SC - Flour of pepper (was Re: Saumon gentil)

[Philip & Susan Troy]

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