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Recipe for
Aliter elixis
(Sauce for roast wood pigeons)
by Apicius VI, IV, 2
about text
Original recipe: Piper, careum, apii semen, petroselinum, condimenta moretaria, caryotam, mel, acetum, uinum, oleum et sinape.
Translation: To the boiled fowl add pepper, carraway, celery seed, parsley, condiments, mortaria, dates, honey, vinegar, wine, oil and mustard.
Ingredients
- ½ t. ground pepper
- Pinch of caraway
- Pinch of celery seed
- 2 t. parsley
- ¼ c Country Mint Sauce
- ¼ c. stoned dates
- 1 t. honey
- dash of wine vinegar
- ¼ c. white wine
- 2 t. olive oil or butter
- Pinch of mustard seed
- 1 c. chicken stock with pan drippings
Preparation
- In a mortar, grind pepper, caraway, and celery seed.
- Add to parsely, Country mint sauce, and chopped dates.
- Combine with honey, vinegar, wine, oilive oil (or butter), mustard seed, and stock.
- bring to a boil, then gently simmer for 25 minutes to rduce before serving.
- Pour over roast pigeons and serve.
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