Word: veal
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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...
Though it hardly came as news to the housewife, the Labor Department last week reported another sharp increase in food prices. Leading the rise were beef, veal and poultry, which, with fish, jumped 17.4% in cost during the twelve-month period ending March 31. Pushed on by these three main-course staples, overall food prices leaped .7% in one month, hiking the consumer price index .4% to an all-time high of 112% (based on the 1957-1959 average...
...guest of honor at last week's luncheon meeting of the Cleveland Touchdown Club seemed the soul of mild-mannered urbanity. He broke his rolls before he buttered them. He politely said nothing about the veal cutlet. He refolded his napkin neatly when he was through. He wore a charcoal herringbone suit, and he buttoned his vest all the way-so only his tailor knew for sure about those 17-inch biceps, that 46-inch chest and that 32-inch waist. But the banquet toastmaster was not fooled for a second. "Gentlemen," he firmly announced, "I give you Superman...
...globed lamps of the Edwardian decor, sweating photographers dashed about popping dozens of flashbulbs at her, occasionally overturning chairs and breaking wine glasses. The guests-from Boston grandes dames to college boys-gaped openly at Jackie, but she seemed unperturbed. Dinner was surprisingly good for such an affair: lobster, veal, braised endive and soufflé glacé. Jackie sat serenely through the speeches, then waltzed to the Blue Danube, The Merry Widow and Tales from the Vienna Woods, played by the Boston Pops Orchestra. Her first card dance was with Francis W. Hatch, chairman of the symphony trustees. She also...
...under the guidance of Serkin and, since 1960, Cellist Pablo Casals, who annually makes the trip from Puerto Rico just for the festival. A clapboard barn has been turned into a communal dining room and studio; a second violin might rub elbows with Eugene Ormandy over a dish of veal and boiled potatoes, and everybody takes a turn at doing the waiting chores; last weekend two of the men on duty were Max Rabinovitsj, concertmaster of the St. Louis Symphony, and Mischa Schneider of the Budapest Quartet...