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This entry is a re-creation of a recipe from Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "109. WHITE CAMELINE SAUCE". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

109. WHITE CAMELINE SAUCE. You must take well-peeled blanched almonds and grind them in a mortar; and blend them with good hen's broth, which is well-salted, and then strain it through a woolen cloth; and set aside this almond milk, and then take the livers from the hens, and grind them well in a mortar; and then blend them with the almond milk and set it on the fire to cook; and cast sugar and the juice of sour pomegranates into the pot, and white vinegar, and cloves, and nutmeg, and cinnamon, and ginger, and long pepper, and white sugar; and all this should be well-ground and cast into the pot so that it can boil; and stir it constantly with a stick; and when it is thick, it will be cooked; but taste for salt, and for flavor, and for spice, and for sweetness, and sourness; and before it is cooked, cast in good hen's broth, which is quite fatty, into the pot, and it must be from the juice that falls from the roasting hens into a casserole.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:109>. Accessed on March 30, 2020, 9:57 am.

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