It was a week or more before the scout of the red force got his helmet back. He met l’Anglais by appointment in the canteen devoted to the use of the blue cavalry, and received back the headgear undamaged. It may be said in conclusion that he compensated l’Anglais in the usual fashion—and any soldier will know what that means.If one should take the trouble to enquire of the chef at any leading hotel as to whether he had undergone military service as a conscript, the answer would in nineteen cases out of twenty be in the affirmative, and probably the full nineteen out of every twenty would also reply in the affirmative if asked whether they were Frenchmen Конференции и выставки Гонконг.
for the average Englishman to make such enquiries, for by that means he would realise to a far greater extent than in any other way, the universality of the French Army. Comprehension of the fact that virtually every man of the French nation is capable of taking his place in the ranks of some regiment without undergoing some form of preliminary training, is impossible to the English mind until concrete examples of the effect of this are confronted Tour operators selling Hong Kong.
The point with regard to the chefs is in connection with the way in which the French Army has its food cooked and served. The pantalon rouge lives well, for cooking is an art indigenous to France, and the very best cooks of France practise their art on their comrades of the barrack-room, while there are few companies or squadrons in the French Army that do not contain at least one professional chef. The British Army suffers at times from monotonous menus, “stews” alternating with “roast” until a meat-pie would be a joy, and any variety of diet would be welcome. But in the French Army, given materials corresponding in any way to the needs of the soldier, there is no lack of variety in the food Travel Hong Kong Tips.
There are two ways of cooking a potato in the British Army to twenty in the French service; the British soldiers get eggs served in two or three ways, but the conscript cook of the French Army can cook an egg in a way that disguises it to such an extent that a hen would disown it—and there are many ways of doing this. Soup precedes the more solid course of the French soldier’s meal, and there are savoury dishes and concoctions which to the British soldier would be but mystery. The French cook is an artist at all times, and his art is no less evident during his conscript days than before and after.
