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Gâteau Saint-Honoré
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Timbale of Osetra Caviar, Crabmeat, and Avocado
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French Spice Mixture
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Crab Salad With Two Celeries
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Rabbit Cooked With Dijon Mustard (Lapin à la Moutarde)
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Chicken “Osso Buco” With Penne
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Poached Sole With Vermouth
By
SAVEUR Editors
French 75
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Fried Whitebait
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Fondue Savoyarde
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Potée (French Meat and Vegetable Stew)
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White Wine Soup
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Fondue Savoyarde With Mushrooms
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Truffled Chicken
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Pommes Boulangères
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Cheese and Smoked Ham in a Puff Pastry
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