Aliter de Pullo (Chicken Forcemeat, Another Way) is a traditional Ancient Roman recipe for a classic dish of chicken forcemeat balls cooked in a mix of reduced stock, reduced wine, black peppercorns and water. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Chicken Forcemeat, Another Way (Aliter de Pullo).
Aliter de pullo: piperis grana XXXI conteres, mittis liquaminis optimi calicem, caroeni tantundem, aquae undecim mittes, et ad vaporem ignis pones.
Translation
Chicken Forcemeat, Another Way: Grind 31 peppercorns, place in a cup of the very best quality liquamen, as much again of caroenum and 2.5l of water. Put it on the heat to simmer.
Modern Redaction
Ingredients:
350g chicken forcemeat balls (made according to the pheasant forcemeat recipe [substitute chicken for the pheasant])
1 tbsp freshly-ground black pepper
12 black peppercorns
250ml (1 cup) liquamen, reduced to half its volume
300ml white wine, reduced to half its volume
400ml water
Method:
Prepare the chicken forcemeat balls according to the recipe and set aside to firm-up in the refrigerator for 1 hour.
Add 250ml good liquamen to a pan, bring to a boil and reduce the volume by half. Add the white wine to another pan, bring to a boil and, again, reduce the volume by half.
Pound the peppercorns to a mortar, add to a pan then pour in the reduced stock, reduced wine and water. Bring to a simmer, add the chicken meatballs and cook for about 30 minutes, or until cooked through. Serve hot.
The stock given here is also an excellent flavouring for boiled chicken. To cook, place a prepared chicken in a large casserole, add the pepper then pour over the reduced stock and reduced wine. Add enough water to cover the chicken, bring to a simmer, cover with a lid and cook gently for about 150 minutes, or until the chicken is tender.
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