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Sorry, no etymologies found.
"Crusted pie Lucullus" turned out to be a pate laced with chunks of foie gras; chicken quenelles were dumplings, flecked with black truffles; "golden reserve" pheasant in voliere [sic] arrived in a sauce made with "fine" Champagne.
When I wish to recollect his name, I shall think of _voliere_ [an aviary]; and as I have one at Pierrefonds -- "
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