Pote Lorraine: Of Beef, Veal Knuckle And Ox Tongue Served With Assorted Vegetables And Cold Sauce Of Oil, Vinegar, Capers, Parsley, Chervil Chives, Tarragon, Chopped Onions And Red Wine.
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Earliest: 1962 →
Latest: 1962
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“POTE LORRAINE: of Beef, Veal Knuckle and Ox Tongue served with assorted Vegetables and Cold Sauce of Oil, Vinegar, Capers, Parsley, Chervil Chives, Tarragon, Chopped Onions and Red Wine.”:
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