Ius candidum in elixam (White Sauce for Boiled Meats)
Ius candidum in elixam (White Sauce for Boiled Meats) is a traditional Ancient Roman recipe for a classic bread sauce flavoured with pepper, liquamen, wine, rue, onions, nuts and olive oil that's served poured over boiled meats. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: White Sauce for Boiled Meats (Ius candidum in elixam).
Ius candidum in elixam: piper, liquamen, vinum, rutam, cepam, nucleos, conditum, modicum de buccellis maceratis unde stringat, oleum. cum coxerit, ius perfundis.
Translation
White Sauce for Boiled Meats: [Combine] pepper, stock, wine, rue, onion, nuts, spiced wine, a little bread to thicken and olive oil. Cook and pour the sauce [over boiled meats].
Modern Redaction
With its use of nuts and bread, this is, quite apparently, the antecedent of a whole range of Medieval dishes and sauces. As such it is a far more important recipe than most authors seem to have realized.
Ingredients:
1/2 tsp freshly-ground black pepper
200ml rich meat stock
2 tbsp liquamen
60ml white wine
pinch of rue (or rosemary)
2 tbsp onion, finely minced
35g ground almonds
250ml spiced white wine
2 tsp olive oil
4 tbsp fine white breadcrumbs
Method:
Pound together the black pepper, rue (or rosemary), onion and ground almonds in a mortar. Work in the liquamen, white wine and olive oil then whisk in the meat stock.
Turn the mixture into a pan and whisk in the spiced white wine. Bring to a boil and cook for 15 minutes then take off the heat and beat in the breadcrumbs. Allow to soak for 5 minutes then return to the fire and bring back to a boil. Continue cooking for about 10 minutes, or until thickened and serve.
)
Click on the image, above to submit to Pinterest.