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Sushi at Masa, New York Hélène Darroze Chef ���ܾ������Ծ�è����, Hélène Darroze at the Connaught, London I was in New York with my chefs to cook a special dinner and we went to Masa.

What would she not give for some "bonne ���ܾ������Ծ�è���� anversoise," with the high cap, short petticoat, and decent sabots proper to her class—something better, indeed, than an insolent coquette in a flounced gown, and absolutely without cap!

The following receipt is from “La Cuisinière Bourgeoise,” page 408.

The French term the tuberous root of this plant poitre de terre, or topin ambour; and although they expose it for sale in the markets, it is not much relished by our lively neighbours, who are so remarkable for their cuisiniere.

In the kitchen, where the fat ���ܾ������Ծ�è���� had prepared her dinners, were now a dozen officers, some sprawling asleep on the floor, some squatting round the table playing "vingt-et-un."