Hot Boiled Goose in Cold Apician Sauce
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- goose
- pepper
- lovage
- coriander seed
- mint
- rue
- liquamen (Roman fermented fish sauce)
- olive oil
Instructions
- Pound pepper, lovage, coriander seed, mint and rue; temper with liquamen and a little oil into a cold sauce.
- Dry the hot boiled goose with a clean cloth, pour the cold sauce over, and serve.