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Edition 16: Constant and Refreshing

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Duo of goose liver and quail with pumpkin chutney Consomme with old Sherry and crepe Glazed lobster on saffron-cauliflower with Champagne foam Duck ravioli on celery and Perigord truffle Roast fillet of beef on Bordeaux sauce with potato praline and grilled green asparagus Delight of almonds with baked apple ice cream and cinnamon sabayon Christmas cookies HYLAND

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