 | Saliere ou Poivriere
| 0  |
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| Cabarets - a footed tray
| 0 |
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| The Way of Ordering a Dessert or Regalio
| 0 |
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| Chopped Meat Pie - The Beginning of Tourtière
| 0 |
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| Serving Plates
| 0 |
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| Blanket Prizes - Copper Cup Classic Invitational
| 0 |
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| 18thC Reproduction Pewter Cutlery
| 0 |
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| Reproductions for Reenactments
| 0 |
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| Plum Tarte
| 0 |
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| Pets de Putain, de Nonne & Old Farts
| 0 |
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| Butterflied Chickens - Poulets en chauvres-souris
| 0 |
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| Campain-oven or Toutière
| 0 |
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| Asperges confites. Pickled Asparagus
| 0 |
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| Duties of the Cook
| 0 |
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| Stag in a Ragoo
| 0 |
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| Omelets of green Beans and other Things, with Cream
| 0 |
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| Winter - de l'Hiver
| 0 |
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| Joseph Murray (Marie) Blanc
| 0 |
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| Bread With Chocolate - BBD#47
| 0 |
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| Limonade de Vin
| 0 |
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| 10 Years - 10 Days
| 0 |
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| Assembling Pastry-making Tools
| 0 |
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| Swiss or Dry Meringues
| 0 |
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| Bread Baking Day #40 - Baking with Curds
| 0 |
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| Baby Lemons
| 0 |
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| Biscotins
| 0 |
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| Arroche Fraise - Strawberry Spinach
| 0 |
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| Thanksgiving Bounty
| 0 |
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| Court & Country Cook
| 0 |
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| Poirée - Chard - White Beet
| 0 |
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| Cooking for Geeks
| 0 |
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| Ail - Garlic - A Favorite for Millenia
| 0 |
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| Arroche - Orache - Bonne-Dame
| 0 |
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| Dandelion Fritters - A Spring Tonic
| 0 |
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| Dandelion Root - Coffee Substitute
| 0 |
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| Œufs pochez à la Princesse - Princess Poached Eggs
| 0 |
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| Fricassée de Poulets & à la Bourdois
| 0 |
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| Chicken Galantine
| 0 |
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| BizYmoms Interview
| 0 |
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| Marinade de Poulets - Batter-fried Chicken
| 0 |
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| Period Hot Sauce! Cayenne en Vinaigre
| 0 |
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| Marinade - Mariner
| 0 |
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| Crackling Crust for Marmelade and Cheese
| 0 |
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| Calissons - part of treize (13) desserts
| 0 |
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| Preparing for treize (13) desserts …
| 0 |
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| Raifort - voyez Rave
| 0 |
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| Raifort - Horseradish
| 0 |
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| Calville Rouge d'Automne
| 0 |
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| World Day of Bread - 2009
| 0 |
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| … in the hands of the cook …
| 0 |
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| When You Can't Have the Real Thing …
| 0 |
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| Doll House Kitchens -Mon Plaisir, Arnstadt (1666-1751)
| 0 |
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| The Amadeus Award for Taste & Excellence
| 0 |
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| Vin de pêche - Peach Leaf Wine
| 0 |
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| Poulpette à l’Italienne
| 0 |
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| Peau d'Espagne
| 0 |
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| Exotic Ingredients - Their Receipts & Lores
| 0 |
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| Greens of Summer
| 0 |
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| Estragon - Tarragon
| 0 |
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| Spinage-pan-pie.
| 0 |
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| Tisane - an herbal brew
| 0 |
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| As Those Tea Parties Brew …
| 0 |
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| Tourte of franchipanne
| 0 |
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| La Nouvelle Cuisaine
| 0 |
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| A loaf of bread, a jug of wine …
| 0 |
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| The TEMPUS FUGIT Award
| 0 |
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| Tourte de beurre
| 0 |
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| Creme Triangles
| 0 |
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| Bouillans
| 0 |
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| Making Chocolate Paste
| 0 |
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| Potage, with Spinage
| 0 |
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| Sauce à la Czarienne - Russian Sauce
| 0 |
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| Beurre de Vanvres - Fresh, Sweet Butter
| 0 |
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| Gâteau à la Jacobine
| 0 |
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| Cheese Ramakins
| 0 |
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| Aîlerons à la Chipolata - Wings and Sausages
| 0 |
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| Quince Liqueur - Ratafia de Coigns
| 0 |
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| Bits of Sugar
| 0 |
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| Anise Comfits
| 0 |
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| Crème à l’Angloise frite - Fried Crème Anglaise
| 1 |
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| November and December for the Confectioner
| 0 |
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| food-o-graphie
| 0 |
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| Julian
| 0 |
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| Casseroles
| 0 |
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| Oils
| 0 |
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| Potages
| 0 |
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| Potage à la Reyne, with Partridges, Quails, or other sorts of Fowl
| 0 |
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| Potage after the Italian Mode
| 0 |
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| October for the Confectioner
| 0 |
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| World Day of Bread
| 0 |
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| Cooking with Les Dames d'Escoffier
| 0 |
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| September for the Confectioner
| 0 |
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| Sauce à l’Italienne blanche, Claire - Italian Sauce made with White Wine or Clairet (rosé).
| 0 |
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| Sainserelle à l'Espagnole & à l’Italienne - is this Spätzle?
| 0 |
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| Pickled Purslain
| 0 |
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| Rafiolis - Raviolis
| 0 |
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| Pâté de Macaronis à l’Italienne - Macaronis Pie, Italian-style
| 0 |
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| August for the Confectioner
| 0 |
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| Strouille à l’Italienne - Savory Strudel - Boiled
| 0 |
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| Nioc à l'Italienne - Gnocchi
| 0 |
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