dindon

Etre le dindon de la farce: "To be the turkey of the stuffing"

Gastronomie 2004

I have reason to believe, that between the first of November and the end of February, three hundred dindon truffees are consumed per diem.

The physiology of taste; or Transcendental gastronomy. Illustrated by anecdotes of distinguished artists and statesmen of both continents by Jean Anthelme Brillat-Savarin. Translated from the last Paris edition by Fayette Robinson. 2004

Etre le dindon de la farce: "To be the turkey of the stuffing"

Expressions 2004

A dindon truffee was a luxury only seen at the tables of great nobles and of kept women.

The physiology of taste; or Transcendental gastronomy. Illustrated by anecdotes of distinguished artists and statesmen of both continents by Jean Anthelme Brillat-Savarin. Translated from the last Paris edition by Fayette Robinson. 2004

His ballon de dindon is an example: a saucepan doing temporary service as a mold is lined with turkey skin, and the skin is lined with ground bacon and herbs, then filled with alternating layers of turkey, mushrooms, and ham, seasoned with herbs and garlic.

Savoring The Past Wheaton Barbara Ketcham 1983

His ballon de dindon is an example: a saucepan doing temporary service as a mold is lined with turkey skin, and the skin is lined with ground bacon and herbs, then filled with alternating layers of turkey, mushrooms, and ham, seasoned with herbs and garlic.

Savoring The Past Wheaton Barbara Ketcham 1983

A huge haunch of venison on the sideboard; a magnificent piece of beef at the bottom of the table; and before my Lord himself smoked, not a dindon aux truffes, but a fat roasted goose stuffed with sage and onions.

Life and Letters of Lord Macaulay Volume 1 George Otto Trevelyan 1883

The boeuf, the ox, stood for B; the canard, the duck, told me about C; the dindon, the turkey, gave me the letter D.

The Life of the fly; with which are interspersed some chapters of autobiography Jean-Henri Fabre 1869

Mr. Hodgson -- had fallen very low; and I here found to my dismay that of four remaining two-pound cases, provided as meat, three contained prunes, and one _ "dindon aux truffes!"

Himalayan Journals — Complete 1864

Rice, boiled with a few ounces of greasy _dindon aux truffes_ was now my daily dinner, with chili-vinegar and tea, and I used to relish it keenly: this finished, I smoked a cigar, and wrote up my journal (in short intervals between warming myself) by the light of the fire; took observations by means of a dark-lantern; and when all this was accomplished, I went to roost.

Himalayan Journals — Complete 1864