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SPRING ENTERTAINING
Issue 15
Rabbit Stew With Red Wine (Civet de Lapin)
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Golden Fruitcake
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Horseradish Sauce
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Fricassée de Cèpes avec Truffes (Cèpe Fricassee With Truffles)
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Rolled Fondant
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Fig and Almond Cake
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Yorkshire Pudding
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Preparing Cardoons
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Food And Hoo-Haw
By
Russ Parsons
Drinking Kosher
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Mother’s Table Menu
By
Peggy Knickerbocker
German Butter Cookies
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Roast Turkey
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Cardoons With Anchovy-Garlic Sauce
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Herbed Corn Bread Stuffing
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Cardoon Gratin
0
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