The lamb of the revolution
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Title
The lamb of the revolution
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Date
27 April 2021
Date Issued
2021
Abstract
As we all know, on 20 October 1827, the famous Battle of Navarino took place, where the enemy Turkish-Egyptian fleet was defeated by the allied fleet of the British, French and Russians, thus saving the Greek Revolution. The allied commanders were the British Edward Codrington, the Frenchman Henri de Rigny and the Russian of Dutch descent Lodewijk van Heiden. It is rumoured, therefore, that the day after the victorious naval battle, Admiral de Rigny instructed the cook of the warship Le Trident to spice up the crew’s meal, which was a simple ragout with lamb and turnips accompanied by rice. This cook was wise to replace the rice with other vegetables, the colour of which resembled those of soldiers’ uniforms, and to name the dish Ragoût de Navarin. Shortly afterwards, the food became famous in the fashionable Parisian restaurants of the time as Navarin d’Agneau. ..
(Edited and translated extract from article from In2life)
(Edited and translated extract from article from In2life)
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