Word: sorrell
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Dates: during 1970-1979
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...comes from Colette Maudonnet, whose restaurant, Aux Naulets d'Anjou, is 160 miles southwest of Paris. Dominique Nahmias, who at 26 claims to be the youngest woman chef running a restaurant in France, the Olympe in Paris, prides herself on her salmon steaks cooked on a bed of sorrel en papillotes. And then there is Yvonne Soliva, of the Moulin de Tante Yvonne in Bouches-du-Rhône, one of whose favorite dishes is ragout of thrush (18 birds for six people). First catch the thrush...
...blanquette contains 280 calories per serving, v. Mother's 1,000. A typical 500-calorie menu at Eugenie-les-Bains last season included: first day-mousseline of crayfish with watercress sauce, leg of milk-fed lamb cooked in wild hay, apple surprise, eggplant caviar, salmon with sorrel sauce, pear souffle. Second day-salad of artichokes and green beans in wine vinegar, sweetbreads with mushrooms, melon sherbet, poached egg with watercress, whiting with chopped vegetables, baked apple...
...craze is directly linked to Americans' greatly heightened interest in cooking. No self-respecting cook would be without at least the culinary big four-thyme, basil, parsley and oregano-to which most gourmets would add rosemary, savory, sage, saffron, sassafras, tarragon, mint, chives, dill, lemon verbena, marjoram, fennel, sorrel, chervil, coriander, cumin, caraway and celery seed. From ajowan to zedoary, there are hundreds of other herbs available, in 17th century Herbalist John Parkinson's phrase, "for use and delight." To the delight of the vast army of health-food enthusiasts who use herbs, most of them are grown...