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| 15 October 2004 | Stephen Zimmermann |
The entrées arrive. Mine is "Oeufs brouillés aux girolles", a dish consisting of a sort of super-deluxe scrambled egg topped by wild mushrooms, with a heavenly brown sauce rimming the egg.
Copyright (C) 2004, 2005, 2006, 2007 by Steve Zimmermann, all rights reserved
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