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Roman recipes
Patina of elderberries

  • 6 bunches of elderberries
  • ½ tsp (2.5ml) pepper
  • 1 tsp (5ml) garum
  • 4 fl oz (125ml) wine
  • 4 fl oz (125ml) passum
  • 4 fl oz (125ml) olive oil
  • 6 eggs
  • Remove the fruits from the stems of the elderberry bunches with a fork.
  • Wash them, place in a saucepan with a little water, and simmer gently until just softened.
  • Drain and arrange in a greased shallow pan.
  • Add the pepper, moisten with garum, then add the wine and passum and mix well.
  • Finally, add the olive oil and bring to the boil.
  • When the mixture is boiling, break the eggs into it and stir well to bind it together.
  • When set, sprinkle pepper over it and serve hot or cold.
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