Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 22 · column 3 of 5 · from the scan, no model involved
"The French eat a lot of rabbit," Alain reports, adding, "It has more protein than chicken, is inexpensive to raise and takes a lot less room."
Last Easter the restaurant fea- 1 tured milk-fed lamb on its menu. I
"I bought the lambs locally," i said Alain. j
"You can't buy suckling lamb at a food dealer's, in fact you can't buy it anywhere." Borel had to slaughter the lambs himself and have them inspected before the meat could be served up with fresh sprigs of thyme.
"These are things you can only get in the country." i
Such delicacies are the reason ■ about 75 per cent of the Borels' cus- j tomers come out to the country res- ' taurant from the Washington ! metropolitan area. The guests tend to ,
87.2%