[Sca-cooks] [jp_sca at yahoo.com: Re: what larded milk recipe?]
Sue Clemenger
mooncat at in-tch.com
Thu Nov 4 06:38:05 PST 2004
Hmmm...so the lard or lardons are there more to enrich the milk than
anything?
--maire
Phil Troy / G. Tacitus Adamantius wrote:
> I wonder if there's a typo somewhere along the line: in Scully's
> translation, there's a semicolon between the part about not adding bacon
> on a fish day, and then the instruction about adding wine and verjuice
> to curdle. I suspect a better colloquial translation for that passage
> might be something like, "take lardons, cut them into two or three
> pieces, and throw them into the milk to boil. If you wish it for a fish
> day, do not add lardons, but [in any case/either way] throw in some wine
> and verjuice..."
>
> In other words, I think maybe there's been a slight shift in the meaning
> of the word "mais", and it probably isn't an either/or situation.
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