First made at a roadside tavern not far from the city of Albany in 1724, there are few dishes more truly American than the breakfast favorite known as "French toast". So American is the dish that very few can understand why it is not called "American toast", "Albany Toast" or even "New York State toast".

The confusion comes about because the owner of the tavern at which the dish was invented had a very poor knowledge of grammar. When Joseph French decided to name the dish after himself he should have written his invention as "French's toast" (that is to say, the toast of French). Because he did not know how to use the possessive apostrophe, however, the dish appeared on his menu simply as "French toast". In short, the dish has nothing whatever to do with French culinary history but in the two hundred and seventy years that have intervened, no one has taken the time to correct the grammatical error.

French's Toast

6 eggs
6 Tbsp. milk
1/2 tsp. salt
pepper to taste
several drops vanilla
12 slices white bread, with crusts
butter for cooking

In a mixing bowl combine the eggs, milk, salt, pepper and vanilla with 3 Tbsp. water and beat lightly. Dip the bread slices into this mixture, one at a time, making sure both sides are well coated. Let the excess drip off.

In a heavy skillet with an generous amount of very hot melted butter brown the toast well on both sides. Serve hot with maple syrup, honey, sugar, jam or dessert sauces. (Serves 6).

© Daniel Rogov