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Recipe for Sauce
for roast wood pigeons

  • A pinch of:
    • pepper
    • lovage
    • fresh coriander
    • mint
    • dried onion
  • 4 oz (100g) stoned dates
  • 1 egg yolk
  • 1 tbsp (15ml) wine
  • 1 tbsp (15ml) vinegar
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (15ml) honey
  • 1 tsp (5ml) garum
  • Grind the pepper, herbs and onion together in a bowl.
  • Add the dates and egg yolk and pound until smooth.
  • Mix the remaining ingredients in a pan, add the mixture from the bowl.
  • Heat gently until the sauce thickens, stirring all the time.
  • Pour over roast pigeons and serve.
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