SC - Re: redaction challenge

[Ian Gourdon]

Subject: SC - Re: Redaction Challenge

I'm posting this for my friend Etan ni Donncha, who deals with french,
which I don't.
This is in reference to the 'French Hard' (from Le Menagier de Paris):

(ARBOULASTRE EN TARTRE FAICTE EN LA PAELLE. Aiez vos oeufs et herbes et
une cloche de gingembre batues, meslées et broyées comme devant est dit,
puis aiez de la paste pestrie ainsi comme pour le fons d'une tartre, et
chauffez vostre paelle à huille ou autre gresse: puis mettez vostre
paste pestrie dedans le fons de la paelle, puis mettez la farce de
vostre tartre avec frommage gratuisié meslé parmi à souffisant planté.
Et pour ce que le dessoubs, c'est assavoir la paste qui fait le fons de
la tartre, seroit cuit avant que le dessus feust guères eschauffé, il
convient avoir une autre paelle dont le fons soit bien eschauffé, torché
et nettoyé, et soit icelle paelle plaine de charbon ardant, et la mettez
par dedans l'autre paelle, près et joignant de la farce, pour icelle
eschauffer et cuire à l'essuyé(11) et aussi à ouni(12) comme la paste.)

M. Pichon's Notes:
(11) En faisant évaporer l'humidité, à l'étouffée?  (12) Uni, lisse.

Etan writes:
"I just can't resist a challenge. Actually the French in this one is
easier
than the English in the previous two! The only word I just can't figure
out
is "Arboulastre" obviously the name of the dish. I'm not sure just what
kind
of pan is meant by 'paelle' but in modern French 'poele' is a frying
pan,
which I guess would sort of work for this...

"Have your eggs and herbs and a (some unit of measure) of ginger beaten,
mixed and ground as said above, then have some kneaded (rolled?) dough,
such
as for the bottom of a pie, and rub your pan with oil or other grease;
then
put your dough in the bottom of the pan, then put the filling of your
pie
with grated cheese mixed with sufficient (something). And because the
bottom, that is to say the dough that forms the bottom of the pie, will
be
cooked before the top is hardly heated, it helps to have another pan of
which the bottom is well scraped, polished and cleaned, and which is
filled
with hot coals, and put it on top of the other pan, close to and
touching
the filling, so that it will heat and cook the same as the dough."

In other words, it's basically a quiche cooked in a dutch oven."

I'm sure she'd appreciate the completion of the missing words...
As for myself, sorry, I mostly lurk, as my mouth/fingers aren't up to 
the level of my interest.
- -- 
Ian Gourdon of Glen Awe 
- - Companion of the order of the Greenwood Company
http://web.raex.com/~agincort
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