Cooking Method & Instructions:

Mix raisins, pepper, Liebstoeckl (celery), oregano, onion, wine, Liquamen (a salty fish sauce which can be replaced by salt) and oil
together and put in a casserole. Cook until done. Then place small boiled
fish fillets or boiled small whole fishes into it. Thicken with a little
cornstarch and serve.

Souffle of Small Fish Recipe
The above Ancient Roman recipe for Souffle of Small Fish is written in totally different way to today's recipe books! Food and ingredient measurements were extremely basic - quantities were not often specified in Roman food recipes. Temperature control was difficult and therefore not specified! Cooking times were vague - and left to the cook to decide!

Souffle of Small Fish Recipe
The content of this Souffle of Small Fish Recipe is taken from a collection of Ancient Roman Food Recipes. The cookery book, containing these old Roman recipes, is called Apicius, the overall title being 'De re coquinaria' which means "On the Subject of Cooking".