Bold flavors make Jacques’ Turkey Cutlets in Anchovy-Lemon Sauce a winner. Shorey, Jacques’ granddaughter, is ready to dive into her serving. Claudine assists her father as they make Grilled Chicken with Tarragon Butter. Lastly, Jacques reveals a simple way to bone out a chicken and makes a Ballottine of Chicken with Spinach Filling.
Web extra recipe from book: Roast Capon with Armagnac-Mushroom Sauce
(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin.)