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Monk Fish in Bacon with Parsley Cream
Summer Pudding
Pam's Lamb
Lamb Shanks in Deep Rich Gravy
Cubes of Veal with Spicebread Sauce
Pheasant Casseroled with Port (Faisan en Casserole)
Boneless Cushion of Lamb with Festive Stuffing
Julie's Salmon & Prawn with Lime
Huîtres chaudes à la Charentaise (Warm Charente Oysters)
Stuffed Tomatoes
Foie Gras Escalopes with Dates and Pears
Leg of Spring Lamb
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