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"The lips could sense already the velvety smoothness of the thick slices of beef, nestling on a large slice of sausage, in which coarsely chopped pork was combined with the finest veal, herbs, and chopped thyme and chervil. But this delicate pork confection, cooked in the same broth as the beef, was itself resting on an ample bed of white chicken meat, including the breasts and the wings, boiled in its own liquor with a veal knuckle that had been rubbed with mint and wild thyme. And to support this magical triple edifice, there had been cleverly inserted under the white flesh of the chicken (which had been fed only on milk-soaked bread) a rich and robust foundation of a generous slice of fresh foie gras, simply poached in Chambertin."
Rouff (Marcel) French writer (1887-1936)
Describing Dodin-Bouffant's pot-au-feu.
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