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Issue 155
Zurich Cordon Bleu
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Charkhlis Chogi (Beets in Tart Cherry Sauce)
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Amolesili Lobio (Stewed Red Beans and Walnuts)
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Brigtsen’s Oysters Bienville
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Spiced Braised Rhubarb
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Chicken With Walnut Sauce (Katmis Satsivi)
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Khashlama (Veal and Sour Plum Stew)
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Khinkali Qvelit (Cheese and Mint Stuffed Dumplings)
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Pkhali (Spinach and Walnut Salad)
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Brigtsen’s Pan-Fried Drum Fish With Shrimp Diane Sauce
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Brennan’s Turtle Soup
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Rhubarb Granita
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Tart Apple Cake
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