Rose Patina (Rose-Petal Custard)

Ingredients

• rose petals
• 1 1/2 cyathi liquamen (Roman fermented fish sauce)
• 4 brains
• 8 scruples pepper
• 8 eggs
• 1 1/2 cyathi wine
• 1 cyathus passum (raisin wine)
• oil

Instructions

1. Strip rose petals, remove the white bases, pound with liquamen and strain the juice.
2. Skin 4 sets of brains and grind with 8 scruples pepper, loosened with the rose juice.
3. Beat in 8 eggs with 1.5 cyathi wine, 1 cyathus passum and a little oil.
4. Pour into a greased pan over hot ashes; when cooked dust with pepper and serve.