Recipe - Patina De Piris (Pear Souffle)

1 kg Pears (peeled and without
core)
6 Eggs
4 tablespoon Honey
100 ml Passum
Oil
50 ml Liquamen or
One fourth teaspoon Salt
One half teaspoon Ground cumin
Ground pepper to taste

From: hz225wu@unidui.uniduisburg.de (Micaela Pantke) (COLLECTION)

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

See "Ancient Roman Ingredients" for info on ingredients. Mesh cooked and
peeled pears (without core) together with pepper,cumin, honey, Passum,
Liquamen and a bit of oil. Add eggs and put into a casserole. Cook
approximately 30 minutes on small to moderate heat. Serve with a bitt of
pepper sprinkled on the soufflee.

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