Scope of Inauguration Dwarfs All Other Shows
By Bob Considine Washington INS a lively take on the presidential inauguration noting 500000 visitors and a $30 million spend on hotels banquets parade seats and balls. The piece wryly compares event scale to sports and other spectacles and predicts a historic hangover.
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Washington
INS
Old Harry
Taft
St Louis
Pruman
Midwest
America
Truman
Missouri
P. S
Brennan to drop Vieux Carre name for Brennans eatery
Ella Brennan of New Orleans near Bourbon Street aims to drop the Vieux Carre branding and run Brennan’s under her family name. She notes money comes from locals seeking Franco-Creole flair, while she studies menus and cookbooks to lift the restaurant’s appeal against Antoine’s and Arnaud’s.
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New Orleans
Ella Brennan
Brennan
Kansas City
Bourbon Street
Owen
New York
Chicago
Antoine
Arnaud
New Orleans French Restaurant Crafts Specialties
Miss Brennan and chef Paul Blange develop six or more signatures at their New Orleans restaurant. Dishes include oysters roffignac baked on rock salt with red wine sauce and mushrooms, and chicken pontalbaboned sauted in garlic butter with bacon mushrooms finished with Bernaise.
Brennan's to Keep French Menu Despite Change
Miss Brennan says Brennan's will stay French in style even as the restaurant becomes Brennan's with one exception. On Wednesdays the menu features corned beef and cabbage.
MENTIONED IN THIS ARTICLE
Blange
Little Vittles Unified Flight Project at Great Falls
At Great Falls air force base Col. Paul H. Prentiss announced a merger with naval fliers to train for Berlin airlift relief. Navy trainees will join crews without increasing unit numbers, reducing air force pilot training to make room for navy men while extending co pilot hours to 20 flight hours.
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Great Falls
Mont
INS
Great Falls Air Force Base
Paul H. Prentiss
Naval
Berlin
Air Force
Brussels sprouts and cabbage dishes from old recipes
The passage offers historical notes on brussels sprouts and cabbage dishes and provides multiple recipes. It describes preparation methods, serving ideas with chestnuts and sauces, and details several recipes including Apple Parsnip Casserole Cabbage in Heavy Cream and a doughnut batter with lard frying.
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