SC - Announcement and question

[Stephen Bloch]

Ian writes:

> Unlike many sauces, this one is unboiled as per the description in Le
> Viandier de Taillevent, p. 219: "Cameline sauce has cinnamon as its
> predominant ingredient and is unboiled." Le Viandier also advises us
> that not all sauces contained binding agents (p. 23-24). Bearing that in
> mind, the bread crumbs have been left out of this version of the recipe.

Perhaps in Viandier, but for the Catalan feast we served three months
ago we used a cooked, breadcrumb-thickened "salsa camelina" based on a
mixture of beef broth and pomegranate juice!  It was deliciously
different.
					mar-Joshua ibn-Eleazar ha-Shalib
                                                 Stephen Bloch
                                           sbloch at panther.adelphi.edu
					 http://www.adelphi.edu/~sbloch/
                                        Math/CS Dept, Adelphi University