A pinch of pepper, lovage, fresh coriander, mint, dried onion
4 oz (100g) stoned dates
1 egg yolk
1 tbsp (15ml) wine
1 tbsp (15ml) vinegar
1 tbsp (15ml) olive oil
1 tbsp (15ml) honey
1 tsp (5ml) anchovy essence

Grind the pepper, herbs and onion together in a bowl.

Add the dates and egg yolk and pound until smooth.

Mix the remaining ingredients in a pan, add the mixture from the bowl.

Heat gently until the sauce thickens, stirring all the time.

Pour over roast pigeons and serve.