DINNER PARTY ILAP
Nonne alium cibum habes praeter Bubulam Sorbiodunensem et Pullum Coctum Modo Venatoris?
Main Requirement (whole class):
Basic Menu: gustatio (hors d'oeuvre): egg dishes, eaten with mulsum (wine sweetened with honey)
cena (main course): fish, game, poultry, pork, with wine
secundae mensae (dessert): usually fruit, with wine.
Setting of the furniture and table
Appropriate activities and music for the evening
Our Menu for the afternoon
(We will use the recipes in The Classical Cookbook, by Andrew Dalby and Sally Grainger, Los Angeles: J. Paul Getty Museum, 1996. See the book for the recipes, which will not be reproduced here)
Gustatio: Soft-boiled Eggs, with herbs, honey, and fish sauce (pg117)
Main Course: Vitellian Peas (pg 120), Pork with Apple (pgs 121-122).
Dessert: Sweet Cheesecake (pg 93); placenta (pgs 94-94).