SC - New to the list with questions

[Anne-Marie Rousseau]

hey all from Anne-Marie

Adamantius sez:>
>> > 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.
>> >

yum!!!
Complete recipe and source info, please? or is it somewhere else already?

- --AM

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