Accounts vary somewhat, but a rather concise explanation comes from William Buehler Seabrook, a reporter who received a chunk of flesh from a hospital intern at the Sorbonne in Paris. Seabrook cooked it, later writing: “It was like good, fully developed veal, not young, but not yet beef. It was very definitely like that, and it was not like any other meat I had ever tasted. It was so nearly like good, fully developed veal that I think no person with a palate of ordinary, normal sensitiveness could distinguish it from veal.”
Posted on: Fri, 07 Jun 2013 11:44:54 +0000
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