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).
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.