Feast of Lusius Literius for Atraxis

Purpose

To outline the private dinner shared between Lusius Literius and his former slave, the recently-renamed Atraxis Literius.

Document Structure

References

No other documents were referenced in this list.

Publication Status

The document was completely private, drafted by Literius himself to plan the feast before passing it on to his slaves so they could procure the ingredients and then prepare the meal.

Legal status

Since the document was informal and private, it is not valid.

Historical Details

Background

In the fiftieth year of Literius' life, his slave Atraxis, an educated man from Diakai whom had served him faithfully for many years, purchased his freedom. Literius, so impressed by the quality of the man's service for nearly twenty years, decided to treat him to a feast.

Legacy

Afterward, all freed slaves deemed worthy of the honor by Lusius were treated to a sumptuous meal by their erstwhile master before departing the Literius household with their possessions.

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Feast of Lusius Literius for Atraxis

Below outlines the contents of the feast I have planned for tomorrow evening to honor my beloved former slave, Atraxis from Diakos. Please obtain the ingredients for the following dishes.
For the first course: eggs poached in wine and fish sauce, croquettes of cuttlefish, lobster, and crab, pine nut and pork sausage, and boiled cardoons served with a pepper, cumin, and onion sauce.
For the second course: suckling pig stuffed with mushrooms, chestnuts, and dates served with a wine and pepper sauce, and lamb kidneys stuffed with pine nuts and fried in olive oil before being finished by roasting.
For the third course: an entire salmon wrapped in grapes and roasted and served with a saffron sauce, mussels steamed with wine sauce and leeks, and a salad of arugula, lovage, oil, and pepper.
For the fourth course: a tart of pear, a tart of almond and honey, pomegranates, cherries, pears, peaches, and a hard sheep's cheese.
A different wine is to be served with each course: a Selusian red with the first, an Epherian red with the second, a Menasian white with the third, and a red from my personal Algian vineyards.

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Type

Record, Culinary (Menu)

Medium

Paper