[Sca-cooks] Cameline and genet

[James Prescott]

 From Van Cammeren's Glossary 
(http://users.telenet.be/willy.vancammeren/NBC/nbc_glossary.htm):

genestine	Romeins sausrecept: saffraan, eidooiers en amandelpoeder 
doorgedaan met verjus. De naam houdt verband met de gele kleur, de kleur 
van brem (Latijn: genista)

Roman sauce recipe: saffron, egg yolks and grounded almonds mixed with 
verjus. The name is derived from the yellow color of broom (Latin: genista).



My note:

An early French spelling of 'genista' (broom) is 'genêt' (see Greimas 
dictionary).  I would agree with Van Cammeren's conclusion.  Compare 
this Van Cammeren recipe with the one in the link given earlier by Jim.


In Service to the Dream,
Thorvald


On 2017-07-20, 10:17, Daniel Myers wrote:
>
> 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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