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4
Medium
By Keith Floyd
Published 1992
Chocolate has been used in Spanish cooking since the discovery of the Americas, and though Partridge in Chocolate may sound strange to you it has an exquisite flavour. I had never cooked it before so my dearly beloved director found me a real-life Spanish Marquis to practise on. The Marqués de Griñón no less, who has an estate 50 kilometres or so west of Toledo, which is a magnificent town that has been pretty much ruined by souvenir shops selling imitation El Cid swords.
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