[Sca-cooks] Searching for Period Italian Leek Soup recipe
Daniel Myers
edoard at medievalcookery.com
Mon Oct 29 19:29:20 PDT 2007
I'm a little slow in replying, but how about this?
105. LEEK POTTAGE. You must take leeks, well-peeled, and washed and
cleaned the night before, set them to soak in an earthen bowl filled
with water, in the night air; and let them be this way all night
until the morning; and then give them a boil, moderately, because
they are very difficult to cook; and when they are well-boiled, press
them a great deal between two chopping blocks, and gently fry them
with the fat of good bacon; and do not cast salt upon them; and when
they are well gently fried, set them to cook in a little good broth
which is fatty; and then take almond milk and cast it in the pot and
cook it until it is quite thick; and when it is thick, taste it for
salt, and if it lacks salt cast it in; and then prepare dishes, and
[cast] upon them sugar and cinnamon. [Libre del Coch, R. Carroll-
Mann (trans.)]
The others I've found all seem to call for adding fish:
xlv - For to make Blawnche Perrye. Take the Whyte of the lekys, an
sethe hem in a potte, an presse hem vp, and hacke hem smal on a bord.
An nym gode Almaunde Mylke, an a lytil of Rys, an do alle thes to-
gederys, an sethe an stere it wyl, an do ther-to Sugre or hony, an
dresse it yn; thanne take powderd Elys, an sethe hem in fayre Water,
and broyle hem, an kytte hem in long pecys. And ley .ij. or .iij. in
a dysshe, and putte thin (Note: Thine.) perrey in a-nother dysshe, an
serue the to dysshys to-gederys as Venysoun with Furmenty. [Two
Fifteenth-Century Cookery-Books]
Blanche porrey. Take blanche almondes, And grinde hem, and drawe hem
with sugur water thorgh a streynour into a good stuff mylke into a
potte; and then take the white of lekes, and hew hem small, and
grynde hem in a morter with brede; and then cast al to the mylke into
the potte, and caste therto sugur and salt, and lete boyle; And seth
feyre poudrid eles in faire water ynowe, and broile hem on a gredren;
and kut hem in faire longe peces, and ley two or thre in a dissh
togidre as ye do veneson with ffurmenty, And serue it forthe. [Two
Fifteenth-Century Cookery-Books]
Whisked (?) greens. Bring the white of leeks, chopped finely, boiled
and drained, again to the boil with wine and some water. Cook salmon
in it, and onion, well fried, and dried herring. Add saffron, pepper
and salt and let cool. [Wel ende edelike spijse, C. Muusers (trans.)]
Viandier is oh so helpful here as he says everyone knows how to make
leek soup, so he doesn't give a real recipe:
Of other small pottages. Small pottages such as greens of chard;
cabbages; turnips; leeks; veal with Yellow [Sauce]; pottages of
scallions without anything else; peas; milled, pounded or sieved
beans with or without the pod; pork intestine; soup with pork pluck
(women are mistresses of it, and each knows how to make it); and
tripes – these I have not put in my viandier, for one knows well how
they should be eaten. [Le Viandier de Taillevent, J. Prescott (trans.)]
Does that help any?
- Doc
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La sauce ne vaut pas mieux que le poisson.
The sauce should not be better than the fish.
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