Soles
Oil
Liquamen
White wine
Pepper
Lovage
Origan
Raw eggs

For the herb sauce
Pepper
Cumin
Coriander seed
Origan
Rue
Vinegar
Jericho dates
Defruitum
Oil
Liquamen

Beat and clean the soles and place in a shallow pan.

Add oil, liquamen and wine.

While the fish is cooking pound pepper, lovage, origan; grind well.

Pour on some of the fish stock, add raw eggs, and work into a smooth mixture.

Pour over the soles and cook over a low fire.

When the mixture has set sprinkle with pepper and serve.

For the sauce

Pound pepper, cumin, coriander seed, origan, rue; pound well, moisten with vinegar.

Aadd Jericho dates, honey, defrutum, oil, liquamen, mix well.

Pour into a pot, bring to a boil. When it boils, pour over fish.