View allAll Photos Tagged ChristmasMenu
Fahéjas almakrémleves gesztenyével
Rántott csuka kapormártással
Pisztáciával töltött pulykamell bormártással
Narancsos őz brandys áfonyával
Krokett, Zöldcitromos rizs
Kakaós panna cotta vérnarancsöntettel
The Christmas menu for the men and women of RAF Banff station during 1944. For wartime Britain it was quite a feast that was laid on, although it was back to work on the 26th and operations over the Norwegian coastline commenced once more.
Christmas Day Menu 13th Btn A.I.F. France 1917.
It was time to revisit this 98 years-old menu from the front.
My great-uncle Alan's copy of the hand-written and illustrated Christmas Day Menu, prepared by Australian officers of 'C' Company 13th Battalion, Australian Infantry Forces (AIF) in action in France 1917. A number of the officers signed the menu.
The dishes offered (overleaf) exhibit the sardonic humour of the troops, and have a topical and local flavour to them ie 'la bone de Somme', 'Vins de chlorine' , 'mitrailleur de Bullecourt', and of course Fromage Gruyere (aux shellholes et craters) etc.
The front illustration to the menu displays the British and Australian flags, the Company colours, a kangaroo and an emu.
Christmas Day Menu 13th Btn A.I.F. France 1917.
It was time to revisit this 98 years-old menu from the front.
My great-uncle Alan's copy of the hand-written and illustrated Christmas Day Menu, prepared by Australian officers of 'C' Company 13th Battalion, Australian Infantry Forces (AIF) in action in France 1917. A number of the officers signed the menu.
The dishes offered (overleaf) exhibit the sardonic humour of the troops, and have a topical and local flavour to them ie 'la bone de Somme', 'Vins de chlorine' , 'mitrailleur de Bullecourt', and of course Fromage Gruyere (aux shellholes et craters) etc.
The front illustration to the menu displays the British and Australian flags, the Company colours, a kangaroo and an emu.
Taking a leaf out of Ian DB's photostream and thought I'd upload a couple of wartime memorabelia relating to the former Coastal Command airfield, RAF Banff, home to the famous Strike Wing during the last 9 months of the war. The C/O of Banff, Max Aitken, is of the signatures at the bottom of the menu.
We had four meals a day using a cafeteria type system in a large dining hall with all other men in the Depot below the rank of Sergeant. Each squad had its allocated table. An Orderly Officer carried out meal rounds where you could complain about the food if you dared. Sometimes without warning the officer or an NCO would inspect your face and hands to ensure you were clean and tidy at meal times before entering the mess. You were not allowed to take food or drink from the dining room back to your barrack room. Several recruits, junior marines and musicians tried to take a mug of tea back to their room only to hear an NCO shout at them “to come here” and receive a reprimand or told to “ditch it” by the provost staff on traffic duties shouting from the main gate.
To see the recipe with step-by-step photos check out my blog - www.rkhomemaderecipes.com/christmas-tree-tart-with-spinac...
Duetos da Sé, Restaurante Café Bar, Noite de Natal, Christmas night - QUINTA-FEIRA 24 DEZEMBRO 2015 - Thursday december 24, 2015 - MENU NATAL - CHRISTMAS MENU
Charbroiled sea bream over broccoli with butternut squash (or sweet potato) purée at Fenn's Quay, Cork City, Christmas Eve. 2225
Folded and Woven Ornaments made of birch bark, ryestraw, pine needles and Black ash woodsplint decorate the Christmas trees and garland. A selection of native naturals baskets surrounds the base of the tree and fills the cabinet. Merry Christmas to all and to all a good night.
For more Christmas basketry visit: basketmakers.com/topics/seasonal/christmas/christmasmenu.htm