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So I knew I could toss them raw into a salad - nice, but a bit of a wasted opportunity - or make a sauce

Mashed, boiled, fried, stuffed in kreplach, in kugel, in pot roast, in potato salad, baked in the oven

I often add potatoes and shallots to the roasting pan - this and a salad complete the meal.

On offer were French bistro standards - Bavette Frites, Salad Lyonnaise, Escargot de Bourgogne, Pate