Perdicem cum pluma
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Original RecipePerdicem cum pluma (from Apicius' De Re Coquinaria)Perdicem cum pluma sua elixabis et madefactam depilabis. [perdices coctura]: occisa perdix potest ex iure coqui, ne indurescat. si ‹III› dierum fuerit, elixa coqui debet. TranslationFor roasts; pepper, lovage, coriander, caraway, shallots, mint, yolks of egg, dates, honey, vinegar, broth, oil and wine. Ingredients:A pinch each of pepper, lovage (or celery leaves), fresh coriander, mint and dried onion120g stoned dates 1 egg yolk 1 tbsp red wine (or port) 1 tbsp balsamic vinegar 1 tbsp olive oil 1 tbsp liquamen (or Nam Pla, Thai fish sauce) 1 tbsp honey Method:Place the pepper, lovage, coriander, mint and spikenard in a pestle and grind with a mortar until they form a paste. Add the dates and egg yolk and pound with the pestle until smooth. Add the remaining ingredients to a small pan and spoon in the mixture from the mortar. Heat gently until the sauce thickens (remember to stir all the time with a wooden spoon otherwise the eggs will scramble). Pour the sauce over oven-roasted pigeons or fried pigeon breasts and serve. |
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