[Sca-cooks] Cameline and genet

[JIMCHEVAL at aol.com]

Wow. That would pretty much appear to be definitive.

I don't think  one can quite call it a recipe but Aldebrandino does give a 
summary description  in his article on pheasant meat:

"Et la droite savuers à coi on le doit  mengier est sause cameline où il 
ait assés de caniele et cardamon; "
 
"And the right flavor with which it must be eaten is cameline  sauce  where 
there is enough cinnamon and cardamom."
 
Regime de Corps, 1911 edition, tr. Landouzy/Pepin, p 131.

jC

Jim Chevallier
www.chezjim.com



In a message  dated 7/20/2017 11:44:26 P.M. Pacific Daylight Time, 
lilinah at earthlink.net  writes:
I webbed a whole bunch of Cameline recipes, breaking them down by  
ingredients and comparing  them.
http://home.earthlink.net/~al-tabbakhah/misc/CamelineSauce-Survey.html