Victor Sack wrote:
> To me, this appears to be an inferior (because reversed - first bread
> should be soaked, *then* toasted, or - much better - fried in good fat)
> version of the German Arme(r) Ritter, the French pain perdu, the Spanish
> torrijas, and the American "French toast", all deriving from the ancient
> Apicius recipe.
>
> Victor

But would that taste good or go down well when one is sick?

Now I am going to have to look for that recipe. I obviously need
to look more closely at Apicius. Luckily, I do have at least two
copies here, and I think I can find at least one of them.

--
Jean B.