French Toast & Partridges

FRENCH TOAST and PARTRIDGES

And by French toast I don’t mean “a votre santé” – I mean the egg & milk soaked bread that is so delicious when fried.

I picked this up from the Wikipedia entry:

“The usual French name is pain perdu ‘lost bread’, as it is a way to reclaim stale or otherwise “lost” bread. It may also be called pain doré ‘gilded bread’.[8] The term pain perdu was formerly used metaphorically to mean sunk costs.”

And as ”payn purdyeu, the dish was widely known in medieval Europe.” Not a million miles from pain perdu, but apparently made mostly with milk as a kind of soaked bread soup. Hmmmm. Doesn’t really appeal.

And here’s another French oddity – or maybe I’ve made this one up just because I like the sounds of words.

Think of the “12 Days of Christmas song.” The first day is a partridge in a pear tree. But the French for partridge is perdrix, pronounced ‘pear tree’ or near enough. So technically you could be talking about a partridge in a partridge, or a perdrix in a pear tree.

No, I haven’t been drinking. But I might make French Toast for breakfast, and though we are not having partridge for dinner tomorrow, I’ll raise a glass anyway.

A votre santé!

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2 thoughts on “French Toast & Partridges

  1. And the French toast is great as either a savoury dish (bacon or wieners), or sweet with either icing sugar or maple syrup with the bacon or wieners or crunchy peanut butter. Well known of course to the illustrious author and cook.

    Liked by 1 person

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