Word: cordone
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Communist Party Boss Bias Roca blasted the sugar workers in the Red newspaper Hoy for "brutally antidemocratic methods." The sugar workers answered Bias Roca by voting to censure Hoy for its "distorted, calumnious and counterrevolutionary reports." Shouts of "Burn Hoy !" rang through the hall, and a cordon of cops had to be sent to protect its plant for 24 hours...
...Lome flew three planeloads of French paratroopers, and a column of infantry moved in to cordon off the city. Angrily, the Togolese demanded just what the French meant by this show of force. French officers, equally puzzled, said they had come to stop a revolution. Asked the Togolese huffily: "What revolution?" At his shabby house, called La Hutte, the debonair Premier airily dismissed a guard assigned to protect him against assassination: "Go away. I don't need you. If you want to sit up all night at the alert, go to your camp and do it, but leave...
...meantime, the Emperor and Empress will exchange gifts with the Shodas-a sea bream, the fish of good fortune, as well as sake and silk. Akihito will present his future wife with a jeweled sword to protect her chastity, and the Emperor will bestow on her the Grand Cordon of the Imperial Order of the Sacred Crown, the highest decoration given a woman in Japan. Finally, the young couple will exchange love poems, written on pink paper and enclosed in boxes made of willow...
This long-experienced camp cook would like to know the Dulles' magic secret of producing Cordon Bleu menus in such "Thoreau-going" surroundings. A six-course dinner to please the most discriminating gourmet bubbles away on the old-fashioned stove in the time it takes me to open a can of pork and beans. If F. & J. can clean up the mess afterward-unaided by plumbing or electricity-the mess of the Middle East is in safe and efficient hands...
Milwaukee-born Actor Alfred Lunt, 64, proud holder of a diploma from Paris' Cordon Bleu cooking school, discussed his newly acquired souffle secrets with the New York Times: "Egg whites are beaten by hand with a wire whisk or not at all. You beat and beat. Of course, you may drop dead in the end, but no matter. I don't understand why American cookbooks state 'beat until stiff but still moist.' That's nonsense. We beat the daylights out of them and turn out the finest souffles you've ever tasted...