[Sca-cooks] Light Feast Menu was: Buying flour for bread

[Sue Clemenger]

Thanks, A.  I sent my begging note to the list before I got far enough
down the thread to see that Phlip had already forwarded it!
--Maire "what me, love garlic?" NiNuanain

"Phil Troy/ G. Tacitus Adamantius" wrote:
>
> Also sprach kattratt:
> >--
> >[ Picked text/plain from multipart/alternative ]
> >Ooooh Hey Phlip sign me up for that recipe recieval as well...
> >Hmmm let's see a garlic sauce Naw I wouldn't want that.....
> >
> >Ppppppllease?
> >Nichola
>
>  From MS Ashmole 1439:
>
> Sauce gauncile.--Take floure and cowe mylke, safroune wel y-grounde,
> garleke, peper, salt [added in MS] (Note: added in different ink.)
> and put in-to a faire litel pot; and se(th)e it ouer (th)e fire, and
> serue it forthe with the goos [added in MS]
>
>  From my note to Phlip, again:
>
> At 5:58 PM -0500 12/11/02, Phlip wrote:
> >  >we used about 2 ounces / a half cup of flour to a
> >  >quart of milk; the recipe doesn't call for butter, but we cheated at
> >>12th Night and made a roux with two ounces of butter, melted and
> >>very briefly heated with the flour, per a quart of milk. About 1/2
> >>teaspoon saffron crumbled in for color (after all, gauncile means
> >>yellow, more or less), and as much whole garlic cloves as you want,
> >>at least a head or two per quart. (We used a gallon jar of peeled
> >>cloves; about 3/4 of it went into the sauce.) At 12th Night, we were
> >>only able to simmer the sauce for about 20 minutes, so the garlic
> >>wasn't quite soft enough, so I strained about 3/4 of it out and
> >>pureed it, then returned it to the pot.
> >>
> >>Salt is a good addition... ;-)
>
> Essentially, a white sauce made with milk and flour, with saffron for
> color, salt, and plenty of garlic added. There are very few
> flour-thickened sauces known in the Anglo-Norman recipe corpus; I
> thought this one was both deceptively simple, interesting, and
> tasty...