(Apic. 5, 2, 17) Ingredients:
Softening stockfish in water for 5 - 6 hours, dry, skin, bone and fry in a little bit of oil. Blanch calves’ brain for 5 minutes and cool. Blanch chicken livers for ten minutes and cool. Boil 3 eggs, cool and shell. Cut in small pieces stockfish, calves’ brain, chicken livers and hard-boiled eggs; put in a pan, add ‘ricotta’ cheese and mesh. Pulverize pepper and lovage, add dry oregano and rue and an emulsion of wine, honey and oil; pour over the mixture. Cook on small heat for approximately 2 hours. Whip all until obtain a homogeneous cream, adding 4 raws eggs; cook for half an hour. Cool and serve cold, after spreaded with cumin.