Title: Pullum Frontonianum (Chicken a la Fronto
Categories: Poultry
Yield: 4 Servings

1 Fresh chicken (approx.
-1-1.5kg)
100 ml Oil
200 ml Liquamen -or-
200 ml Wine -plus-
2 ts Salt
1 Leek
Fresh dill; saturei,
-coriander; pepper to taste
A little bit of defritum

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)

Date: Thu, 22 Jul 93 11:12:07 +0200

See "Ancient Roman Ingredients" for info on ingredients. Start to fry
chicken and season with a mixture of Liquamen and oil, together with
bunches of dill, leek, Saturei and fresh coriander. Then cook approximately
1 hour with 220 deg C in the oven. When the chicken is done, moisten a
plate with Defritum, put chicken on it, sprinkle pepper on it, and serve.

REC.FOOD.RECIPES ARCHIVES

/MISC

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.