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D Dinner menu To begin with Leek and Potato Veloute – Onion Beignets Warm Smoked Eel with Roast Beetroot, Horseradish Crème Fraîche
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Document Date: 2013-06-02 08:43:10
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File Size: 37,55 KB
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Everyday Gourmet with Justine Schofield
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