On April 4 our family followed the ancient custom of hosting a dinner for Megalesia. I served these Roman dishes which are directly from ancient recipes.
1. Spumeum (from Anthimus' On Foods) served with Dodra (from Ausonius' Poems).This is a duck, egg, and herb souffle
2. Cucumeres (from Pliny's Natural History)This is braised cucumbers glazed in a honey vinegarette
3. Polenta de Hordeo / Pearl Barely Porridge (from Pliny's Natural History)As described here: viewtopic.php?f=3&t=1831Spumeum
In a blender puree one handful of parsley, one handful of thyme, one handful of oregano and 75 g of bread. Mix in 150ml of vegetable stock, 1 tbs of white wine, 1 tbs of honey, 1 tbs of garum, 1 tbs of olive oil. Pour this mix evenly on the bottom of a baking dish. This mix is the Dodra.
On top of this layer add course pieces of smoked duck and French green beans. A handful of each.
Above this layer add 8 whipped egg whites.
Then cook at 190 degrees Celsius for 30 minutes until the top layer is golden. Cucumeres
Take 2 large field cucumbers and peel them. Then coarsely chop the cucumbers and steam in a pan containing 6 tbs of white wine vinegar, 6 tbs of olive oil, 2 tbs of honey, and two pinches of sea salt. Steam until tender and serve. Usually about 10 minutes.