Minute Recipe: Chicken Persillade. Jacques breaks with tradition to make a Skillet Apple Charlotte cooked in a single pan. From a jar of mayonnaise, he makes a dressing — that’s his alone — to serve with eggs, anchovies, and tomatoes in a Harlequin Salad. And when veal isn’t an option for the classic scaloppine, Jacques chooses turkey breast for a twist in Turkey Scallopini with Morels served with Middle Eastern Couscous with Saffron.
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November 22nd, 2009 at 8:55 am
Jaques always inpires me to COOK!
November 22nd, 2009 at 8:55 am
I always learn a lot watching these videos.
Thanks!
November 22nd, 2009 at 8:55 am
jaques kind regards to you aunt, and we are all proud of you..! great dishes you delivered and compliments to your choice of wine,
November 22nd, 2009 at 8:55 am
always a joy watching jacques, and his food acomplishments, i will try these recipes this week thanks guys.lol