Spring Cabbage and Chicken Patina

Many commentators have had problems interpreting this particular recipe in the original manuscript. The issues it raises are complex and it is discussed in detail in our own edition of Apicius. The main problem stems from the assumption that green vegetables of all kinds ought to be cooked before they can be combined with egg and turned into a patina. The recipe for patina of asparagus (Apicius 4.2.5 & 6), which precedes thi