Word: paprika
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...VAurore-Nymphs' Thighs alt Dawn." Intrigued, the prince nibbled at them, then called for the chef and demanded to know what he was eating. Frogs' legs, announced the chef. (In this case poached in a white-wine court bouillon, steeped in an aromatic cream sauce, seasoned with paprika, tinted gold, covered by a champagne aspic and served cold.) Aristocratic English circles in those days considered as vulgar an animal as the frog a gastronomic monstrosity, but the prince's verdict was: delicious. From that time Nymphs' Thighs became a familiar tidbit in the best London restaurants...
...were both exact and relaxed. Menocal had arranged his objects casually against solid black or bright backgrounds and made them glow by means of many superimposed glazes. His art celebrates small but enduring things: the coolness of sliced cucumber, the blue dusk shade of cornflowers, the pungency of spilled paprika, the gleam of a lily or a linen handkerchief. On opening day more than half the pictures were sold...
...Spanish pork sausages, supercharged with cayenne pepper, paprika and garlic...
...Orleans dish containing rice, chorizos, ham or shrimp, tomatoes, peppers, onions, garlic, paprika and cayenne pepper...
Culinary nomenclature subtly manages to convey certain historic sidelights. Metternich, whose name on any menu stands for paprika, was a firm enemy of Hungarian nationalism but a great lover of Hungary's national spice. The Esterhazy family, gastronomic historians aver, oscillated for centuries between opulence and (relative) frugality: one generation would have to economize by eating things like beefsteak a la Esterhazy (made from a cheaper cut of meat) because their heedless fathers had eaten too many Tournedos a la Metternich...