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Issue 79
Pot-au-Feu
By
SAVEUR EDITORS
Vichyssoise
By
LOUIS DIAT
German Potato Salad
By
JAMES BEARD
Lemon Marmalade Cranberry Sauce
Pear and Currant Chutney
Red Snapper with Ham Hock–Red Wine Sauce
Rich Gravy
Multicultural Stuffing
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Madeira–Truffle Butter
Roast Turkey with Madeira Truffle Butter
Shredded Beef with Mashed Potatoes
Rooster with Egg Noodles
Sweet and Spicy Tamarind Chutney
Tomato and Sausage Omelette
Broiled Beef–Scallion Rolls
Fish Filets with Potato Scales
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