Sunday, December 22, 2013
Le drapeau ecossais .
We arrive late. The second village Christmas party in full swing. The depressive physiotherapist providing background music on his accordion. Tonight he's been joined by a friend with a Hammond Organ. The two of them wearing ill fitting dinner jackets and clip on bow ties.You can tell their 'clip ons' because one side of the organists bow tie has come unclipped. The loose end flaps around in time with the beat.
We've missed the fish soup and the chicken and prunes. However, we are in time for the unveiling of the ' traditional ' Scottish trifle. This is contained in a large, black, enamelled dish which has pride of place on a trestle table by the kitchen door. The silver foil, when it is removed reveals a pale green topping with what appear to be large Chinese letters piped on top. '' This must make you feel at home ! " says the mayors wife somewhat mysteriously. " Le drapeau ecossais " adds a smiling Madame Bay. Angus decides that it would be churlish to point out that neither the colour nor the design resemble the Scottish flag. These after all are mere details in the scheme of things.
A traditional Scottish trifle, a la Sud Ouest, is a Creme de Menthe coloured Creme Chantilly topping over Creme de Cacao infused sponge. Texture is provided by a layer of plums. Angus , unsure of quite how to respond to this assault on his taste buds, comes out with a " just like my mother used to make it ". From the smiles and laughter of the ladies of the Beautiful Bye Ways Committee this was the right answer. '' Very traditional " adds 'the font' for good measure. How kind these strangers are.
On our way back across the village green 'the font' wonders how many Hebridean cooks, fifty years ago, would have had Creme de Cacao as a staple of their larder.
This morning Bob and Sophie are up and out at first light. They are keen to get their 'traditional' half croissant at the cafe under the arcades.