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<DIV><FONT size=2><FONT size=3>"Crème Yvette" is possible if it is a brand name,
like e.g. "Cherry Heering". </FONT></FONT></DIV>
<DIV><FONT size=2><FONT size=3>I found "crème Yvette" in Time-Life
Books Foods of the World, Recipes: Wines and Spirits, 1969, but<BR>I found
this on the Violet Forum: "The Charles Jacquin company used to make a
violet liqueur called Crème d'Yvette but to my dismay stopped making it 25 years
ago!"<BR>If the "de" should be there, I insist on "Crème d'Yvette". Any
elementary French grammar will tell you that elision of a final -e before vowel
always occurs in the monosyllabics "le, je, me, te, se, ce, de, ne, que....".
Example: "n'oubliez pas d'y aller".</FONT></FONT></DIV>
<DIV><FONT size=2><FONT size=3>There may be a subtle pun involved in the name:
"Ivette" is an odorous flower, like the "violette", though I do not think that
it was actually used for flavoring. But the name sounds familiar and logical to
a French-speaking person who knows the Crème de violette very
well.</FONT></FONT></DIV>
<DIV><FONT size=2><FONT size=3>The Liqueur Flavoring Reference Table gives Crème
de Yvette as a registered trade mark, though I doubt this a little: on the line
before is mentioned "Creme de Voilets" when obviously "Violette" is
meant<BR>That Americans often misspell French words and especially tend to
either leave the accents out or write e.g. "créme" for "crème" is nothing new,
and usually the people writing books on cooking or drinks are not linguists. But
I think that when it comes to spelling, it is always preferable to keep as close
to the original language as reasonably possible. Otherwise, you may run into
things like the Latvian spellings "V. Sekspirs" or "Bernards Sovs", to take a
couple of famous writers.<BR>By the way, at least Crème de violette can still be
bought in France. And it does not taste like Parfait Amour.<BR>And thanks for
the Swedish recipe address!<BR><BR>Jan Ivarsson, Sweden<BR><BR>----- Original
Message ----- <BR>From: "Douglas G. Wilson" <</FONT><A
href="mailto:douglas@NB.NET"><FONT size=3>douglas@NB.NET</FONT></A><FONT
size=3>><BR>To: <</FONT><A href="mailto:ADS-L@LISTSERV.UGA.EDU"><FONT
size=3>ADS-L@LISTSERV.UGA.EDU</FONT></A><FONT size=3>><BR>Sent: den 15
november 2000 07:38<BR>Subject: Re: Yale drinks<BR><BR><BR>> >Actually, it
is "Crème d'Yvette".<BR>> <BR>> Not as far as I can tell. There are
various spellings on the Web, most of<BR>> them wrong (obviously).<BR>>
<BR>> I looked it up in some bartending books. The majority spelling was
"creme<BR>> Yvette", followed by "creme de Yvette".<BR>> <BR>> I tried
to buy it. The specialty liquor stores in my area don't have it,<BR>> haven't
had it recently, and cannot order it. I phoned the Pennsylvania<BR>> Liquor
Control Board; they don't list it as one of the products which is<BR>> made
in or imported into Pennsylvania. They claim that their list includes<BR>>
all products of Jacquin (apparently headquartered in Pennsylvania) --
and<BR>> there's nothing named "Yvette".<BR>> <BR>> No crème de
violette, either. One book claimed that Marie Brizard's<BR>> "Parfait Amour"
liqueur is comparable, but its Web description doesn't<BR>> support
this.<BR>> <BR>> I went to the big library. I found ONE authoritative
listing, in the big<BR>> Webster's Third (score another one for the home
team): the listing is<BR>> "creme yvette" (that's right, no capitals), and
the dictionary says it's<BR>> from a trademark "Créme Yvette" (that's right,
acute accent -- I don't know<BR>> whether it's a typographical
error).<BR>> <BR>> I was unable to find a picture of the label. Perhaps B.
A. Popik can find one.<BR>> <BR>> The US Patent and Trademark Office Web
database shows no such registered<BR>> trademark, alive or dead. A trademark
(TM) need not be registered, of course.<BR>> <BR>> The designation
"Yvette" seems to be old: a 1918 cookbook --<BR>> <BR>> </FONT><A
href="http://www.bartleby.com/87/0026.html"><FONT
size=3>http://www.bartleby.com/87/0026.html</FONT></A><BR><FONT size=3>>
<BR>> -- shows a recipe for violet-flavored ice cream employing "Yvette
cordial".<BR>> <BR>> This appears to be an American liqueur: a Web search
using French search<BR>> engines added nothing.<BR>> <BR>> I guess
"creme yvette" (capitalization [and diacritical mark] probably<BR>> somewhat
optional) seems to be correct. Doesn't matter much, since the<BR>> referent
apparently is unavailable. I guess our Yale martinis will require<BR>>
imports from France ... or maybe we can just use a little violet extract<BR>>
(and perhaps some vanilla extract and sugar to taste) plus some purple
food<BR>> coloring? One Web entry permits the use of blue curaçao instead of
violet<BR>> liqueur ... would that be cheating? [I assume the recipe is
designed to<BR>> present Yale's "blue" color, rather than implying an
association of Yale<BR>> with violets per se (blushing or otherwise)? Any
Yalies, please help me on<BR>> this!]<BR>> <BR>> One Swedish Web site
permits substitution of "Parfait Amour" (in a "Union<BR>> Jack"; Yale drinks
may be different):<BR>> <BR>> </FONT><A
href="http://d1o958.telia.com/~u40504408/ginrecept/recept592.htm"><FONT
size=3>http://d1o958.telia.com/~u40504408/ginrecept/recept592.htm</FONT></A><BR><FONT
size=3>> <BR>> (^_^)<BR>> <BR>> Is the OED silent again?<BR>>
<BR>> -- Doug Wilson</FONT><BR></DIV></FONT></BODY></HTML>