Cattle Call

Bold flavors make Jacques’ Turkey Cutlets in Anchovy-Lemon Sauce a winner and Shorey, Jacques’ granddaughter, is ready to dive into her serving. Then, 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 Ballotine of Chicken with Spinach Filling.

Jacques demonstrates Brandade de Morue au Gratin, a dish he regularly made for his mother-in-law. He continues with an elegant Sea Bass in Shredded Potato Skin, a flavorful broth poaching dainty filets of fish in Jacques’ Nage Courte of Striped Bass recipe--not nearly as complicated as it sounds--and Codfish in Olive Oil and Horseradish Sauce.

Jacques crafts Chocolate Mint Truffettes met with excited approval by a friend. Then together the pair make Quick Almond and Plum Cake using whole plums, expertly removing the pits. Crispy Tuiles a l’Orange follow--simple to make if you keep one eye on the oven while they bake! The same goes for the Summer Cornets Susie. They’re all desserts that impress guests, but don’t stress out the chefs.