“Any meal at the front was an exercise in war-time ingenuity and devotion of the lower classes for their officers. The Petite Marmite a la Thermit was from beef-broth cubes, the tinned Canadian salmon was called Saumon de Tin A & Q Sauce. The Epaule d'Agneau Wellington, N.Z. was army ration lamb, and the terrine of foie gras aux truffes was a can of foie gras that I had bought from the French commanding general. There was a salad of fresh lettuce from somewhere (no one asked in what or whose fertilizer it had been grown in since we would all soon be dead anyway) and the Macedoine de Fruits a la Quatre Bas was a can of mixed fruit. Then fresh strawberries soaked in Cognac. All the usual wines starting with an amontillado, Pommery Extra Sec, Chateau Steenworde Claret, Graham's Five Crowns Port, Bisquit Dubouche Grande Champagne Cognac, Brandy and a Waterloo Cup.”