Vitellian Peas

Apicius 5.3.5

Preparation info
    • Difficulty


Appears in
Cooking Apicius

By Sally Grainger

Published 2006

  • About

This is one of the original recipes from The Classical Cook Book that we have cooked many times at Roman festivals. It has been adapted a little from my original. Lovage seed replaces the plant leaf (it is quite bitter) and I have increased the number of egg yolks to make it creamier.