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SAMPLE RECIPES PAGE THREE

A small selection of recipes to give you an idea of just how much trouble we take on our courses over historical authenticity and period detail.
Balletes of foie gras a l'Imperiale
Venison Roasted in Collops
English Puddings
To farce a Crab
Nesselrode Pudding
Mince pies

Medlar Tart

Entrees
Dumplings
Comfits
Cut-laid Tarts and Set Custards
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