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Pain Perdu

An Anglo-Norman dish, possibly originating in Roman times. This comprised dipping slices of bread in egg yolk, before frying it in butter and then sprinkling it liberally with sugar. Various enriched toasts were popular in medieval times - other varieties were slices of bread soaked in wine, crisped and then served with almond milk; and toste rialle - where sugar, spice, sweet wine, quinces, raisins and nuts were made into a paste, before being browned on a gridiron.

Also known as Poor Knights of Windsor, and called French toast in the U.S.A.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Classes take place in the beautiful Charente region of France & can be combined with a holiday, they are suitable for beginners upwards. Especially for those hoping to open their own restaurant. Small classes.

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