I’m thrilled
to take part in the #ThatTranslatorCanCook challenge. Thanks to Hannah Lawrence for organizing and
publicizing this endeavor. Our numbers are growing as word gets out and you can
follow most of us on Twitter and others on Facebook and Instagram. The general
idea is to translate recipes from one of our working languages to another. I’ll
be translating from French into English (US).
After a
five-year hiatus, I’m reviving my blog, K-Rae Nelson’s Toast 2 Taste. The
first recipe will be a Burgundian specialty, Œufs en meurette, or eggs poached
in wine sauce. Translation challenges will include a discussion on porcine
anatomy, measurements, and oven temperature conventions. Cooking topics will
include kneading butter (as opposed to needing butter which goes without
saying), how much wine to use, and the challenge of, as Geneviève Fromageot
puts it, “keeping eggs soft in a hot sauce”.
À très bientôt !
K-Rae
References
Child, Julia, Bertholle, Louisette, Beck,
Simone (1961). Œufs à la Bourguingnonne [Eggs Poached in Red Wine]. In Mastering the Art of French Cooking. New
York, New York: Alfred A. Knopf.
Norman,
Jill, ed. (1998). Œufs en
Matelote. In South Wind Through the
Kitchen: The Best of Elizabeth David. New York, New York: North Point
Press.
Fromageot, Geneviève
C. (1995). Œufs
en Meurette. In Les recettes Bourguignonnes de tante Margot.
Rennes, France: Editions Ouest-France.
Tiano, Myrette (1993). Les œufs pochés en
meurette. In Les Grands Classiques de la Cuisine française. Paris,
France: Editions Solar.
