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Article: FAST AND EASY WAY TO A FRENCH FOOD PARTY
- Article from:
- Post-Tribune (IN)
- Article date:
- July 15, 1998
CopyrightCopyright, 1998, Post-Tribune. All rights reserved. REPRODUCTION PROHIBITED. (Hide copyright information)
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PHOTO - 2 (Color)
Sliced duck breast sausing. (Color) (ASSOCIATED PRESS PHOTO)
A kiss for the French cook Colette Daunay from her niece Carol Sauvion before serving duck breast with pears. (Color) (ASSOCIATED PRESS PHOTO)
THIS ELECTRONIC VERSION MAY DIFFER SLIGHTLY FROM THE PRINTED VERSION.
It seems impossible to produce an elegant French menu for a party without hours, even days, of labor. But when Colette Daunay came all the way from Toulouse in southern France to cook a French dinner for frieds in Los Angeles, she needed only half an hour to make everything but the dessert, an apple tart.
Staying at the home of her niece, Carol Sauvion, Daunay took on the challenge of an unfamiliar ...
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