Recipe

Medieval White Leek Sauce Recipe

	Jencathen / All my dishes 1 year, 6 months ago Use it as a sauce for chicken, but it also goes well with beef or pork. I've included the original recipe at the bottom of directions. Prep:5m Cook:5m Servings:4	Jencathen
	medieval sauce leeks

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Ingredients

3-4 cups beef broth

3 leeks

2 strips bacon

1/2 cup almonds, ground

water, as needed

Directions

Wash and chop leeks, discarding the green parts.

Place in broth with bacon and bring to a boil.

Simmer until leeks are tender and then strain, retaining both leeks and broth.

Set leeks aside, discarding bacon if desired.

Add almonds to broth and simmer until thick.

Blend leeks in a food processor and return to broth.

Add water to thin to desired consistency. Serve hot.

For to make Blawnche Perrye. Take the Whyte of the lekys, an sethe hem in a potte, an presse hem vp, & 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 or in a dysshe, and putte thin perrey in a-nother dysshe, an serue the to dysshys to-gederys as Venysoun with Furmenty.

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Comments

dmyers 8 months, 1 week ago said:

The original source of this recipe is
http://recipes.medievalcookery.com/whiteleek.html

This recipe was copied from MedievalCookery.com and posted here in violation of US copyright laws.

Since grouprecipes.com asserts in their terms and conditions that they receive full publication rights to all recipes posted on this site, I can not permit my work to be posted here. If you wish to distribute any of the recipes from MedievalCookery.com, please post only a link to the recipe.

Neither grouprecipes.com or its affiliates have permission to reproduce or distribute this recipe.

Best regards,
Daniel Myers
MedievalCookery.com