Читать книгу Eating for England: The Delights and Eccentricities of the British at Table - Nigel Slater - Страница 18

A thin slice of buttered toast to poke into the liquid yolk of your boiled egg; an edible teaspoon; a crisp contrast to the runny yolk and jellied white; a jolly idea to get children to eat up their fat and cholesterol – the soldier must have come from the mind of a genius. So christened because it possesses a straight, upright manner, is crisp and uniform in appearance and will stand to attention even when it is up to its knees in yuk. I have never eaten a boiled egg, but I have had a soldier or two. In domestic science, as food technology lessons were once called, we were taught to serve them with mince.