Subject: SC - Sauces query
ChannonM at aol.com
ChannonM at aol.com
Thu Jul 13 09:57:14 PDT 2000
In a message dated 7/13/00 9:28:38 AM Eastern Daylight Time, Susan Laing"
<gleep001 at hotmail.com> writes:
> So far I have two sauce recipes for them - Cereleun Blue sauce (from
Redon's
>
> Medieval Kitchen) and a Green sauce (from Santich's Original Mediterranian
> Cookbook).
>
> I need two others - preferrably a dark sauce (I was thinking a Pepper one)
> and one of a different colour (I once tasted a sauce with main
ingredients
> of Oranges & mace but can't find any recipes or paperwork one it - any
> ideas?? )
>
> They need to be able to be served cold and be made in advance (one day or
> so)
>
> Any one have any good recipes??
>
> Mari
This might fit your description.
Cameline sauce is a common recipe found in Le Viander de
Taillevent(1380), Le Menagier de Paris(1393), The Forme of Cury, A Roll
of Ancient English Cookery (1390). This condiment is used to accompany
cooked meats and poultry and has a poignant taste reminiscent of modern day
steak sauce. The following is an excerpt from Le Menagier de Taillevent;
<<Note that at Tournay 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 breadcrumbs, not toasted but moistened them with wine
strain them, then boil all together and put brown sugar last of all and that
is winter cameline. And in summer they do the same, but it is not boiled.
And in truth, to my taste, the winter sort is good but in (summer) that which
followeth is far better, bray a little ginger and a great deal of cinnamon,
then take it out and have toasted bread moistened, or plenty of bread
raspings in vinegar, brayed and strained.>>
I have taken some liberty in combining two aspects of the above recipe.
Firstly, I have used the boiling method and use of wine of the first recipe,
and secondly I utilized the spice content of the latter recipe. I have also
canned the end product using modern methods, with excellent results.
In practice
1tsp ground ginger 2 tbsp verjuice* or lemon juice
3tsp ground cinnamon 1 tbsp cider vinegar
.333 cup white wine 1/4 cup white bread crumbs
3 tbsp brown sugar(packed)
*can be obtained at Middle Eastern food stores or you can substitute a small
amount of lemon juice or make your own verjuice using tart crabapples or
grapes.
Mix all ingredients. Strain the mixture through a fine sieve, pressing down
with a spoon to extract as much of the liquid as possible. Boil the liquid
about 5 minutes. You can now can the sauce or use it immediately
Hauviette
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