|Name:||Roasted Quail w/ Apicius' Pigeon Sauce||Contributor:||Leigh Ann Hussey|
|Description:||Roasted quail with Apicius' pigeon sauce||Posted:||2001-09-24|
|Key words:||quail||Category:||Main Dishes|
5-6 pitted dates
2 Tbsp dried onion
2 Tbsp total coriander, caraway, mint (Apicius' recipe has lovage, which
I totally couldn't find)
1 egg yolk
1 tsp honey
1 tsp vinegar
1 tsp garum (I use Southeast Asian fish sauce)
2 Tbsp olive oil
1 c white wine
|Preparation:||Roast quail @ 350F until done.
Process the dates lightly.
Add the rest of the stuff and process everything until just before it gets too pasty.
Serve the quail with the sauce.
|Notes:||TASTE OF ANCIENT ROME says serve it cold, but I heated it gently and found it much improved.|