SC - Re: Sauces and Humors

[Stephen Bloch]

Lionardo Acquistapace wrote:
> ... I must say that a
> Camaline Sauce can be fairly varied in flavor based on the type of
> wine, verjuice, vinegar, etc. and the amounts of spices and such you
> use.

We were quite excited to find a cooked cameline sauce in one of the
medieval Catalan cookbooks that's based on pomegranate juice.  So I
walked around the corner to the kosher grocery, picked up a quart bottle
of pomegranate juice....  We served this with roast beef in a feast last
February, quite successfully.

					mar-Joshua ibn-Eleazar ha-Shalib
                                                 Stephen Bloch
                                           sbloch at panther.adelphi.edu
					 http://www.adelphi.edu/~sbloch/
                                        Math/CS Dept, Adelphi University
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