[Sca-cooks] sauce verification (fwd)

[jenne at fiedlerfamily.net]

So, I'm teaching a class on making sauces tomorrow.

So far, I'm planning on 5:
Black Pepper Sauce (to be done as a whole-group exercise)
Green Sauce
Cameline Sauce
Lombard Mustard
Garlic Sauce
(These 4 to be made students divided into groups, working together)

I want to discuss a little bit about sauces, like how they were used to
correct humors, and some of the types of sauces available:

Green sauce, common ingredients usually parsley, vinegar & other
ingredients
Black/Pepper sauce, commonly featuring pepper, charred bread and ginger
Jance-- which I think is usually a saffron sauce?
Garlic Sauce
Mustard sauce
Cameline
Fruit sauces

can anyone suggest other categories of common sauces, or point out things
I should definitely cover?

-- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
"Our whole American way of life is a great war of ideas, and librarians
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