Cameline

Cameline

152. To make Cameline [Sauce].
Taillevent, p. 47.
Take ginger, plenty of cassia, cloves, grains of paradise, mastic thyme and long pepper (if you wish). Sieve bread soaked in vinegar, strain [through cheesecloth], and salt to taste.

CAMELINE.
Goodman of Paris.
Note that at Tournais, to make cameline, they grind together ginger, cinnamon and saffron and half a nutmeg: soak in wine, then take out of 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 red sugar: and this is winter cameline. And in summer they make it the same way, but it is not boiled.
And in truth, for my taste, the winter sort is good, but the following is much better: grind a little ginger with lots of cinnamon, then take it out, and have lots of toasted bread or bread-crumbs in vinegar, ground and strained.

Cameline Sauce
Libro per Cuoco
in “The Original Mediterranean Cuisine” by Barbara Santich, p. 61

XCI. To make the best cameline sauce, take blanched almonds and grind them and sieve them, take dried currants and cinnamon and cloves and a
little of the inside of the loaf, and grind all these together and mix with verjuice and it’s made.

Anahita’s version
Best Cameline

2 c. ground blanched almonds
2 c. currants
2 TB and 2 tsp ground cinnamon
1 TB and 1 tsp ground cloves
1 c. fine bread crumbs
2 c. verjus or Middle Eastern sour grape juice
water as needed

1. Grind almonds and sieve them
2. Grind together with currants, cinnamon, clove, and “a little of inside of loaf”
3. Moisten with verjus
4. Taste and adjust – you may want to add more verjus or some water,
to get the flavor you prefer.

This was enough for around 70+ diners.