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SPRING ENTERTAINING
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Provençal
Stewed Snails With Mushrooms
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Foie de Veau
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Lamb Stew
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Braised Beef With Carrots
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Crème Anglaise
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Corn Soufflé
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Warm Red Mullet and Artichoke Salad
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Fish Soup With Crayfish Ravioli
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Stuffed Scallops Provençal-Style
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SAVEUR Editors
Salad of Haricots Verts and Green Hazelnuts
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Poached Eggs in Red Wine Sauce
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Lentilles du Puy With Roasted Carrots and Beets
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SAVEUR Editors
Duck With Apple and Cherry Sauce
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Roasted Stuffed Guinea Hens
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Cheesecake With Prunes
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Périgord-Style Stuffed Eggs
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SAVEUR Editors
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