THE ITALIANS CALL IT "INTERMEZZO", BUT WHAT DO THE FRENCH CALL THAT COURSE?
Sep 4th, 2006, 08:46 PM
#3
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Trou Normande (Normand Hole) is the term for having a small dish of Sorbet and splashed with some sort of apple liquour.
Recently I served a small dish of lemon sherbert and splashed with Limoncelo. Yummmm!
Blackduff
Recently I served a small dish of lemon sherbert and splashed with Limoncelo. Yummmm!
Blackduff
Sep 5th, 2006, 04:56 AM
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A trou <b>normand </b> (when did it get feminine, and when did French adopt the English habit of using capitals for regional adjectives?) is a small glass of Calvados (as much "some sort of apple liquor" as a premier cru claret is "some kind of grape juice"
served between courses, almost always in NW France, or at least during a Norman-inspired meal
The term is certainly not the standard French for an early sorbet. Adding a sorbet to the Calvados is a recent invention - mercifully, still rare.
served between courses, almost always in NW France, or at least during a Norman-inspired mealThe term is certainly not the standard French for an early sorbet. Adding a sorbet to the Calvados is a recent invention - mercifully, still rare.
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justretired
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Mar 30th, 2012 12:59 AM
