Word: deuil
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Dates: during 1980-1989
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...Pyrenees to the Alps, from the sands of St.-Malo to the beaches of Nice, with hardly a dull plat en route. Willan succeeds admirably in analyzing the tastes, products, humors and quirks of each region. She proffers such delicate provincial dishes as dandelion salad, poularde en demi-deuil and sole with stuffed artichoke bottoms (preferably using the slippery little fish known in Bordeaux as "lawyers' tongues"), as well as such robust peasant offerings as potato pie, braised partridge with lentils, and stufatu, a Corsican beef stew with macaroni...
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