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Sarlat-Style Potatoes
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Lamb Txilindron
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Russian-Style Salad
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Poached Black Bass in a Rich Nage
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Stuffed Bresse Chicken With Asparagus
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Grilled Lamb Chops With a Potato Pancake
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Meat Glaze
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SAVEUR Editors
Potted Foie Gras With Black Truffles
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Calves’ Feet Salad
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Panbroiled Sirloin Steak
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Burnt Cream Ice Cream (Gelat de Crema Catalana)
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Pâté Louise
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Potatoes Baked in Milk and Cream (Gratin Dauphinois)
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Warm Lobster Salad With Lemongrass
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Peach Melba
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Duck With Peas
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