Roman Boiled Eggs
In Ovis Apalis
from Marcus Gavius Apicius. De Re Coquinaria
8 Eggs
50g (2oz) Pine Nuts
Lovage or Parsley
Honey
Vinegar
Liquamen (Fish Sauce), to taste
Pepper
Boil the eggs for approx. 4 minutes, allow to cool, remove shells and chop.
Mix together pepper, lovage or parsley, pine nuts, honey and vinegar, season with liquamen (Fish Sauce) and pepper.
Serve over the eggs.
Submitted by: John David
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved