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Posted
With lobster thermidor aux crevettes with a Mornay sauce served in the Provençale manner with shallots and aubergines, garnished with truffle paté, brandy and with a fried egg on top.
Posted
Redirected to my Deleted Items folder via various Spam Filters and Rules, where they can then be forwarded to all pupils on the email system :D - several times over :D

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