>Hello Otfried.
>
>Thus the etymology of the madelinois dish "fripette" would be "fripe"
>
>Where have you found the definition of "fripe" as the money
>which is paid for a dish or drink?
>
>Claire
Dear Claire,
Please excuse that I did not find the time to reply earlier. _Fripe_ (or
even _friper_ in a food related sense) seems not to be a standard entry in
French dictionaries, probably because it is a popular expression not
sufficiently literary or not sufficiently standard to be recorded by
lexicographers such as Robert (I only checked the _Petit Robert_, not the
big edition in 9 vols.). But I happen to own an old Sachs-Villatte
(_Dictionnaire encyclope/dique franc,ais-allemand et allemand-franc,ais_,
Berlin: Langenscheidt, e/d. revue, 1909, 2 vols.) which has proven more
than once to offer good help for popular expressions or technical terms
where the academic tradition of French lexicography fails. It lists _fripe_
as popular for 1. food, 2. preparation of food, 3. "Zeche fuer 1." (German
_Zeche_ in combination with _fuer_, for, is what one has to pay in a
restaurant or bar, but I should not have added the 'drink' in my
explanation, because here it refers only to food). There are also three
related entries:
_fripe-lippe_, "Leckermaul" (who is keen on good food, or on candy, a
'sweet tooth')
_fripe-sauce_, 1. "Tellerlecker" (who 'licks his plate', see George's
explanation quoted from La Curne de Sainte-Palaye), 2. "Sudelkoch" (a bad
cook, or more specifically a field-cook, army-cook, cf. Engl. _sutler_)
_friper_ (explained to derive from Old Nordic _hripa_), 1. to crumple (esp.
clothes), 2. to waste (money), 3. (popular) to devore avidly, 4.
(figurative sense) to steal, to defraud (with a locution _friper sa classe
ou sa lec,on_, to skip class).
Yours,
Otfried
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