Eton Mess Quotes

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Guy: So how'd you make an Eton Mess? Harry: Tell him he only got into Bristol?
Laura Wade (Posh (Oberon Modern Plays))
It was astonishing how loudly one laughed at tales of gruesome things, of war’s brutality-I with the rest of them. I think at the bottom of it was a sense of the ironical contrast between the normal ways of civilian life and this hark-back to the caveman code. It made all our old philosophy of life monstrously ridiculous. It played the “hat trick” with the gentility of modern manners. Men who had been brought up to Christian virtues, who had prattled their little prayers at mothers’ knees, who had grown up to a love of poetry, painting, music, the gentle arts, over-sensitized to the subtleties of half-tones, delicate scales of emotion, fastidious in their choice of words, in their sense of beauty, found themselves compelled to live and act like ape-men; and it was abominably funny. They laughed at the most frightful episodes, which revealed this contrast between civilized ethics and the old beast law. The more revolting it was the more, sometimes, they shouted with laughter, especially in reminiscence, when the tale was told in the gilded salon of a French chateau, or at a mess-table. It was, I think, the laughter of mortals at the trick which had been played on them by an ironical fate. They had been taught to believe that the whole object of life was to reach out to beauty and love, and that mankind, in its progress to perfection, had killed the beast instinct, cruelty, blood-lust, the primitive, savage law of survival by tooth and claw and club and ax. All poetry, all art, all religion had preached this gospel and this promise. Now that ideal had broken like a china vase dashed to hard ground. The contrast between That and This was devastating. It was, in an enormous world-shaking way, like a highly dignified man in a silk hat, morning coat, creased trousers, spats, and patent boots suddenly slipping on a piece of orange-peel and sitting, all of a heap, with silk hat flying, in a filthy gutter. The war-time humor of the soul roared with mirth at the sight of all that dignity and elegance despoiled. So we laughed merrily, I remember, when a military chaplain (Eton, Christ Church, and Christian service) described how an English sergeant stood round the traverse of a German trench, in a night raid, and as the Germans came his way, thinking to escape, he cleft one skull after another with a steel-studded bludgeon a weapon which he had made with loving craftsmanship on the model of Blunderbore’s club in the pictures of a fairy-tale. So we laughed at the adventures of a young barrister (a brilliant fellow in the Oxford “Union”) whose pleasure it was to creep out o’ nights into No Man’s Land and lie doggo in a shell-hole close to the enemy’s barbed wire, until presently, after an hour’s waiting or two, a German soldier would crawl out to fetch in a corpse. The English barrister lay with his rifle ready. Where there had been one corpse there were two. Each night he made a notch on his rifle three notches one night to check the number of his victims. Then he came back to breakfast in his dugout with a hearty appetite.
Phillip Gibbs
My time at Eton did develop in me a character trait that is essentially, I guess, very English: the notion that it is best to be the sort of person who messes about and plays the fool but who, when it really matters, is tough to the core. I think it goes back to the English Scarlet Pimpernel mentality: the nobility of aspiring to be the hidden hero. (In fact, I am sure it is no coincidence that over the years, so many senior SAS officers have also been Old Etonians. Now explain that one, when the SAS really is the ultimate meritocracy? No school tie can earn you a place there. That comes only with sweat and hard work. But the SAS also attracts a certain personality and attitude. It favors the individual, the maverick, and the quietly talented. That was Eton for you, too.) This is essentially a very English ethos: work hard, play hard; be modest; do your job to your utmost, laugh at yourself; and sometimes, if you have to, cuff it. I found that these qualities were ones that I loved in others, and they were qualities that subconsciously I was aspiring to in myself--whether I knew it or not. One truth never changed for me at Eton: however much I threw myself into life there, the bare fact was that I still really lived for the holidays--to be back at home with my mum and dad, and Lara, in the Isle of Wight. It was always where my heart really was.
Bear Grylls (Mud, Sweat and Tears)
Callie a wink. As Will and Beth took turns with the Eton Mess, Sid
Terri Osburn (More to Give (Anchor Island #4))
A few days before the club, Stevie and Erin produced the wares of their dumpster dives. New potatoes, udon noodles, shiitake mushrooms, raspberry doughnuts, baked meringues, feta cheese, frozen peas, farfalle pasta, tomato puree, tinned salmon, plus a load of day-old radishes. "The most important part of any dumpster dive," Erin said, moving her hand expansively over the food, "is showing off what you have found." I processed the food as she'd taught me: cleaning the packaging with diluted bleach and soaking the vegetables in a vinegar-water solution. In the large chrome restaurant kitchen, I spread it all out across the counter and thought about what I'd make. We had bought just one extra ingredient: enormous cuts of T-bone steak. We thought red meat should be a prerequisite for all Supper Clubs. An element of spontaneity had also been agreed on, with no set menu, no dietary requirements- just eat whatever's in front of you and be sure to eat it all. The plan was to spend all night at the restaurant, waiting hours between courses. I made grilled potatoes and spiced salmon for the first course. I roasted radishes and topped them with crumbled feta for the second. Cold noodle salad with shiitake mushrooms and peas for the third, and T-bone steaks cooked rare, with a side of garlic-tomato pasta, for the main course. For dessert I made a strange sort of Eton mess, with chunks of torn doughnuts and smashed meringue covered in cream and sugar.
Lara Williams (Supper Club)