Ius Candidum in Avem Elixam (White Sauce for a Boiled Bird)
Ius Candidum in Avem Elixam (White Sauce for a Boiled Bird) is a traditional Ancient Roman recipe for a classic white sauce of pepper, lovage, cumin and celery seeds with toasted nuts, honey, stock, vinegar and olive oil that's intended for serving with boiled birds. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: White Sauce for a Boiled Bird (Ius Candidum in Avem Elixam).
Ius candidum in avem elixam: piper, ligusticum, cuminum, apii semen, ponticam vel amygdala tosta vel nuces depilatas, mel modicum, liquamen, acetum et oleum.
Translation
White Sauce for a Boiled Bird: [Combine] pepper, lovage, cumin, celery seed, toasted hazelnuts or almonds or other shelled nuts, a little honey, stock, vinegar and olive oil.
Modern Redaction
Ingredients:
1/2 tsp freshly-ground black pepper
1/2 tsp lovage seeds (or celery seeds)
1/2 tsp cumin seeds
6 tbsp roasted and ground hazelnuts or almonds
1 tbsp honey
1 tbsp white wine vinegar
500ml chicken stock
Method:
Pound together the black pepper, lovage (or celery) seeds, and cumin seeds. Moisten with the honey and vinegar then mix in the ground nuts and stock.
Pour the sauce into a pan and mix with the wine. Bring to a boil, reduce to a simmer and cook over low heat for about 20 minutes to reduce. Pour over your boiled bird and serve.
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