Re(2): Saracen Sauce

[Sue Wensel]

> Date sent:      Tue, 08 Apr 1997 12:20:50 -0400
> From:           "Philip W. Troy" <troy at asan.com>

> PHYLLIS SPURR wrote:
> 
> > Off the top of my head, I believe the cook said:
> >     Cinnamon
> >     Ginger
> >     Currants
> >     Red Wine
> > 
> > I positive the above were in the recipe and there are probably more
> > ingredients.  It was a rather thin sauce, so there was not a
> > thickening agent (i.e. no bread or cornstarch).
> 
> Could this be cameline sauce you are speaking of? 
> 
> Adamantius

I'm certain that it was called a Saracen Sauce.

 Phyllis L. Spurr
aka Eowyn ferch Rhys, Elfsea