In Julia's Kitchen with Master Chefs

Braised Stuff Breast of Veal with Jody Adams (1x11)

Exibido em:: Jun 10, 1995

Chef Jody Adams Cambridge, Massachusetts, creates a braised, stuffed breast of veal over a bed of polenta. As she cooks, Adams offers numerous tips for the home cook, including the benefit of using whole garlic in sauces to thicken without fat, and the potential dangers of swallowing bay leaves.