[Sca-cooks] Funges Follies-

[Sue Clemenger]

Dunno....I've always had it as a veggie, rather than a soupy thing, so
that's how I tend to think of it.  You've certainly got a good point
about the location of the recipes, though....
I've got a mundane soup recipe (from Diane Mott Davidson's mystery
series) that has chicken breasts and broth and sour cream in it, as well
as lots of leeks and mushrooms.  Very tasty.
And Lainie, dear, you're welcome to some of my beer, anytime <g>.  I've
got Fat Tire, Moose Drool, Slow Elk, and (maire runs and checks the
fridge)a Maple Porter...Drank the imported Belgian Raspberry Lambec at
our Spring Feast last night....
--Maire

"Laura C. Minnick" wrote:
>

> When I make Funges (_Forme of Cury_, no.12), I make it as a pottage,
> with a fair amount of broth. I rather like it, being pungent and warm
> and filling but not 'heavy'. However, I have been served Funges done as
> boiled mushrooms with leeks, served as vegetables, with a little broth
> poured over. I was taken aback, but you know the recipe doesn't specify
> how much broth. My only argument is that it is included among a number
> of soups and pottages- the first couple dozen of that part of the text,
> in fact. And as they do tend to be grouped by type, and Funges is in the
> middle, it would stand to reason that it is also a pottage, yes?
>
> But how do we know? Could it be that one day King Rick was headed out on
> a hunt and wanted to take some picnic with him, and asked for 'the
> mushroom thingie' without the soup part? (Pure speculation, I know ;-)
> And how do we know how much soup is well, soup?
>
> Yes, I'm poking the stick in the badger's den, but heck, we haven't had
> a _real_ good one going for awhile, and besides, there's new folks on
> board who might benefit from seeing how things can be hashed out.
>
> So.. whaddya think? Ideas?
>
> 'Lainie
> it's Saturday, I'm home, and I'm even outta beer. :-(