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Champignons à la Grecque (Marinated Mushrooms)
Christine Ferber’s Bergeron Apricot-Vanilla Jam
Pot de Lapin au Foie Gras (Cook’s Jar with Rabbit and Foie Gras)
“Tour de France” Aperitif
“Crème de la” Aperitif
“AM/PM Sherry” Aperitif
Lamb-Stuffed Cabbage Rolls with Green Tahini
Rabbit with Mustard (Lapin a la Moutarde)
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The Winemaker’s Roast Duck with Shallots and Concord Grapes
By
KATE HILL
Wine-Braised Duck Legs with Agen Prunes (Civet de Canard Aux Pruneaux D’Agen)
By
KATE HILL
Gascon Duck-Fat Polenta with Duck-Skin Fritons (La Cruchade)
By
KATE HILL
Gascon-Style Duck Confit (Confit de Canard)
By
KATE HILL
Menu: A French Valentine’s Day Dinner for Two
Mocha Dacquoise Cake
By
SAVEUR EDITORS
7 Ugly French Recipes That Are Still Delicious Enough to Cook All the Time
By
SAVEUR EDITORS
The Ultimate Stuffed Cabbage (Lou Fassum)
By
SAVEUR EDITORS
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