[Sca-cooks] crepes

[Elise Fleming]

Stefan quoted and wrote:
 >The one from Le Menagier de Paris says:
<<< CREPES. Take flour and mix with eggs both yolks and whites, but 
 >throw out the germ... >>>
 >What does the "throw out the germ" mean here?

Since I get the digest, someone's probably answered, but I think it's 
the little firm, whitish bit that you find in the egg white.  It doesn't 
melt or go away and would make a small lumpy bit in an otherwise flat crepe.

 >And this: <<< And let the iron or brass skillet hold three chopines, 
and the sides be half a finger tall, and let it be as broad at the 
bottom as at the top, neither more nor less; and for a reason. >>>

 >I thought chopines were shoes? At first I thought it might be 
referring >to having three pancakes in a pan, but the recipe already 
talks about >making one pancake in the middle of the pan, which doesn't 
allow space >for more pancakes.

Whose translation are you using?  Which Le Menagier did you see?  Some 
people know medieval French better than others and the others may have 
not used the correct word.

Alys K.
-- 
Elise Fleming
alysk at ix.netcom.com
http://home.netcom.com/~alysk/