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...started something of a trend. At the chic Café Moderne, Normandy-born Jean-Luc LeFrançois serves Parisian delicacies like Gâtinais-rabbit farci with Poissy-cherry chutney and fricassee of Brie-Comte-Robert escargots with girolle mushrooms. "Like Alléno, I believe that, as Paris chefs, it's our responsibility to work with the produce of our region," he says...

Author: /time Magazine | Title: Paris Kitchens Go Local | 9/17/2009 | See Source »

...sparkling wine used for the toasts (Schramsberg Crémant Demi-sec 1981) lacked luster. But the California red (Silver Oak Cabernet Sauvignon 1978) was a western rainbow, smooth and joyous. The beef farci en croũte was a might overdone, but the candy sculpture of birds and flowers (all edible) that decorated the dessert servings was exquisite...

Author: /time Magazine | Title: The Presidency by Hugh Sidey: Talking Peace and Pork Chops | 1/23/1984 | See Source »

...Verdon, former Colony Chef Jean Vergnes, former Le Pavilion Chef Pierre Franey, La Caravelle Chef Roger Fessaguet, and Jacques Pépin, former chef to Charles de Gaulle. On the beach, the fivesome whipped up a little barbecue that featured poached striped bass, grilled squabs and lobster farci, plus a bluefish au vin blanc. Inevitably, the recipes used found their way into his column...

Author: /time Magazine | Title: Columnists: Dishing It Up in the Times | 10/29/1965 | See Source »

...type,' but less severe than 'individu.' ") Armed with a butcher's knife and fortified with three liters of red wine (her daily quota: five liters), Therese was formida ble. She endeared herself to the local wags by surreptitiously serving the unpopular Navet "chat farci" -stuffed...

Author: /time Magazine | Title: Books: Gamins & Spinach | 4/27/1942 | See Source »

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