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Some of the Paris pastry-cooks make balls for vol-au-vent with a hash of rags allowed to soak in gravy; sham larks and partridges for pâtés are constructed out of chopped-up meat, neatly shaped to represent those birds; peddlers of sweet-meats sell marshmallow paste made out of Spanish white; the fish-merchant inserts the eyes of a fresh mackerel in a stale turbot, to trick his sharp customers; and as to drinks, one dyer boldly puts over his door "Burgundy Vintages!"
About the beginning of the Victorian era a fish-merchant of the name of Brown, erected on its site a commodious, comfortable, but particularly hideous mansion of white brick, where he dwelt in affluence in the midst of the large estate that had once belonged to the monks.
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