“All dainties that were known in those days ministered to his feast; oysters from Baiæ; pheasants—a rarity but lately introduced, since Pompey’s conquests in the east—had been brought all the way from Phasis upon the southern shores of the Black Sea; and woodcock from the valleys of Ionia, and the watery plains of Troas, to load the tables of the luxurious masters of the world. Livers of geese, forced to an unnatural size by cramming the unhappy bird with figs; and turbot fricasseed in cream, and peacocks stuffed with truffles, were on the board of Catiline that day, as on the boards of many another noble Roman; and the wines by which these rare dainties were diluted, differed but little, as wisest critics say, from the madeiras and the sherries of the nineteenth century. For so true is it, that under the sun there is nothing new, that in the _foix gras_ of Strasburg, in the _turbot à la crême_, and in the _dindons aux truffes_ of the French metropolis, the gastronomes of modern days have only reproduced the dishes, whereon Lucullus and Hortensius feasted before the Christian era.”
A cook of roughly the same moment, setting down the same dish.
Pour into your inner saucepan a cup of hot water, another of milk, and one of cream, with a little salt. Set into a kettle of hot water until it boils, when stir in two tablespoonfuls of butter and a little salt, with white pepper. Take from the fire and add two heaping tablespoonfuls of arrow-root, rice-flour, or corn-starch, wet with cold milk. By this time your shells should be washed and buttered, and a fine oyster laid within each. Of course, it is _selon les régles_ to use oyster-shells for this purpose; but you will find clam-shells more roomy and manageable, because more regular in shape. Range these closely in a large baking-pan, propping them with clean pebbles or fragments of shell, if they do not seem inclined to retain their contents. Stir the cream _very_ hard and fill up each shell with a spoon, taking care not to spill any in the pan. Bake five or six minutes in a hot oven after the shells become warm.
Sources: The passage is from Henry William Herbert, The Roman Traitor, Vol. 1, free to read in full at Project Gutenberg. The recipe is from Harland, Common Sense in the Household of 1871, also free in full. Both are in the public domain in the United States. The binding above is ours — moss cloth, oyster stamp.