[Sca-cooks] Early Irish food
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Fri Jan 9 20:16:16 PST 2009
On Jan 9, 2009, at 11:11 PM, S CLEMENGER wrote:
> Mmmm....suddenly, I'm craving something with substantial amounts of
> oats and
> leeks in it....
Brotchan Foltchep rules with an iron hand...
Adamantius (settling for Irish black pudding for breakfast in several
> ----- Original Message -----
> From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Sent: Friday, January 09, 2009 9:06 PM
> Subject: Re: [Sca-cooks] Early Irish food
>>>> Pottages made with milk, such as Brotchan Foltchep/Brotchan Roy
>>> may or
>>>> may not count as separate foods.
>>> Are these the same as porridges?
>> Pottages are soups, essentially, that which can be poted or drunk. In
>> classical culinary terms, a potage is a chunky soup, as opposed to a
>> veloute or puree. So, for example, minestrone is a potage. while
>> of celery (bleah) is a veloute or a creme. In this case, between two
>> leek soups, Brotchan Foltchep is a potage while Vichyssoise is a
>> or a veloute...
>> Porridges used to imply the presence of leeks (according to most
>> dictionaries, from a French word for leek), but after centuries of
>> containing both leeks and a grain, usually oatmeal, they have
>> become a
>> grain dish.
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