Volume 11, Number 11
30 November 2004

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This Week

We appreciate feedback from our readers
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Le Piment Rouge Restaurant Menu

“East European”
Stuffed Mushrooms
Fresh Cabbage Shchi
A traditional Russian soup made with fresh cabbage
Bulgarian Sour Lamb Soup
Fried Peppers with Cheese
A Bulgarian way to serve peppers as an appetizer
Baked Mackerel
A Balkan fish dish
Field-Roasted Lamb
From the Russian steppes yoghurt-marinated roast lamb or
Roast Loin of Pork with Apple Stuffing
Varna Style Chicken
A Balkan variation on a favorite chicken dish
Pears Belle Helene
Poached pears served on ice cream with a hot chocolate sauce
Torte Varazdin
A rich chocolate cake filled with chestnut puree
Call ext. 5004 for reservations. Time: 12 - 2 p.m.

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Bilkent News Welcomes Feedback From Readers.
This newsletter will print letters received from readers.
Please submit your letters to bilnews@bilkent.edu.tr
or to the Communications Unit, Engineering Building, room EG-23, ext. 1487.
The Editorial Board will review the letters and print according to available space.