SC - porridge
Stefan li Rous
stefan at texas.net
Mon Feb 1 23:17:47 PST 1999
Last Thursday (yes, I'm behind once again) LYN M PARKINSON wrote:
> > I had to laugh, today, due to this theme. I've got a head-splitting flu,
> > so tucked myself in bed with peach tea and _Beau Geste_. There's a scene
> > of the country house upper class breakfast, with the rows of silver
> > dishes on the sideboard. One man has heaped eggs, sausage, bacon, etc.
> > on his plate. Another tells him it's a good effort, why doesn't he put
> > kedgeree on the top? He replies it's already there--bottom layer. IIRC,
> > kedgeree is salted fish, perhaps with Indian spices?
And Admantius answered:
> Kedgeree, though, speaking of porridge, is a porridge-y dish of rice
> cooked with cream, curry spices, hard-boiled eggs, and flaked smoked
> fish (at least for a British subject; kitchree, the original Indian
> dish, is more of a vegetarian spiced rice pilaf with lentils).
Uh oh. I thought Allison was talking about a period breakfast. But
Adamantius' comment makes me think 19th century. So what is this
_Beau Geste_ for us non-literary types.
Thanks.
Stefan
- --
Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at:
http://www.pbm.com/~lindahl/rialto/rialto.html ****
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