Camel Blue Delivered Near You Saucey
We make an ancient medieval sauce that was so popular back in the day you could easily pick up a bottle of it off the streets!BUY OUR HOT SAUCE HERE: https:/.
Goode Eates Four Sauces for a Chicken Sauce 2 Cameline Sauce
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.
Sauce Cameline à L'ail Recette Médiévale De Sauces à L'ail
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.
Cameline Sauce Sauce, Recipes, Feast
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.
Recetario Spanglish para mis hijos Una receta medieval con variantes
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.
Sauce Cameline à La Mode De Tournay Ménagier De Paris
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.
Week 6 The Shrieking Outdoors is out! The challenge has been amped up
Squab with Cameline Sauce. 4 cooked squab - (see recipe) 1 recipe Cameline Sauce (see recipe) garnish (I used frisee & parsley) Place the squabs on the platter with garnish and serve with the sauce. 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 1/3 c red wine vinegar*
Le Menagier de Paris, the 14th Century Cookbook
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)
Goode Eates Four Sauces for a Chicken Sauce 2 Cameline Sauce
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.
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
French Cinnamon Sauce. The inspiration for this recipe comes from Le Ménagier de Paris, a 14 th century French manuscript; and Le Viandier de Taillevent, a 14 th century collection of French recipes.. The Original Recipe from Le Menagier De Paris: Cameline. Nota que à Tournay, pour faire cameline, l'en broye gingembre, canelle et saffren et demye noix muguette : destrempé de vin, puis osté.
lostpastremembered Le Menagier de Paris and Cameline Sauce for the Birds
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.
lostpastremembered Le Menagier de Paris and Cameline Sauce for the Birds
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.
Recetario Spanglish para mis hijos Una receta medieval con variantes
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.
La Cameline
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
Recette Sauce au vin rouge au Thermomix
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.