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Who has not in his heart a tender spot for Terre's Tavern, in the Rue Neuve des Petits Champs, where the bouillebaisse came from the bouillebaisse, of which some of the ingredients were "red peppers, garlic, saffron roach, and dace"? It is of no great importance whether the particular scene be on the "rive gauche" of the River Seine, or in the labyrinth of narrow streets that make up the Soho district of London, or in rapidly shifting New York.
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