SC - Columbia history of food

[Jenne Heise]

> I know of no recipe that is called Cameline Sauce within the medieval corpus 
> (or, for that matter, within the Early Modern period covered by the SCA) that 
> uses this plant as an ingredient or mentions the use of the sauce as an 
> adjunct to the prepared plant of the same name. Cameline Sauces are simply a 
> spice sauce that is used over meat.

Me neither. But I notice that in the online translation, Le Menagier
says in at least one place, 'serve with cameline' not 'serve with cameline
sauce'. I'm assuming the author either didn't do his homework or got asked
by the editor at the last minute to define 'cameline' and just stuck in
the first, most common definition. His other comments seem to be somewhat
more clueful than that one!

 -- 
Jadwiga Zajaczkowa, mka Jennifer Heise	      jenne at tulgey.browser.net
disclaimer: i speak for no-one and no-one speaks for me.
"I do my job. I refuse to be responsible for other people's managerial 
hallucinations." -- Lady Jemina Starker