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Despite his ire, Bishop Cautin excelled himself as a cook. Long before had a certain sauce known to be a favorite with the bishop been the subject of talk in Vagrery. The holy man was ordered to produce it. He did. He filled with it a large caldron into which each one dipped his roast, whether of game or beef it was a toothsome sauce, made of old wine and oil, aromated with wild thyme.
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