The month of Mary: A Marian Month
Our Lady of the Rosary
Saint of the day:
Saint Faith of Conques
Patron Saint of pilgrims, prisoners, soldiers
Saint Faith’s Story
St. Faith's feast day is October 6th. Her unreliable legend is that she was haled before Dacian, procurator at Agen, France, for her Christianity during Diocletian's persecution of the Christians. She was then tortured to death for her Christianity on a red-hot brazier. Also executed with her was St. Alberta (March 11th); when some of the spectators objected, Dacian had them beheaded.
Saint Faith or Saint Faith of Conques (Latin: Sancta Fides; French: Sainte-Foy; Spanish: Santa Fe) is a saint who is said to have been a girl or young woman of Agen in Aquitaine. Her legend recounts how she was arrested during persecution of Christians by the Roman Empire and refused to make pagan sacrifices even under torture. Saint Faith was tortured to death with a red-hot brazier. Her death is sometimes said to have occurred in the year 287 or 290, sometimes in the large-scale persecution under Diocletian beginning in 303. She is listed as Sainte Foy, "Virgin and Martyr", in the martyrologies.
The center of her veneration was transferred to the Abbey of Sainte-Foy, Conques, where her relics arrived in the ninth century, stolen from Agen by a monk from the Abbey nearby at Conques.
A number of legends exist regarding Faith, and she was confused with the three legendary sisters known as Faith, Hope, and Charity. She is recorded in the Martyrologium Hieronymianum under October 6, but the date of her death is not given. A Passio, now lost, once existed, and appears in summarized form in the ninth-century martyrology of Florus of Lyon. Her legends portray her as a patron who could turn against those who only gave small donations to her church at Conques.
It is believed that Saint Faith, a young girl from Agen, was martyred at the end of third or beginning of the fourth century, in which she was tortured over a brazier. The first extant reference to the martyrdom of Faith exists in the late sixth-century manuscript copy of the martyrology of Jerome, who died in 420, in which her feast day is listed as 6 October. Faith's martyrdom was later recounted in the Passio in the mid-ninth-century.
Abbey Church of Sainte-Foy
Place De L'Abbaye, 12320 Conques-en-Rouergue, France
2 large eggs
3/4 cup all-purpose flour
1/2 cup milk
1/8 teaspoon salt
1/2 teaspoon sugar
1/3 cup cold water
1 tablespoon canola oil
1 tablespoon melted unsalted butter, plus more butter for the skillet
6 tablespoons unsalted butter, softened, plus more for buttering
1/4 cup plus 2 tablespoons sugar, plus more for sprinkling
1 tablespoon finely grated orange zest
1/3 cup fresh orange juice
1/4 cup Grand Marnier
2 tablespoons Cognac
In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in the water, oil and melted butter.
Heat a 6-inch crêpe pan or nonstick skillet and rub with a little butter. Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl. Cook over moderately high heat until the edges of the crêpe curl up and start to brown, 45 seconds. Flip the crêpe and cook for 10 seconds longer, until a few brown spots appear on the bottom. Tap the crêpe out onto a baking sheet . Repeat with the remaining batter to make 12 crêpes, buttering the skillet a few times as necessary.
In a mini food processor, blend the 6 tablespoons of butter with 1/4 cup of the sugar and the orange zest. With the machine on, gradually add the orange juice until incorporated.
Preheat the broiler. Butter a large rimmed baking sheet and sprinkle lightly with sugar. Place 2 rounded teaspoons of the orange butter in the center of each crêpe. Fold the crêpes in half and in half again to form triangles; arrange on the prepared baking sheet, pointing them in the same direction and overlapping slightly. Sprinkle with the remaining 2 tablespoons of sugar and broil on the middle shelf of the oven until they begin to caramelize, about 2 minutes. Using a long spatula, transfer the crêpes to a heatproof platter.
Meanwhile, in a small saucepan, heat the Grand Marnier and cognac. Ignite carefully with a long-handled match and pour the flaming mixture over the crêpes. Tilt the platter and, with a spoon, carefully baste the crêpes until the flames subside. Serve right away.