SC - Fw: [Mid] Feasts

[Philip & Susan Troy]

At 20:10 13-11-97 +0000, you wrote:
>Mark Harris wrote:
>
>> For us uneducated masses, what is Brotchan Foltchep? I think you've
>> mentioned it before. A stew? Soup? Recipe please.
>
>Here it is...I think we've seen this one before. Loosely adapted from
>Malachai McCormick's "Irish Country Cooking" (the best Irish cookbook
>I've seen), but apparently of much greater antiquity, having been
>mentioned and described in the writings of St. Colmcille, c. 597 C.E.
>There's no telling how the original differs from this, though. I am
>assuming that Colmcille's dish was a bit more austere.
>
>Brotchan Foltchep, a.k.a. Brotchan Roy
>
>Serves 6
>
>3 or 4 medium-size leeks, about 1 1/2 pounds
>1/4 to 1/2 stick butter (1 - 2 ounces)
>2 cups chicken or vegetable stock
>2 cups milk
>1/2 cup heavy cream
>3/4 cup raw, steel-cut porridge oats, like McAnns
>Parsley (flat Italian, chopped) for garnishing
>salt and white pepper to taste
>
>Wash the leeks well. They are usually muddy and sandy. Remove any
>visible dirt or grit. Trim off the root ends and discard. Starting at
>the white, root ends, slice the leeks thinly. Place in a deep bowl of
>cold water, and rub the leeks between your hands, gently, to separate
>the rings and encourage the last of the grit to sink to the bottom. Lift
>the leek slices off the surface till the bowl has nothing left in it but
>water and mud. Drain the leeks in a strainer and set aside.
>
>In a large, deep saucepan, bring the stock and milk to a simmer. Stir in
>the oats, bring almost to a boil, and simmer for 20-30 minutes, or until
>the oats are done.
>
>While the oats are simmering, melt the butter in a deep saute pan, over
>low heat. Sweat the leeks for five or ten minutes, until they begin to
>soften. When the oats are about half done, add the leeks and their
>butter to the pan of soup. The leeks and the oatmeal should be done at
>the same time.
>
>Take the pot off the heat, stir in the cream, and season with salt and
>white pepper to taste. Garnish with the parsley.
>
>Adamantius


So at what point do you add the whiskey?  Along with the cream?  Directly
into the serving dish?  At the table?


Alasdair mac Iain

- -----------------------------
James and/or Nancy Gilly
katiemorag at worldnet.att.net

****  REUNITE GONDWANALAND!!

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