Menu from the Clan Murdoch 1946

[robpage]

I thought the catering officers and chefs all worked off the Larrousse Gastronomique

[cappy]

I thought the catering officers and chefs all worked off the Larrousse Gastronomique

###well sir they certainly did in my youth ...i know not when the standards dropped to such a low state of efficiency.........disgusted ex collier man south shields

[vic mcclymont]

Hi Doc, is UCL just being kinky? Whipped Brussel Sprouts? Lol.
Vic

[j.sabourn]

Everyone knows you lash them. JS

[robpage]

In a conversation many years ago where the guy who had spent some years on the coast I said about small ships that I never fancied getting out there in big seas he said that the easiest part the most deadliest part of going out on coasters is the black pan catering , I always thought the Colliers had the same system not something that I particularly fancy particularly Not these days

[j.sabourn]

#12... Cappy is that John Collier or. Blaydon Colliery. ?? JWS.
Just had my second last check list.
1. 3/9d. Check
2. Passporthas over 12 months validity. Check
3, Australian. Check
4. British. Check
5. Chinese. check
6. Initial project plan of ops with Squadron leader Bigglesworth. Check
7. Inspection of transport between flights to make sure tyres are full. Check
8. Anti Rabies shots up to date Check
9. Watches synchronised. Check
10.. English / Arabic dictionary in hand baggage. Check
If the weather is bad am not coming.
JWS

[cappy]

##well your welcome ........beer in fridge singular that is ......cant promise weather..... but have put sunshade out in garden...no doubt will be more like umbrella .....will believe three and ninepence when i see it .......dont forget gwen .....and bon voyage .....ring when your settled ......regards cappy

[cappy]

In a conversation many years ago where the guy who had spent some years on the coast I said about small ships that I never fancied getting out there in big seas he said that the easiest part the most deadliest part of going out on coasters is the black pan catering , I always thought the Colliers had the same system not something that I particularly fancy particularly Not these days

##when its brown its done when its black its effed

[happy daze john in oz]

I thought the catering officers and chefs all worked off the Larrousse Gastronomique

Correct, but when you see dishes such as Calves head and feet financier you begin to wonder what part of the book that came from.
Sounds more like road kill.
Many of the head chefs, and Ray Meadows was a classic, liked to add their own bit to anything from the' book'