Perdicem cum pluma (Sauce for Wood Pigeon or Partridge)
Perdicem cum pluma (Sauce for Wood Pigeon) is a traditional Ancient Roman recipe for a spiced red wine sauce intended to be served with wood pigeon, but which also works for other game birds. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Perdicem cum pluma.
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.
Translation
For roasts; pepper, lovage, coriander, caraway, shallots, mint, yolks of egg, dates, honey, vinegar, broth, oil and wine.
Ingredients:
A pinch each of pepper, lovage seeds (or celery seeds), fresh coriander, mint, spikenard and dried onion
120g 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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