Patina of soles

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.

Herb sauce

Pound pepper, cumin, coriander seed, origan, rue; pound well, moisten with vinegar, add Jericho date, honey, defrutum, oil, liquamen, mix well, pour into a saucepan, bring to a boil. When it boils, pour over fish.