Word: cognacs
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Dates: during 1960-1969
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...chef d'oeuvre was wood pigeon with olives. The pigeons were stuffed with beef, veal, sausage, pepper, nutmeg and truffles. After being sauteed, they were put in a casserole to simmer. An hour later, pitless, desalted green olives were added, along with cognac. So highly did Lautrec esteem the dish that his supreme put-down was to say: "They don't deserve my wood pigeon in olives...
Confronted with a menu offering him the choice of "Le Wimpy," "Le Super Wimpy," "Le Wimpy King Size" or "Le Super Wimpy King Size"-all hamburgers-a Frenchman might be expected to cry out for a double cognac and forget about lunch. In fact, more and more Frenchmen are gobbling a snack and forgoing a leisurely feast at lunchtime. The man leading the assault on gastronomical tradition is Jacques Borel, 39, proprietor of 107 snack bars and cafeterias in Paris...
...truck drivers, private secretaries attending conventions and Italian Film Maker Roberto Rossellini. He leaves pastis operations to subordinates. "I'm not here to run the business day to day," he tells them, "but to foresee the future." Cushioning that future, Ricard has expanded into mineral water, fruit juices, cognac, wine and vermouth...
...Seville, bull breeders in flat-brimmed hats still sip cognac in sidewalk cafés, and aging horses still pull ancient carriages along streets lined with orange trees toward the world's largest Gothic cathedral. But across the Guadalquivir, tens of thousands of spinning bobbins turn raw cotton and wool into finished fabric in one of Europe's largest textile plants. In the main square of Cordoba, an Arab caliphate for 250 years, a transcribed electric guitar chimes the hour in flamenco rhythm. In Bilbao, shipyards work round the clock to keep pace with orders for merchant vessels...
...elegant Biffi Scala, which is to Milano operagoers what Sardi's is to Broadway theater. At his appearance, the chef marched out of the kitchen, cried "Bravissimo, maestro!" and pointed to the latest addition to the menu-a beef fillet smothered in a sauce made of mustard, cognac, sour cream and a heavy dose of pepper. Its name: bistecca Enrico Lewis...