CAMELINE SAUCE
This is a medieval recipe that dates back to 14th century France. The original recipe directions (translated from French) read as follows: "To make cameline, bray ginger, cinnamon and saffron and half a nutmeg moistened with wine, then take it out of the mortar; then have white bread crumbs, not toasted but moistened in cold water and brayed in the mortar, moisten them with wine and strain them, then boil all together and put in brown sugar last of all; and that is winter cameline. And in summer, do the same but it is not boiled."
Provided by Millereg
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- In a mortar and pestle (or food processor fitted with sharp metal blade), grind the ginger, cinnamon, saffron, and nutmeg smoothly until well ground.
- Add bread crumbs, and grind smooth.
- Add water and wine, bring it to a boil, simmer until thickened and then add the brown sugar.
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