[Sca-cooks] Cameline and genet

[James Prescott]

Been looking a bit more, and I think that jance/jaunet sauce and 
genet/genista/genestine sauce are sort of the same sauce, insofar as 
both imply a yellow colour.  However, individual recipes might differ in 
ingredients and in how they attain the yellow colour.  I have not done 
any comparisons.


For genista sauce see for example:
http://www.medievalcookery.com/search/display.html?menag:294:SFRN


Thorvald


On 2017-07-20, 19:01, James Prescott wrote:
>
>  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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