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	TO MAKE A FAGGOT: cut an 8-inch rib of celery in 2 pieces, crosswise.  In

	the curve of the smaller piece, stuff 3 sprigs parsley, 1/2 bay leaf, and

	1 sprig of thyme or pinch of powdered thyme.  Enclose the smaller piece of

	celery in the curve of the larger piece and tie securely by winding soft

	string around its entire length."

FRENCH COOKING FOR THE AMERICAN TABLE, pg 118

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