ALL COD LUNCHEON
A number of Frenchmen recently sat down to a luncheon of which the dishes were composed entirely of cod. The fish was served with eggs as hors d’oeuvre, as souffle mashed up with potatoes in the form of little fried rolls, as entree, and for the main course with a salad dressing of herbs. One of the gourmets partaking of the cod lunch, which was declared a complete gastronomic success, worthy of the best traditions of French culinary art, declared that although delighted with the meal he was glad that it was accompanied by wine, and not cod liver oil.
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Wairarapa Times-Age, 30 May 1939, Page 8
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103ALL COD LUNCHEON Wairarapa Times-Age, 30 May 1939, Page 8
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