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162. Bastard 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

162. Bastard Cameline Sauce. You will take a few toasted almonds. And grind them well with a toasted bread with the livers of some fowl which they will be eating. And all this should be well-ground, and strained with juice of sour pomegranate, and broth, and with much cinnamon, and with a little of the other spices except saffron; and when all this is strained, let it go to the fire. And this sauce must be sweet-sour. And when it is cooked, cast in enough fat, and sugar and cinnamon on top.

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