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| {{Infobox prepared food | |||
| | name = Potage | |||
| | image = ] | |||
| | caption = A pottage soup prepared with potato and truffle | |||
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| | type = ], ], or ] | |||
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| | main_ingredient = ], ]s | |||
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| {{R from merge}} | |||
| '''Potage''' (from ] ''pottage''; "potted dish"; {{IPA-fr|pɔ.taʒ}}, {{IPAc-en|UK|p|ɒ|ˈ|t|ɑː|ʒ|}}, {{IPAc-en|US|p|oʊ|ˈ|t|ɑː|ʒ|}}) is a category of thick ]s, ]s, or ]s, in some of which ] and ]s are boiled together with water until they form into a thick mush. | |||
| ==History== | |||
| Potage has its origins in the medieval cuisine of ] and increased in popularity from the ] onward. A course in a medieval feast often began with one or two potages, which would be followed by roasted meats. | |||
| European cottage gardens often contained a variety of crops grown together. These were called ''potage gardens'' by the French, as the harvest from that garden was used to make potage.<ref>From puritanical to pleasurable: Potage not as challenging or exotic as it sounds. The America's Intelligence Wire. June 19, 2004</ref> | |||
| The earliest known cookery manuscript in the English language, ''The Forme of Cury'', written by the court ]s of ] in 1390,<ref>{{cite web |url=http://www.bl.uk/learning/langlit/booksforcooks/med/pygghome/sawge.html |title=The Forme of cury - Pygg in sawse sawge |last1= |first1= |last2= |first2= |date= |website=www.bl.uk |publisher=The British Library |accessdate=30 January 2015 }}</ref> contains several potage recipes including one made from cabbage, ham, onions and leeks.<ref>{{cite book | last=Smith | first=H. | title=The Master Books of Soups | publisher=London: Spring Books | year=1900s | url=https://archive.org/stream/masterbookofsoup00smitiala#page/2/mode/2up | page=170}} Note: More information about The Master Books of Soups from: and .</ref> A slightly later manuscript from the 1430s is called '' Potage Dyvers'' ("Various Potages").<ref>{{cite web |url=http://www.bl.uk/learning/langlit/booksforcooks/med/contentshome/potagecontents.html |title=Potage Dyvers - Contents |last1= |first1= |last2= |first2= |date= |website=www.bl.uk |publisher=The British Library |accessdate=30 January 2015 }}</ref> The word "pottage" is used in the earliest English translations of ], in relation to the ] soup for which ] trades his birthright in {{rsv|Genesis|25|29|34}}; from this story, the phrase "]" means something attractive but of little value being exchanged for something much more important. During the ], a good many English ]s' diets consisted almost solely of potage. Some Tudor-era people ate self-cultivated vegetables like ]s and ]s and a few were able to supplement this from fruit gardens with ]s nearby. | |||
| Some potages that were typical of ] were ], ] (flesh or fish in aspic), mawmenny (a thickened stew of ] or similar ]), and ]s in syrup. There were also many kinds of potages made of thickened liquids (such as ] and ]) with mashed ]s or mashed or strained ]. | |||
| ==See also== | |||
| {{portal|Food}} | |||
| * ] | |||
| * ] | |||
| * ] | |||
| * ] | |||
| * ] | |||
| * ] | |||
| ==References== | |||
| {{reflist}} | |||
| ==External links== | |||
| * | |||
| * | |||
| * | |||
| ] | |||
| ] | |||
| ] | |||
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