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Puzelat & scallops
- Thread starter Sharon Bowman
- Start date
Sharon Bowman
Sharon Bowman
It was exotic enough for the waitress to tell me what they were; I was imagining flat fish.
"Gambas" is used in the rest of France. But nothing with a "c".
"Gambas" is used in the rest of France. But nothing with a "c".
originally posted by Sharon Bowman:
My 1938 Larousse Gastronomique only knows of "pastis" that it is a pastry from the Barn region. Who knew?
I've heard of this in the Lot where it apparently requires a massive table (and long arms) to be rolled out, somewhat like strudel. Although I don't bake much so I could be totally off with that comparison.
Isn't there a dish like this with Pernod? I'm away from my Larousse.
Not, after a semi-cursory scan, in the 1998 (English) printing. But I've had something very much like this in France, minus the bacon, though I don't remember where.
Scott Kraft
Scott Kraft
Gambas Au Pastis. From Marseilles. Where pastis is often added to bouillabaisse too.
And yes, there also do St Jacques au Pastis.
And yes, there also do St Jacques au Pastis.
originally posted by Sharon Bowman:
nope.
I figured as much, you didn't seem like the type for Blockbuster List Listing.
But 'tis the season so I thought I'd ask.
Sharon Bowman
Sharon Bowman
originally posted by Don Rice:
On certain (rare) occasions for dinner I've had a bowl of raisin bran and milk, along with a glass of wine.
Really? What wine?
originally posted by Rahsaan:
originally posted by Sharon Bowman:
My 1938 Larousse Gastronomique only knows of "pastis" that it is a pastry from the Barn region. Who knew?
I've heard of this in the Lot where it apparently requires a massive table (and long arms) to be rolled out, somewhat like strudel. Although I don't bake much so I could be totally off with that comparison.
The way they describe it in the Larousse is as a kind of sugary thing you make rise with levain de pain - but there's no flour in it! 12 eggs, 500g sugar, some fleur d'oranger and a shot of eau de vie. Weird. You pack it in a terrine, let it rise overnight, then bake.