SC - Re: sca-cooks V1 #464

[MMC Richard A. Kappler]

In French baking, a galette is a flat loaf about 1 to 1 1/2 inches thick
and about 6 to 12 inches in diameter.

Bear
>Greetings,
>   I'm redacting the following recipe:
>
>64. Garlins/Taillis: Taillis. Take figs, grapes, boiled almond milk,
>cracknels, galettes and white bread crusts cut into small cubes and boil
>these last items in your milk, with saffron to give it colour, and
>sugar, and set all of this to boil until it is thick enough to slice.
>Set it out in bowls. (Le Viandier de Taillevent, Terence Scully's
>edition)
>
>Can anyone give me an idea of what is meant by the "cracknels?"
>Incidentally, a Medieval Literature/French Major at WVU has translated
>"galettes" for me as small cakes or "puffy" crepes - like a pancake. I'm
>assuming the cracknels are something similar to the galeetes and the
>bread crusts, but can find no real definition in any of my sources.
>
>Thanks!
>Master Huen/Jim Matterer
>http://www.labs.net/dmccormick/huen.htm
>
>
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