Ova spongia ex ostreis

E Vicipaedia
(Redirectum de Omelette ostrearum)
Cibus viarius Formosanus: 蚵仔煎 ézǎi jiān ("Ova spongia ex ostreis") in nocturno mercatu Shilin Taipeiae parata

Ova spongia ex ostreis[1] (Sinice 蚵仔煎 ézǎi jiān vel 蠔煎 háo jiān), varietas sphungatorum, est ferculum saepe in Asia orientali, nonnumquam in Europa occidentali paratum. Hac regione praeceptum fortasse omnium antiquissimum dederit Herbertus Byng Hall auctor de rebus militaribus gastronomicisque, qui anno 1861 in libro de ostreis oyster omelette Anglice praecepit. Peregrinatores tale ferculum crebrius inter Iaponenses Sinasque reperire solent.

Notae[recensere | fontem recensere]

  1. Haec appellatio a Vicipaediano e lingua indigena in sermonem Latinum conversa est. Extra Vicipaediam huius locutionis testificatio vix inveniri potest.

Bibliographia[recensere | fontem recensere]

  • 1733 : Vincent La Chapelle, The Modern Cook (3 voll. Londinii: Nicolas Prevost, 1733) vol. 3 pp. 203-213; versio Francogallica aucta 1742 vol. 4 pp. 208-223 ("omelet with gammon of bacon, omelet of a calf's kidney, omelet puff'd with kidney of veal, omelet with sugar, omelet with beans or other greens with cream, omelet the Noailles way, omelet with marrow, omelet roll'd with crusts of bread, omelet with oysters, omelet with craw-fish, omelet in galantine, omelet with blood, omelet farcée, omelet with the liver of a roe buck, omelet in poupiet, omelet with eels")
  • 1861 : Herbert Byng Hall, The Oyster: where, how, and when to find, breed, cook, and eat it (Londinii: Trübner, 1861) pp. 65-66 ("Oyster omelette")
  • 1873 : Alexandre Dumas, Grand Dictionnaire de cuisine (Lutetiae: Lemerre, 1873) pp. 776-777 ("Omelette aux huîtres")
  • 1895 : Thomas J. Murrey, The Murrey Collection of Cookery Books (Novi Eboraci) "Oysters and Fish" pp. 26-27 ("Oyster omelet")

Nexus externi[recensere | fontem recensere]