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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.

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