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Hard
Making Tea
By
AMANDA MAYER STINCHECUM
Wild Mushroom Risotto with White Truffles
Chopping Parsley
Meringues with Marrons Glacés and Whipped Cream
Tafelspitz (Vienna’s Favorite Cut of Boiled Beef with Traditional Accompaniments)
Ten-Ichi Tempura
Stuffed Bresse Chicken with Asparagus
Grilled Lamb Chops with a Potato Pancake
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Fines-Herbes Gnocchi
Striped Bass in Chardonnay Sauce
Large Ham-and-Cheese Ravioli (Sorrentinos de Jamon y Queso con Salsa de Pierino o de Scarparo) with Two Sauces
Sea Bass with Blood Sausage and Sea Urchins (Llobarro, Cruixent de Botifarra Negra, Eriçons de Mar, i Salsa de Pa Torrat)
Salt Cod with Garlic Cream
Cannelloni with Truffle Cream
Burnt Cream Ice Cream (Gelat de Crema Catalana)
Dungeness Crab and Pine Nut Lasagne
Crab with Sticky Rice
After Farmers’ Market Quiche
Chile-Marinated Steamed Beef
Pheasant Terrine
Music-Paper Bread Lasagne
30 minute Mozzarella
By
SAVEUR EDITORS
Boudin
Braised Breast of Pork with Cabbage
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