[Sca-cooks] trencher salts

[James Prescott]

From http://grande-boucherie.chez-alice.fr/menagier-Paris.htm the French
more or less matches that translation:
"fera tranchoirs et salières de pain" => will 
make trenchers and salt cellars of bread


http://www.pbm.com/~lindahl/menagier/menagier3.html has:
"fera tranchouers et sallieres de pain" => will 
make trenchers and salt cellars of bread


A (rather bad) scanned version at
http://www.archive.org/stream/lemnagierdepari01renagoog/lemnagierdepari01renagoog_djvu.txt
appears to probably have the text given above, though it is rather garbled.


A second (rather bad) scanned version at 
http://www.archive.org/stream/lemnagierdepari02renagoog/lemnagierdepari02renagoog_djvu.txt
does not appear to have that line, though it does have:
"le sel est placé dans des morceaux de pain 
creusés à cet effet" => the salt is placed in 
bits of bread hollowed out for that purpose


There is in several of these versions mention of:
"de salières d'argent" => salt cellars of silver


Thorvald


At 8:07 PM -0400 5/3/11, tudorpot at gmail.com wrote:

>  Early French Cookery: Sources, History, 
> Original Recipes and Modern AdaptationsBy D. 
> Eleanor Scully, Terence Peter Scully page 44
>
>  In the Menagiers time it was customary to set 
> out salt in cubes of hard bread which had one 
> side either depressed or hollowed out.
>
>  " ...two bread assistants, one of whom will 
> slice bread to make trenchers and bread salt 
> cellars"
>
>  Not having access to the full book, I have not checked footnotes/sources yet.
>
>  Theadora