SAMPLE RECIPES PAGE THREE
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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.
Ballettes of Foie Gras
Venison roasted in Collops
English Puddings
To farce a Crab
Nesselrode Pudding
Pulpatoon of Lobsters
Mince Pies
Medlar Tart
Entrées
Dumplings and Pot Balls
Sugar-Plums and Comfits
Cut-laid Tarts and Set Custards
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