Misplaced Pages

Revision as of 23:59, 11 December 2014

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Potage" – news · newspapers · books · scholar · JSTOR (March 2013) (Learn how and when to remove this message)

Potage (from Old French pottage; "potted dish"; Template:IPA-fr, UK: /pɒˈtɑːʒ/, US: /poʊˈtɑːʒ/) is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush.

History

Potage has its origins in the medieval cuisine of Northern France and increased in popularity from High Middle Ages 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.

During the Tudor period, a good many English peasants' diets consisted almost solely of potage. Some Tudor-era people ate self-cultivated vegetables like cabbages and carrots and a few were able to supplement this from fruit gardens with fruit trees nearby.

Some potages that were typical of Medieval cuisine were frumenty, jelly (flesh or fish in aspic), mawmenny (a thickened stew of capon or similar fowl), and pears in syrup. There were also many kinds of potages made of thickened liquids (such as milk and almond milk) with mashed flowers, or mashed or strained fruit.

See also

• Brown Windsor soup
• Pottage
• Medieval cuisine
• Frumenty
• Sop

References

1. From puritanical to pleasurable: Potage not as challenging or exotic as it sounds. The America's Intelligence Wire. June 19, 2004

External links

• Potage à la Reine, a Dutch variation of potage
• How to Make Potage With Cooked Rice
• Paris' real passion is in the potage

• Medieval cuisine
• Soups