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Expand? | Letters | Answer | Clue | |||||
99% | 8 | Exact Match! | ||||||
noun • beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly | ||||||||
35% | 9 | French brasserie | ||||||
noun • a small restaurant serving beer and wine as well as food; usually cheap | ||||||||
35% | 9 | Frequently featured in French brasserie cuisine | ||||||
noun • veloute sauce seasoned with chopped chervil, chives, tarragon, shallots and capers | ||||||||
Brasserie Dish Crossword Clue
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Clue Last Found In...
Source | #Number | Answer |
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New York Times15 Jan 2005 | Down 35 | |
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1 | Brasserie alternative | |
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5 | Brasserie server
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05 Nov 1993 | New York Times / 05 Nov 1993 |
6 | Breakfast at a brasserie
New York Times -
31 May 1996 | New York Times / 31 May 1996 |
7 | French brasserie |
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