I went there a couple of days ago to buy a galette des rois, the traditonal cake for the month of January in France. (See Walt's blog topic on La Fête des Rois.) The bag the cake came in had this graphic on it. It shows the ingredients you need — butter, sugar, eggs, almonds, etc. — and shows you what the finished galette looks like.
Here are packing examples from two charcutiers who sell their products at the Saturday market in Saint-Aignan, Doudouille and Hentry. I've posted these before.
And here's another example of graphics on packages from a boulangerie just across the rivers in Noyers-sur-Char.
Of course the wrapping paper is just paper. It's what's inside that really counts.
My favourite is the Doudouille one!
ReplyDeleteBrilliant.
Thanks for those, they're great!
Oh, no! Those poor piggies marching chez Doudouille!!!
ReplyDeleteAs far as the daube recipe - maybe you could have made a little bouquet garni (in a cheese cloth)of all the small spices i.e. peppercorns and remove it later easily.
And don't say you don't have any cheese cloth handy...we are talking about someone who pulls a pig's foot out of his freezer!!!
Isabella, you are perfectly right about the peppercorns, of course. I do have cheesecloth, and I also have a couple of those little tea-ball-type things that are made expressly for the purpose of holding peppercorns, bay leaves, and whatever other herbs and spices you want to cook in a sauce without having to fish them out later. Où avais-je la tête?
ReplyDeleteBonsoir Ken,
ReplyDeleteSympa, tes papiers d'emballage :-) Mais, je suis d'accord avec Isabelle, les pauvres p'tits cochons sont maso(chistes), non ;-) ?
Où avais-je la tête? Bah, ça, seul toi dois le savoir, non ? Bises. Marie