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Issue 20
White Asparagus with Olive Oil Sabayon
Shrimp with Feta
Lobster Stock
Demi-Glace
Brown Veal Stock
White Peaches Poached in Sauternes
Guacamole
Brown Chicken Stock
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Cooking Duck Legs
By
CHRISTOPHER HIRSHEIMER
Duck Baked in a Crust of Herbs and Salt
By
SAVEUR EDITORS
Wine from a Distant Outpost
Provençal Contemporary
By
COLMAN ANDREWS
Stuffed Grilled Sea Bream
Garlic Custard with Chanterelles and Parsley Sauce
Almond Cakes with Lavender Honey Ice Cream
Baked Feta
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