[Sca-cooks] Seeking leaves and crust

[Terry Decker]

I think the Libum recipe you are attributing to Apicius is actually Cato's. 
If so, the bay leaves are for flavor and you might find using other leaves 
less appealing.  Also, oiling the leaves is not mentioned in the original 
recipe.  I suspect that is a modern error introduced because the adapter 
thought the leaves were to keep the bottom from burning.

I've actually seen a version of this recipe that called for the libum to be 
baked under a brick.  The original bakes it under a testo, a terracotta 
ceramic cover used for baking on the hearth.

For your crust:  2 cups of flour, 2 to 4 eggs, a pinch of salt, and enough 
water to make a pastry dough.  It isn't very tasty, but it is serviceable. 
I've got a couple others around here somewhere.

Bear


> Leaves:
>
>  have a recipe for libum, a roman cheese-based bread.  the original form 
> Apicius says to bake on an oiled leaf.  The modern redaction that I 
> started from sugggests bay leaf...any other suggestions for leaf ideas?
>
> Crust:
> Any suggestions for a period recipe for a crust for a cheese and mushroom 
> tart?
>
> -Ardenia
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