MC Logo

White leeks


This is an excerpt from Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
The original source can be found at David Friedman's website

16. To make white leeks, he who is in charge of them should arrange that he has his leeks and slice them small and wash them very well and put them to boil. And take a good piece of salt chine of pork, and clean it very well and put it to boil therewith; and when they are well boiled take them out onto fair and clean tables, and let them save the broth in which they were boiled; and let there be a good mortar-full of blanched almonds, and then take the broth in which the said leeks have boiled and draw up the almonds with it, and if there is not enough of the said broth take beef or mutton broth - and take care that it is not too salty; and then afterward put your bruet to boil in a fair and clean pot. And then take two fair and clean knives and chop your leeks, and then take them and bray them in a mortar; and, being brayed, put them into your broth, of almonds as much as water, to boil. And, the leeks being boiled, when it comes to the sideboard put your meat on fair serving dishes and then the said broth of the said leeks put on top.

autodoc





Links to modern interpretations:


Medieval Cookery  

White Leek Sauce
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/whiteleek.html






Home : Recipes : Menus : Search : Books : FAQ : Contact