[Sca-cooks] Cameline and genet

[JIMCHEVAL at aol.com]

I wanted to note that while I find the hypothesis of a  transition  from 
"caneline" to "cameline" convincing, the idea of a camel-colored sauce is  not 
necessarily far-fetched; camels were actually pretty standard in France in  
the early Middle Ages. How many lingered by the time the sauce was 
invented, or  whether people simply knew them from the Crusades, I don't know, but 
it's not a  far-fetched idea either.
 
jC
 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 



In a message dated 7/21/2017 11:35:51 A.M. Pacific Daylight Time,  
stefanlirous at gmail.com writes:

http://www.florilegium.org/files/FOOD-CONDIMENTS/camelne-sauce-msg.html