pani perridu (fuid Re: "Madam"/"Madame" Chair/man/person)

Well, all this talk of french toast/ pain perdu has
got me thinking.  I now realize this is a favorite
breafast food in Carraja and goes by the name _pani
perridu_ a litteral translation of the French.  The
C-a version is a bit different from either the French
original or the American version.  I decided that the
Carrajenans will make this treat the same way my
brother does -- 1 part milk to 2 parts egg. Soak bread
until slightly soggy. Fry in butter.  I don't want to
know the calorie count, but it sure is good.

Adam

--- "Mark J. Reed" <markjreed@...> wrote:
> On Fri, Oct 31, 2003 at 11:08:30PM +0100, Christophe
> Grandsire wrote:
> > That's the literal translation. It's due to the
> fact that it's made out of
> > old bread that has gone so hard it would normally
> be lost for consumption.
>
> Ah!  That makes sense.
>
> > Just soak it in sugared milk (*really* soak it,
> like 15 minutes), paint
> > each side with some egg, and bake it. Yummy! I
> suppose French Toast is the
> > same thing.
>
> Yup, that's French toast, all right.  Although we
> make it out of any old
> kind of bread - you'd be surprised what will survive
> soaking.  We tend
> to top it with maple syrup, fruit compote, or
> powdered sugar over here,
> although I also like it plain. :)
>
> -Mark

=====
Il prori ul pa&#38621;veju fi dji atexindu mutu madji
fached. -- Carrajena proverb

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