Don't forget pain et chocolat, because Nutella and french bread are quite the snack to have in Europe, and if it is cool enough a good hot chocolate made from the actual bitter euro block boiled in water and with added sugar will sure make a good conversation starter. Anything with chocolate goes well anywhere. Anything.
Chicken Cordon Bleu would be a classic and delicious feast. It can be made in the traditional way or as an easy to assemble casserole. The following recipe could be easily adapted for large numbers, and it could easily be covered with foil and baked over a campfire.CHICKEN CORDON BLEU CASSEROLE 1 1/2 lbs. boneless chicken breasts, cut into 1" cubes
1 1/2 c. chopped or sliced ham
2 c. grated Swiss cheese
1 can cream of chicken soup
1/2 c. water
Finely crushed bread crumbs
Butter a 2 quart casserole dish. Sprinkle bread crumbs on the bottom. Add half of the cubed chicken. Sprinkle half of the cheese over the chicken. Add a layer of ham.
Pour half of a chicken soup/water mixture over. Repeat chicken, cheese, soup mixture, ham.
Sprinkle bread crumbs evenly over the top and season with salt and pepper.
Bake, covered, at 350°F for 40 minutes.
Since Napoleon Bonaparte was born in Corsica, an island that was Italian at the time, he did eat Italian food. Also, while he was exiled on the Isle of Elba, Napoleon would have been given Tuscan food. Here is a recipe for bread, certainly a staple for both Italians and French. This can accompany the Chicken recipe from post #3.
Schiacciata con Uva: Sweet Grape Bread
For the base:
- 500 g flour
- 25 g yeast
- pinch of salt
- 60 g white sugar
- 15 grains of anise seeds
- 3-4 cups of water
For the topping:
- 1 kg big black, juicy grapes
- 100 g powdered sugar
- a few twigs of fresh rosemary (optional)
- 6-8 tablespoons extra virgin olive oil
- Warm the water and dissolve the yeast completely. On a clean surface, place the flour, salt and sugar and mix. Form into a small heap with a well in the center. Slowly pour the dissolved yeast into the center, mixing with the flour until all of the yeast water is incorporated. Knead the dough for 5-10 minutes, like for bread, until it is smooth and elastic. Cover and place in a warm place until it has doubled in size.
- In a small saucepan warm the olive oil with the rosemary. As soon as the rosemary starts to sizzle, remove saucepan from the heat, throw away the rosemary and let the oil cool.
- Preheat the oven to 175°C (35'°F). Grease a rectangular baking pan (around 50 x 20 cm). Roll out the dough to about 1 cm thick, and wide enough to have the dough overlapping the edges of the pan by about 2-3 cm all around. Place the dough on the pan and cover it completely with the grapes. Dust the grapes with the sugar and rosemary, then drizzle the olive oil over all of this. Fold the edges of the dough over on top of the grapes around the border, pinching the corners to make the schiacciata rectangular in form.
- Bake the schiacciata for 30 minutes. You might want to place another pan underneath, because the grapes' juice could drip out over the edges of the pan. Let cool and serve with a bit of honey on top.
So much for franks and beans, which was going to be my original suggestion. Traditionally, nothing would make more sense than a classic Napoleon for dessert, but your locale may prevent the preparation of this. (There is also no evidence that the Emperor Napoleon ever ate one; it's actually associated with the Italian city, Naples.)
Perhaps the most famous dish actually associated with Napoleon is Chicken Marengo, which he dined upon following the Battle of Marengo. It might be a reasonable selection, made primarily with chicken, crayfish and eggs. I have included an informative link below and a link for the recipe.
I have included a link below for Wolfgang Puck's recipe for Roasted Beet Napoleon. It sounds great, and I don't even like beets.
The first considerations in determining what meal to prepare for your scout camp are not what food to serve. Are you preparing the meal for others or will the boys in the camp be helping with the preparation and cooking? If so, how old are they and what experience in cooking over a camp fire do they have? As well as being delicious, cheap, and related to Napoleon Bonaparte, your meal preparation process also needs to be safe for all involved.
Assuming the boys are going to take a hand in the cooking and that they are younger and less experienced in outdoor cooking than you, I would suggest a very simple to prepare meal. One pot spaghetti is easy, allows everyone to take a turn stirring, is tasty, and makes clean-up fast since it only uses one pot. You could come up with a French-sounding name instead of spaghetti, or emphasize Napoleon through other parts of the meal. Spread peanut butter on celery sticks, add raisins, and call them "Napoleon's buttons" instead of "bumps on a log."
The other boys in the camp range from 12 to 16 years old. We are a mountain troop in the Alps, and the oldest have about 4 years of experience in boy scouts as well as cubs. the meal will have to satsify the chefs. I need a sofisticated meal, not pasta.Something astounding and hard to do.
Thank you anyway...