Word: lamb
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...rique is now fairly bursting with the ingredients for le grand repas. Lobsters from the state of Maine (named for the region in northwest France), milk-fed veal from le Midwest, good beef and lamb from Montana and New Jersey, le bon canard known as Long Island duckling, the little shrimp of New Orleans, the crab of San Francisco, an aspiring caviar, even snails, frogs' legs and truffles from la Californie. Speaking of la Californie, G-M advise you to drink its wines by all means. The Californians, led-cela va sans dire-by French and Italian growers, have...
...economy," said Treasury Secretary Donald Regan last week. Murray Weidenbaum, chairman of the President's Council of Economic Advisers, downplayed the economy's strong performance in the first two months of the year by noting that "March came in like a lion and is leaving like a lamb." The President's new independent Economic Policy Advisory Board, which includes former Treasury Secretaries George Shultz and William Simon and former Federal Reserve Chairman Arthur Burns, was equally downbeat at its first meeting with Reagan last week...
Dinners at the embassy featured game from the Ambassador's personal backyard preserve, including duck, rabbit, chicken and lamb. Indeed, by the end of the negotiations, the Ambassador's stock was down to a desert fox, and that, said Arnold Raphel, a special assistant to the Secretary of State, "was probably not very tasty...
...introduced by Caesar's men.) English cuisine, even more than the French, is most notable for its regional diversities, which Ayrton explores and exalts with expertise and charm. She tells how to confect Wiltshire lardy cake and Yorkshire hot wine pudding, chickens as lizards and rum roast of lamb (for the sailor's return) -not to mention belly-warming Bedfordshire clangers, Oxfordshire sweet devil or the great Melton Mowbray pie, which long before the sandwich was the foxhunter's favorite lunch munch...
...book largely concerns itself with the adaptation of traditional recipes to contemporary methods and lifestyles: using an electric pasta machine; preparing a ragú in 45 minutes instead of the conventional four hours. For lagniappe, the Romagnolis offer some interesting modifications of traditional formulas, such as leg of lamb with gin and lemon spaghetti. A handy companion book is Teresa Gilardi Candler's Vegetables the Italian Way (McGraw-Hill; $12.95). Candler, the daughter of a restaurant family in Turin, brings the U.S. a choice, non-cultist collection of vegetable recipes that include such rare surprises as artichoke bread, zucchini...