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Shellfish Forcemeats

A main course very popular with the Romans
  • ¼ lb. minced shellfish meats
  • Ground pepper
  • 1 t. celery seed (or lovage)
  • Grated almonds or pine nuts
  • 1 raw egg
  • Bread crumbs
  • casings
  • Olive oil
  • Wine sauce


  • To make this dish, peel turnips, and cook until soft. Mash them, and spread the paste on a serving platter.
  • Remove the bones from the fish (fillet them) and poach them lightly in stock and a little olive oil.
  • Place the cooked fillets on top of the mashed turnips, season with the saffron sauce below, and serve with a sprinkling of pepper

Making the sauce

  • For the sauce, grind together cumin and laurel berries or pepper. Combine with white wine, honey, stock, and olive oil or butter.
  • Bring to a boil, simmer for 25 minutes, and thicken with flour.
  • Add saffron for colour.
  • Pour the sauce over the cooked fillets and serve with a sprinkling of vinegar
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