SC - Onion soup

[Mark.S Harris]

Phlip asked:
>French onion soup is another one I got burned out on at an early age, and I
>flat haven't been tempted lately by any of the versions I've seen. If
>anyone out there has what they feel is a really good recipe, send it and
>I'll try it, but most that I've seen lately has been over-salted and filled
>with garbage.

Phlip,

Here is a message from my soup-msg file which was originally posted to
this group a few months ago.

Like other medieval onion soups, it has a *white base* rather than one
of beef. I’ve had one that had a fair amount of wine in it, too. I
believe it was Baroness Clarissa’s. Clarissa, are you here? 

Does anyone know of a medieval onion soup which used a meat broth?

Stefan li Rous

==================
Date: Fri, 17 Oct 1997 13:06:16 -0600 (MDT)
From: "Jamey R. Lathrop" <jlathrop at unm.edu>
Subject: Re: SC - A.P.B. : Have You Seen This Recipe?

Good day to all, from Allegra Beati, who's WAY behind on this list.

On Sun, 5 Oct 1997, Philip & Susan Troy wrote:
> Within the last two weeks or so I ran across what seemed like a
> wonderful vegetarian vegetable recipe which seemed like a lovely pottage
> for SCA use. Trouble is, I can't remember the source or even the name of
> the dish.
> 
> It is for a thick pottage made from sweated (sauteed but unbrowned)
> sliced onions, in a seasoned almond milk base, boiled until slightly
> thick, and garnished with fried "onion rings" made from an egg pasta
> dough, cut into circular shapes. 
> 
> Suspected sources include Taillevent's Viandier, Le Menagier de Paris,
> Chiquart's Fait du Cuisine, and all of Curye On Inglysche. Possibly the
> Two Fifteenth-Century Cookbooks, but less likely than the others...

As it happens, I included this one in the recipes our local cookery group
is going to do at a redaction party tomorrow.  It's from CURYE ON
INGLYSCH, Part II:  DIUERSA SERVICIA.

	88.  For to make a porrey chapeleyn, tak an hundred onyons o[th]er
an half, & tak oyle de olyf & boyle togedere in a pot; & tak almande mylk
& boyle yt & do [th]ereto.  |  Tak & make a [th]ynne paast of dow, & make
[th]erof as it were ryngis.  Tak & fry hem in oyle de olyue or in wyte
grees & boil al togedere.

Allegra Beati				Jamey Lathrop
Barony of al-Barran			jlathrop at unm.edu
Outlands
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