SC - Re: Sauces and Humors
Stephen Bloch
sbloch at adl15.adelphi.edu
Mon Aug 4 10:55:11 PDT 1997
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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