Red Moscow

Chapter 2563

When he learned that the chef in the school cafeteria was actually a guy who took advantage of others' danger and ran away with the money, Sokov couldn't help but frown. He didn't know whether it was a good thing for Bryliska to keep such a person behind. Still a bad thing.

After a while, Breliska came in from outside, quickly came to Sokov, and said respectfully: "Comrade General, I have arranged Polish dishes for you. Because it was a temporary decision, you may have to wait a little longer." , please forgive me.”

“It doesn’t matter.” Sokov waved his hand and said, “As long as you can taste real Polish food, it doesn’t matter if you wait a little longer.”

Hearing what Sokov said, Breliska showed a relaxed expression on his face. He said to Sokov quite proudly: "Comrade General, this Polish chef's skills are quite good. As long as you have eaten him once, The cooking will definitely be impressive, Major Poledenko can attest to this.”

Poledenko, whose name was mentioned by Breliska, quickly nodded in agreement and said: "Yes, Lieutenant Breliska is right. This Polish chef's skills are indeed very good, even if he goes to a Michelin-starred restaurant As a chef, you will also be reused.”

"Michelin-starred restaurant?" Although Sokov often heard the name of Michelin-starred restaurants in later generations, he was a little surprised to see that people of this era also knew this restaurant: "What, you have also heard of Michelin-starred restaurants? "

"Yes, Comrade General." Poledenko nodded and said: "During the World Expo in 1900, the Michelin brothers, the founders of Michelin Company, were optimistic about the development prospects of automobile travel. They believed that if automobile travel became more prosperous, their The tires will sell better, so they gathered together information on restaurants, maps, gas stations, hotels, car repair shops, etc. that are helpful for car travel, and published the "Michelin Guide" in the size of a portable manual.

 The restaurants that are subsequently included in the "Michelin Red Guide" can be called Michelin restaurants.

In 1926, the Michelin Guide began to use asterisks to mark the excellence of restaurants, and that’s when ‘Michelin-starred restaurants’ officially began.

In 1931, the crossed spoon and fork logo was designed to indicate the restaurant's level. "

Breliska may be worried that Sokov is young and doesn’t know much about Michelin-starred restaurants, so he asked him for further information: “Restaurants included in the Michelin Guide must at least obtain a fork and spoon mark first. , this mark is the guide’s basic evaluation standard for restaurants, ranging from the highest 5 to 1, mainly indicating the comfort of the restaurant.”

 Sokov only knows the name of the Michelin-starred restaurant, but doesn’t know much about the details. At this moment, when Breliska said that the restaurant's sign indicated the comfort level of the restaurant based on the number of forks and spoons, he asked curiously: "I wonder how the number of forks and spoons represents the comfort level. Can you give me some advice?" Tell me?"

"If the environment of a restaurant is particularly pleasant and laid-back, the fork logo will be red instead of the usual black." Bryliska said: "1 fork represents basic comfort, 2 forks for comfort, and 3 forks for comfort." "One fork represents great comfort, four forks represent supreme comfort, and five forks represent luxurious traditional style."

“In addition to comfort, I think Michelin restaurants must also have star distinctions.” Sokov continued: “Otherwise, how can it become a Michelin-star restaurant?”

"You are right, Comrade General, there is indeed a star distinction." Breliska said: "1 star means that this is a good restaurant worth stopping to try. The reason for this description is because Michelin is tire maker;

  2 stars, indicating good cooking skills and excellent food and wine pairings. It is worth a detour, but the cost is not low;

 3 stars means that the cooking skills are excellent and it is worth a special trip. You can enjoy superb food, a selection of fine table wines, flawless service and an extremely elegant dining environment, but it will cost a lot of money. "

“I wonder if there are any Michelin-starred restaurants in Germany?”

"It has happened before," Breliska replied: "Some Germans still have the habit of eating raw beef, so Michelin-starred restaurants provide the famous steak tartare. This steak is minced tender beef. Mix with minced raw onion, minced pickled cucumber and raw egg yolk.”

As he was talking, several soldiers came in carrying trays. They came to the table where Sokov and others were sitting. After placing the contents of the trays on the table one by one, they turned and left the restaurant.

Bryliska stood up and said to Sokov: "Comrade General, let me introduce to you today's dishes."

After Sokov made a gesture of invitation, Breliska began his explanation: "This is sausage sour soup. It is a soup made from fermented rye flour and meat. The meat is usually boiled. Cooked pork sausage or smoked sausage, bacon or ham, usually served with bread or buns or even in a bowl made of bread. In the past, this dish was served with herring during Lent before Easter in Poland. A major staple during fasting times, but currently available year-round.

This is smoked sheep cheese, which is a smoked cheese made from salty sheep milk. The most authentic place is in the Tatra Mountains of Poland. The taste is slightly inferior when made here.

This recipe is for Polish potato gnocchi, Polish potato gnocchi made from cooked mashed potatoes. They can be served with butter or barbecue sauce, as a main dish, or as a side dish for stews. If you have the chance to go to Poland in the future, you can try it in almost every restaurant in Poland.

This dish is katsu, breaded and fried pork chops, served with buttered potatoes and cabbage slaw.

This dish is hunter's stew, a traditional Polish dish, also known as Poland's national dish. The basic ingredients are shredded sauerkraut, fresh cabbage, various meats and sausages, dried mushrooms, prunes, onions and spices.

The final dish is tripe soup, a traditional Polish stew in the form of a thick soup whose main ingredient is thin, washed strips of tripe. "

After listening to Breliska's introduction to the six delicacies on the table, Sokov did not express any opinions, nor did he pick up the knife and fork to taste. Instead, he turned to look at Agelina: "Agelina, You have been in Poland for a long time. You should taste these dishes first to see if they are authentic Polish dishes. You know, when a chef goes to other places to open a restaurant, he will always adjust the dishes according to the tastes of the locals. The taste makes this dish with local characteristics no longer authentic. ”

Breliska said with some surprise: "I didn't expect that Comrade Agelina actually stayed in Poland." "Yes, Comrade Second Lieutenant." Agelina picked up the tableware on the table and replied: " I have been in Warsaw for nearly a year and have been to many restaurants due to work requirements, so it is very appropriate for Misha to ask me to evaluate the taste of these delicacies. ”

Logically speaking, after Agelina said this, Breliska should not speak anymore, but should wait quietly for Agelina to taste the delicacies and express her views on these delicacies. But Breliska asked inappropriately: "Can I ask, what kind of work did you go to Warsaw to do? As far as I know, the city of Warsaw was almost completely destroyed by the Germans. I think there are probably no restaurants left in the city." Not much left.”

"Comrade Second Lieutenant." Seeing Agelina's expression change, Sokov quickly said: "Agelina was ordered to lurk in Warsaw to carry out the secret mission assigned to her by her superiors. The reason why she often goes to the restaurant , I think it should be in contact with various intelligence agents.”

Agelina, who originally wanted to defend herself, saw that Sokov had made the matter clear in simple words, so she began to taste the food on the table with confidence, preparing to give everyone an objective evaluation.

A few minutes later, after tasting several delicacies, Agelina put down the tableware in her hands, picked up the napkin on the table and wiped it before interrupting, and then said: "Yes, it is authentic Polish food, and it tastes pretty good. The chef did not come here because of the When I go to Germany, I change my original taste.”

Since Agelina said these dishes were authentic Polish dishes, Sokov quickly picked up the tableware and called to everyone: "Comrades, I think everyone must be hungry, eat quickly, don't be polite."

When everyone started to eat, Breliska still licked her face and asked: "Comrade General, I wonder where you live now?"

“I’m staying at the Adlon Hotel.” Sokov asked, “Second Lieutenant, why are you asking this?”

"Oh, it turns out I'm staying at the Adlon Hotel. It's a good place." Bryliska was worried that Sokov would misunderstand and quickly explained to him: "I just wanted to ask if the place where you live is needed. Chef, but it seems that there is no need for it now. After all, the chef at Adlon Hotel is also quite good at cooking.”

Sokov understood what Breliska meant. The other party wanted to send the Polish chef to serve him. He put down the tableware in his hand, looked at Breliska and asked: "Comrade Second Lieutenant, I heard that the canteen The Polish chef here was able to come to Germany to open a restaurant because he stole the money from an ingredient supply company in Poland. Is that what happened? "

"Yes, Comrade General, this is indeed the case." Breliska explained to Sokov: "Although we want to recruit chefs from outside, not everyone can recruit. We must definitely treat those who sign up. A detailed investigation will be conducted to confirm that he meets our standards before he will be allowed into our canteen.”

“Since he was able to take away the money of Polish Jews back then, aren’t you worried that he will play tricks in your canteen and repeat his same tricks one day in the future and take away the money from the canteen?”

"Comrade General, you are worrying too much." The person who answered Sokov's question was Poledenko: "Now not only Germany, but also Poland, Hungary, Romania, Yugoslavia, Austria and other countries are under the control of our army No matter how courageous the chef is, where can he escape if he steals the money from the cafeteria? Therefore, the only thing he can do is to stay in the cafeteria and work honestly as a chef. "

"Yes, Comrade General." Breliska waited for Poledenko to finish and quickly agreed: "Although that chef has a history of fleeing with money, most of Europe is now under the control of our army. , he has nowhere to escape, so he will definitely choose to stay here and be a chef.”

Sokov thought that in the future this place would become the residence of the 3rd Security Detachment. He could privately find an opportunity to tell Hosenfeld about the chef, and he would arrange for personnel to supervise the chef to prevent him from going out of business. What a moth.

Sokov picked up the tableware again, but did not eat immediately. Instead, he asked Bryliska: "Comrade Second Lieutenant, are the dinners for the prisoners of war ready?"

"It has been prepared for a long time, Comrade General." Breliska said respectfully: "When I asked the chef to cook Polish food for you, I arranged for people to send dinner to those prisoners of war."

Although Sokov didn't ask, he could guess in his heart that the so-called dinner Bryliska sent to the prisoners of war was nothing more than bread and hot soup. It was good if it could make them full, but the taste of the food was difficult. A compliment.

“Comrade General,” Breliska continued, “how long will these prisoners of war stay here?”

"Second Lieutenant Breliska," before Sokov could speak, Poledenko said solemnly with a straight face: "From now on, these Germans will be officially stationed here, and their food, clothing, housing and transportation will be provided by You, the Quartermaster, are in charge. Also, they are no longer prisoners of war, but the 3rd Guard Detachment under the Garrison Command. Do you understand?"

“Understood, Comrade Major.” When Breliska heard what Poledenko said, she couldn’t help but feel worried. She was actually responsible for the food, clothing, housing and transportation of nearly five hundred people. This was not a simple task. But since the other party had already issued an order, he could only bite the bullet and reply: "I will definitely take care of their food, clothing, housing and transportation. If anything goes wrong, you can punish me."

 After dinner, Sokov left the canteen. He wanted to see if the prisoners of war outside were settled.

When Ernst and others saw Sokov appearing, they immediately came up to meet him.

"Ernst," even though Ernst was the lowest among the people, due to his high level of Russian, Sokov had no language barrier to communicate with him, so he always asked him directly if he had any questions. : "How is the situation? Have all arrangements been made for the prisoners of war?"

"Yes, Comrade General." Ernst nodded and said, "After they took a bath and had dinner, they went back to the rooms assigned to them to rest."

"Ernst," Sokov glanced at Hossenfel who was standing next to Ernst, and continued: "Tell Captain Hossenfel that from now on, your 3rd Guard Detachment will officially be stationed in this building. This school will be your military camp for a long time to come."

After Hosenfeld waited for Ernst to finish the translation, he spoke a long paragraph quickly, and Adelina, standing behind Sokov, translated these words into Russian in time: "Captain Hosenfeld We are asking, when will they start training, how many weapons will be distributed to them, and when will they be able to take to the streets to carry out their mission?"

"Captain Hosenfel," Sokov said to Hosenfel with a smile: "It's good for you to be enthusiastic, but you can't be anxious. Look at these soldiers who came out of the prisoner of war camp. They are very weak. I think They should be allowed to rest for a few days, and it will not be too late to arrange for them to train after their physical condition improves. "