SC - Cameline sauce (was: Gunthar's coronation feast review)

[david friedman]

At 8:11 AM -0600 1/18/99, gwyneth wrote:
>So, once again I found the copy of the feast and this was listed as
>"cameline and mustard sauces".  The sauce we had on our table was a purple
>color with hints of vinigar and sweet spices-probably nutmeg,cinnimon?- I'm
>assuming again that this was cameline as I have never had it before...
>Anyway, was it cameline or mustard and what exactly IS cameline?

Here is a recipe for cameline sauce from Menagier; there are others out there.

Note that at Tourney to make cameline they bray ginger, cinnamon and
saffron and half a nutmeg moistened with wine, then take it out of the
mortar; then have white bread crumbs, not toasted but moistened in cold
water and brayed in the mortar, moisten them with wine and strain them,
then boil all together and put in brown sugar last of all; and that is
winter cameline. And in summer they do the same but it is not boiled.

Elizabeth/Betty Cook


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