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Imperial Library
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Index
INTRODUCTION THE REGIONS OF FRANCE AND THEIR SPECIALTIES HORS D’OEUVRES AND SALADS SAUCES SOUPS EGGS
Scrambled Eggs Omelettes Soufflés
CHEESE MAIN COURSES
Pies and Tarts Gratins and Tians Fritters and Croquettes Stuffed Vegetables Crêpes and Galettes Potatoes Rice Pasta Dumplings
VEGETABLES DESSERTS
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