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Smoked Trout Hash
Vitello Tonnato (Veal with Tuna Sauce)
Cortlandt’s Bread Pudding
Crab Salsa
American Fondue
Shrimp-Stuffed Quail
Shrimp and Grits
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SAVEUR EDITORS
Crab Salad with Two Celeries
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Green Olives Marinated with Wild Fennel
West Indies Salad
Crab Cakes
Caramel Cake
Flourless Chocolate Soufflé (Soufflé au Chocolat)
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Duck Breast in Brandy Sauce with Truffles and Mushrooms
Cheese Crackers
Cucumber-Wrapped Croutons with Cauliflower Mousseline and Lobster
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