Terentine Minutal

Name: Terentine Minutal
Cuisine: Italy
Ingredients: leeks; olive oil; liquamen (Roman fermented fish sauce); stock (coctura); Terentine forcemeat balls (isiciola); pepper; lovage; oregano; wine; passum (raisin wine); tracta (pastry sheet)

Origin: Rome, Italy

Source: Apicius, 400

Ingredients

leeks
olive oil
liquamen (Roman fermented fish sauce)
stock (coctura)
Terentine forcemeat balls (isiciola)
pepper
lovage
oregano
wine
passum (raisin wine)
tracta (pastry sheet)

Instructions

Finely chop the white of leeks into a pot; add oil, liquamen, stock and very small forcemeat-balls, adjusting so it is tender.
Prepare Terentine forcemeat (see the forcemeats/isicia section).
For the sauce, grind pepper, lovage and oregano; moisten with liquamen and the dish's own juices; temper with wine and passum.
Add to the pot; when it boils, crumble in tracta to bind. Sprinkle with pepper and serve.