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Onions Stuffed with Lamb and Apricots
Valencian Pasta
Shrimp with Garlic and Cayenne
Stuffed Cabbage
Genoese Stuffed Veal Breast
Roasted Quail
Beggar’s Chicken (Jiao Hua Ji)
Monte’s Ham
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Beluga Lentils with Roasted Duck
Pad Thai
By
SAVEUR EDITORS
Duck with Apple and Cherry Sauce
Roasted Stuffed Guinea Hens
Linguine with Walnuts and Swiss Chard
Softshell Crabs à la Meunière
Duck Baked in a Crust of Herbs and Salt
By
SAVEUR EDITORS
Deep-Fried Pomfret with Kampot Sauce
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