[Sca-cooks] What is "Janete"?

Antonia Calvo dama.antonia at gmail.com
Thu Aug 26 17:02:39 PDT 2010

Mark S. Harris wrote:
> <<< On Tue, Jul 20, 2010 at 6:58 PM, Suey <lordhunt at gmail.com> wrote:
> Frustrated! Janet is supossed to be yellow. I supose saffron should be
> added.
> Saffron is a common ingredient of "all fine spices" (a couple of other
> recipes specify "all fine spices except saffron").  The recipes for
> Janete say the spices are to be added near the end.  I would suggest
> at least half an hour before the dish is done and served.

I think janet is a misspelling of genet, or broom aka genista and so forth.

Antonia di Benedetto Calvo

Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus

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