Word: pitless
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Dates: during 1960-1969
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...chef d'oeuvre was wood pigeon with olives. The pigeons were stuffed with beef, veal, sausage, pepper, nutmeg and truffles. After being sauteed, they were put in a casserole to simmer. An hour later, pitless, desalted green olives were added, along with cognac. So highly did Lautrec esteem the dish that his supreme put-down was to say: "They don't deserve my wood pigeon in olives...
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