La Grande Armée (Episode 2) - The Infantry & Officer Corps [38:06-43:09]

diet was composed largely of bread, meat and veggies, along with the obligatory quarter of wine. La Grande d'Arme took pains to improve the nutritional and caloric content of the soldiers' diet over that of the average Frenchman, while providing a diverse range of staple foods in larger quantities. Provisioning regulations finalised in 1806 established that each regiment would be provided funds from the Ministry of War Administration to the tune of 15's son team per soldier per day. In times of peace, these funds would go towards purchasing meat and veggies, which were served as two hot meals a day from the company mess. Whilst on campaign, the mess provided only one meal of soup de jure, usually boiled meat and vegetables, supplies permitting. This was prepared in large pots for communal food prep. For the rest of their nutritional needs, soldiers were issued with a standard set of rations. Bread was the basic ration, and given the French predilection for bread, came in a few varieties. Palme de municion, made from flour and rye, was baked into a pan, taking on a rounded circular shape. Issued one per man went available, or divvied up between several when in short supply, these loaves were portable and filling. Sometimes a pan de municion was made entirely of wheat, or at least a final wheat, to give a softer, more aerated texture. This pan blanc, or pan de soup, as the name suggests, was eaten with a hot meal. Black bread or brown bread, beloved by France's German allies, never caught on, despite its hearty properties and longevity. Instead, for a long life bread, the French baked bread in a smaller pan for longer, to give a thick crust. Palme de skit, as it was called, could last for weeks, as the crust provided a hard seal against moisture. Properly stored, these were the rations stocked in forts meant to endure long seizures as well. All breads were baked by company cooks, usually millers or bakers in their civilian lives, and sent to the hungry troops. If this was impossible, either because of time constraints or shortages, flour would be issued in place of bread. The making of bread, in fact, informed the structure of French escuadre, or squads, also called el d'inère. A squad of around 10 to 15 soldiers, led by a capérale, was formed around a single camp kettle and malmites. Each company was issued eight of these kettles, meaning eight squads per company. Cooking duties might fall on the appointed squad chef, but everyone was expected to literally carry their load. Hatchets, pans, pots, hand-cranked mills, all were needed to cook or bake at camp. In low-intensity or real-line areas, camp followers took on these duties, but not to the same degrees in other contemporary armies. Just like today, the French took their cuisine very seriously. Funnily enough French soldiers were content to make mostly do with bread, but they were never sure a ration of meat, veggies, fruits, or eggs. It was institutional knowledge that a diverse range of fatty and nutritional foods were essential to keep the troops fighting fit. Preserved rations had first been issued by the Revolutionary Army, but were possible the Grande Arme opted for fresh supplies, be they requisitioned, purchased, or at worst, pilfered. Ideally, this bounty was added to the daily soup, but in a pinch, soldiers would get some meat and veggies for their own use. Meat, if not cooked and eaten, would be turned into a kind of jerky. Veggies might be thrown into a portal, eating with bread. A vinegar ration, even ensured that some astute soldiers could craft their own spreads and conserves, if they could find the right vessel, of course. Other foodstuffs found their way into the napsacks of French soldiers, depending on the region and time of year. Cheese, rice, and fruit were particularly appreciated. Famously, La Grande Arme was repatious, given the operational necessity of marching light. Standing orders, when in enemy territory, were too farage and requisitioned all food and fodder. Living off the land might have been expedient, but it picked clean entire regions quickly. French soldiers were the masters at squeezing out every opportunity for scrounging. Fishing, hunting, and foraging expeditions were near constant, as were run-ins with locals. In the main, these interactions were fraught, but peaceful. No one wanted to give up their food and drink to hungry soldiers, but if it's between that and letting them carry off a live animal, or worse yet billet, the choice was the lesser of other evils. Outright looting did occur in French campaigns in Iberia and Eastern Europe, and as discipline eroded on the imperial collapse after 1813. Officers were under strict orders to punish all instances of looting, especially in friendly territory, though when and where they chose to observe these orders depended on the state of supply. Hungry troops were unruly troops, and all but the most principled officers would lean on the old adage out of sight, out of mind. From frozen forests to barmy deserts, dehydration was always a soldier's worst enemy.