| Dish | Pre-cookable? | Hot | Cold |
|---|---|---|---|
| Patina de asparagis frigida | Yes | Probably | Yes |
| Sala cattabia | Yes | No | Yes |
| Iecur coques | Yes | Maybe | Yes |
| Pepones et melones | No | No | Yes |
| Assaturamm | Maybe | Yes | Probably not |
| Vitulinam sive bubulam | Probably not | Yes | Probably not |
| Pernam (etc.) | Probably not | Yes | Probably not |
| Haedus sive agnus crudus | Probably not | Yes | Probably not |
| Pullum Frontonianum | Probably | Yes | Probably not |
| Aliter avem | Probably | Yes | Probably not |
| Ius album in assum leporem | Probably not | Yes | Probably not |
| Ius in pisce elixo | No | Yes | Not if I can help it |
| Betas elixas | Beets yes, greens no | Yes | Yes |
| Cucumeres rasos | No | No | Yes |
| Porros maturos fiiri | No | Yes | Maybe |
| Faseoli virides et cicer | No | Could, but won't | Yes |
| Tiropatinam | Probably not | I think this would be best | Probably OK |
| Ova sfongia ex lacte | Probably not | t'would be best | Maybe |
| Savillum | Yes | Could | Yes |
| Patina de piris | Maybe | t'would be best | Maybe |
| Faux dormice from Lucanicae or Farcimina | Pre-mixed but not formed or cooked | Maybe | Maybe |
I'm told that I have four big ovens each with four big burners to work with. Luxury! I was also asked if I could spare some space for the dayboard to heat stuff. Looking at my menu, and since I could have it back sometime in the afternoon, I'm not seeing a problem.
Now, I've got a bunch of recipes and I want to break that down into roughly three courses - although they will actually go out more or less continuously. But by breaking them into gustum, mensa prima and mensa secunda, I can plan where my plating breaks come and stagger cooking times and such. So ...
Mensa secunda is the easiest. It's the desserty end of things. I don't need to go crazy here, but I'd like a few options. There are a couple of slam-dunks, though: Savillum and the Faux Dormice (Glires falsi?) Add in some appropriate fruits - grapes, of course, and perhaps one or two others, and that starts look pretty good. I want to try the Patina de piris, a baked eggy thing, to see if I could either cook it on site or serve it cold.
Gustum ... gustum. Although I didn't dig up recipes for them, some hardboiled eggs (and sauce! I didn't mention the sauces!) and some olives. Marinated mushrooms, perhaps? As well, of my recipes, the Pepones et melones (at least the melones part) is good. I think some bread, and the Sala cattabia would go nicely here as well. I'm also tempted to roll out a hot chicken dish, either a basic roast with sauce or the Pullum Frontonianum. (I've just about decided to do a chicken leg quarter per person, by the way.) That might do it for gustum.
That leaves mensa prima. I've already rolled out a largish serving of chicken as well as some good appetizers, so I can roll out smaller servings of some stuff here. I like the idea of doing both the fish and lamb (Ius in pisce elixo and Haedus etc.), but I may have to find another fish recipe, or an easier way to seal the cooking dishes for the one I've got - pastry seals when cookig fish for 160 may be more of a pain in the butt than I want to deal with. The Faseoli virides et cicer is a gimme, too. Really good (I tried it already) and easy. Regrettably the ham in pastry will have to wait for another time. Either the cucumbers or beets, or maybe both.
Ok, what does that give me?
Gustum