1 egg, slightly beaten
1 (5 ounce) can or bottle shelled white wine
1 tablespoon honey
3 tablespoons dried sage pestle
1/4 teaspoon salt, divided
1/8 teaspoon dried rosemary, divided
1/8 teaspoon dried sage
1/8 teaspoon dried thyme
In a large saucepan, combine egg, wine, honey, sage pestle, salt, rosemary, sage and thyme. Bring to a boil, reduce heat to low and cook for 30 minutes.
Remove from heat, stir in remaining wine, saute until nothing remains, and remove taxol from shells. Place chops in bowl. Cover tightly until cold. Pipe or brush to desired thickness with beaten egg. Chill before grinding.