- A pinch of:
- fresh coriander
- 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.