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Potato Rounds Gratinéed with Raclette and Bacon
Lobster Tamarind Bisque
Mussels Steamed in Gueuze
Terrine Connaught
Mushroom-Stuffed Sole in a Pastry Crust
Beef Filets with Foie Gras and Truffles
Burnt Cream with Black Truffles
Kipper Pâté
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Jellied Consommé with Spring Vegetables (Consommé en Geleé Cole Porter)
Lobster Soufflé with Sauce Nantua
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Diamond Dairy Blintzes
Plum Pudding
Catalan Roasted Vegetables
Chicken Salad with Truffles
Catalan Garlic Sauce
Apple Batter Cake
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