[Sca-cooks] Cameline Confusion....

[Bronwynmgn at aol.com]

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In a message dated 4/15/2002 1:38:15 AM Eastern Daylight Time,
phlip_u at yahoo.com writes:


> OK, folks, what do we have here? What makes a Cameline
> sauce?

The folks who did the Medieval Kitchen (Redon, et al) seem to believe that
the name refers to the color, a "camel-hair tan".  This is somewhere in the
introductory stuff, before you get to the recipes.

Brangwayna