[Sca-cooks] payn perdu et. al.

[Elaine Koogler]

I wish I could find the modern recipe I saw and tried once upon a time.
It involved heavy cream, orange zest and grand marnier...and was out of
this world!!!!  But you could probably take these ingredients and use
your imagination.

Kiri

johnna holloway wrote:

> Gaylin Walli wrote: snipped---
> > I was aiming to include a
> > larger time frame to show the variety of ways in which french toast
> > is made today (baked or fried, dipped or poured, sweet or savory)
> > and how today's methods mirror those across the ages and within
> > our researched time periods.> Iasmin
> ------------------------------------------
> Actually in terms of recipes for modern French toast,
> you might want to get hold of Marion Cunningham's The
> Breakfast Book for its selections. There is an odd variety
> of modern french toast that is battered and deep fried,
> so that it's akin to a fritter sort of french toast. Also
> there is an interesting write-up on pain perdu in
> Patricia Bunning Stevens Rare Bits Unusual Origins of
> Popular Recipes. [Ohio University Press, 1998].
>
> Johnnae llyn Lewis  Johnna Holloway
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