Word: gratin
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Dates: during 1980-1989
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...courses, moist, roasted pheasant with a subtle gamy flavor was well set off with pungent cranberries, and a mustard glaze added zest to sliced, rare roast filet of beef. Near misses were a too soupy stew of wild duck, the sweetbreads that tasted of overheated oil and both the gratin of salt codfish with a Parmesan cheese and soft-shell crabs that were impeccably prepared but stingingly salty...
Some of the more interesting delicacies on the menu: pigs' feet cassoulet, beaver confit, stuffed goose's neck, eel gratin and frog tart. Other attractions were a 4-ft. 5-in. candied Eiffel Tower, a 10-ft. vegetarian paella dish and a gigantic cooking pot 10 ft. in diameter and 5 ft. deep. The buffet organizers topped off the pot presentation with a pinch of culinary cuteness: they had a jazz band called Haricots Rouges (translation: Red Beans) play music...
...carrots, and a tricolor fish terrine. Since most main-course pátés are served cold, they demand a reordering of menus, which Cutler does imaginatively. Indeed, the supporting dishes she suggests are often as tempting as the main event. They include cauliflower with shrimp sauce, pear gratin, mushroom flan, mango sherbet, gratineed blueberries, chocolate omelet, hot banana puffs and icy oranges with hot orange-ginger sauce. One menu, featuring shrimp with Pernod, a grand veal and ham pâté en croute, and honeydew balls in strawberry sauce, would make a fine if unorthodox dinner...
...usual procedures the women flight attendants would now switch to native Korean dress. The bright and multicolored costumes include long skirts (chima) and short, flared blouses (chogori). They had orange juice and sandwich wedges on hand for the tourist passengers, fancy snacks of chicken florentine, zucchini au gratin, rice and cheddar croquettes, and soba, a Japanese broth, for the first-class travelers. Everything presumably would have seemed normal as the passengers munched and dozed their way toward Seoul...
Harvard's legalistic and business-like techniques frustrate union activists, breeding a sort of paranoia. The evidence shows that concern on the part of union leaders is not unfounded. Consider the case of Sherman Holcombe, a dining hall shop steward suspended in 1977 for cooking cauliflower au gratin too long--during a period when he had become particularly outspoken about Harvard's treatment of its workers. Or the case oy Alan Balsam, a dining hall chief shop steward suspended for cooking hamburgers too long--in the middle of a particularly feisty round of contract negotiations. Even if persecuted union leaders...