The contents of the terrines were emptied into a large brass preserving pan, called la paîle, resting on a trivet (trepid) over a wood fire. Then sliced lemons and spice was added and in some cases liquorice to darken it. The contents were continuously stirred for from 26 to 28 hours, by the men working in relays by means of a long-handled wooden rake (un moueux) and the rest of the company spent the time in merrymaking. This was called a Séthée d’nièr beurre, (“black butter night”).
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