[Sca-cooks] Cameline and genet

[Johnna Holloway]

There's also cameline sauce for quail  ORdinance of Pottage 115 (81) calls for poudire of canele plus mustard.
Sauce Camelyn for veneson  appears in Ashmole 1393  calls for poudire of canel.

Johnnae

Sent from my iPad

> On Jul 20, 2017, at 1:37 PM, Daniel Myers <dmyers at medievalcookery.com> wrote:
> 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
> 
> 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/)
> _______________________________________________
>