Showing 1–12 of 16 results
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You may also fill some dates with ground pepper. (I wonder how this might taste - but that's a suggestion made in the original recipe.)
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Boiled Veal
$25 – $704.00 out of 5The boiled meat is perfectly seasoned, it is packed full of flavour, is tender and delicious. The meat stock is rich and flavourful and can be used in many dishes that call for beef stock.
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Chicken a la Fronto
$49 – $525.00 out of 5skillet over medium-high heat and add the oil. Season the chicken tenders with salt and pepper and dredge in the flour, shaking off the excess.
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Chicken With Liquid Filling
$304.00 out of 5porcini and shallots and cook, stirring minimally to aid in browning, until the mushrooms are deeply caramelized.
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Dulcia Domestica
$170 – $1994.00 out of 5You may also fill some dates with ground pepper. I wonder how this might taste - but that's a suggestion made in the original recipe.
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Green and Baian Beans
$140 – $1504.00 out of 5In the same skillet over medium heat, warm the oil. Once the oil begins to shimmer, add the ajwain seeds and cook until they start to pop, which should be in a matter of seconds.
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Grilled Pollock Or Coalfish
$99 – $1025.00 out of 5Make your dinners better with our grilled lemon pollock recipe! These fish filets are doused in a zesty and herb-loaded marinade made with lemon and Dijon mustard.
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Isicia Omentata
$285.00 out of 5Mix minced meat with the soaked french roll. Ground spices and mix into the meat. Form small burgers and put pine kernels and peppercorns into them.
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Marcus Gavius Apicius
$204.00 out of 5Mix minced meat with the soaked french roll. Ground spices and mix into the meat. Form small burgers and put pine kernels and peppercorns into them.
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Mussels Soup
$704.00 out of 5Regular fit, round neckline, short sleeves. Made of extra long staple pima cotton.
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Patina De Pisciculis
4.00 out of 5$139$129Spring and summer truly are my favourite seasons of the year as it usually involves three of my favourite things: gardening, reading, and recreating Roman foods.
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Pear Soufflee
$364.00 out of 5Core and boil the pears, pound them with pepper, cumin, honey, passum, liquamen, and a little oil. Add eggs to make a patina, sprinkle with pepper and serve.
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