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A Bouquet for Sybille Bedford
On The Centenary of Her Birth

Roast fillet of pork with fresh sorrel melted in cooking juices
Braised endive
A salad of peaches and redcurrants
Some good cheese
A great trockenbeeren ausleese cabernet type of hock

. . . and indeed a few bites more.

On Sybille Bedford
Aliette Martin

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