The Cameline Sauce from Tournai is a medieval preparation mentioned in Le Ménagier de Paris, a 14th-century manuscript. This spiced sauce, often served with meats or fish, is characterized by the use of spices such as cinnamon, ginger, saffron, and nutmeg, providing a rich and aromatic flavor.

Recipe for Cameline Sauce from Tournai:

Ingredients:

• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon saffron
• 1/2 grated nutmeg
• 3 slices of toasted white bread
• 200 ml red wine
• 50 ml wine vinegar
• 1 tablespoon brown sugar
• Salt

Preparation:

1. Prepare the bread: Toast the white bread slices until golden brown. Crumble them finely.
2. Mix the spices: In a mortar, grind together the cinnamon, ginger, saffron, and nutmeg until a homogeneous powder is obtained.
3. Combine: In a saucepan, mix the bread crumbs with the red wine and vinegar. Add the ground spices.
4. Cook: Bring the mixture to a boil, stirring constantly to avoid lumps. Let it simmer over low heat until the sauce thickens and becomes smooth.
5. Finish: Incorporate the brown sugar and a pinch of salt. Mix well and adjust the seasoning to your taste.
6. Serve: Serve hot as an accompaniment to roasted meats or fish.

This sauce, typical of medieval cuisine, adds a spicy and sweet touch to dishes, reflecting the flavors sought after during that era.