RCI-MT.006.1237.001

Pullum Frontonianum

Name: Pullum Frontonianum
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unit fresh chicken (approx. 1 – 1½ kg); 100 ml oil; 200 ml liquamen Liquamen is salty fish sauce (a condiment derived from fish that have been allowed to ferment. This is one of the basics of Roman cooking, it is salty in flavour. There are various fish sauces available in oriental shops. Alternative: 1 tablespoon of salt dissolved in 100 ml (3½ fl oz) of wine. ); 1 unit branch of leek; 1 unit Fresh dill (saturei , coriander, pepper to taste); 1 unit A little bit of defrutum

Pullum frontonianum (chicken à la Fronto) is a dish from ancient Rome, found in Apicius, a cookbook

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

fresh chicken (approx. 1 – 1½ kg)
1 unit
oil
100 ml
liquamen <ref>Liquamen is salty fish sauce
a condiment derived from fish that have been allowed to ferment. This is one of the basics of Roman cooking, it is salty in flavour. There are various fish sauces available in oriental shops. Alternative: 1 tablespoon of salt dissolved in 100 ml (3½ fl oz) of wine.</ref>
200 ml
branch of leek
1 unit
Fresh dill
saturei , coriander, pepper to taste
1 unit
A little bit of defrutum
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Pullum Frontonianum

Ingredients

Method

What Makes This Variant Distinct