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Home Cooking 2


t | Dec 14, 2005 07:39 AM

I'm having a dinner party this weekend and am going to make cassoulet for the first time. Any tips or suggestions for success? I'm using a recipe as a base from epicurious. Also wondering about french wine pairings for such a rich dish. Other courses will be oysters with shallot vinegrette, endive/blue cheese salad, french cheese course and grand marnier souffle after the main.

Thanks very much for your input!


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