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	1	Lake, Nancy Menus Made Easy - Or Who To Order Dinner And Give The Dishes Their French Names Frederick Warne & Co 1926 revised reprint Cloth, G. xi+284pp, index, ink stain on upper board, otherwise a clean copy. Basically a dictionary of French cullinary terms, from Anchios a la Burlington ( anchovies orolled in boiled egg) to Sorbet au Kirsch (cherry liquer flavoured sorbet). Usefull for deciphering old menus. Price: 6.40 GBP
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