Launch Menu May 31 1911

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I am looking at a photo of the dinner menu for May 31st, 1911, celebrating the launch of Titanic. It is in French, and there are several items I cannot translate. Does anyone happen to know what "pommes fridal" means? I know the "pommes" part means apple, but I'm stuck on the "fridal." Thanks.
Wikipedia and Google know it not. Nor does my French dictionary.

Fridal is a surname. My guess is it's apples prepared in the manner of a chef called Fridal, or named after some popular person called Fridal. Sometimes dishes were named after stars of the day. Two that occur to me are Pavlova and Peach Melba.
More likely the menu item was 'pommes de terre' (potatoes). Whatever, it was served as part of a main course with fillet of lamb and cauliflower. It doesn't help that the writer of the menu seems to have been unfamiliar with French spellings. Chouxfleur (cauliflower), for instance, is printed as chouxfluer.
Singular and plural I think, Mon. Certainly choux is the plural for chou (cabbage). Dave is right that there are correct and non-correct (genuine and repro?) versions of the printed menu in circulation. The one with correct spellings also has the accents right. Odd indeed. But you're right, Mon - we must seriously think about getting lives! :)
So .. choufleur or chouxfleurs possibly? Doesn't seem quite right to me. The consequences of this pedantry is getting quite serious. I am thinking about joining the Womens' Institute....
Forget all those arguments about icebergs and helm orders - this is the kind of cutting-edge research which ET does best. Mon, when you get to the WI make straight for the calendar department and ask for Miss September 2002. The question is: Was she wearing choufleurs or chouxfleur or chouxfleurs?
>>The question is: Was she wearing choufleurs or chouxfleur or chouxfleurs?<<

Awwwwwww hell! Just kill it, grill it, and eat it. If it's inedible, smother it in enough butter and cheese until it is. If that doesn't work, give 'em enough grog and beer so they won't notice or even care if the dinner is still moving under it's own power. (The latter approach has served us sailors quite well for centuries.)
Yes, this is a topic of monumental importance what with Thanksgiving only 2 days away! I must have Pommes Friedel!! This is what I have come up with thanks to Google. The apples are served at this place, and it seems to be a fried apple ring dipped in beer batter- YUM. Potatoes are pommes de terre so we are talking 'bout apples here.

"The name Friedel stands for a native, old established brewing family in the small upper-Frankish locality Schnaid. Since at least 1461 the Friedel over generations brews away a dark, vollmundiges and spicy beer. Unfiltriert and ungespunden - a Zwickelbier evenly.It is poured out for centuries in the brewery restaurant in Schnaid and at the cross mountain."
Bon appetit- Choufleur is on my menu. Now who says we Boat People are so obsessed we forget the little details of gracious living?

Choufleur au gratin
Cauliflower baked in a cheese sauce.
Pronounced: shoo fluhr / oh / grah teh(n)

1 head cauliflower, broken into florets
3 Tablespoons butter
4 Tablespoons all-purpose flour
1-1/2 cups milk
1 bay leaf
1 Tablespoon Dijon mustard
1-1/2 cups grated Gruyí¨re cheese
freshly grated nutmeg
salt & freshly ground pepper
Preheat oven to 350°F. Lightly butter a gratin or shallow baking dish.

1. Bring a large saucepan of salted water to a boil and add the cauliflower florets. Cook for about 8 minutes or until just tender. Drain and allow the cauliflower to dry as thoroughly as possible.

2. Melt the butter in a small sauce. Add the flour and cook, stirring occasionally, until golden.

3. Stirring vigorously, pour in the half of the milk and continue stirring until smooth. Stirin the remaining milk.

4. Add the bay leaf, nutmeg, salt and pepper to the milk. Reduce heat to medium low and simmer gently for 5 minutes, stirring once in awhile.

5. Discard bay leaf. Remove pan from the stove and stir in the mustard and half of the cheese. Stir until the cheese is melted.

6. Arrange the florets in the dish and pour over the cheese sauce. Sprinkle the top with the remaining cheese. Bake for 20 minutes, until bubbly and browned.
To serve:
Serve hot directly from the gratin dish.
Well done, Shelley. The really determined researcher usually comes up trumps. Very glad to see you agree with me about choufleur and the pommes being named after someone/thing of considerable culinary importance. Bon appetit for Thanksgiving.

Bill West

Skimmed through Gramma’s 2000 page 1906 cooking tome by Mrs Beeton, no luck but I stopped and made lunch. It has lots of English-French translation and sections on foreign cookery too. Even checked the photos of menus from past royal banquets, not there, Mr Fridal must have once burnt Her Majesty’s toast.

But did find that Harrods was willing to dispatch the lamb “by Passenger Train to any Railway Station in England and Wales free of charge”. Reminds me of a merchant here that would pack and ship his goods any where on BC’s West Coast. His most inventive method was “packed to float”, the goods went in a paint can or small drum with a flag attached, the passing local steamer dropped it over the side at the appropriate moment and an isolated logger would row out from his beachfront camp.

Guys, the correct spelling is chou-fleur (sing.), the plural being choux-fleurs.
I'm studying translation at the university, and some weeks ago we studied the plurals of compound names. "Chou-fleur" was one of the examples given, so there it is!
But cauliflower is singular although composed of multiple florets. Of course I guess one can buy two cauliflowers to cook if you really love the stuff, or two heads of cauliflower. Un chou-fleur (n.m.) or deux choux-fleurs (n.m.plural).:) Ah, what fun we have here with vegetables.
According to the French Government books they had a conference on correct translations and spellings in 1990 and since then chou-fleur should be spelled choufleur and choux-fleurs should be spelled choufleurs!
I am going along with those that speak it daily in all walks of life.
Charles, Barry ..
the French devote years of academic endeavour to the preservation of their language - usually to protect it from Anglicisms, which the less bothered of their nation will persist in enthusiastically incorporating into their daily lives. Adaptations railed against include "le sandwich" and "le weekend" etc.

Since choufleur means "cabbage-flower" then logically the plural should be "cabbage-flowers" i.e. choufleurs, not chouxfleurs which suggests something quite different.

But if, as Shelley points out, there are multiple heads per vegetable, this may be wrong.

Anyway, I like cauliflower cheese, Dave. Try Shelley's recipe - it's very good. Digressions rule.
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