33:
209:
made with baker's dough. It is rolled out with a rolling pin and put in the oven while the wood is burning. As soon as it has been thoroughly heated, it is taken out of the oven and spread with butter. It is eaten as soon as it comes out of the oven". In his
330:
Cotgrave says that the term is also used "in Paris and thereabouts" for "a kind of better bread then ordinarie, reserued for the
Maisters and Mistresses own mouthes".
224:
as "A kind of pastry made with salty fatty cheese, butter, eggs, flour & seasoning. The dough is cut into thick pieces of two fingers, and baked in the oven".
198:
666:
642:
608:
540:
359:
Le
Journal des confiseurs, pâtissiers, glaciers, fabricants de chocolats, biscuits, fruits confits, confitures, conserves, etc
212:
656:
242:: "Name, in some provinces, of a pastry made of cheese, butter and eggs", but in 1910 a French journal described a
170:
690:
550:
217:
598:
685:
630:
576:
303:
253:
530:
508:
554:
146:, 'flame', as the dish was traditionally cooked in a wood-burning oven, or that it is a corruption of
594:
259:
466:
572:
662:
638:
626:
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604:
582:
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472:
291:
247:
354:
526:
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462:
287:
275:
191:
504:
165:
109:
679:
246:
as "a flour dough, buttered inside with leeks cut into small pieces", originating in
282:
cookery". Montagné does not specify the type of pastry to be used; Hopkinson uses
194:
applies the term to "a cake made of butter, cheese, flower, and yolkes of egges".
156:(the dish being native to north-west France, close to the border with Flanders).
652:
295:
283:
278:
wrote of "La
Flamiche aux Poireaux: a buttery leek pie – a famed speciality of
618:
564:
518:
476:
586:
496:
32:
267:
153:
76:
307:
271:
206:
183:
121:
81:
279:
117:
113:
71:
58:
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175:
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dough, and although her recipe contains leeks, she comments that
233:
174:, dating from the 14th century, mention people eating "a little
125:
94:
48:
120:. It dates to medieval times and originally was a kind of
136:
Two possible derivations have been advanced for the word
90:
64:
54:
44:
124:, but in its modern version is a tart made with
468:A Dictionarie of the French and English Tongues
205:as it was made in his time: "It is a kind of
188:Dictionarie of the French and English Tongues
8:
251:
237:
232:As late as the 1880s there is no mention of
147:
141:
21:
298:uses a yeast dough similar to that used in
20:
314:"can be filled with whatever you like".
266:is given to a kind of leek tart made in
343:
323:
513:. Paris: Olivier de Pierre L'Huillie.
378:
376:
7:
532:Gammon and Spinach and Other Recipes
349:
347:
164:The term dates from medieval times.
578:Dictionnaire de la langue française
448:Paterson and Dickson Wright, p. 122
239:Dictionnaire de la langue française
186:to comfort their stomachs". In his
14:
116:, originating in the north-west
31:
361:, 1 September 1910, pp. 278–278
63:
53:
1:
658:The Country Cooking of France
661:. San Francisco: Chronicle.
140:: either that it comes from
707:
556:Arts et métiers mecaniques
262:wrote, "Nowadays the name
491:. London: Folio Society.
489:French Provincial Cooking
236:in the definition in the
197:The 18th-century scholar
30:
637:. London: Ebury Press.
631:Clarissa Dickson Wright
304:Clarissa Dickson Wright
213:Encyclopédie méthodique
600:Larousse Gastronomique
254:Larousse Gastronomique
252:
238:
148:
142:
559:. Paris: Panckoucke.
535:. London: Macmillan.
510:Histoire et chronique
16:French savoury pastry
471:. London: A. Islip.
581:. Paris: Hachette.
394:in Montagné, p. 414
290:suggests a crumbly
178:in the manner of a
27:
627:Paterson, Jennifer
603:. London: Hamlyn.
668:978-0-81-184646-2
644:978-0-09-185896-4
610:978-0-600-02352-4
595:Montagné, Prosper
542:978-0-33-373585-5
421:Hopkinson, p. 169
353:Thiéry, Maurice.
101:
100:
698:
672:
648:
622:
590:
568:
551:Lacombe, Jacques
546:
527:Hopkinson, Simon
522:
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485:David, Elizabeth
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463:Cotgrave, Randle
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446:
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431:
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382:Cotgrave, p. 443
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371:
370:Froissart, p. 15
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331:
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260:Prosper Montagné
257:
241:
151:
145:
91:Main ingredients
38:Flamiche picarde
35:
28:
26:
706:
705:
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691:Picardy cuisine
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505:Froissart, Jean
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412:Littré, p. 1690
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288:Elizabeth David
276:Simon Hopkinson
230:
218:Jacques Lacombe
199:Legrand d'Aussy
192:Randle Cotgrave
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65:Region or state
55:Place of origin
40:
22:
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12:
11:
5:
704:
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686:French cuisine
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635:Two Fat Ladies
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439:Willan, p. 279
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403:Lacombe, p. 94
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248:PĂ©ronne, Somme
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228:Modern version
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201:described the
166:Jean Froissart
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573:Littré, Émile
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355:"La Flamiche"
350:
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653:Willan, Anne
634:
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488:
467:
444:
435:
426:
417:
408:
399:
391:
387:
366:
358:
326:
311:
306:specifies a
274:." In 1998,
263:
243:
231:
221:
220:describes a
211:
202:
196:
187:
179:
169:
163:
137:
135:
104:
103:
102:
37:
23:
18:
296:Anne Willan
128:and cream.
680:Categories
619:1285641881
565:1040009730
519:1046053523
477:1044380136
338:References
292:shortcrust
171:Chronicles
597:(1976) .
587:697603655
497:809349711
487:(2008) .
132:Etymology
655:(2007).
633:(1996).
575:(1883).
553:(1782).
529:(1998).
507:(1574).
465:(1611).
312:flamiche
280:Alsatian
268:Burgundy
264:flamiche
258:(1938),
244:flamiche
222:flamiche
203:flamiche
190:(1611),
180:flamiche
149:vlamiche
138:flamiche
112:savoury
105:Flamiche
77:Burgundy
24:Flamiche
456:Sources
308:brioche
272:Picardy
216:(1782)
207:galette
184:beignet
160:History
154:Flemish
122:galette
97:, cream
82:Picardy
665:
641:
617:
607:
585:
563:
539:
517:
495:
475:
392:Quoted
300:pizzas
143:flamme
118:France
114:pastry
110:French
72:Alsace
59:France
318:Notes
250:. In
234:leeks
176:torte
126:leeks
108:is a
95:Leeks
663:ISBN
639:ISBN
615:OCLC
605:ISBN
583:OCLC
561:OCLC
537:ISBN
515:OCLC
493:OCLC
473:OCLC
284:puff
270:and
45:Type
182:or
168:'s
49:Pie
682::
629:;
613:.
375:^
357:,
346:^
302:.
294:;
286:;
152:–
671:.
647:.
621:.
589:.
567:.
545:.
521:.
499:.
479:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
