The Lague Gazette

 

 

The Newsletter of Volume 1 Issue 10
The Lague Family Editor: Vicki Lague October 2000

Traditional Recipes Interesting News Just Plain Fun

From Jim Lahue: "The item, below, popped up on a number of the Genforum a couple of weeks ago. [It might be good] for those who might be interested in the French-Canadian emigration to the US (which many of our family branches took part in). . . . Those wishing to read about the emigration of French Canadians to the United States in the period of 1840-1930 should go to Quebec History There, you will find four texts (French Canadian emigration to the USA, 1840-1930, Survivance in New England and the Flint affair, Rapatriement, and Franco-Americans, the Sentinelle Affair and Quebec nationalism). These texts analyze the causes of emigration, the process, the standard of living of the emigrants, the geography of their migration and various other issues that confronted them."

I look quickly at this site. It's a course site for Quebec History at Marionapolis College, a small, private college.

From Marilyn: Standing: Agnes Fortin Barrie, eldest child of Treff and Mary Ponton Fortin.

Sitting: Treff Fortin, eldest child of Thomas Fortin and wife Felicite; Hazel Barrie Imsland, Felicite Cote' Fortin.

Pain Perdu
Lost Bread
(French Toast)
6 or 8 slices stale bread
1/2 cup cold sweet milk
4 tbsp. sugar
1 stick (4 oz.) butter		 2 large eggs
2 tbsp. oil
1/8 tsp. salt
1/8 tsp. nutmeg
1/4 tsp. vanilla, brandy, or rum

In a deep bowl beat egg whites with salt until stiff.

Add yolks and continue beating, adding milk, sugar, nutmeg and brand, run or vanilla. Mix well.

Place butter and oil in a large iron skillet or griddle. Put on medium heat. Have the skillet hot enough to brown the bread in 60 seconds.

Quickly dip each slice of bread into the egg mixture and coat both sides. Drop on hot skillet. The bread will brown quickly.

With a broad spatula, turn to brown on the other side.

Remove and drain on absorbent paper towel.

Fry several slices at a time, depending on size of skillet or griddle.

Coat each serving with a sprinkle of sugar, sugar and cinnamon, or maple syrup. Serve warm.

From Vicki:There are many recipes for Pain Perdu. This one comes from Je me Souviens la Cuisine de la Grandmère, which was originally published in 1981 by the American French Genealogical Society. The organization's mailing address is: P.O. Box 2113, Pawtucket, RI 02861-0113.

 

 

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