[Sca-cooks] Cameline Confusion....

[Philippa Alderton]

--- Robin Carroll-Mann <rcmann4 at earthlink.net> wrote:

> My understanding is that the common ingredient is
> cinnamon. One explanation
> for the name of the sauce is that it derives from
> "canel" (cinnamon).

That's what I thought, too, at first, but the one
recipe had no cinnamon in it.

I posted:

> GARLIC CAMELINE SAUCE For Ray (?). Grind ginger,
> garlic and crusts of white bread soaked in vinegar,
> or toasted bread, and soak in vinegar; and if you
add
> liver it will be better.

Asked Adamantius about it, and he said the following:

> Cameline. There's a big article by Constance Hieatt
> in Du Manuscrit a la Table, in which she concludes
> that there is no commonality between the bazillion >
different recipes for galantine sauces. Some are
> jellies, some aren't, some contain galalgale, some >
don't, etc.

> I suspect we're looking at a similar situation, one
> where there may have once been a common ingredient
> (canel/cinnamon?) but over 600 years things change.
> Look at all the chili and chili sauce recipes
> that contain no chiles...

Phlip


=====
Never a horse that cain't be rode,
And never a rider who cain't be throwed....

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