Glires
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Original RecipeGlires (from Apicius' De Re Coquinaria)Glires: isicio porcino, item pulpis ex omni membro glirium trito, cum pipere, nucleis, lasere, liquamine farcies glires, et sutos in tegula positos mittesin furnum aut farsos in clibano coques. TranslationIs stuffed with a forcemeat of pork and small pieces of dormouse meat trimmings, all pounded with pepper, nuts, laser, broth. Put the dormouse thus stuffed in an earthen casserole, roast it in the oven, or boil it in the stock pot. Modern RedactionIngredients:Admittedly the Glis glis or edible dormouse is an ingredient that's a little hard to get hold of these days (it looks like a little opossum but is and European rodent rather than a marsupial). However, this was a great delicacy on the Roman menu and it was they who introduced the Glis glis to Britain. If you can't find the real thing, then I suggest you use chicken breasts as a replacement and 'dress' them to look like dormice. The door in the name dormouse has nothing to do with entranceways. Rather, it is derived from the Latin dormire (to sleep) as, like its cousin the squirrel, the dormouse hibernates over winter.
2 dormice per person (or two chicken breasts) Method:Gut and skin the dormouse. Finely chop any trimmings and reserve (if using chicken cut a pocket in the breast large enough to hold the stuffing). Add any meat trimmings to the forcemeat. Meanwhile add the nuts, laser (or garlic cloves) and pepper to a mortar and use a pestle to create a smooth paste. Add the chopped meat to this and mix thoroughly. Pour in a little of the broth and a drizzle of olive oil on this and mix well. Use this meat mixture to stuff the dormouse (chicken breast). The dormice (chicken breasts) can be prepared by either roasting in an oven at 180°C for 20–25 minutes or by boiling in broth for 30–40 minutes. If using chicken breasts place these on a plate with the fat (tail) ends facing inwards. Decorate the narrow (head) end with currants for eyes and chives for whiskers to make them look more mouse-like. (Such artifices were actually quite common in early cooking.) |
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