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We loved this wonderful savory dish alongside our turkey and dressing. I do wonder why the instructions have you go to the trouble of buying unsalted butter and then adding salt back in or using whole milk and heavy cream in equal parts...isn't that just half and half after all? Whatever...it will go to my hard copy file and be made again some day. Thanks.

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loftT January 21, 2007
Cipollini and Bleu De Gex Tart