SC - raclette

[Robert Beaulieu]

Philip & Susan Troy wrote:
> 
> Robert Beaulieu wrote:
> >
> > Unto all gentle cooks Lord Robert de QuelQuePart sends greetings,
> >
> >         Being from Latin decent rather than Saxon I do not know for sure that
> > this dish is caled "raclette" in English (that is the french spelling);
> > being from Swiss origin (I belive), or somewhere close, it consist,
> > originally as it is now served in fancy setting in restaurants, of a
> > block of cheese with one end facing toward and close, more or less, to
> > the "pit" fire; in such a fashion that it melts (becomes smooth), in
> > turn each and every one who has their heart for it, or the munchys, scrape
> > that end with a piece of bread...
> >
> >         The question is ...(drums)... Is this dish period, if so can any one
> > document it for me please?
> 
> In English we call that dish "toasted cheese", more or less. In the
> French-speaking parts of Switzerland, the dish is called raclette
> because, as I understand it, it is the name of the type of cheese
> traditionally used for toasting in Switzerland. 
> Adamantius


	If I may correct you my Lord, 
	
	It is the other way around as far as the name goes...

	The cheese was named after the use it was made for...

	Let me explain the usage I describe in my letter dates back further
than the cheese now used for it, the dish is called "raclette" after the
action "racler", to scrape, witch is what one does with the bread peace
on the softened cheese.

	Tanks for your help it is a very good start... 

	Any one else to pursuit the extention of my knoledge...


		Lord Robert de QuelquePart
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