[Sca-cooks] Cameline and genet

[Terry Decker]

I think you will find genet = broom = genista.  Shows up in Sculley's 
Neopolitan cookbook.  So named for the yellow color of the sauce matching 
color of broom flowers.  I'm dealing with some other issues at the minute, 
so I can't chase it further.

Bear


Most of the cameline recipes I've seen call for a number of spices.

Du fait de cuisine: cinnamon, ginger, grains of paradise, cloves, pepper, 
mace, nutmeg
Le Menagier de Paris: ginger, cinnamon, saffron, nutmeg
Le Viandier de Taillevent: ginger, cinnamon, grains of paradise, mastic 
thyme, long pepper
Libre del Coch: cinnamon
Two Fifteenth-Century Cookery-Books: cinnamon, ginger, cloves
Two Fifteenth-Century Cookery-Books: cinnamon, ginger, cloves, saffron
Liber cure cocorum: cinnamon, ginger, cloves
Forme of Cury: cinnamon, ginger, cloves
A Noble Boke off Cookry: cinnamon, ginger, powder lombard, mustard, saffron
Due Libri di Cucina: cloves, ginger, grains of paradise, nutmeg, cinnamon
Neapolitan recipe collection: cinnamon, cloves, nutmeg


I've heard of genet sauce before but can't find any recipes on a quick 
search.  Could it be another name for a jance sauce?

Garlic Jance [Sauce]. Crush ginger, garlic and almonds, steep in good 
verjuice, [and boil]. (BN manuscript, p. 34.) [Le Viandier de Taillevent 
(France, ca. 1380 - James Prescott, trans.)]

- Doc

--------- Original Message --------- Subject: [Sca-cooks] Cameline and genet
From: JIMCHEVAL at aol.com
Date: 7/19/17 10:08 pm
To: sca-cooks at lists.ansteorra.org

I always think of cameline sauce as being made with cinnamon, but these
statutes for sauce makers define it as using cinnamon, ginger, clove, and
grain of paradise, along with bread and vinegar.

http://gallica.bnf.fr/ark:/12148/bpt6k62574137/f469.item

I'd also never heard of genet sauce, which was made with ginger and
almonds.

jC

Jim Chevallier
_www.chezjim.com_ (http://www.chezjim.com/)
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