Word: veale
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...Four Seasons Hotel that opened in 1983. Delectable and pricey masterpieces include the wild-boar pate, shrimp-filled ravioli in a frothy, piquant butter sauce, and a stylish appetizer salad of snow peas and tender slivers of warm, sauteed squid. A golden-brown turnip sauce burnishes a sauteed veal chop, juicy roast pheasant tops cabbage mellowed with bacon, and hazelnuts accent a silky chocolate ramekin...
...there are well-made omelets. Probably Philadelphia's most widely acclaimed French restaurant is Le Bec-Fin. Although not quite up to its national reputation, it does offer some fine food -- at steep prices -- in a dated Louis-the-Something setting. Avoid complex dishes such as lamb wrapped in veal and heavily sauteed scallops with snow peas. More successful are the Cornish hen with a garlic-and-thyme cream sauce, and veal medallions nestling in a morel cream sauce...
...Ward, 26, and Kenneth Hoffman, 31, top executives at different Connecticut management-consulting firms. "The prime purpose of our answering machine at home is so we can keep in touch with each other," says Ken of their jammed schedules. For pleasure, they sail and "cook seriously together," whipping up veal Normandy or Persian duck in pomegranate sauce. They subscribe to four gourmet magazines and have a collection of 150 cookbooks. Most recent vacation: three weeks in Tahiti and Bora Bora. "Part of me would like children, but, practically speaking, I don't see how," says Michele, who estimates the earliest...
...Chicago leave almost everything to be desired in flavor and texture. Based on tastings of a dozen or so choices (omelet creole, lobster bisque, ravioli with snails, poached salmon and pork with apricots), these generally expensive creations, with main courses from $2.25 for pasta to $12.90 for veal, are a cut above airline food...
...will instruct how much of a dish can be made in advance, a great boon to anyone entertaining dinner guests. Among the many excellent recipes, a few that were irresistible in the testing were a risotto with squid, shrimp and clams, and a rosemary-and-sage-scented shoulder of veal, encrusted with bread crumbs and Parmesan after being braised. Pears simmered in red wine and accented with bay leaves proved to be the properly restorative dessert, and a scoop of Hazan's lemon ice cream added to the pear did no harm...