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Aliter Conchiclam Sic Facies (Legumes, Another Way, Are Made Thus)
Aliter Conchiclam Sic Facies (Legumes, Another Way, Are Made Thus) is a traditional Ancient Roman recipe for a classic dish of chicken and brains cooked with onion and coriander that are mixed with peas and finished in a cumin sauce set with eggs. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Legumes, Another Way, Are Made Thus (Aliter Conchiclam Sic Facies).
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : Herb RecipesChicken RecipesFowl RecipesBaking RecipesAncient Roman Recipes
Original Recipe
Aliter conchiclam sic facies: concidis pullum minutatim, liquamine, oleo et vino ferveat. concidis cepam, coriandrum minutum, cerebella enervas, mittes in eundem pullum. cum coctus fuerit, levas et exossas. concides minutatim cepam et coriandrum, colas ibi pisam coctam non conditam. accipies conchiclarem, pro modo componis varie. deinde teres piper, cuminum, suffundis ius de suo sibi. item in mortario ova duo dissolves, temperas, ius de suo sibi suffundis pisae integrae elixae, vel nucleis adornabis, et lento igni fervere facies et inferes.
Translation
Legumes, Another Way: Chop a chicken into small pieces and cook in stock, olive oil and wine. To the chicken add chopped onion, finely-chopped coriander and skinned brains. When [the chicken has] cooked, remove it [rom the pot] and bone. [Cook the peas in plain water.] Chop an onion and coriander finely and scatter this over the unseasoned cooked peas. Take a suitable pan and arrange [in this] your ingredients, all mixed together. Pound pepper and cumin and moisten with some of the chicken stock. Crack two eggs [into the mortar] and mix. Pour the the remaining stock from the chicken over [the sauce ingredients]. Add to the pan [with the other ingredients]. Decorate with pine nuts and cook over a low fire. Serve [when set].
Modern Redaction
Ingredients:
1 chicken
200ml chicken stock
120ml wine
2 tbsp olive oil
2 small onions, finely chopped
1 bunch of
coriander, chopped
250g parboiled calf's brains, membranes removed (or tinned corned beef)
500g fresh
beans or peas
1/2 tsp freshly-ground
black pepper
1 tsp
ground cumin
3 eggs
pine nuts, to garnish
Method:
Joint the chicken, combine in a pot with the stock wine, olive oil, onions and coriander then add the sliced brains. Bring to a simmer, cover and cook for about 40 minutes, or until the chicken is tender. In the meantime, add the beans to a pan of boiling, unsalted, water and cook for about 15 minutes, or until just tender.
Remove the chicken from the pan and strip the meat from the bones. Chop the brains (or corned beef) into dice. Strain the liquid from the pan and reserve both this and the onions and coriander. When the beans are done, strain them.
Grease a casserole dish and mix the chicken meats, brains, cooked onion and coriander and cooked beans in this. Take the reserved cooking stock and make up to 250ml with water or more stock. Pound together the pepper and cumin in a mortar. Moisten with the stock and beat in the eggs until smooth. Pour this mixture over the contents of the casserole. Scatter pine nuts over the top, cover the casserole with a lid then transfer to an oven pre-heated to 170°C and bake for about 30 minutes, or until the egg custard has set. Serve hot.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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