[Sca-cooks] Apicius' Patina de piris

[lilinah at earthlink.net]

In my local cooking "guild" several people have tried to make Patina
de Piris in Apicius. So far everyone has thought it smelled, looked,
and tasted unpleasant, and had an unpleasant mouth feel.

Also the recipe doesn't say what to do after one adds the eggs - are
they cooked like an omelette, baked in the oven, or stirred in like a
sauce?

Has anyone here had success with this dish? And if yes, what are your
suggestions for success?

Anahita