from the GNU version of the Collaborative International Dictionary of English
- n. A portcullis, or herse.
from The Century Dictionary and Cyclopedia
- n. A portcullis: a term probably dating from the Crusades, and retained in use in French, from which English writers have taken it. Also spelled sarasin.
Sorry, no etymologies found.
I maded sum tourtieres (wit porc, veau et boeuf), crepes de sarrasin, poutines rapees (wit porc), an sum tartes au sucre (I uses de maple syrup).
It is made generally of the flour of the sarrasin or buckwheat, mixed with milk or water, and spread into a kind of pancake, which is fried on an iron pan, resembling the Scotch griddle-cakes.
So I'll concede defeat and divert my attention to more substantial, savoury efforts, the noble galette, made with buckwheat flour - or, to use their full title, galettes au sarrasin, so-named by the crusaders who brought buckwheat back from their encounters with the Saracens.
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_pleinairistes_ with whom Rathbone had foregathered at Pontaven, and of the "paintability" of fields of _sarrasin_ and poplars.
Oh, and better than plain ol’ crepes… galettes de sarrasin i.e., kasha, AKA buckwheat.