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    Recipe for Sauce
    for roast wood pigeons

    • A pinch of:
      • pepper
      • lovage
      • fresh coriander
      • mint
      • dried onion
    • 4 oz (100g) stoned dates
    • 1 egg yolk
    • 1 tbsp (15ml) wine
    • 1 tbsp (15ml) vinegar
    • 1 tbsp (15ml) olive oil
    • 1 tbsp (15ml) honey
    • 1 tsp (5ml) anchovy essence
    • Grind the pepper, herbs and onion together in a bowl.
    • Add the dates and egg yolk and pound until smooth.
    • Mix the remaining ingredients in a pan, add the mixture from the bowl.
    • Heat gently until the sauce thickens, stirring all the time.
    • Pour over roast pigeons and serve.
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