Camel Blue Delivered Near You Saucey
1 cup cider vinegar ; 1 cup water ; 1/2 teaspoon ground cinnamon ; 1/4 teaspoon ground ginger ; 1/4 teaspoon ground cloves ; 1/4 teaspoon grains of paradise
Camellia oil Sauce aconpure
15th Century Cameline Sauce. This recipe is from "Two Fifteenth Century Cookery-books: About 1430-1450" by Thomas Austin. I first found this recipe as the basis of Daniel Meyers' Cameline sauce (Meyers). Instead of following his version of this (which was more of an amalgamation of several different Cameline recipes) I followed the given.
Saucy Series, Part VI Sauce Cameline Center of the Plate D
7 minutes to make Serves 6; This is a medieval recipe that dates back to 14th century France. The original recipe directions (translated from French) read as follows: "To make cameline, bray ginger, cinnamon and saffron and half a nutmeg moistened with wine, then take it out of the mortar; then have white bread crumbs, not toasted but moistened in cold water and brayed in the mortar, moisten.
Recetario Spanglish para mis hijos Una receta medieval con variantes
Cameline Sauce. 1 thick slice of good white bread, no crust; 1 1/4 cups (300 ml) white wine; 1/4 cup (60 ml) red wine; 1 tablespoon red wine vinegar, optional; 1 teaspoon ginger; 2 teaspoons cinnamon; 1/2 teaspoon nutmeg; A pinch of saffron threads; 2 tablespoons brown sugar; A pinch of salt
Sauce Cameline à L'ail Recette Médiévale De Sauces à L'ail
A typical sauce from the Middle Ages is cameline sauce. This was a hot sauce, bound together with breadcrumbs, and its main ingredients were wine, cinnamon, ginger and nutmeg. In medieval times, it was sold in the street by sauce cooks and used to accompany roast meat. Mayonnaise forms the base for many other sauces.
Recette Rôti de porc sauce cameline VICI Solutions restauration
To the bread and liquid I added the ground ginger, cinnamon, cloves and grains of paradise. This made the Cameline sauce. I split it into two bowls and added finely chopped garlic to one of the bowls. Dark toasted bread, soaked with wine, verjuice and vinegar and passed through a sieve. Adding the spices that are used in both sauces.
Cameline Sauce Sauce, Recipes, Feast
Cameline Sauce 1- 2 slices bread, crusts removed and well-toasted (about 7" x 3", 3/4" thick) 1 c red wine* 1/4 to 1/3c red wine vinegar* 2 T currants soaked in 4 T water till plump and soft 2-3 t sugar 1 T blanched almonds (optional) 2 t - 2 T cinnamon to taste ( I used 1 1/2T)
lostpastremembered Le Menagier de Paris and Cameline Sauce for the Birds
Recipes for Sauce Cameline are included in several books, for instance in Two Fifteenth Century Cookery by Faulke Watling and Thomas Austin, 1888 and in The Viandier of Taillevent: An Edition of All Extant Manuscripts by Terrence Scully, 1988. Both books are available via the well-known channels.
lostpastremembered Le Menagier de Paris and Cameline Sauce for the Birds
The Cameline Sauce was sweet, sour and mild. it would pair nicely with pork or chicken. The Cameline Garlic Sauce was a surprize. After tasting the first sauce I was prepared to not enjoy the addition of garlic to the Cameline sauce. It was very good. The garlic added just enough of a bite without overpowering the spices.
Recetario Spanglish para mis hijos Una receta medieval con variantes
Ottawa: University of Ottawa Press, 1988. MODERN RECIPE: 1 cup each cider vinegar and water. ½ tsp. cinnamon. ¼ tsp. each of ginger, cloves, mace, grains of paradise, pepper, and salt. Combine liquids, add spices and mix thoroughly with a wire whisk. Taste for seasonings and adjust accordingly. Use immediately or refrigerate for later use.
Recetario Spanglish para mis hijos Una receta medieval con variantes
Cameline Sauce. 1. Submitted by Millereg "This is a medieval recipe that dates back to 14th century France. The original recipe directions (translated from French) read as follows: "To make cameline, bray ginger, cinnamon and saffron and half a nutmeg moistened with wine, then take it out of the mortar; then have white bread crumbs, not toasted.
La Cameline
Ingredients. 3 slices white bread 3/4 cupred wine1/4 cupred wine vinegar1/4 tsp.cinnamon1/4 tsp.ginger1/8 tsp.cloves1 Tbsp.sugarpinchsaffron1/4 tsp.salt. Method. Cut bread in pieces and place in a bowl with wine and vinegar. Allow to soak, stirring occasionally, until bread turns to mush. Strain through a fine sieve into a saucepan, pressing.
Goode Eates Four Sauces for a Chicken Sauce 2 Cameline Sauce
Place salmon filets in marinade ensuring each piece is coated with the marinade. Then cover bowl with salmon filets and marinade with plastic wrap, then place in refrigerator for an hour. Remove Salmon filets from bowl and then place in baking dish and bake in a preheated oven at 375°F 35- 45 minutes. Serve with Cameline Sauce.
Recette Sauce au vin rouge au Thermomix
Cut bread in pieces and place in a bowl with wine and vinegar. Allow to soak, stirring occasionally, until bread turns to mush. Strain through a fine sieve into a saucepan, pressing well to get as much the liquid as possible out of the bread. Add spices and bring to a low boil, simmering until thick. Serve warm.
Le Menagier de Paris, the 14th Century Cookbook
Frati, Ludovico, editor, Libro di cucina del secolo XI 48. Excellent cameline sauce. To make an excellent cameline sauce, take skinned almonds and pound and strain them; take raisins, cinnamon, cloves, and a little crumb of bread and pound everything together, and moisten with verjuice; and it is done. Le Menagier de Paris 230. Cameline.
Corned silverside with cameline sauce Recipe Corned silverside
Cameline. Cinnamon Sauce.. Sauce for the Lords (Cinnamon Sauce) Source: Libellus de Arte Coquinaria Time Period: 13th Century Region: Denmark, Iceland, & Germany. Ius in Pisce Rubellione. Red Wine Sauce for Red Snapper or Sea Bream. Source: De Re Coquinaria Time Period: Antiquity Region: Rom e.
