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men000504-002
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I agree.Menu <br> Huitres <br> Potage : consommé à la gentilhomme <br> Tartelettes à la princesse el bouchées à la reine <br> Selle de veau à l'allemande <br> Suprêmes de faisans a la saint hubert <br> Rocher de foie-gras de strasbourg <br> Punch a la romaine <br> Asperges primeurs : sauce maltaise <br> Chapons de bresse rôtis: salad d’artichauts= <br> A la napolitaine <br> Pudding a la richelieu <br> Dessert <br> Glace: crème a la florentine <br> Corbeille garnie de pâtisserie <br> Vins <br> Château yquem <br> Château margaux <br> Steinberger cabinet: manskopf <br> Brut imperial <br> Moscato di siracusa <br>