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Scallops Ceviche
Artichokes Romas Style
Roast Beet Puree - Master Chefs
Mousse of Duck Liver
Creme Anglaise - Great Chefs
Pheasant with Champagne Cabbage I (Pheasant)
Chili-Corn Sauce - Master Chefs
Pheasant with Champagne Cabbage Iv (Sauce)
Roast Beef Puree - Master Chefs
Oyster Souffle Base
Broccoli Italian Style
Marinated Eggplant
Patates Douces Dauphine
Medallions of Veal with Sauces Iii (Stuffing)
Roast Quail with Juniper Berries I (Polenta)
Asparagus Cornet with Lemon Dressing
Pheasant with Champagne Cabbage Ii (Stock)
Pheasant with Champagne Cabbage V (Cabbage)
Red Snapper in Brodetto with Polenta
Gorgonzola Polenta - Master Chefs
Winter Vegetable Potage
Minestra Di Piselli Freschi E Carciofi
Cranberry Relish - Master Chefs
Ma-La Cucumber Fans