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| rozdział = Reading Sauce
| adres rozdziału = http://www.foodsofengland.co.uk/readingsauce.htm
}}</ref> So it's unlikely that this is the sauce that was meant by the menu I once saw in one a Polish roadside inn. Besides, while Cocks's condiment was advertised to go well with "game, wild fowl, hashes, rump steaks and cold meat",<ref>{{Cyt
| nazwisko = Hylton
| imię = Stuart
Among the many different meanings of the English "cock", the vulgar term for the male member is particularly well known. The rooster has been a symbol of male virility in many cultures. Among Slavic languages, Bulgarian makes the same association, with ''"kur"'' referring to both the cocky bird and a man's cock (''"patka"'' – literally, "duck" – is another vulgar Bulgarian word for the latter, which makes Bulgarians laugh every time they hear ''"kuropatka"'' – which means "partridge" in Russian and "cock-dick" in Bulgarian; gotta love these Slavic false friends). ''"Kur"'' also gave rise to the vulgar word for a prostitute (a woman whose job involves handling penes) in all Slavic languages, including Polish. But I digress; the sauce definitely wasn't made from phalli!
Besides, the Polish word was ''"kurki"'', a diminutive form of ''"kury"''. Depending on the context, it could mean freshly hatched chickens, weathercocks, stopcocks,… But none of these seem to fit into in the culinary spherecontext of sauce for buckwheat. So what does?
Chanterelles. Small, peppery, trumpet-shaped mushrooms. Their bright yellow colour might remind you of chicks, which explains why ''"kurki"'' is the common Polish name for them (see [[Epic Cooking: The Decorous Rite of the Mushroom Hunt|this older post]] for more about Polish forest mushrooms). So there you have it: buckwheat with chanterelle sauce.
* 1 tbsp wheat flour (optional)
* parlsey
Slice garlic cloves and sauté them in butter, then add chopped chanterelles. Add stock and stew the mixture on low fire for about 30 minutes. Blend in cream, which you may first mix with flour to make the sauce thicker. Add salt and pepper to taste. Cook for a few more minutes. Boil buckwheat in salted water {{...}} Serve doused basted with the sauce and sprinkled with chopped parsley.
| oryg = <div>
* 200 g kaszy gryczanej