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The "cagnard" is a species of thick dish standing on four feet, so that when it is placed on the stove the air circulates underneath and prevents the fire from cracking it. In Touraine the "cagnard" is called a "cauquemarre." Rabelais, I think, speaks of a "cauquemarre" for cooking cockatrice eggs, thus proving the antiquity of the utensil.
The "cagnard" is a species of thick dish standing on four feet, so that when it is placed on the stove the air circulates underneath and prevents the fire from cracking it. In Touraine the "cagnard" is called a "cauquemarre." Rabelais, I think, speaks of a "cauquemarre" for cooking cockatrice eggs, thus proving the antiquity of the utensil.
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