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Lobster Thermidor a Crevette with a mornay sauce served in a Provencale manner with shallots and aubergines garnished with truffle pate, brandy and with a fried egg on top and spam. Or on more modest days: eggs, toast, baked beans, sausage, mushrooms, tomoato, cheese, and vegemite, served with coffee.
Paul Fenwick Perl Training Australia In reply to SPAM - The breakfast of champions
by pjf
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