SC - New to the list with questions

[Philip & Susan Troy]

Diana Haven wrote:
> 
> Philip & Susan Troy wrote:
> 
> >
> > > Does anyone have a recipe for a medieval onion soup? ( I have lots for
> > > modern versions but no medieval ones).
> >
> > My favorite is porrey chapeleyn, 14th-century English. It calls for lots
> > of onions (presumably chopped or sliced, but the recipe doesn't say)
> > sauteed slowly (my inclination is that they should brown not much, or
> > not at all), and the onion "puree" is thinned down with some almond milk
> > and cooked until it's a rich oniony "cream" soup. This is garnished with
> > deep-fried pasta crunchies, made from flour and eggs (yolks?), rolled
> > out and cut in the shape of onion rings.
> >
> Gee,  sounds like the lovely onion soup we prepared for Crown Tourney.
> Was this the recipe you were working from?

Yep. There were some difficulties on site (primarily a slight scorching
of the onions due to a thinner pot than I would have chosen for the job)
which made reseasoning and the addition of a small amount of butter to
repair it, but yes, that's the stuff we made.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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