then roasted. Being very starchy, the dasheen readily absorbs the fats and juices of the roast, making a delicious dressing, akin in taste to a combined potato and chestnut puree.

As the above chicken is cooked in _bouillon_ or water, the dasheen may be used in a raw state for filling. We have tried this method. Instead of confining the chicken in a basket, we have tied it in a napkin and boiled slowly until done. Serve cold, with the above dressing.

[245] CHICKEN a LA VARUS [1]

_PULLUS VARDa.n.u.s_

COOK THE CHICKEN IN THIS STOCK: BROTH, OIL, WINE, A BUNCH OF LEEKS, CORIANDER, SATURY; WHEN DONE, CRUSH PEPPER, NUTS WITH 2 GLa.s.sES OF WATER [2] AND THE JUICE OF THE CHICKEN. RETIRE THE BUNCHES OF GREENS, ADD MILK TO TASTE. THE THINGS CRUSHED IN THE MORTAR ADD TO THE CHICKEN AND COOK IT TOGETHER: THICKEN THE SAUCE WITH BEATEN WHITES OF EGG [3]

AND POUR THE SAUCE OVER THE CHICKEN. THIS IS CALLED ”WHITE SAUCE.”

[1] G.-V. _Varda.n.u.s_; Tor. _Vardamus_; Hum. _Varda.n.u.s legendum, puto, Varia.n.u.s, portentuosae luxuriae Imperator_. Hum. thinks the dish is dedicated to emperor Varia.n.u.s (?) The word may also be the adjective of Varus, Quintilius V., commander of colonial armies and glutton, under Augustus. Varus committed suicide after his defeat in the Teutoburg Forest by the Germans.

[2] G.-V. broth, own stock--_ius de suo sibi_.

[3] Strain, avoid ebullition after the eggs have been added. Most unusual _liaison_; usually the yolks are used for this purpose. The whites are consistent with the name of the sauce.