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Menu of A Provincial Lunch

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By Roy Andries De Groot

Published 1973

  • About
  • APERITIF: CHAMBRAISE DE CHAMBER*
  • Tapenado Provençale Garni Rouge et Vert avec Crudités du Jardin (Three-Colored Canapé of Black Pâté, Red Caviar and Green Eggplant, with Tidbits from the Garden)
  • WHITE, SEYSSEL DE SAVOIE, BLANC DE BLANCS, VARICHON ET CLERC
  • Hochepot de Poule du Prince d'Orange (Shake-Pot of Chicken in Creamed Wine, Orange-Style)
  • RED RHÔNE, COTE RÔTIE, CÔTE BRUNE
  • Fromages:
  • Beaufort du Haut Jura
  • Fourme du Cantal des Montagnes
  • Bleu de Bresse
  • Tarte aux Pommes des Belles Demoiselles Tatin (Upside-Down Apple Tart, Baked in a Wood Fire)
  • Café
  • EAU-DE-VIE D'ALITER D'ALSACE

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