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garlic Cameline [sauce]

This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Garlic Cameline [Sauce]. Crush garlic, cassia and bread, and steep in vinegar.


Other versions of this recipe:

GARLIC CAMELINE SAUCE For Ray (Le Menagier de Paris)

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