OTOOP...Re: SC - cups

[Phil & Susan Troy]

Ron and Lori wrote:
> 
> -----Original Message-----
> From: Gretchen M Beck <grm+ at andrew.cmu.edu>
> To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
> Date: Thursday, September 17, 1998 4:41 PM
> Subject: SC - Dinner for an Arthurian Idyll
> >A pottage of leeks with white leek sauce
> 
> Ok, imay be asking a dumb question. Isn't Pottage the same as Soup. If so
> how do you serve soup with a white sauce. unless you mean a cream soup,
> which is not the understanding I had from the following recipe.
> Thorbjorn the Cook (looking confused-again)

Think of it in terms of a spoonable food, as opposed to a lechemeat which can
be sliced and eaten with the knife or one's fingers. In this case this is a
pottage of leeks (which could be a simply porrey of leeks boiled in water,
with maybe some ham) cooked and sauced with a white sauce traditionally eaten
over leeks (y'know, like shrimp with lobster sauce, which contains no lobster
but which is sometimes served over lobster?). What we have here is a bowl of
veggies cooked moderately soft, to facilitate being eaten with a spoon,
covered with a soupy sauce, based, if I remember correctly, on almond milk. It
could be cabbage or possibly sprouts, or any of a number of vegetables, but in
this case the pottage made with leek sauce also contains leeks.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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