Word: gauducheau
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Dates: during 1928-1928
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...discoverer of a new dish is worthier of esteem than the discoverer of a new star. -Brillat Savarin. To the triumphs of French cuisine was added officially, last week, a discovery called L'Intrasauce. The beaming discoverer, Monsieur le Docteur Gauducheau was clapped, cheered and feted, at Paris, by 150 gourmets banqueting under the auspices of La Societe d'Acclimatisation (French National Society of Acclimatization). This august body, unique, is devoted to popularizing in France new or outlandish products, processes, animals, or plants which seem to possess authentic merit. Last week the blushing and bowing discoverer of intrasauces...
...fragrant or emollient fluids," cried Dr. Gauducheau, "penetrate through the natural channels of the vascular system into the most distant tissues and uttermost fibres. By a refinement of my method I can infallibly impart different attributes to various parts of the same fowl, transforming a pigeon, for example, into a veritable symphony of flavors and a bouquet of delicate pastel colors...
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