[Sca-cooks] Egredouce - i.e. Glop

[Michael Gunter]

>But Gunthar's dish seemed more like the kind of things I had in the stews-bruits-msg file, so I put it there. Gunthar's seemed to be
>more like small chunks of meat in a sauce rather than slices of meat with a sauce over it. 

The way I described it to people was to think of it being like stuffing. I made mine pretty thick so it had a stuffing like quality
to it.  When you think about it, stuffing doesn't look very appetizing either. I would best classify this recipe as a pottage. 

> Egre/Aigre = [in various Romance languages, in this case probably French] Sour; Douce = [again, French] Sweet, as in Poudre Douce. 
 
Again, this is a part that confused me as well. I really think the title was misplaced for this recipe in the translation
or something. 
 
> Apart from the 15th century recipe Gunthar is using, I'd have said most or all egredouce recipes follow that basic pattern. 
 
And the one's I have researched are what you say. 
An amusing note was at the 12th Night feast where I served this someone wrote to me afterwards and said they really liked
that "Reduced Egg" recipe. 
 
> > So, more like a stew or more like slices of meat with a required sweet and sour sauce? The latter doesn't sound like "glop", though.

Well, my filets of beef with Garlic/Pepper sauce is a bit like glop as well. I tend to make my bread thickened sauces
rather thick so they are more like a thin paste than a sauce. Much of my food can be thought of as "beef with brown glop, 
chicken with yellow glop, etc..."

> To me, Gunthar's 15th century variant looks pretty similar to Fylletes in Galentine. Even if it is brown glop.

Now fried fish with a sweet/sour sauce sounds wonderful. 
 
> Adamantius

Gunthar