Roman ostrich sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Black pepper |
| 1 | tablespoon | Minced fresh mint, or 1/2 tablespoon dried mint |
| 1 | teaspoon | Ground cumin, briefly toasted in skillet |
| 1 | teaspoon | Celery seeds |
| 3 | (to 4) seeded dates, minced | |
| ¼ | cup | Honey |
| ½ | cup | Wine vinegar |
| ¾ | cup | Cream Sherry |
| 1 | tablespoon | Nuoc mam or other Southeast Asian fish sauce |
| 1 | tablespoon | Oil |
| 1 | tablespoon | Cornstarch |
| Formatted by Manny Rothstein | ||
Directions
In the AD 4th-Century Roman cookbook of Apicius, there are two recipes for sauce to serve with ostrich. One is a honey-mustard vinaigrette with pepper, herbs (lovage, thyme) and liquamen, which was a fish sauce like the Vietnamese nuoc mam. This is the other one, which comes out like a wacky sort of barbecue sauce.
Mix pepper, mint, cumin, celery seeds, dates, honey, vinegar, Sherry, fish sauce and oil in saucepan. Bring to boil. Remove 1 tablespoon sauce to cup, cool slightly, then add cornstarch and stir to dissolve. Stir into sauce and bring to boil until thickened. Serve with cooked ostrich.
Makes about 2 cups sauce.
Each tablespoon contains about: 28 calories; 22 mg sodium; 0 cholesterol; 0 fat; 3 grams carbohydrates; 0 protein; 0.03 gram fiber.
Source: The Los Angeles Times, April 20, 1995 Submitted By MANNY ROTHSTEIN On 12-31-95