Friday, July 09, 2010
Let Them Eat Brioche
Regency folks can chow down on brioche though. We got brioche.
Brioche is a light yeast bread, eggy and somewhat sweet -- though the recipes tell us it was less sweet in 1800 than it is nowadays -- frequently carrying a nice surprise of nuts or raisins. It was a veritable breakfast cliché in Paris in the Eighteenth Century. Brioche would have been comfortable and familiar on any wealthy English breakfast table, those being the ones influenced by the French way of cooking. By 1820, brioche was so common in England it was standard in cookbooks.
Which brings us to the question . . .
. . . and click here for the rest of the posting, over on Word Wenches.
photocredit dessert first