Friday, June 3, 2011

How to Make a Camelyne Sauce

[One of six sauces I made from Forme of Cury for the feast at the King's & Queen's Rattan Championships in Malagentia (Fall 2010)]

This is a thick, sweetly spiced sauce, mainly tasting like a raisin sauce.

1 C raisins
1 C almonds blanched
1/2 C breadcrumbs
2 C wine vinegar
1/2 C water
1/2 tsp ginger
1/4 tsp cloves
1 1/2 tsp cinnamon
1/4 tsp salt

Chop almonds in food processor as fine as you can, then add raisins
and breadcrumbs and make the whole as fine as you can. Mix in all
other ingredients, in food processor or in a bowl.

Makes about 3 cups, improbable though the proportions make that seem.


Take Raysouns of Coraunce. & kyrnels of notys. & crustes of brede &
powdour of gyngur clowes flour of canel. bray it wel togyder and
do it ├żerto. salt it, temper it up with vynegur. and serue it forth.

No comments:

Post a Comment