SC - Flour of pepper (was Re: Saumon gentil)
Philip & Susan Troy
troy at asan.com
Thu Jan 11 10:47:53 PST 2001
James Prescott wrote:
>
> At 14:34 -0700 2001-01-11, Vincent Cuenca wrote:
>
> > Just to add some confusion to the discourse:
> >
> > Might it be a muddling in the transcription, ie between "flour" (meaning
> > finely ground) and "flower", indicating the finest grade of the spice? I
> > have run into similar usage in de Nola. In some recipes he indicates using
> > the finest flour with the phrase "flor de harina" (lit. "flower of flour")
> > My understanding of it is that the recipe is indicating the use of the
> > finest quality ingredient available.
>
> And to add further choices:
>
> In the context "fleur de canelle" in Viandier, it is clear that
> cassia buds are meant. The possibility that 'fleur/flower' means
> the botanical flower in some contexts should not be entirely
> overlooked.
Obviously, making assumptions for one conclusion or another would be
foolish. In the context of the recipe, however, pink gillyflowers seems unlikely.
Adamantius
- --
Phil & Susan Troy
troy at asan.com
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