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FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY

GALETTE

Fisher, M.F.K. and the Editors of Time-Life Books. 1968. The Cooking of Provincial France. Time-Life Books, New York. TIME-LIFE BOOKS, New York.

a round, flat cake

Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. II

are flat cakes or biscuits, which are made either to correspond with a hard, plain sea-biscuit, or more recently, a rich, light paste cake.

Grimes, William. 2004. Eating Your Worlds. Oxford University Press.

is a flat round cake. A pancake made from potatoes or buckwheat. -
ORIGIN French, from Old French>galet 'pebble'.

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