Word: turboter
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...comes The Flounder, a long, magnificent passage of wind, a pungent humanizing of the past and present in which the Weltgeist (world spirit) is a talking fish, a warty, cunning creature with a crooked mouth and two freakish eyes on one side of its doormat body. This turbot, as it is called on the Continent, is also a male chauvinist who echoes one of the two main themes of the book: the eternal power struggle between men and women. The other persistent melody, the importance of cooking and nutrition in history, is in the tasty flesh of the flounder itself...
Winston Churchill liked to start the day with a bit of grouse and a dollop of caviar. These days at 10 Downing Street, Prime Minister Wilson often greets the morning with a plateful of steamed turbot. For passengers on the daily Brighton Belle train to London, it is buttered kippers or poached eggs on haddock. At certain inns across the countryside, morning brings York ham, Lancashire black pudding, deviled kidneys and broiled mushrooms. Indeed, Somerset Maugham's classic gustatory advice to overseas visitors still holds: one can eat well in Britain if one eats three breakfasts...
...midday rush begins. "Four plaice! . . . Two turbot! ... I got six steaks! . . . Four plaice, please, ducks! . . . Three cutlets, Hans! . . . Two omelettes! . . . Four cod, lover boy! Ye canna be a slow coach here!" Waitresses scream, cooks curse, knives flash, fat crackles, urns squeal, sweat spews out of every pore and food leaps furiously from pot to plate as though it were alive. Faster the pace, wilder the tumult. Like a runaway reactor, like a Beethoven rising to full frenzy the great kitchen gathers itself and surges, thunders, mindlessly explodes in a tremendous climax of comestibles...
...club dress-the blue dinner jacket with the red facing and white tie; 2) we drank Merienda, an excellent, medium-dry sherry. Then we adjourned to the hall to take Chablis with the oysters; 3) this was followed by a clear soup. With the next dish, turbot-that's a fish-cutlets-we took a little hock; 4) we went on to roast duckling with a truly magnificent claret, St. Emilion Clos Fourtet 1943, I believe; 5) this was followed by oeufs benedictines . . . The second claret-by tradition we always take two-came with the Stilton cheese. Then...
Last week, as often before, Galway Council sent the bailiffs to Turn and Turbot to collect ?12,000 ($48,000) in back taxes...