Skip to content

The Stirring Spoon

Medieval Cooking Musings by Patronne Murienne l'aloiere

Menu
  • Home
  • Medieval Recipes
    • Recipes with Descriptions
    • Recipes by Category
    • Recipes by Cat and Tag
  • Medieval Menus
  • Musings
    • Cooking Vivendier 
      • About The Vivendier
  • About
    • Deeds
    • Privacy Policy
    • Testing
Menu

Tag: toast

Recipe #21 & #22 – Cameline Sauce and Cameline Garlic Sauce

Posted on 09/19/201403/28/2022 by Murienne

I did these two sauces together as they differ by only one ingredient… garlic. Both are sweet, sour, and thick. Both give a nice mild spice that would be lovely on roasted pork or poultry.

Read more
  • Articles
  • Cooking Vivendier
  • Menus
  • Rec-Beverages
  • Rec-Breads
  • Rec-Dairy, Cheese and Eggs
  • Rec-Desserts
  • Rec-Fruits
  • Rec-Grains & Pastas
  • Rec-Meats
  • Rec-Meats-Beef
  • Rec-Meats-Chicken and other Fowl
  • Rec-Meats-Game
  • Rec-Meats-Pork
  • Rec-Nuts
  • Rec-Other
  • Rec-Salads
  • Rec-Sauces
  • Rec-Vegetables
  • recipes
  • Uncategorized

10th Century 14th Century 16th Century al-Warraq almond milk Andalusian apple Bread Brouet cheese chicken chicken broth chicken stock Chilled cinnamon cloves cumin Dessert eggs feature German ginger grains of paradise Meat Middle Eastern parmesan cheese parsley sauce pasta pear peas Pork pork tenderloin poultry Recipe Recipes saffron Salad Sauce The Vivendier vergus verjuice verjus Welserin white bread white wine

© 2022 The Stirring Spoon | Powered by Superbs Personal Blog theme