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EGGS WITH PIGNOLI SAUCE (Early Roman)

2 oz. pine nuts	1 tsp. honey
3 tbsp. vinegar (preferably red-wine vinegar)
A pinch of pepper	A pinch of loveage (celery leaf)
4 medium boiled eggs (about four minutes)

Soak the pine nuts in the vinegar for four hours.
Puree with all the other ingredients (except the eggs) in a blender.
Serve sauce separate from the eggs, and allow guests to add according to taste.

This comes from “Apicius de re Coquibaria” by Apicuis, one of Rome’s earliest & most eccentric chefs. You can find out more about him on the Dark Secrets BBQ Sauce page. This stays good for a number of days & makes for a great way to start a house party. If you really want to get into a Roman mood, serve it with honeyed wine (add half a cup of heated clear honey to a bottle of white wine & chill before serving). Dates back to the first century & is from one of the first published Western cookbooks.