SC - Menudo - oop

[snowfire@mail.snet.net]

Oublie[wafer]-Furetieres defines the oublie as a 'thin round
wafer cooked between two irons.' According to him, the word
oublie is a corruption of oblaye, derived from oblata, which
used to define the non-consecrated Eucharist host. It used
to be called oblee or oublie.

The most famous of these wafers were made in Lyons and it is
from this town that they were first rolled into a con. In
paris they used to be flat and insipid.

In the beginning, these wafers, made out of any pastry
remenants, were lft to bakery boys-it was their profit. On
winter evenings they would offer them to passers-by and sell
them from door to door; they sold 7 or 8 of these wafers at
a time and this was called 'une main d'oublies'[a handfull
of wafers].

The wafer-vendors played with their clients, casting dice
for their wares. Towards the middle of the eighteenth
centuries these vendors were called 'marchands de plaisir',
because their cry was 'voila le plaisir.'

Here is a recipe for making these wafers.

oublies a la parisienne [parisian wafers]
ingredients;
2 cups/250 grams of seived cake flour
1 1/4 cups/150 grams of castor[fine] sugar
2 eggs
4 tablespoons/65 grams melted butter
3 1/2 cups/7deciletres of milk
flavoring-orange-blossom water, lemon rind

Blend the flour, sugar, eggs and flavoring together in a
bowl.
When the mixture has been worked into a smooth paste, add
the milk, little by little:then
    melted butter and last of all, grated lemon rind.
Heat the wafer irons and grease them evenly, pour in a
spoonfull of the above mixture and
    cook on a very lively fire, turning the irons.
Take out the cooked wafer, roll it into a cone, round a
conical piece of wood, or, if you prefer, leave it flat.

Larousse Gastronomie
ed; Nina Froud/Charlotte Turgeon
trans; Nina Froud/Patience Gray/Maud Murdoch/Barbera Macrae
Taylor
The Hamlyn Publishing Group, Ltd
London,
1961

It sounds to me, from the description that they originated
as an enterprising batch of apprentices cooking the scraps
that were traditionally theirs and selling them, to perhaps
a batch of dough being made specifically into wafers, to
evolving into a batter wafer/pizzelle deal. It doesnt really
show how it corresponds with the host, as I seem to remember
reading a reference to the host being made in convents out
of flour, water and salt.

On the other hand, this is something we could do over a camp
fire at pennsic....anybody want to sell oublies camp to camp
in the evening?
margali

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