SouthernTurk

Unusual recipes for curious cooks.

https://www.southernturk.versust.com/recipe/roman-garum-glazed-dormice
Printed September 2, 2026

Historic Bites

Roman Garum-Glazed Dormice

Name: Roman Garum-Glazed Dormice
Ingredients: 6 whole quail, butterflied; 4 tablespoons garum or Asian fish sauce; 3 tablespoons honey; 2 tablespoons red wine vinegar; 1 tablespoon poppy seeds; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 4 fresh bay leaves; 2 tablespoons olive oil; Freshly ground black pepper

This audacious recipe from ancient Rome replaces the original dormice with quail, but keeps the exotic fish sauce glaze that once delighted patrician palates. A glimpse into the decadent feasts of the Caesars.

1 min Full Chaos 10 ingredients

Ingredients

6 whole quail, butterflied
4 tablespoons garum or Asian fish sauce
3 tablespoons honey
2 tablespoons red wine vinegar
1 tablespoon poppy seeds
2 teaspoons ground cumin
1 teaspoon ground coriander
4 fresh bay leaves
2 tablespoons olive oil
Freshly ground black pepper

Preparation

The Romans were nothing if not adventurous eaters. While the original glires (stuffed dormice) would be ethically questionable today, this adaptation captures the spirit of De Re Coquinaria, the 4th-century Roman cookbook attributed to Apicius.

Preparation

In a small bowl, whisk together the garum, honey, vinegar, cumin, and coriander until well combined.
Pat the quail dry and season with black pepper. Place them in a shallow dish and pour half the garum mixture over them, turning to coat. Marinate for 2 hours in the refrigerator.
Preheat your oven to 400°F (200°C).
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the quail skin-side down for 3 minutes until golden.
Flip the birds, add bay leaves to the pan, and transfer to the oven. Roast for 12-15 minutes.
Remove from oven and brush with the remaining garum glaze. Sprinkle with poppy seeds.
Let rest for 5 minutes before serving on a bed of greens or with spelt porridge.

The complex umami of the garum combined with honey's sweetness creates a flavor profile that bridges millennia—proof that good taste is truly timeless.

Historic Bites

Roman Garum-Glazed Dormice

July 10, 2026 1 min read Full Chaos 10 ingredients

Ingredients

0/10 ready

6 whole quail, butterflied
4 tablespoons garum or Asian fish sauce
3 tablespoons honey
2 tablespoons red wine vinegar
1 tablespoon poppy seeds
2 teaspoons ground cumin
1 teaspoon ground coriander
4 fresh bay leaves
2 tablespoons olive oil
Freshly ground black pepper

The Story & Steps

Preparation

In a small bowl, whisk together the garum, honey, vinegar, cumin, and coriander until well combined.
Pat the quail dry and season with black pepper. Place them in a shallow dish and pour half the garum mixture over them, turning to coat. Marinate for 2 hours in the refrigerator.
Preheat your oven to 400°F (200°C).
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the quail skin-side down for 3 minutes until golden.
Flip the birds, add bay leaves to the pan, and transfer to the oven. Roast for 12-15 minutes.
Remove from oven and brush with the remaining garum glaze. Sprinkle with poppy seeds.
Let rest for 5 minutes before serving on a bed of greens or with spelt porridge.

The complex umami of the garum combined with honey's sweetness creates a flavor profile that bridges millennia—proof that good taste is truly timeless.

More Historic Bites