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Gâteau Saint-Honoré
Timbale of Osetra Caviar, Crabmeat, and Avocado
French Spice Mixture
Crab Salad with Two Celeries
Rabbit Cooked with Dijon Mustard (Lapin à la Moutarde)
Chicken “Osso Buco” with Penne
Poached Sole with Vermouth
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SAVEUR EDITORS
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French 75
Fried Whitebait
Fondue Savoyarde
Potée (French Meat and Vegetable Stew)
White Wine Soup
Fondue Savoyarde with Mushrooms
Truffled Chicken
Pommes Boulangères
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