Conchicla, Another Way (with Chicken)

Ingredients

• chicken (pullus)
• liquamen (Roman fermented fish sauce)
• olive oil
• wine
• onion
• coriander
• brains (cerebella)
• peas
• pepper
• cumin
• eggs
• pine nuts (nuclei)

Instructions

1. Chop and boil chicken in liquamen, oil, and wine; add chopped onion, coriander, and deveined brains.
2. When cooked, lift out the chicken and debone; chop more onion and coriander, and add cooked unseasoned peas.
3. Layer in a conchicla-dish; grind pepper and cumin and loosen with the dish's own juice.
4. Dissolve two eggs, blend, pour the juice over whole boiled peas (or garnish with pine nuts), boil over low heat, and serve.