Cameline Sauce

pg 295 #155 
Taillevent

To make Cameline Sauce.  Grind ginger, a great deal of 
cinnamon, cloves, grains of paradise, mace and if you wish, 
long pepper; strain bread that has been moistened in vinegar, 
strain everything together and salt as necessary.

1 tsp	         ginger	
1 tsp	         cinnamon
1/4 tsp	         cloves	
1/8 tsp	         grains of paradise
1/2 tsp          mace
1/8 tsp          long pepper (optional)
2 Tbsp           bread crumbs
1 Tbsp	         vinegar
	         pinch of salt

Directions:
Mix all spices together.  Put bread in vinegar and grind.  
Mix together and serve.


Aulx vers

pg 295 #158 
Taillevent

Green garlic Sauce.  Grind garlic, bread and greenery, and 
steep this together in verjuice.

1 head of garlic
2 Tbsp bread - grind
1 Tbsp greenery
1 C verjuice

Directions:
Grind garlic, bread and greenery together.  Steep mixture 
in verjuice and serve.


Saulce vert

pg 295 #161 
Taillevent

Green Sauce.  Grind untoasted white bread, a great 
quantity of parsley leaves with peeled ginger and sage; 
steep this in a mixture of vinegar and a little verjuice, 
and strain it.

2 Tbsp 	        bread - grind	
1/4 C 	        parsley	
1 tsp 		ginger
1 tsp           sage
1/2 C           vinegar
1/2 C 	        verjuice

Directions:
Take ground bread, add to it parsley, ginger and sage. 
Steep in liquid for 10 minutes, strain and serve.
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