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Vincent says: Elaborate canapes have been the ruination of more dinner parties than bad cooks in the kitchen ever have.  We’re against pre-stuffing our guests, and prefer to serve cocktails with a simple dip and crackers that are crisp but without too strong a taste of their own – English biscuits or plain matzoth are perfect.  A strongly flavoured guacamole, which we learned about in Mexico, goes well with our philosophy, our crackers, and above all with our Mexican den where we gather for a  pre-dinner drink.

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