SC - leeks recipe

[david friedman]

At 9:09 AM -0400 10/5/98, Balano1 at aol.com wrote:
>The following from To The Kings Taste was a hit with all!  No wine and we
>couldn't bear to discard all the greens but it was awesome!
>
>Mushrooms and Leeks - To The Kings Taste
>Serves 4-6
>
>8 small leeks			1/8 tsp. saffron
>3 Tbsp. butter			1/2 tsp. minced fresh ginger
>1 1/2 lbs. mushrooms, quartered	Buerre Manie: 3 tsp. butter
>combined with 3
>Tbsp. white flour
>1 cup vegetable or chicken stock	Salt & Pepper
>1/2 tsp. brown sugar
>
>1) Wash leeks carefully and slice them into rings, discarding roots and greens
>2) SautÈ leeks in butter in a large heavy skillet until they begin to wilt.
>Then add mushrooms and toss to coat.
>3) Combine stock, sugar, saffron, ginger and pour this liquid over vegetables.
>4) Simmer covered in the pot for about 2 minutes.
>5) Add Buerre manie, stirring rapidly over a low flame until the liquid
>thickens and vegetables are evenly glazed.
>6) Add salt and pepper to taste.

Does _To The Kings Taste_ give either the original recipe or a cite to it?
This sounds like something very loosely based on funges--in which case the
"Buerre Manie" part is sheer invention. For comparison, the Funges recipe I
am familiar with (which, of course, may not be the source for this) is:

Curye on Inglysch p. 100 (Forme of Cury no. 12)

Take funges and pare hem clene and dyce hem; take leke and shrede hym small
and do hym to see in gode broth. Colour it with safroun, and do  erinne
powdour fort.

David/Cariadoc
http://www.best.com/~ddfr/


============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================