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Re: halE size=49></td></tr><tr><td><font size=-1> <a href=

From:John Cowan <cowan@...>
Date:Sunday, March 3, 2002, 17:04
Christophe Grandsire scripsit:

> Well, to make you salivate for more, let me tell you that tonight we're having > a fondue savoyarde with a few friends :) .
In the spirit of the proposed recipe relay, I decided to look up the recipe for this, ran it through Google's translator, and got this:
> * 300 G of County > * 300 G of Beaufort > * 300 G of Emmental > * A handle of trumpets of dead (dried or fresh) > * 1 Clove of garlic > * 1 wine bottle of Savoy > * 1 glass of gnôle (Plum if possible) > * Dry bread cut out in cube > * Nutmeg > * Pepper > > To rub the interior of a caquelon with garlic and put it on fire. > > To pour 4 white wine glasses. When it starts to bleach, to add the > cheese which you beforehand cut in plates (or grated). To mix regularly > with a spoon out of wooden while making of the 8. Once the cheese spread, > to pepper, then to add a nutmeg pinch, the gnôle as well as mushrooms. > To be useful on a stove. > > No-claims bonus: > At the end of the fondue, when it becomes thick, to add an egg and > some let us croûtons. To mix and taste instantaneously. > Accom pagnement: all wines of Savoy, in particular Chigin-Bergeron.
(The original: I particularly like the "handle of trumpets of dead", the bleached wine, and the cheese "beforehand cut in plates". But I admit I have no clue what the "8" is doing in there, and it is in the original as well. OTOH, the original's "Bonus" became "No-claims bonus" for no conceivable reason. -- John Cowan To say that Bilbo's breath was taken away is no description at all. There are no words left to express his staggerment, since Men changed the language that they learned of elves in the days when all the world was wonderful. --_The Hobbit_


Lars Henrik Mathiesen <thorinn@...>Fondue savoyarde