[Sca-cooks] re: trenchers
Mercy Neumark
mneumark at hotmail.com
Fri Mar 29 11:56:17 PST 2002
>Like I said, quick and dirty translation. What we have here seems to >be
>an
>adaptation of the trencher. Rather than being a squared-off round >loaf
>cut
>into slices and used as a plate, it's a loaf baked square, sliced
>horizontally, and used as an insulator and sponge to catch meat juices.
Isn't this called a sopp? (Probably misspelling here).
--Arte
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