Jean B. > wrote:

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

If it seems too dry, you can always have a glass of something to
accompany it. It may even be something alcoholic, which is sometimes
just what one needs when one is ill. Ha!

> 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.

It is basically pieces of bread soaked in milk, fried in oil and served
with honey poured over them.

Victor