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Cameline Sauce
Tatiana Pavlovna Sokolova

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Original Recipe


(Le Menagier de Paris 1393)
Note that at Tournai, to make cameline, they grind together ginger, cinnamon and saffron and half a nutmeg, moistened in wine, then removed from the mortar; then have white bread crumbs, not toasted, moistened with cold water and grind in the mortar, soak in wine and strain, then boil it all, and lastly add brown sugar: and this is winter cameline. And in summer they make it the same way, but it is not boiled.  



1/2 tsp ginger
1 tsp cinnamon
a pinch of saffron threads
1/4 - 1/2 tsp nutmeg (to taste)
1/2 cup red wine
1/4 cup bread crumbs
1/2 cup water
1/4 cup brown sugar

Preparation Steps

    Grind the spices and add to red wine.  Add bread crumbs and water.  Heat to boiling, and add brown sugar.  Boil until slightly thickened.  Note that the amount of spices should be adjusted to taste.

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