Click on the image, above to submit to Pinterest.
Palumbis sive Columbis in Assis (Sauce for Roasted Wood Pigeons and Doves)
Palumbis sive Columbis in Assis (Sauce for Roasted Wood Pigeons and Doves) is a traditional Ancient Roman recipe for a classic sauce of pepper, lovage, coriander, caraway, onion, mint, egg yolks, date,s honey, vinegar, stock, olive oil and wine to be served with roasted wood pigeon or dove. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Roasted Wood Pigeons and Doves (Palumbis sive Columbis in Assis).
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesAncient Roman Recipes
Original Recipe
In assis: piper, ligusticum, coriandrum, careum, cepam siccam, mentam, ovi vitellum, caryotam, mel, acetum, liquamen, oleum et vinum.
Translation
[Sauce] for Roasted [Wood Pigeons and Doves]: [Combine] pepper, lovage, coriander, caraway, dried onion, mint, egg yolks, dates, honey, vinegar, stock olive oil and wine.
Modern Redaction
Ingredients:
1/2 tsp freshly-ground
black pepper
1/2 tsp
lovage seeds (or celery seeds)
1/2 tsp
coriander seeds
pinch of
caraway seeds
2 tbsp sweet (or dried) onion
4 tbsp dates, finely chopped
1 tsp honey
1/2 tsp white wine vinegar
250ml chicken stock
1 tbsp olive oil
120ml white wine
2 egg yolks
Method:
Grind together the black pepper, lovage (or celery) seeds, coriander seeds and caraway in a mortar. Add the onion and dates then pound in to combine. Moisten with the wine and vinegar then mix in the stock and olive oil.
Turn into a pan and heat through. Whisk together the egg yolks in a bowl, beat in 1 ladle of the hot stock to temper then pour this mixture back into the stock pot. Heat gently to thicken (do not boil) then serve over roast wood pigeon or dove.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
%20Recipe)