Braised Whole Lambs' Tongues, Vinagrette Served In An Oil And Vinegar Dressing With Chopped Hard Boiled Egg And Pickles
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Earliest: 1973 →
Latest: 1973
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“Braised Whole Lambs' Tongues, Vinagrette served in an Oil and Vinegar Dressing with Chopped Hard Boiled Egg and Pickles”:
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