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| | Vitaille Recipe Recources and Food Related Information (Site not responding. Last check: 2007-11-03) |
 | | of the world; its potent seeds flavor several liqueurs, as well as cheeses, pastries, and confections; not to be confused with fennel. |
 | | Anjou A northwest central region of France, around Angers and Saumur, known for its wines, both still and sparkling, and for excellent poultry, flsh from the Loire, and produce, especially pears; Curnonsky, the great gastronome, came from Anjou and praised its cuisine and wine in his writings. |
 | | Danish pastry A yeast pastry filled with nuts, fruit, custard, or cheese, and iced; originally from Denmark, but much traveled since. |
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