This is another Roman recipe. I made it for Noisemakers IX.
So a lot of SCA events just have a bowl of hard boiled eggs in the shell – pretty much for people to fill up on when they aren’t adventurous for weirder dishes. So I found a recipe that would make hard boiled eggs one of the adventurous dishes.
These were served cut into quarters and already drizzled with the sauce, and a side pitcher so you could add more sauce, if desired.
Ova Elixa: liquamine, oleo, mero vel ex liquamine, pipere, lasere – Apicius VII, xix.2
Boiled eggs with a sauce containing fish sauce, olive oil, red wine, black pepper, asafoetida
So for the fish sauce, I ended up being convinced by my favorite cheese mongers to try BLiS barrel aged fish sauce. And I chose this dish to use it on because I thought the woodiness and the eggs would go well together.
We strewed the plate with baby arugula so the eggs wouldn’t shift in transport from the kitchen to the buffet.
The pitchers with the sauce were made by Brunissende.
And this was at the very start of the buffet so that it would be like the sources in a Roman dinner party – from eggs to nuts – but I forgot to put out the nuts in the end.