Ius Candidum in Ansere Elixo (White Sauce for Boiled Goose)
Ius Candidum in Ansere Elixo (White Sauce for Boiled Goose) is a traditional Ancient Roman recipe for a classic white sauce of pepper, caraway, cumin, celery seed, thyme, onion, laser, toasted nuts, honey, vinegar, stock and oil that's intended for serving with roast or boiled birds. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: White Sauce for Boiled Goose (Ius Candidum in Ansere Elixo).
Ius candidum in ansere elixo: piper, careum, cuminum, apii semen, thymum, cepam, laseris radicem, nucleos tostos, mel, acetum, liquamen et oleum.
Translation
White Sauce for Boiled Goose: [Blend] pepper, caraway, cumin, celery seed, thyme, onion, laser root, toasted nuts, honey, vinegar, stock and oil.
Modern Redaction
Ingredients:
1/2 tsp freshly-ground black pepper
pinch of caraway seeds
1/2 tsp cumin seeds
1 tsp celery seeds
1/2 tsp dried thyme
4 tbsp onion, chopped
pinch of asafoetida
5 tbsp toasted hazelnuts or almonds, ground
1 tbsp honey
2 tsp white wine vinegar
200ml chicken stock
2 tsp olive oil
Method:
Pound together the black pepper, caraway seeds, cumin seeds, thyme and asafoetida in a mortar. Add the onion and nuts and pound to combine then moisten this mixture with the honey, vinegar, oil and chicken stock.
Pour the sauce into a pan and mix. Bring to a boil, reduce to a simmer and cook over low heat for about 20 minutes to reduce. Pour over your boiled goose and serve.
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