V.I.P. Veal: Poitrina Farcie

About the Episode

The French Chef's Julia Child demonstrates how to prepare Stuffed Braised Breast of Veal, and how to turn an unglamorous meat into a glorious dish for very important people.

Aired: 09/09/18 | Expires: | Runtime: 28m 55s

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Extras

Timbales

The French Chef, Julia Child shows us how to make a delectable vegetable custard.

29:05
Cold Souffles and Bavarian Cream

Rediscover an age-old dessert with Julia Child, the French Chef.

29:41
Elegance With Eggs

The French Chef, Julia Child fancies up a modest breakfast egg.

29:42
Fish Mousselines

Julia Child, the French Chef, presents a fish dish that will turn anyone into a fan.

28:56
Artichokes From Top To Bottom

The French Chef, Julia Child shows how to buy, prepare, cook, serve, and eat artichokes.

29:29
Roast Goose

The French Chef, Julia Child demonstrates how to prepare Roast Goose

29:13
Dinner In A Pot

The French Chef, Julia Child prepares the whole main course, cooked together in one pot.

29:25
Chestnut Cookery

Julia Child, the French Chef, shows ways to use the old chestnut.

29:26
Caramel Desserts

Julia Child, The French Chef, explores desserts using caramel.

29:12
Steaks and Hamburgers

The French Chef, Julia Child covers how to fit beef into your budget.

29:09

What matters to you.