SC - Redon Winter Squash soup -- source info

[Gerekr at aol.com]

On 11/25/99 12:01 AM sca-cooks at Ansteorra.ORG wrote:

>From:  jessica at beattie.uct.ac.za (Jessica Tiffin)
>Sender:    owner-sca-cooks at Ansteorra.ORG
>Reply-to:  sca-cooks at Ansteorra.ORG
>To:    sca-cooks at Ansteorra.ORG
>Phillipa Seton gave us:
>> *********Winter Squash or Pumpkin Soup**********
>> The Medieval Kitchen  ( Redon, Sabban, Serventi)
>> SQUASH.    For squash, Peel them and cut them into slices.  Remove the 
seeds 
>> if there are any and cook them in water in a pan.  Then drain them and 
rinse 
>> them in cold water.  Squeeze them and chop them finely.  Mix with some 
beef 
>> and other meat broth and add cow's milk and mix half a dozen egg yolks. 
Put 
>> through a seive into the broth and milk.  On fast days use the cooking 
water 
>> from dried peas or almond milk and butter.
>
>I'm not familiar with "The Medieval Kitchen" (it's on my wishlist): 
>what is the primary source here, pretty please...?

Since I haven't seen another response...

Tracing back thru Redon, this is #181 from:
     Le Viandier de Guillaume Tirel dit Taillevent, edited by Jerome 
Pichon and Georges Vicaire.  Paris, 1892; re[printed  Genevam Skatkine, 
1967.

>From Redon's section of "Medieval texts" at the back of the book:
Congordes

Pour congordes, peles les et deccopes par rouelles, et ostes la graine 
dedans, s'il en ya, et les mettes pourbouilir en une poelle, et puis les 
pures, et mettes de l'eaue froide par dessus, et les espregnes et haches 
bien menu; et puis les assembles avec boullon de beuf et d'autre char, et 
y mettes du lait de vache, et destrampes demy douzaine de moyeux d'oeufz, 
passes par l'estamine parmy le boullon avec le lait, et, au jours 
maigrez, de puree de poys ou de lait d'amandes, et du beurre.

(Redon & co. used almond milk & butter in their redaction)

Have fun,
Chimene
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