Word: bouillon
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Dates: during 1950-1959
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...menu. It read: "Cuisses de Nymphes a VAurore-Nymphs' Thighs alt Dawn." Intrigued, the prince nibbled at them, then called for the chef and demanded to know what he was eating. Frogs' legs, announced the chef. (In this case poached in a white-wine court bouillon, steeped in an aromatic cream sauce, seasoned with paprika, tinted gold, covered by a champagne aspic and served cold.) Aristocratic English circles in those days considered as vulgar an animal as the frog a gastronomic monstrosity, but the prince's verdict was: delicious. From that time Nymphs' Thighs became...
Swimming Crawfish. For 60 crawfish prepare a bouillon with 2 cups dry white wine, ½cup cognac, 3 large carrots and one large onion cut in thin slices, 1 teaspoon salt, a pinch of cayenne and 3 chopped shallots. Boil covered for ½ hour. Then put in crawfish and boil for 10 minutes, turning them about three or four times. Serve hot, cold or tepid...
When he finally quit at 10:06 one morning last week, Oregon's Wayne Morse was the U.S. Senate's new alltime talk champion: he had filibustered for 22 hours and 26 minutes without leaving the Senate floor.* His intake: two cups of bouillon, two glasses of orange juice, a few sips of water, five cups of tea, two cups of coffee, a few crackers, part of a chocolate bar. His output: upwards of 100,000 words on subjects ranging from offshore oil (the matter under debate) to horseback riding, to baloney (the edible kind). When his self...
Tucked away in a corner of Fogg's second floor balcony is the museum's newest acquisition, a bouillon cup and saucer reportedly used by Marie Anteinetic while imprisoned by the sanseullotes...
...cluttered apartment and escort him to dinner. Last week the Prince reached his 80th birthday, and all France rallied to wish him bon appétit. Some hundred of the nation's most famed restaurateurs and gourmets gathered to share with the master a simple dinner of chicken bouillon, lobster jellied in champagne, spitted ham and truffles, 80 varieties of choice cheeses, bombe glacee and cake, all washed down with simple white Muscadet and 1947 Pu-ligny-Montrachet. "Simple French cooking is always the best," says Curnonsky. "When you've eaten a perfect meal, you know...