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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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