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Title: Patina De Piris (Pear Souffle)
Yield: 4 Servings

Ingredients

      1 kg pears (peeled and without
           -core)
      6    eggs
      4 tb honey
    100 ml passum
      1    oil
     50 ml liquamen -or-
    1/4 ts salt
    1/2 ts ground cumin
      1    ground pepper to taste

Instructions

From: hz225wu@unidui.uni-duisburg.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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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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