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Issue 34
Steamed Ginger Pudding
Corsican-Style Kid
Salt Cod Hash
Stuffed Tomatoes
Lamb with Olives
Braised Beef Brisket with Pickled Walnuts
Chestnut Flour Polenta
Joan Stirling’s Cold Curried Apple Soup
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Roasted Whole Fish with Herbs
Corsican-Style Soup
Armando’s Braised Rabbit
Chickpeas with Tomatoes and Sweet Peppers
Ben’s Cognac Risotto
Father Sal’s Tenerumi Soup
By
SAVEUR EDITORS
Sponge Cake with Fancy Cream Cannoli Filling
Confit of Onions and Red Wine
Eggplant Parmesan
La Côte Basque’s Dacquoise
Dandelion-Lentil Soup
Aldo’s Garden Linguine
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