Origin of racletteFrench from racler, to scrape from Vulgar Latin an unverified form rasclare (for an unverified form rasiculare) from Classical Latin rasus, a scraping, origin, originally , past participle of radere: see rat
a Swiss dish of cheese melted before an open fire, scraped onto a plate, and served with boiled potatoes and small sour pickles
- A Swiss dish consisting of cheese melted and served on boiled potatoes or bread.
- A firm cheese used in making this dish.
Origin of racletteFrench from racler to rake, scrape from Provençal rasclar to rake from Old Provençal from Vulgar Latin rāsculāre from rāsculum diminutive of Latin rāstrum rake ; see rēd- in Indo-European roots.
From French raclette, the diminutive form of racler
- Real ingredients are crucial: don't try to make croissants with margarine instead of butter, nor raclette with lowfat cheese.
- The fondue is of the classic Swiss cheese variety, served with chunks of French bread, and the appetizer menu features raclette, melted Fontana cheese served with cornichons (tiny gherkin pickles), pearl onions, boiled potatoes and bread.