Patina of Sorb-Apples, Hot and Cold

Ingredients

• sorb-apples (service berries)
• brains
• scruples pepper
• cyathus liquamen (Roman fermented fish sauce)
• eggs

Instructions

1. Clean sorb-apples, pound in a mortar and pass through a sieve. De-membrane 4 cooked brains.
2. In a mortar grind 8 scruples of pepper with liquamen, then blend in the sorb-apple puree.
3. Break in 8 eggs and add 1 cyathus of liquamen to make a custard.
4. Grease a clean patina, set it over hot ashes, pour in the mixture, and cook over hot embers above and below.
5. When cooked, sprinkle with fine pepper and serve.