Poêlée de ris d'agneau et sot-l'y-laisse, légumes primeurs

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    Lamb sweetbreads and sot-l'y-laisse (the two tear-shaped, succulent
    little bits of meat along the back of a chicken) with spring
    vegetables. Ribouldingue, 10 rue Saint-Julien-le-Pauvre in the 5th
    (01 46 33 98 80).

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