[Sca-cooks] Cameline and genet

[Daniel Myers]

That would be this one:
 
 
A Sauce called Broom Blossom. Get almonds, saffron and egg yolks, grind them all together and distemper, straining the mixture, and adding in ground ginger and verjuice.  [The Neapolitan recipe collection (Italy, 15th c - T. Scully, trans.)]
 
- Doc
 
--------- Original Message --------- Subject: Re: [Sca-cooks] Cameline and genet
From: "Terry Decker" <t.d.decker at att.net>
Date: 7/20/17 1:10 pm
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

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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