Re: Cuisine Shovellier

[keithm@commslab.gov.au (Dave Malcolm)]

In article <384f88e1.0@iridium.webone.com.au> "Derick Wuen" <cullend@webone.com.au> writes:
>From: "Derick Wuen" <cullend@webone.com.au>
>Subject: Cuisine Shovellier
>Date: Thu, 9 Dec 1999 21:50:47 +1100

>A friend of mine helpfully informed me today that SBS TV repeated an item on
>French restored Pacific 231G last night.

>As part of the show, the crew were shown cooking herring on the shovel held
>over fire. I was asked whether herring was a traditional french railway
>dish.

>Quel horreur! I don't know the answer!

>I do know that <bacon and eggs a la pelle> is a favourite Australian dish,
>much emulated by amateur chefs du chemins de fers after that famous cooking
>demonstration "A Steam Train Passes".

The only way to cook eggs and bacon is on the shovel, eggs fit well in the 
heel of the shovel and the bacon further up the blade. Got to keep an eye on 
the driver though or you might have to catch it after it comes out the chimney.

Dave Malcolm
Head loco chef, ARHS (ACT)

>I also know that rubbing down the shovel with loco sand and hosing off with
>cab hot water jet improves the cleanliness of the utensil err shovel, and
>the resulting palatability of bacon and eggs. You never know what else might
>have been on the shovel.

>Any answers for how traditional <hareng a la pelle> is in french railway
>practice? Or is it a red herring on the part of the TV show?

>What are your favourite tried and true recipes for <cuisine shovellier> ?