Part 3/9:
The inspiration for the sauce comes from the ancient Roman cookbook Apicius, specifically a recipe called "aliter ius in avibus," which translates to "another sauce for birds." The ingredients listed include a mix of herbs and spices like pepper, parsley, loveage, and mint, combined with toasted hazelnuts, wine, and garum—a popular fermented fish sauce of the time. The cook reiterates that while the type of bird might vary, the sauce makes central to the dish, establishing a uniquely ancient flavor profile.