[Sca-cooks] Bukenade?

[edoard at medievalcookery.com]

> -------- Original Message --------
> From: "Phil Troy / G. Tacitus Adamantius"
> 
> On Jul 8, 2009, at 2:07 AM, Stefan li Rous wrote:
> 
> > It appears to be a sort of beef stew with red wine. I don't have a  
> > copy of Forme of Curye.
> 
> Oddly enough, beef stew with red wine may be the only version of  
> bukkenade I have never seen. What I usually make is from an earlier  
> recipe than the one in FoC, and involves veal or kid with chopped  
> onion, sometimes added herbs such as hyssop, IIRC, cooked in broth,  
> with the cooking liquid then thickened with egg yolks. It turns out a  
> bit like modern blanquette de veau.


For the interpretation I did of this recipe (see URL), I used beef
because I had it handy.  I think I'd characterize "bukkenade" as pieces
of meat, in a spiced broth that has been thickened with egg yolks.

http://recipes.medievalcookery.com/bukkenade.html

What I find interesting about this (along with mawmany) is that with the
addition of coriander and capsicum peppers, it would be very like an
Indian curry.

- Doc