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Veal
Mussels Steamed in Gueuze
Terrine Connaught
Mushroom-Stuffed Sole in a Pastry Crust
Beef Filets with Foie Gras and Truffles
Kipper Pâté
Lobster Soufflé with Sauce Nantua
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Chicken Salad with Truffles
Breast of Pheasant with Wild Mushroom Ragout and Chervil Salad
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Chicken with Rice
Roast Pork with Thyme
Portuguese Beef Stew
Fried Catfish
Gus’s Fried Chicken
Oysters in Champagne Sauce
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Chuck’s Three-Day Fish Chowder
Stewed Snails with Mushrooms
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