[Sca-cooks] trencher salts
James Prescott
prescotj at telusplanet.net
Tue May 3 17:41:41 PDT 2011
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
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