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Ingredients
- 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) anchovy essence
Preparation
Step 1
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.