[Sca-cooks] Andouille Sausage?

[Robin Carroll-Mann]

On 21 Feb 2002, at 22:49, Stefan li Rous wrote:

> And who is this "Rabelais"?

French satirist, died 1553.  His best-known work was _Gargantua and
Pantagruel_, a ribald tale about a giant and his son.

There's a text version of the English translation at:
ftp://ftp.ibiblio.org/pub/docs/books/gutenberg/etext98/ggpnt10.txt

It has two mentions of andouille that I can find.  The first is in a list of pet
names for Gargantua's "staff of love".  It is referred to (amongst other
appellations) as "my lusty andouille".

The other reference (and the one that Master Adamantius surely must have
meant), is a description of Gargantua's usual breakfast: "he sat down at
table; and because he was naturally phlegmatic, he began his meal with
some dozens of gammons, dried neat's tongues, hard roes of mullet,
called botargos, andouilles or sausages, and such other forerunners of
wine."

Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net