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A French classic, this recipe has been adapted from "The Balthazar Cookbook" by Keith McNally, Riad Nasr, and Lee Hanson, the team behind the celebrated restaurant of the same name in New York.

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  • 5foxyrun
    17 DEC, 2011
    I make this dish every year during the holidays. It is great dish for company as you can prepare it the night before. Tremendous flavors.
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