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“How can you know?” “I think—perhaps I am rather a cold-blooded person. However the taste of the architecture may be questioned, which was the formal French style of the period, the general effect was imposing. " "Very well, sir. Meat pies with sweet crust were stuffed with macaroni, steaks of pork and beef were pounded thin and grilled rare, capons had been marinated in plum wine and cinnamon, and veal sausages stewed in cream were served over fine noodles: all the dishes that he loved were present. “Garçon,” he said, “will you ask the gentleman at the next table if he will do me the honour of taking a glass of wine with me.
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