[Sca-cooks] re: trenchers

[Bronwynmgn at aol.com]

--
[ Picked text/plain from multipart/alternative ]
In a message dated 3/29/2002 3:07:00 PM Eastern Standard Time, lcm at efn.org
writes:


> The sops I know of are sliced one more time though- if you see
> them in the pics they look like littel fingers in neat row on the table.
> You pick them up and use them to wipe up juice, not to catch it- rather
> like toast with your eggs, of a roll at dinner.

And there are the recipes that etell you to "serve over sops" - put the sops
n the bottom of the soup bowl, and pour the soup over.

> I think what the other post
> is referring to is sort of transitional thing- from just bread, to bread on
> a plate, to just a plate.
>
>
As well as the purely practical aspect - the fact that the carver is trying
to keep things form getting cold before they are served.  I wonder if he was
carving on a metal plate, which would suck the heat out of the food?  A slice
of bread would make an admirable insulator in that case.

Brangwayna