Well, I've got my name down for French Mad Cow Disease. I was going to write that in French, but I think my brain has started to go already. A year or two ago we were on holiday in Paris and ate a few times at a Restaurant that Don had found in a book called "Pauper's Paris" (don't knock it, it's a good book, and very appropriate). I tried many dishes on their lunch menu. It was one of those places with oil cloth on the tables and where you sit cheek by jowl with complete strangers, most of them drunk and/or smoking Gauloise. The black pudding was very good, so one day I thought I'd try the Steack Tartare (their spelling, not mine). The patron was very determined that I was not going to have it, so I chose something else. But it was on my mind, so next time we went back, I ordered it again, and this time I had thought out the French for "No, I am determined to have the Steack Tartare". With a gallic shrug he went off to get it. Well, most of you will know the punch line. Steack Tartare is raw minced beef, served with a raw egg in half the shell, plus capers and chips. Oh, and Tabasco sauce in a little bottle. I was determined not to let down the British (on this occasion they were British) and I gamely mixed the raw egg into the mince, sprinkled it with the various accoutrements, and ate most of it. As I remember it, we were going for the plane an hour after lunch, and I just had to hope and pray that the galloping Salmonella didn't hit me, from the egg. I had no fears about the beef in those days - after all it was French. No ill effects resulted, but I know that if M le Patron tries to give me advice in future, I will try to understand what he is saying and even if I don't, I won't have what I was trying to order. PS - I truly loath and detest egg shell. Won't even eat an egg sandwich made by someone else in case they didn't get all the egg shell out - and half a one was on my plate! Marged --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.211 / Virus Database: 100 - Release Date: 14/11/00

Evening Marged, I think , on balance , if we're going to get mad cow disease then it should be "English" ! Mind you the best peppered steak I had was in France ( Brive ). Now that's 25 years ago , am I safe ? Know what you mean about egg shell, very off-putting. I'm almost the same with fish bones - never have been able to eat kippers. Like smoked haddock ( or should I say dyed ? ) , cod etc , but I do pick through it , just in case. Had cod and chips for my pub lunch today - only 5 bones ! Dave You're not alone when your e-mail's working. ----- Original Message ----- From: "Marged" <marged@btinternet.com> To: <NORTHERN-ENGLAND-L@rootsweb.com> Sent: Tuesday, November 21, 2000 8:14 PM Subject: [NTH-ENG] MAD FRENCH COW DISEASE > Well, I've got my name down for French Mad Cow Disease. I was going to write > that in French, but I think my brain has started to go already. > > A year or two ago we were on holiday in Paris and ate a few times at a > Restaurant that Don had found in a book called "Pauper's Paris" (don't knock it, > it's a good book, and very appropriate). > > I tried many dishes on their lunch menu. It was one of those places with oil > cloth on the tables and where you sit cheek by jowl with complete strangers, > most of them drunk and/or smoking Gauloise. > > The black pudding was very good, so one day I thought I'd try the Steack Tartare > (their spelling, not mine). > The patron was very determined that I was not going to have it, so I chose > something else. But it was on my mind, so next time we went back, I ordered it > again, and this time I had thought out the French for "No, I am determined to > have the Steack Tartare". > > With a gallic shrug he went off to get it. Well, most of you will know the > punch line. Steack Tartare is raw minced beef, served with a raw egg in half > the shell, plus capers and chips. Oh, and Tabasco sauce in a little bottle. > > I was determined not to let down the British (on this occasion they were > British) and I gamely mixed the raw egg into the mince, sprinkled it with the > various accoutrements, and ate most of it. As I remember it, we were going for > the plane an hour after lunch, and I just had to hope and pray that the > galloping Salmonella didn't hit me, from the egg. I had no fears about the beef > in those days - after all it was French. > > No ill effects resulted, but I know that if M le Patron tries to give me advice > in future, I will try to understand what he is saying and even if I don't, I > won't have what I was trying to order. > > PS - I truly loath and detest egg shell. Won't even eat an egg sandwich made by > someone else in case they didn't get all the egg shell out - and half a one was > on my plate! > > > Marged --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.211 / Virus Database: 100 - Release Date: 14-Nov-00