Cognac

Cognac (pronounced kohn-yak, or kaw-nyak (French))

(1) The brandy distilled in and shipped from the legally delimited area surrounding the town of Cognac, in western-central France (often with initial capital letters).

(2) Any French brandy (now technically incorrect since passage of various laws and WTO rules).

(3) Any expensive brandy (also incorrect).

(4) A town in south-west France famed for the brandy distilled from grapes grown in the region.

(5) A descriptor used for a range of brown shades from earthy to reddish-brown.

1585-1595: Borrowed from French Coniacke, (wine produced in Cognac region of western France), cognac’s origin was as a distilling of an otherwise unsaleable white wine.  The term Cognac brandy was in use as early as the 1680s and the sense of it being “a superior brandy” dates from 1755.  The city's name is from Medieval Latin Comniacum, from the personal name Cominius + the Gallo-Roman suffix -acum (from -aceus (indicating a resemblance). Cominius is an old Italic family name.

James Suckling 100 points crystal cognac glass from Lalique.

Although the traditional balloon glass was long associated with brandy and cognac, the distillers now advise the best choice is actually a “tulip” glass because it permits the aromas better to waft to the nose.  That's the most important part in enjoying Cognac; it's not so much drunk as breathed in, consumed mostly by a mere moistening of the lips while slowly but deeply inhaling; a nip of cognac can last a long time.  Enjoyed thus, it really should be taken neat.  

Named after the town of Cognac, France and known within the trade also as eau de vie, cognac is a brandy produced in any of the designated growing regions approved by the Bureau National Interprofessionnel du Cognac (BNIC).  In a pleasing irony, it’s distilled from an extremely dry, thin and acidic white wine thought undrinkable and unsuitable even for cooking yet which is ideal for distilling.  Grand Marnier, the cognac-based liqueur, from the French grand (great) + Marnier-Lapostolle (name of the manufacturer) was first sold in 1901.

Although the BNIC is the body which writes the rules and controls production, the industry is regulated under the French Appellation d'origine contrôlée which codifies all regulations including the naming requirements.  One linguistic curiosities of the quintessentially French business of cognac business is the official grades (XO, VSOP etc) are in English because they were standardised in the eighteenth century when the trade was dominated by the British, even before Pax Britannia’s control of the sea lanes.  The BNIC’s categories are:

VS (Very Special), denoted usually by the three stars (☆☆☆) on the label, VS designates a blend in which the youngest brandy has been cask-aged for a minimum of two years.

VSOP (Very Superior Old Pale), still often (though now less frequently) called Reserve, designates a blend in which the youngest has been cask-aged for a minimum of two years.  VSOP is sometimes incorrectly cited as Very Special Old Port or Very Special Over Proof.

Napoléon designates a blend in which the youngest brandy has been cask-aged for a minimum of six years.  Although long used as a marketing term (often as a synonym for XO), Napoléon was never part of the official naming system of Cognacs, appearing only in recent years, when, as a transitional arrangement due to stocks not being sufficient to permit implementation of a change in the rule governing use of the XO label, it was used specifically to denote those blends which, while aged the requisite six years, did not in other ways conform with the revised XO specifications.  Slated originally for introduction in 2016, the revised rules were instead gazetted in 2018.

XO (Extra Old), designates a blend in which the youngest brandy has been cask-aged for a minimum of ten years.

XXO (Extra Extra Old), designates a blend in which the youngest brandy has been cask-aged for a minimum of fourteen years.

Hors d'âge (Beyond Age), designates a blend, at least functionally equivalent to XO, but is applied by distillers to a cognac with some special characteristics which distinguish it in some way.

The naming conventions aren’t as old as the spirit.  When first produced from un-aged distilled grape wine from the Charente in the early 1600s, there was no system of ageing designations and it was sold simply as brandy, or, from the 1680s, Cognac brandy.  By century’s end however, the wine houses began storing the brandy in barrels of oak and to distinguish the aged product, this was called “old”, the un-aged, “young”.  The now familiar, hierarchical naming regime for the oak-aged spirit didn't begin until a batch called VSOP (Very Special Old Pale) was bottled for the Prince of Wales (George Augustus Frederick, 1762–1830; King George IV of Great Britain 1820-1830).

Lindsay Lohan color-co-ordinated in cognac (hair, eyes, outfit & nails), Christian Siriano Spring 2023 Collection Show, New York Fashion Week, February 2023.

The French wine industry was little-regulated until the phylloxera (a type of aphid) crisis of the mid-nineteenth century induced the government in 1888 to create the Viticulture Committee with a remit which grew gradually from disease control to encompass other regulatory aspects of the industry.  One concern was the widespread counterfeiting of cognac and in 1909 a decree was issued which defined the “Cognac” appellation area as the eight Cognac vintages named in a map based upon the work of geologist and paleontologist Henri Coquand (1813-1881).  It’s that map which remains the basis of the rule that cognac can only be produced within a delimited geographical area, defined by the 1909 decree which meant the “Cognac”, “Eau-de-vie de Cognac”, and “Eau-de-vie des Charentes” appellations are restricted exclusively to wine spirits grown and distilled within the defined regions of Charente-Maritime and Charente, as well as several villages in the Dordogne and Deux-Sèvres departments.

Later, the regulatory body was the National Bureau of Distribution of Cognac Wines and Eaux (NBDCWE) which in 1936 defined the conditions for the production of eaux-de-vie giving rise to the “cognac” appellation and two years later re-defined the appellation area, commune by commune, vintage by vintage.  The 1936 ruling outlined the requirements for distilled wine or brandy to be considered Cognac, mandating (1) the product must originate in the Cognac Appellation d’origine contrôlée (AOC) mapped that year, (2) that the grapes used to make cognac must come from one of the six designated growing areas (crus) located in the Cognac region (the six crus including  Borderies, Fins Bois, Bons Bois and Bois Ordinaires, Bois à terroirs, Grande Champagne and Petite Champagne), (3) that the grapes must come from one of the six approved appellations and (4), the cognac must be made from grapes blended from 90% eau de vie from Ugni Blanc, Folle Blanche and Colombard grapes with up to 10% Folignan, Jurancon blanc, Blanc Rame, Montils or Semillon grapes.

The NBDCWE was in 1946 replaced by the NIBC and in 1983 it formalized the long-established designations used to classify cognacs by age.  The designations are determined by the youngest eau-de-vie blended in the Cognac, thus nothing may be represented as cognac unless it has been aged at least two years (the VS (Very Special standard)).  The distillers may sell younger eau-de-vie as brandy (for example Rémy Martin’s Rémy V) but not labelled as cognac.  The point of the designations being based on the youngest part of the blend is significant in that a VS cognac may contain a proportion of much older eau-de-vie.  It’s for that reason some cognacs are sold without an official designation attached, if it’s thought by the house the label might confuse or inaccurately portray nature of the blend.  Rémy Martin’s 1738 Royal Accord by contains eau-de-vie aged between four & twenty years and thus, technically, is a VSOP but the house chose to forego a designation because it would tend to undersell the value of blend which included eaux-de-vie aged up to twenty years.

Most expensive: Henri IV Dudognon Heritage Cognac Grande Champagne.  Listed at almost US$2 million, it’s bottled in crystal which is dipped in 24-karat gold and Sterling platinum with 6,500 certified cut diamonds as decoration.  Said now to be aimed at the Middle-East market since the Standing Committee of the Chinese Communist Party's (CCP) Politburo cracked down on such extravagances, it’s assumed not many mix this with Coca-Cola.

Highly regarded: Remy Martin’s Louis XIII Grande Champagne Très Vieille Age Inconnu (pre-1950).  There was an official price list on which this appeared but, because of limited supply, it’s really only indicative and most sell at auction, the highest known paid for a decanter thought to be the US$44,630 achieved in a private Hong Kong sale in 2013.

Most fancy box: Camus Cuvee 5.150.  Camus use a sequential numbering system for their more interesting releases, the 5.150 the fifth release in their master collection which marked the company’s sesquicentenary (150 years).  With production limited to a run of 1,482, thoughtfully the crystal decanter was supplied with a brace of tasting glasses, presumably to dissuade those buyers tempted to drink straight from the bottle.  According to Camus, the 5.150 is a blend of five distinct and rare eaux-de-vie from five different regions and is unique in the history of cognac.  A bottle was listed at US$13,500.

Most interesting choice of packaging materials: Hennessy Beaute du Siecle Cognac.  Unusually in an industry which tends to favor creations made from precious metals and stones when packaging its more extravagant products, Hennessy’s most expensive cognac comes in a one litre bottle and a container styled in the manner of an art deco jewel-box, rendered in aluminum and bronze.  Limited to an edition of one-hundred and priced at US$194,927, the designer was French artist Jean-Michel Othoniel (b 1964).

Most expensive by the glass: Croizet Cognac Leonie 1858. General Eisenhower is said on the eve of the D-Day landings in 1944 to have shared a couple of nips of the 1858 with Winston Churchill, the bottle liberated from somewhere.  One sold at auction in 2011 for US$156,760 but for a more manageable US$8,764, it’s available by the glass (a 40 ml (1.3 oz) nip) at the InterContinental in Hong Kong.  Founded in 1805, Croizet is one of the older cognac houses and bottles only single vintages, a rarity in the industry but not even they can replicate the original.  It was distilled with grapes picked from vines with a lineage back to those planted by Julius Caesar’s armies in 55 BC and is the only cognac of its kind left because the vines were destroyed in the great phylloxera crisis of the 1870s.  At US$8,764 a nip, supply is dwindling slowly but, once gone, that’s it.  To encourage consumption, the InterContinental Hong Kong’s Lobby Lounge uses it in what’s claimed to be the world’s most expensive cocktail, the US$13,919 Winston which includes also Grand Marnier, Chartreuse VEP and Angostura bitters.  Better value for money is probably the hotel’s VVIP Presidential Suite Cognac Croizet Experience which, for US$166,117, includes a two-night stay in the Presidential Suite, a bottle of the 1858, a paired menu created by their Executive Chef and exclusive access to the Cognac Croizet vineyards for up to four people in Charentes, near Bordeaux.  During the one-night stay, there's a tour of the estate, gourmet dining and a cognac-blending tutorial from the cellar master.

Best value: Frapin Château Fontpinot XO. It tends to retail around US$175 (US$2000 a dozen)) and is one of the most rewarding XO blends.  Although many treat the language of wine tasting with some derision, just inhaling the vapors of the Fontpinot XO really does  summon thoughts of dark chocolate, still juicy dried fruit, warm caramel and herbs.  There are many more expensive cognacs with a similar taste but few match the endless aromatics of this one.  It’s a economical purchase too because one tends to neglect drinking, just to longer enjoy breathing it in.

Oldest vintage sold at auction: Gautier Cognac 1762.  In 2020, a bottle of Gautier Cognac 1762, the largest of the three known still to exist, was sold by Sotheby’s for US$144,525.  In 1762, Britain was entering the Seven Years’ War, Catherine II was empress of Russia, Mozart was six years old and George Washington had just turned thirty.  Cognac remains cheap by auction standards, the record price achieved by wine being the US$558,000 realized by a 1945 Romanee-Conti while ancient bottles of single-malt Scotch whisky have sold for almost US$2 million.  The new owner was described only as “an Asian private collector” and Sotheby’s added the buyer would get to “enjoy a bespoke experience at Maison Gautier, courtesy of the distillery” as part of his winning bid.

The future of the contents isn’t known but the auction house claimed, though some two-hundred and sixty years on, it should still be drinkable.  Their expert revealed the opinion is based on (1) the ullage (level of liquid inside) which was high, suggesting that the seal had not been compromised so evaporation was thus minimal and (2) a pleasing OBE (old bottle effect), the quality of which is determined by whether it imparts either a pleasant “tropical” note or the less appealing “porridge-y” sound.  He did add however that because glass isn’t entirely inert, it would have imparted some flavor of its own.  That notwithstanding, he suspected the depth of flavor from grapes grown on ancient root stock could give the spirit a complexity different from that known in the modern era.

Thermidor

Thermidor (pronounced thur-mi-dawr or ter-mee-dawr (French))

(1) In the French Revolutionary calendar, the eleventh month of the year (19 (or 20) July to 17 (or 18) August); it was also called Fervidor (both terms now only of historic interest).

(2) As Thermidorian Reaction, a counterrevolution or coup d'état in some way recalling the events in Paris in July 1794.

(3) As lobster thermidor (both elements sometimes capitalized), a method of preparing the unfortunate crustacean for consumption.

Borrowed from French thermidor, from the Ancient Greek θέρμη (thérmē) (hot; heat) + δῶρον (dôron) (gift), the construct thus construct being thérm(ē) + (i) + dôr(on).  Thermidor is a noun & proper noun, thermion is a noun, thermidorien & thermidorian are nouns & adjective and thermionic is an adjective; the noun plural is thermidors.

In the history of revolutionary France, the noun thermidorian is used to refer to (1) a member of the politically moderate (a relative term) group who participated in the events of the 9th Thermidor (27 July 1794) and (2) a supporter of the reactionary movement following the coup d'état.  The use in political discourse was named after the play Thermidor (1891) by Victorien Sardou (1831–1908), itself named for the eleventh month of the French Republican Calendar.  The Coup d'état of 9 Thermidor (remembered in many reports as “the Fall of Maximilien Robespierre” (1758–1794)) was triggered by Robespierre's address to the National Convention on 26 July 1794), a speech which prompted his arrest the next day and his death on the guillotine the day after.  Due process is a quick business in revolutionary times.  Robespierre’s fateful words included a reference to “internal enemies, conspirators, and calumniators” within revolutionary movement but he declined to name names, giving rise among his colleagues to fears he was plotting another great purge of their numbers.

Comrade Stalin (left), an ice axe (centre) and comrade Trotsky (right).

Comrade Leon Trotsky (1879-1940; founder of the Fourth International) in The Revolution Betrayed: What Is the Soviet Union and Where Is It Going? (1936) had a feeling for the political phrase and labelled the state created by comrade Joseph Stalin (1878-1953; Soviet leader 1924-1953) a “Soviet Thermidor” because although Tsarist era capitalism wasn’t re-created (a la the monarchy in France not being restored in the 1790s), the combination of a bureaucracy supporting a personality cult (even if the latter was in 1936 still somewhat disguised) was “a counterrevolutionary regression” which betrayed what was achieved by comrade Vladimir Lenin (1870–1924; head of government of Russia or Soviet Union 1917-1924) between 1917-1924.  The phrase caught the imagination of many, notably those in the Partido Obrero de Unificación Marxista (The POUM, the Workers' Party of Marxist Unification), a non-communist Marxist party (a surprisingly populated fork of left-wing thought) which comrade Stalin correctly associated with Trotskyism.  The POUM was highly productive in thought but drifted increasingly far from the moorings of political reality although rhetoric which included polemics like “Stalinist Thermidorians have established in Russia the bureaucratic regime of a poisoned dictator.”  Agents of the Narodný komissariat vnutrennih del (NKVD, The People's Commissariat for Internal Affairs and one of the many predecessors to the KGB), answerable only to comrade Stalin, killed dozens of POUM’s Central Committee which ended the organization’s effectiveness for a generation.  In his prodigious memory, comrade Stalin filed away annoying phrases and in 1940 he had comrade Trotsky murdered in Mexico.  The murder weapon was an ice-axe.

Lobster Thermidor

Lobster Thermidor is a creamy, cheesy mixture of cooked lobster meat, egg yolks, and cognac or sherry, stuffed into a lobster shell and served usually with a an oven-browned cheese crust.  In restaurants, it’s an expensive dish because lobsters are now high-priced (there was a time when they were eaten almost only by the working class) but especially because it’s something with a high labor component.  Cooked at home, without the need to charge out labor, it’s a form of extravagance on a budget and it’s a favorite among the dinner party set and the ideal thing to serve as a prelude to discussions about house prices.

Ingredients

2 lobsters
2 tablespoons unsalted butter
2 tablespoons minced shallots
½ teaspoon minced garlic
2 tablespoons all-purpose flour
2 tablespoons cognac or brandy
¾ cup milk
¼ cup heavy cream
¾ teaspoon sea salt
¼ teaspoon ground white pepper
½ cup finely grated Parmesan, plus 2 tablespoons
1 tablespoon dry mustard powder
1 tablespoon finely chopped fresh tarragon leaves
2 teaspoons finely chopped parsley, plus additional for garnish
¼ cup shredded gruyere cheese

Lobster Thermidor is a signature dish at Texas-based Prime Steak & Seafood and their web-site includes photographs to encourage bookings.

Instructions (cooking lobster)

(1) Fill a large, deep stock pot with about 3-4 inches (75-100 mm) of water and add enough sea-salt to make it as salty as sea-water.  Some add aromatics like herbs or lemon to enhance the flavor but thermidor purists insist thing shouldn’t be done and that all such work must be done by the sauce.  Only ever cook live lobsters.  If this is not practical, pre-cooked lobsters are available.

 (2) Once the water has been brought to the boil, add the lobsters (head first) to the pot.  Steaming is the best way to cook lobster because the meat becomes less waterlogged and less flavor in lost to the liquid.

(3) Cover tightly and steam lobsters for 8 minutes per pound (.454 kg), for the first pound and then an additional 3 minutes per pound.  Thus, if the total weight being cooked is 2 lb, cooking time will be about 10 minutes.

(4) Using tongs, remove lobsters from the pot and check to ensure they are cooked.  A fully cooked lobster will register 135-140˚F (57-60˚C) when a quick-read thermometer is inserted into the thickest part of the tail (always insert device into the tail’s underside).

Instructions (lobster thermidor)

(5) Preheat oven to 375˚F (190˚C).

(6) Line a baking sheet with aluminium foil and set aside.

(7) Cut lobsters in half (length-wise and a sharp blade will be needed) and remove the tail meat.

(8) Gently twist claws from the body and gently crack with the back of a heavy knife to remove the meat.  Gently pull the front legs from the shell and discard (some retain them for decorative purposes.

(9) Chop the tail meat and claw meat into bite sized pieces and set aside.

(10) Place the halved lobster shells on the baking sheet and set aside.

(11) Melt butter in a deep skillet over medium heat.  Add shallots and garlic, stirring, until fragrant (about 30 seconds).  Add the flour and whisk to combine.

(12) Cook the flour mixture, stirring constantly to make a light roux (approximately 2 minutes).

(13) Add cognac and cook for 10 seconds, stirring constantly.

(14) Slowly add milk, stirring constantly until combined.  Bring to a boil, reduce the heat, and simmer until thick enough to coat the back of a spoon (approximately 2-3 minutes).

(15) Slowly add cream, stirring constantly, until thoroughly combined.  Continue cooking while stirring over medium heat for 1 minute (done correctly, this will have produced a very thick mix.  Season with salt and pepper.

(16) Remove from heat and stir in the parmesan cheese, mustard, tarragon, and parsley.  Fold in the lobster meat.

(17) Divide the mixture among the lobster shells and place stuffed side up on a clean baking sheet.

(18) Sprinkle the top of each lobster with the gruyere and broil until the top is golden brown (should take 5-6 minutes).

(19) Place 1 lobster half on each plate, garnish with additional parsley, and serve immediately.

Lindsay Lohan rescues a lobster from the ice, saving it from becoming lobster thermidor (the crustacean’s ultimate fate is unknown).  Lohan Beach Club, 2019.

Press

Press (pronounced pres)

(1) To act upon with steadily applied weight or force.

(2) To move by weight or force in a certain direction or into a certain position.

(3) To compress or squeeze, as to alter in shape or size.

(4) To hold closely, as in an embrace; clasp.

(5) To flatten or make smooth, especially by ironing.

(6) To extract juice, sugar, etc from by pressure.

(7) To manufacture (phonograph records, videodiscs, or the like), especially by stamping from a mold or matrix.

(8) To exert weight, force, or pressure.

(9) In weightlifting, to raise or lift, especially a specified amount of weight, in a press.

(10) To iron clothing, curtains, etc.

(11) To bear heavily, as upon the mind.

(12) To compel in another, haste, a change of opinion etc.

(13) Printed publications, especially newspapers and periodicals.  Collectively, all the media and agencies that print, broadcast, or gather and transmit news, including newspapers, newsmagazines, radio and television news bureaus, and wire services.

(14) The editorial employees, taken collectively, of these media and agencies.

(15) To force into military service.

1175-1225: From the Middle English press & presse (throng, trouble, machine for pressing) from the Old French, from presser (to press) from the Latin pressāre, frequentative of premere (past participle pressus).  In Medieval Latin it became pressa (noun use of the feminine of pressus).  The noun press (a crowd, throng, company; crowding and jostling of a throng; a massing together) emerged in the late twelfth century and was from the eleventh century Old French presse (a throng, a crush, a crowd; wine or cheese press), from the Latin pressare.  Although in the Late Old English press existed in the sense of "clothes press", etymologists believe the Middle English word is probably from French.  The general sense of an "instrument or machine by which anything is subjected to pressure" dates from the late fourteenth century and was first used to describe a "device for pressing cloth" before being extended to "devices which squeeze juice from grapes, oil from olives, cider from apples etc".  The sense of "urgency, urgent demands of affairs" emerged in the 1640s.  It subsequently proved adaptable as a technical term in sports, adopted by weightlifting in 1908 while the so-called (full-court press) defense in basketball was first recorded in 1959.

The specific sense "machine for printing" was from the 1530s, extended by the 1570s to publishing houses and to publishing generally (in phrases like freedom of the press) from circa 1680 although meaning gradually shifted in early 1800s to "periodical publishing, journalism".  The phrase “the press” meaning "journalists collectively" is attested from 1921 but this has faded from use with the decline in newspapers and the preferred reference has long been “the news media”.  The first gathering called a press conference is attested from 1931, though the thing itself had been around for centuries (and in some sense formalized during the First World War (1914-1918) although a politician appears first to have appointed a “press secretary” as late as 1940.  The term “press release” (an official statement offered to a newspaper and authorized for publication) is from 1918.

The sense "force into military (especially naval) service" emerged (most famously in the “press-gang” (a detachment under command of an officer empowered to press men into public service)) in the 1570s, an alteration (by association with the verb press) of the mid-fourteenth century prest (engage by loan, pay in advance (especially in reference to money paid to a soldier or sailor on enlisting), from the Latin praestare (to stand out, stand before; fulfill, perform, provide), the construct being prae- (before) + stare (to stand), from the primitive Indo-European root sta- (to stand, make or be firm).  The verb was related to praesto (ready, available).

Most meanings related to pushing and exerting pressure had formed by the mid-fourteenth century and this had been extended to mean "to urge or argue for" by the 1590s.  The early fourteenth century pressen (to clasp, hold in embrace) extended in meaning by the mid century also to mean "to squeeze out" & "to cluster, gather in a crowd" and by the late 1300s, "to exert weight or force against, exert pressure" (and also "assault, assail" & "forge ahead, push one's way, move forward", again from the thirteenth century Old French presser (squeeze, press upon; torture)", from the Latin pressare (to press (the frequentative formation from pressus, past participle of premere (to press, hold fast, cover, crowd, compress), from the primitive Indo-European root per- (to strike)).  The sense of "to reduce to a particular shape or form by pressure" dates from the early fifteenth century while the figurative (“to attack”) use was recorded some decades earlier.  The meaning "to urge; beseech, argue for" dates from the 1590s.

The letter-press referred to matter printed from relief surfaces and was a term first used in the 1840s (the earlier (1771) description had been "text," as opposed to copper-plate illustration.  The noun pressman has occasionally been used to refer to newspaper journalists but in the 1590s it described "one who operates or has charge of a printing press" and was adopted after the 1610s to refer to "one employed in a wine-press".  A similar sharing of meaning attached to the pressroom which in the 1680s meant "a room where printing presses are worked" and by 1902 it was also a "room (in a courthouse, etc.) reserved for the use of reporters".  To press the flesh (shake hands) came into use in 1926 and a neglected use of “pressing” is as a form of torture.  Under a wide variety of names, pressing was a popular method of torture or execution for over four-thousand years; mostly using rocks and stones but elephants tended to be preferred in south and south-east Asia.  It’s a medieval myth that Henry VIII (1491–1547; King of England 1509-1547) invented pressing but he certainly adopted it as a method of torture with his usual enthusiasm.  Across the channel, under the French civil code, Peine forte et dure (forceful and hard punishment) defined pressing.  Used when a defendant refused to plead, the victim would be subjected to having heavier and heavier stones placed upon his or her chest until a plea was entered, or as the weight of the stones on the chest became too great for the subject to breathe, fatal suffocation would occur.

Pressed Duck

The sequence of pressing a duck: The duck press (left), pressing the duck (centre) & pressed duck (right).

(1) Select a young, plump duck.

(2) Wringing the neck, quickly asphyxiate duck, ensuring all blood is retained.

(3) Partially roast duck.

(4) Remove liver; grind and season liver.

(5) Remove breast and legs.

(6) Take remaining carcass (including other meat, bones, and skin) and place in duck-press.

(7) Apply pressure in press to extract and collect blood and other juices from carcass.

(8) Take extracted blood, thicken and flavor with the duck's liver, butter, and Cognac.  Combine with the breast to finish cooking.  Other ingredients that may be added to the sauce include foie gras, port wine, Madeira wine, and lemon.

(9) Slice the breast and serve with sauce as a first serving; the legs are broiled and served as the next course.

The tabloid press: On 29 November 2006, News Corp's New York Post ran its front page with a paparazzi photo Paris Hilton, Britney Spears and Lindsay Lohan, the snap taken just prior to dawn in outside a Los Angeles nightclub.  Remembered for the headline Bimbo Summit, the car was a Mercedes-Benz SLR McLaren (C199 (2003-2009)).

The term "tabloid press" refers to down-market style of journalism designed to enjoy wide appeal through an emphasis on scandals, sensation and sport, featuring as many celebrities as possible.  The word tabloid was originally a trademark for a medicine which had been compressed into a small tablet, the construct being tab(let) + -oid (the suffix from the Ancient Greek -ειδής (-eidḗs) & -οειδής (-oeidḗs) (the ο being the last vowel of the stem to which the suffix is attached), from εἶδος (eîdos) (form, likeness)).  From the idea of the pill being the small version of something bigger, tabloid came to be used to refer to miniaturized iterations of a variety of stuff, newspapers being the best known use.  A tabloid is a newspaper with a compact page size smaller than broadsheet but despite the name, there is no standardized size for the format but it's generally about half the size of a broadsheet.  In recent decades, economic reality has intruded on the newspaper business and there are now a number of tabloid-sized newspapers which don't descend to the level of tabloid journalism (although there has been a general lowering of standards).

Lace

Lace (pronounced leys)

(1) A net-like, delicate & ornamental fabric made of threads by hand or machine and formed historically from cotton or silk (modern forms also using synthetics), woven almost always in an open web of symmetrical patterns and figures .

(2) A cord or string for holding or drawing together (shoes, garments, protective coverings etc) as when passed through holes in opposite edges.

(3) An ornamental cord or braid, especially of gold or silver, used to decorate military and other uniforms, hats etc.

(4) A small amount of alcoholic liquor or other substance added to food or drink.

(5) A snare or gin, especially one made of interwoven cords; a net.

(6) In the illicit drug trade, to add a (usually) small quantity of another substance to that being offered for sale (also sometimes deliberately undertaken by users for various purposes).

(7) To fasten, draw together, or compress by or as if by means of a lace.

(8) To pass (a cord, leather strip etc) through holes usually intended for the purpose.

(9) To interlace or intertwine.

(10) For decorative purposes, to adorn or trim with lace.

(11) To lash, beat, or thrash.

(12) To compress the waist of a person by drawing tight the laces of a corset (used descriptively with undergarments like shapewear which don’t use laces).

(13) To mark or streak, as with color.

(14) To be fastened with a lace:

(15) To attack (usually verbally but the term is rarely applied to physical violence), often in the form “laced into”.

(16) As the acronym LACE, Used variously including the liquid air cycle engine (a propulsion engine used in space travel), the Luton Analogue Computing Engine (a computer used by the UK military) and the Lunar Atmospheric Composition Experiment (a research project conducted on the final Apollo Moon mission).

1175–1225: From the Middle English noun lace, laace, laz & las (cord made of braided or interwoven strands of silk etc), from the Old French laz & las (a net, noose, string, cord, tie, ribbon, or snare), from the Vulgar Latin lacium & laceum, from the Classical Latin laqueum from laqueus (a noose or snare).  The Latin was the source also of the Italian laccio, the Spanish lazo and the English lasso, a trapping and hunting term, probably from the Italic base laq- (to ensnare) and thus comparable with the Latin lacere (to entice).  The verb was from the Middle English lasen & lacen, from the Old & Middle French lacer, lacier, lasser & lachier (which endures in Modern French as lacer), from the Latin laqueāre (to enclose in a noose, to trap).  Derived forms have been coined as required including enlace, lace-up, lacemaker, laceman, self-lacing, unlace, re-laced & well-laced although de-laced seems to be exclusive to the IT industry where it has a specific application in video displays (interlaced, non-interlaced and all that).  Lace is a noun & verb; lacer is a noun, lacing is a verb, lacelike & lacy are adjectives and laced is a verb & adjective; the noun plural is laces.

Vulcan Surprising Venus and Mars in Bed before an Assembly of the Gods (1679), oil on canvas by Johann Heiss (1640-1704).

The metal net weaved by the god Vulcan was in renaissance art called “Vulcan’s lace”, reflecting the general use to describe snares, fish nets etc and vividly it was described in both the Odyssey (the Greek text from the eighth or seventh century BC attributed to Homer) and Ovid's (the Roman poet Publius Ovidius Naso; 43 BC–17 AD) Metamorphoses (Transformations; 8 AD).  The god Helios had happened upon the gods Venus and Mars in a passionate, adulterous liaison and he rushed to inform god Vulcan of his wife's faithlessness.  Enraged, Vulcan forged a net of bronze so fine it was invisible to the naked eye and carefully he place the lace over Venus’ bed so he could entrap the lustful pair at their next tryst.  It didn’t take long and thus ensnared, Vulcan called upon all of the other Olympians to witness the scene, the cuckolded Vulcan making his case before his peers.

Train of lace wedding gown.

Because of the method of construction, the word lace evolved by the turn of the fourteenth century to describe “a net, noose or snare”, simultaneously with it coming to mean “a piece of cord used to draw together the edges of slits or openings in an article of clothing”, a concept which survives in the modern shoelace although in Middle English it was used most frequently in the sense of “a cord or thread used particularly to bind or tie”.  It was used of fishing lines and (especially poetically) of the hangman’s rope and noose, the struts and beams used in architecture, and in the sixteenth century “death's lace” was the icy grip said to envelop the dying while “love’s lace” was the romantic feeling said to cloak youth enchanted with each other.  By the 1540s, improved technology meant increased production of “ornamental cords & braids” which influenced the meaning “fabric of fine threads in a patterned ornamental open net” becoming the predominant use of the English word and the trend continued because by the late nineteenth century a review of catalogues revealed dozens of varieties of commercially available lace.  Noted first in 1928 was an interesting use as an adjective of “lace-curtain” as a piece of class snobbery; it meant “middle class” or “lower-class with middle-class pretensions”) although it was often used in US cities of Irish-Americans, so it may also be thought both an ethnic and anti-Catholic slur.

Casting a practiced eye: Lindsay Lohan assessing a lace-up boot.

The verb developed from the noun and emerged so closely most etymologists consider it a concurrent form, the original sense being “fasten clothing etc with laces and ties”, a direct adoption of the sense of the Old French lacier “entwine, interlace, fasten with laces, lace on; entrap, ensnare” developed from the noun las or laz (net, noose, string, cord).  From the early fourteenth century it was oral shorthand meaning “tighten (a garment) by pulling its laces” and by at least the late sixteenth century (though probably earlier) it conveyed the idea of “adorning with lace”, applied both to furniture and fashion.  The meaning “to intermix (one’s coffee etc.) with a dash of liquor (typically brandy or whisky)” emerged in the 1670s, a product doubtlessly of the spike in popularity of coffee houses.  That sense was originally used also of sugar (from the notion of “to ornament or trim something with lace” while the meaning “beat, lash, mark with the lash” dates from the 1590s, the idea being the pattern of streaks left by the lash; from the early nineteenth century this idea was extended also to verbal assaults (usually as “laced into).  With his punctilious attention to such things, Samuel Johnson (1709-1784) in his A Dictionary of the English Language (1755) noted “laced mutton” was “an old word for a whore”.  The most enduring use is probably the shoelace (also as shoe-lace although the old form “shoe string” seems to be extinct). The “length of lace used to draw together and fasten the sides of a shoe via eyelets”, the noun dating from the 1640s.  Also extinct is another older word for the thong or lace of a shoe or boot: the Middle English sho-thong which was from the Old English scoh-þwang.

1997 Toyota Century V12.  Cars sold on the Japanese domestic market (JDM) are famous for frequently being adorned with what are known as Japanese car seat doilies.  While most are mass produced from modern synthetics and appear in things like taxis, some used in up-market cars are genuine hand-made lace.  Interestingly, while Toyota created the Lexus brand because of the perceived “prestige deficit” suffered by the Toyota name in overseas markets, for decades the Century (sold only in the JDM) has been supplied to the Imperial household.

Lindsay Lohan in lace top, 2004.

The adjective lace-up dates (adj.) from 1831 and was originally a cobblers’ description of boots, directly from the verbal phrase “lace up”; in the mid-twentieth century it was re-purposed in the form “laced-up” to imply someone was “repressed, overly conservative and restricted in their attitudes” the notion being of someone (a woman of course” who never “loosened her stays” with all that implies, the significance being the use emerged decades after corsets had ceased to be worn, the suggestion being a throwback to what were imagined to be Victorian (nineteenth century) attitudes towards personal morality.  This adaptation of lace wasn’t entirely new.  The early fifteenth century adjective “strait-laced” referenced stays or bodices “made close and tight” which was originally purely descriptive but soon came to be adopted figuratively to suggest someone “over-precise, prudish, strict in manners or morals”.  The adjective lacy (which differs from lace-like in that the former references extent, the latter resemblance) and dates from 1804; it’s wholly unrelated to the given name Lacey (which although technically gender-neutral is now conferred predominately on girls and was of Old French origin meaning “from Lacy (or Lassy)” and was originally the surname of French noblemen, the De Lasi, from the Normandy region; it reached the British Isles during the Norman conquest (1066).  The trade of laceman (one who deals in laces) was known since the 1660s while the necklace (“a flexible ornament worn round the neck”) was first so described in the 1580s although such things had been worn by both men & women for thousands of years.  A gruesome use emerged in Apartheid era South Africa during the 1980s where “necklacing” was a form of extrajudicial summary execution which involved drenching a car tyre in a mixture of oil and petrol (or pure diesel) and forcing it around a victim's chest and arms, then setting it alight.  Although never officially condoned by the African National Congress (ANC), it was widely used in black townships as a form of public execution of black Africans suspected of collaborating with the white minority government.  Victims were said to have been “necklaced” and the practice spread elsewhere in Africa, to South Asia and the Caribbean.

Real Housemom’s Irish Coffee Royale

Ingredients

2 oz brandy or cognac
2 oz Irish cream
4 oz brewed coffee (served strong)
Granulated sugar crystals (optional and nor recommended)

Instructions

Warm brandy and Irish cream in small saucepan over low heat, then combine with coffee.  A small amount of sugar can be added but there is sweetness in the Irish cream and the sugar tends to detract from the taste.  The difference between an Irish coffee and a coffee royale is that the former is laced with Irish Whiskey, the latter with brandy or cognac.