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109. White Cameline Sauce


This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

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.

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