[Captioning sponsored by THE CORPORATION FOR PUBLIC BROADCASTING and PUBLIC TELEVISION VIEWERS] ( applause ) WELL, WELCOME, EVERYBODY TO OUR COOKING IN CONCERT.

WE GOT A GREAT MENU FOR YOU TODAY.

WE'RE GOING TO START OUT WITH A BONED STUFFED ROASTED TURKEY AND JACQUES IS GOING TO DO THE BONING AND YOU'LL SEE THE REAL WAY TO DO IT.

WE HAVE OSSO BUCCO.

OSSO BUCCO, YES.

THOSE ARE BEAUTIFUL VEAL SHANKS IN A LOVELY WINEY STEW.

YES, WE PUT VERMOUTH, WINE, ORANGE IN IT.

AND THEN WE'RE DOING A CHARLOTTE OF APPLE WHICH ARE STEWED APPLE LINED UP IN A MOLD WITH BREAD AROUND, COOKED IN THE OVEN.

JACQUES HAS A WONDERFUL WAY OF DOING IT.

I'VE ALWAYS DONE IT IN ONE WAY THAT OFTEN COLLAPSES AND HIS IS NONCOLLAPSIBLE.

I DON'T KNOW; WE'LL SEE.

AND THEN WE'RE DOING FILLET OF SALMON IN A POTATO CRUST.

THAT'S A VERY TRENDY WAY OF DOING THINGS.

YES, NOUVELLE CUISINE, RIGHT?

WE'RE GOING TO START OUT... JACQUES IS A GREAT BONER AND HE IS SAID TO BE ABLE TO BONE A CHICKEN IN 32 SECONDS.

SO START YOUR WATCHES.

GO TO IT, JACQUES.

I'M GOING TO SHOW YOU HOW TO BONE THE CHICKEN.

THE FIRST THING IS WE TAKE THE WISHBONE WHICH IS THAT TRIANGULAR THING THAT WE HAVE HERE.

YOU SLIDE YOUR KNIFE IN THE BACK, REMOVE IT.

THEN WE CUT THE SKIN OF THE BACK AND THEN THE JOINT OF THE SHOULDER HERE.

THE SAME THING ON THE OTHER SIDE.

AND THAT IS ABOUT AS MUCH AS YOU USE YOUR KNIFE.

THEN YOU GRAB IT, PULL IT THIS WAY, PULL IT HERE.

NOW, THE FRONT OF IT-- THE STERNUM HERE-- YOU PULL IT DOWN.

NOW, HIS PAJAMA IS PRACTICALLY OFF.

NOW, WE CUT THE BACK LEG THIS WAY.

WE PULL THROUGH.

THE OTHER OYSTER AGAIN.

WE PULL THROUGH...

PULL OUT.

AND BASICALLY, THIS IS THE MAIN PART TO BONE OUT A CHICKEN.

THAT'S AMAZING.

I COUNT 31 SECONDS.

I THINK YOU'VE MADE A WORLD'S RECORD THERE.

THERE IS MORE TO BE DONE.

YOU REMOVE THE FILLET LIKE THIS.

FOR THAT, YOU DON'T EVEN USE YOUR KNIFE.

JUST RUN YOUR FINGER THIS WAY PULL OUT THE TWO FILLETS AND BASICALLY, YOU HAVE THE WHOLE CARCASS HERE.

IT'S CHEAPER TO BUY A CHICKEN WHOLE THAN IN PARTS.

EXACTLY, AND I AM CHEAP, YOU KNOW.

AT THE HOUSE, I ECONOMIZE ALL THE TIME.

NOW, HERE YOU ARE.

( laughter from audience ) THAT'S A LITTLE BIGGER.

IT'S GOING TO TAKE A LITTLE LONGER.

WHAT WE ARE GOING TO DO HERE...

WHILE HE STARTS THAT, I'M GOING TO... WE'VE GOT TO HAVE SOME ONIONS GOING FOR THE STUFFING.

SO I'LL JUST START, AND THEN I'M GOING TO STAND OVER HIS EVERY MOVE SO WE'LL KNOW WHAT HE DOES.

YOU HAVE THE ONION NOW?

YEP, I HAVE ONIONS.

OKAY, SO WE'RE GOING TO STUFF THIS.

AGAIN, FOR THIS, THE SAME IDEA.

DON'T REMOVE THE WISHBONE.

THE WISHBONE IS TOO LOW HERE.

BUT I CUT THE SKIN OF THE BACK TO OPEN IT.

AND REMEMBER WHAT I DID WITH THE CHICKEN.

BASICALLY, WHAT YOU HAVE TO DO IS TO CUT THE JOINT HERE.

AND YOU CAN PUT YOUR FINGER... AND YOU CAN REALLY FEEL THAT THERE IS A JOINT RIGHT THERE.

THAT'S IMPORTANT, REALLY FEELING IT.

RIGHT, EXACTLY.

I PUT MY KNIFE WHERE THE JOINT IS AND I START CUTTING.

IF I DON'T GO INTO IT YOU CAN WIGGLE THE KNIFE A LITTLE BIT.

YOU WILL HAVE TO SLIDE INTO THAT JOINT AS I DID HERE, YOU KNOW.

YOU DO THE SAME THING ON THE OTHER SIDE.

THIS, OF COURSE, IS A TURKEY WHICH IS ABOUT 12 POUNDS.

AND BASICALLY, I HAVE CUT THE JOINT OF THE SHOULDER AGAIN.

ONE THING THAT'S USEFUL WHEN YOU'RE BONING A TURKEY THAT IT'S MADE THE WAY YOU ARE.

IT HAS THE SHOULDERS AND THE KNEES AND THE HIPS.

I THINK YOU LOOK BETTER THAN A TURKEY, JULIA.

MUCH BETTER THAN A TURKEY.

WHAT YOU'RE DOING THERE YOU WERE CUTTING THE...

YES, WHAT WE DO I GRAB THIS HERE AND PULL IT OUT UNTIL YOU SEE THE LITTLE OYSTER THERE.

AND THE SAME THING ON THE OTHER SIDE.

I KEPT THINKING YOU HAD TO DO IT WITH YOUR KNIFE.

NO, YOU SEE WHAT I DID I TORE THE SKIN A LITTLE BIT HERE.

DON'T WORRY IF YOU TEAR SOMETHING YOU CAN PATCH IT.

I DID IT ON PURPOSE SO WE COULD PATCH IT.

WELL, GOOD.

THE FRONT OF IT-- JUST LIKE WE DID FOR THE CHICKEN-- YOU PULL IT DOWN IN THE SAME WAY.

OF COURSE, IT'S MUCH LARGER.

AND THE SECOND TIME YOU DO IT IT'LL BE A LITTLE BIT FASTER.

AFTER YOU'VE DONE ABOUT 50... AND THAT... NOW, THE OYSTER HERE... YOU HAVE TO BRING THE LEG UP TO CRACK IT OFF AND THEN CUT RIGHT THROUGH THE SINEW THERE THE LARGE SINEW HERE.

AND THEN AFTER, AGAIN YOU CAN PULL IT TO THE END.

THAT LOVELY BIT OF DARK MEAT.

RIGHT, AND THE SAME WAY HERE, THE OYSTER.

I'M GOING TO FINISH THAT BEFORE THE STUFFING IS READY, ALL RIGHT?

THAT'S IT.

SO WE HAVE AT LEAST THE MAIN CARCASS HERE.

HERE WE ARE.

( applause ) WHAT WE WANT TO DO HERE IS TO REMOVE THOSE TWO LARGE FILLETS.

THAT'S ALWAYS THAT UNDERSIDE OF THE BREAST, THE TENDERLOIN.

YES, THE TENDER OF THE FILLET WHICH ARE REALLY VERY NICE.

IF YOU KNOW HOW TO DO THIS THEN YOU KNOW A LOT ABOUT BONING.

WHETHER YOU DO A QUAIL OR A PHEASANT WHETHER YOU DO A WOODCOCK A CHICKEN OR A TURKEY IT'S ALREADY THE SAME MORPHOLOGY.

NOW, WE CAN DO A STOCK WITH THAT, OF COURSE.

WHAT WE WANT TO DO NOW IS TO REMOVE THE BONE JUST THE THIGH BONE HERE, JUST THAT PART.

WE WANT TO LEAVE THE DRUM IN IT.

SO WHAT I WANT TO DO IS TO CUT THAT AT THE JOINT OF THE KNEE RIGHT HERE.

SO HERE, WE HAVE THE TWO FILLETS.

NOW, IF I REMOVE THOSE...

THE... YOU CAN HOLD IT FROM UNDERNEATH AND AGAIN CUT... LET'S LEAVE THE WING IN SO IT STILL LOOKS LIKE A TURKEY.

WHAT DO YOU THINK?

I START IT ALREADY SO I'M GOING TO TAKE IT OUT.

( laughter ) IT'S EASIER TO CARVE.

WE PUSH IT DOWN... AND THEN REMOVE LIKE THIS.

IT'S OKAY.

SEE, MY WIFE DOESN'T LET ME IN THE KITCHEN ANYMORE.

NOW, WE HAVE ALL THIS CARCASS AND THAT YOU SHOULD SAVE AND TURN INTO A WONDERFUL TURKEY STOCK.

YOU TAKE SOME CARROTS AND ONIONS AND CELERY AND COOK THEM IN A BIG POT AND THEN CHOP THIS ALL UP WITH YOUR HANDY CLEAVER.

I THINK THAT SHOULD BE...

THE BONE SHOULD BE BROWNED TOO AND THEN BOIL IT UP FOR ABOUT TWO HOURS.

YES, I LOVE STOCK LIKE THAT DONE WITH THE BONE.

WHAT WE HAVE TO DO IS... NOW, THESE ONIONS ARE JUST, JUST TENDER SO WE GOT TO MAKE THE STUFFING.

OKAY.

THERE THEY GO.

YOU SEE, IN THE PLACE WHERE THERE IS NO MEAT HERE I'M GOING TO PUT THE FILLET HERE BECAUSE THERE IS NO MEAT JUST TO REORGANIZE MOTHER NATURE A LITTLE BIT.

THAT IS VERY NICE.

AND THIS HERE, TOO YOU CUT IT A LITTLE BIT THIS WAY.

THAT'S A GOOD IDEA.

WHAT YOU WANT IS ONE LAYER OF MEAT.

ONE LAYER OF SKIN WITH ONE LAYER OF MEAT ON TOP.

AND THEN, AFTER, THE STUFFING.

AND NOW, YOU'RE GOING TO SEASON.

I HAVE TO GET TO A LITTLE BIT OF COGNAC OVER HERE.

OKAY, WHAT DO WE HAVE HERE?

WE HAVE GROUND PORK.

THAT'S GROUND TURKEY.

GROUND TURKEY, GROUND PORK WE CAN PUT SOME IN THERE.

YOU HAVE SAUSAGE MEAT THERE?

WE'RE GOING TO DO THE WHOLE THING.

YOU WANT THE WHOLE THING?

NO, YOU DON'T NEED IT ALL.

AND THAT'S SAUSAGE MEAT.

YOU WANT A LITTLE BIT OF GRAIN IN THERE?

WE'RE SUPPOSED TO HAVE SOME GROUND PORK TOO.

I CAN GET YOU A LITTLE BIT OF PARSLEY IN THERE.

NO, WE'RE GOING TO PUT IN THOSE GREEN NUTS.

OH, HERE THEY ARE, THE PISTACHIOS.

YEAH, LET'S PUT SOME OF THEM IN.

( laughter ) BUT YOU DON'T WANT ANY PARSLEY?

NO.

I LIKE PARSLEY IN IT.

NICE AND GREEN.

I DON'T LIKE THE COLOR OF IT VERY MUCH.

YOU TURN...

I'LL MIX IT, OKAY?

YOU MIX IT UP, OKAY.

WE SHOULD HAVE SOME GARLIC IN THERE.

FOR TURKEY, YOU WANT GARLIC?

YOU DON'T WANT GARLIC?

WE'LL HAVE GARLIC IN THE OSSO BUCCO.

YOU THINK WE NEED IT IN BOTH?

WELL, I LIKE GARLIC, TOO.

I LIKE PARSLEY.

WE HAVE ENOUGH IN OSSO BUCCO.

I WON'T PUT THE GARLIC.

THIS IS COGNAC, RIGHT?

THAT'S A LITTLE COGNAC AND A LITTLE MADEIRA.

THE TURKEY WILL HAVE A BALL.

WHAT YOU CAN DO IF YOU LIKE IS TO-- AFTER YOU GET THE ONIONS COOKED-- IS TO BOIL THEM DOWN WITH THE COGNAC AND MADEIRA.

THERE'S SOME EGGS.

OKAY.

ANY SHELL IN THERE?

( laughter ) BUT WE WANT TO PUT A BIT OF BREAD IN THERE?

YOU WANT TO PUT A BIT OF BREAD CRUMBS IN THERE?

WELL, WE CAN.

WE HAVE SOME RIGHT THERE ON THE TABLE.

AND... YEAH BECAUSE IT'S A BIT LOOSE LIKE THAT.

IT'D BE EASIER TO TIGHTEN IT.

AND WE NEED SALT AND PEPPER.

DID YOU SPRINKLE SOME COGNAC ON THE SKIN?

NO, BUT I'M GOING TO.

YOU'RE GOING TO.

YOU WANT TO GIVE ME SOME THYME?

THERE'S A BIT OF SALT.

OKAY, BUT IF YOU PUT IN THE SEASONING BECAUSE MY HANDS ARE PRETTY MESSY.

THAT'S THYME.

THAT'S ABOUT A HALF A TEASPOON.

AND THEN A BIT OF ALLSPICE.

THAT'S JAMAICA PEPPER, YES, ALLSPICE.

THAT'S GOOD.

MAYBE A BIT MORE BREAD.

IT'S KIND OF LOOSE.

I HAVE TO TIE IT UP IF IT'S TOO LOOSE.

I'M GOING TO HAVE A PROBLEM.

DO YOU HAVE ENOUGH?

WE HAVE PLENTY THERE.

NOW, WE MUST TEST IT AND SEE HOW IT IS.

MAYBE WE CAN PUT A BIT MORE.

I THINK SO.

ALL RIGHT, SO LET'S PUT THE REST OF IT IN.

YOU WANT TO PUT IT INTO A LITTLE SKILLET OVER THERE?

YEAH.

OKAY.

WELL, THIS IS FINALLY HEATED UP.

RED HOT.

I'LL GIVE YOU A LITTLE BIT OF THIS.

OKAY, SO I'LL KEEP MY HAND...

I THINK IT'S TERRIBLY IMPORTANT IF YOU'RE MAKING ANYTHING-- TASTE, TASTE, TASTE.

SOME PEOPLE NEVER TASTE ANYTHING AND THEY WONDER WHY IT DOESN'T TASTE GOOD.

THEY HAVEN'T PUT ENOUGH SALT OR COGNAC OR SOMETHING LIKE THAT IN IT.

I MEAN, COOKING IS BUILDING, YOU KNOW.

YOU TASTE AND ADD AND TASTE AND ADD AND RECOVER AND ADJUST.

NOW, WE HAVEN'T TESTED IT.

YOU CAN'T COOK IT YET.

WELL, I'LL STUFF IT BECAUSE I KNOW THAT YOU DID IT.

YOU KNOW THAT WE DID IT ENOUGH?

I KNOW IT IS PERFECT, WHAT YOU DID SO I CAN START STUFFING IT.

I STUFF INTO THE WING.

I'M GOING TO STUFF A LITTLE BIT IN THERE.

WELL, THAT'S A NICE IDEA.

I STUFF IN THERE, YOU KNOW.

AND A LITTLE BIT IN THERE ALSO.

DO WE HAVE THE OVENS GOING?

OH, YES, I HOPE SO.

425, YEP.

WE SPREAD THAT IN THE MIDDLE OF IT.

I WOULD SAY THAT A TURKEY LIKE THAT WILL FEED UH... ONE, TWO, THREE, FOUR... WILL FEED A LOT OF PEOPLE.

( laughter ) IT JUST FELL THERE.

OKAY.

NOW WE HAVE TO FOLD IT.

THIS IS A BIG THING, HUH?

LOOK AT THAT, MY GOD!

AND THIS BRING THIS WAY.

THAT'S LOOKING LIKE A SAUSAGE WITH LEGS.

( laughter ) I WOULD HAVE LIKED SOME WING COMING DOWN ON THAT SIDE THERE.

UNE SAUCISSE A PATTES, HEIN?

SAUSAGE WITH LEGS.

THIS IS WHAT I CALL MY DOG, SAUSAGE WITH LEG.

THAT'S WHAT HE LOOKS LIKE WITH FOUR LEG.

NOW, YOU CAN SEE HOW THIS TASTES.

I'M GOING TO RINSE MY HAND HERE.

WE HAVE SOME WATER SOMEWHERE TO RINSE OUR HAND, RIGHT?

DID YOU TASTE IT?

I WAS GOING TO SEE IF YOU'D LIKE TO TRY IT FIRST.

IS IT COOKED ENOUGH?

MM, IT'S GOOD.

IT'S GOOD, GOOD SEASON.

COULD BE COOKED A BIT MORE.

WELL, IT WILL BE.

( laughter ) NOW WE'RE GOING TO ATTACH THIS HERE.

WHAT YOU WANT TO DO IS TO SLIDE IT UNDERNEATH AND ATTACH IT TO THE TWO HANDS.

AND AFTER, WHAT WE DO IS A HALF HITCH FOR THE... LOTS OF STRING IS PART OF THE RECIPE.

RIGHT, HALF HITCH, AND WERE YOU A BROWNIE?

THE BROWNIES DO HALF HITCH LIKE THIS, YOU KNOW WHEN MY DAUGHTER WAS SMALL.

ONLY PEOPLE WHO HAVE A BOAT, YOU KNOW DO THAT TYPE OF THINGS.

SO HERE IS JUST BASICALLY A LOOP LIKE THIS.

AND YOU MAKE IT SLIDE UNDERNEATH AND THIS IS VERY USEFUL FOR THE CHRISTMAS PACKAGE, YOU KNOW.

SO WHEN YOU DO A WHOLE SHOULDER OF VEAL OR A THING LIKE THIS THIS IS GOOD TO ATTACH IT THIS WAY.

THIS WOULD SERVE 15, 20 PEOPLE, RIGHT?

SO WE HAVE THE WHOLE THING LIKE THIS.

YOU CAN FOLD IT, ROLL IT OVER THERE.

AND UNDERNEATH, WHAT YOU DO YOU BRING YOUR STRING... YOU DO EXACTLY THE SAME THING THAT YOU DID IN FRONT SO THAT IT IS THE SAME.

I DON'T THINK THIS IS GOING TO BE LONG ENOUGH.

NO, NO, WE HAVE TO TAKE THE BIG ONE BEHIND YOU THERE.

THEN WE FOLD IT AGAIN.

THEN WE ATTACH IT WHERE WE STARTED, YOU KNOW.

AND THAT'S IT.

NOW, WE PUT A LITTLE BIT OF SALT ON TOP.

THAT WILL SERVE LOTS OF PEOPLE.

HERE, WE DO SOME FRESHLY GROUND PEPPER.

WE USE A LITTLE LIKE A SPICE GRINDER, YOU KNOW.

THAT'S VERY GOOD.

PUT YOUR FINGER HERE BECAUSE OTHERWISE THAT FILL UP WITH THE PEPPERCORN.

I USE BLACK PEPPERCORN HERE WHICH IS REALLY THE BEST.

THEN YOU HAVE FRESHLY GROUND PEPPER, YOU KNOW.

PEOPLE DON'T REALIZE THAT THE ESSENTIAL OIL IN PEPPER IS VERY VOLATILE, YOU KNOW.

AND THAT'S WHY WHEN YOU GO TO THE RESTAURANT THE MAITRE D' GROUND A BIT OF PEPPER ON YOUR SALAD OR WHATEVER.

OKAY.

SO WE PUT FRESHLY GROUND PEPPER ON TOP.

YOU READY FOR ME?

THIS IS KIND OF... WELL, THAT'S GONE OFF AGAIN.

ALL RIGHT, SO WE LET IT BROWN A LITTLE BIT HERE.

AND, UH... TWO, THREE MINUTES.

THEORETICALLY, YOU WOULD WANT TO BROWN IT AROUND A LITTLE MORE THAN THAT BUT WE PROBABLY WON'T HAVE TIME.

IT WILL BROWN NICELY IN THE OVEN BECAUSE IT'S GOING IN A REALLY HOT OVEN.

IT WILL BROWN IN THE OVEN, YES.

IT'LL GO 425.

SO HOW ABOUT IF I TURN IT NOW SINCE I PUT IT DOWN SO...?

WE'LL SAY THAT IT'S BROWN.

NOW, IT'S NICE AND BROWN.

LOOK AT THAT.

YES, IT'S BROWNED ENOUGH.

OKAY, SO NOW WE PUT IT IN THE OVEN.

ARE YOU GOING TO OPEN THE DOOR FOR ME?

I WILL.

OKAY, AND, YOU KNOW, WHAT WE ARE GOING TO DO ESPECIALLY AFTER YOU USE TURKEY AND ALL THAT CHICKEN YOU HAVE TO WASH YOUR HANDS VERY CAREFULLY.

WASH THE BOARD BECAUSE OF SALMONELLA.

SO WE'RE GOING TO PUT THAT IN THE OVEN 425 DEGREE, ABOUT AN HOUR AND THREE-QUARTER.

WHAT DO YOU SAY FOR A TEMPERATURE?

ABOUT 425 DEGREES.

I MEAN, INTERNAL MEAT TEMPERATURE.

SALMONELLA IS KILLED AT 160 DEGREES SO YOU HAVE TO REACH THAT TEMPERATURE.

WE'LL GET TO 165, 170.

165, 170.

NOW WE'LL WASH OUR HANDS, RIGHT?

SO WE'LL BE BACK WITH OSSO BUCCO.

( applause ) WELL, HERE WE ARE BACK AGAIN AND READY TO DO OUR OSSO BUCCO OR BRAISED VEAL SHANKS.

AND WE HAVE SOME WHOLE SHANKS SO YOU CAN SEE THEM.

WILL YOU EXPLAIN THEM, JACQUES?

YES, THIS IS THE FRONT LEG AND THE BACK LEG.

ACTUALLY, YOU WANT TO GO FOR THE HIND LEG WHICH IS THE BACK LEG RATHER THAN THE FORELEG BECAUSE THERE IS...

I WOULD SAY HERE THERE IS PROBABLY ABOUT 30, 35% BONE.

IN THIS ONE, AT LEAST 50, 60% BONE.

YOU CAN STILL USE IT BUT IT'S A LITTLE MORE SINEWY.

AND IT MAKES A WONDERFUL VEAL STOCK ALTHOUGH AN EXPENSIVE ONE, DOESN'T IT?

THAT'S RIGHT.

AND YOU TRY TO GET THE CENTER OF IT BECAUSE AS YOU GET TOWARD THE END ONE SIDE OF IT HAS A LARGE BONE HERE.

THIS IS A CENTER ONE AND THE BONE IS SMALL ON EACH SIDE.

AND THIS IS ALL MARROW IN HERE WHICH IS DELICIOUS.

THIS IS MARROW, YES, IT'S DELICIOUS.

THIS IS THE WAY PERFECT VEAL SHOULD LOOK.

LOOK AT THAT LOVELY COLOR.

IF YOU GET A DARKER VEAL IT REALLY ISN'T VEAL AT ALL BUT IT'S BABY BEEF.

IT JUST IS NOT THE SAME IN ANY WAY AT ALL SO THIS IS WORTH IT.

THIS IS A MILK LAMB, SO-CALLED FED STRICTLY MILK AND ALSO FED WITH WHAT THEY CALL PROVIMI WHICH IS A MIXTURE OF PROTEIN, VITAMIN, MINERAL LIKE A BABY FORMULA THAT THEY SERVE.

VERY HIGH QUALITY.

NOW, YOU'RE GOING TO SEASON AND FLOUR AND I'LL START SOME BRAISING VEGETABLES.

YOU'LL DO THE VEGETABLES?

SO WE DON'T NEED THAT ANYMORE.

CAN I TAKE THAT HOME?

I'LL TAKE THE HIND LEG.

( laughter ) I'M JUST GOING TO... USUALLY WE DO A BRUNOISE SO YOU'RE DOING A BRUNOISE.

I'M GOING TO DO A BIG MIRE POIX.

A BIG MIRE POIX, OKAY.

AND THEN I'M GOING TO... SALT, PEPPER, I'M PUTTING HERE.

YOU'RE CUTTING IT FIRST BEFORE YOU'RE PUTTING IT IN THERE, RIGHT?

SO IT WON'T BE TOO BIG AND MAKE THE MACHINE... YOU'RE PUTTING WHAT?

CARROT?

ONION?

YOU WANT A LOT OF VEGETABLE IN THERE?

NO, THAT'S ALL WE'RE DOING.

OKAY, I'M PUTTING A LITTLE BIT OF BUTTER IN THERE AND A BIT OF OLIVE OIL FOR YOUR VEGETABLE THERE, RIGHT?

IT'S HOT.

GOOD, FINE.

OKAY, YOU WANT ONE OF THOSE?

YEAH, THANK YOU.

I THINK THIS IS HOTTER THAN I WANT.

CAN I DO SOME GARLIC WITH THAT?

YES, WE'RE SUPPOSED TO HAVE GARLIC IN THIS.

VERY DEFINITELY.

SO WE CHOP THE GARLIC.

I THOUGHT YOU WERE GOING TO FLOUR THOSE LIGHTLY.

YOU WANTED TO FLOUR IT?

YES, THAT WILL GIVE A THICKENING TO THE SAUCE.

I PUT A BIT OF FLOUR ON TOP AFTER IT'S BROWNED.

IS THAT OKAY?

IT'S NOT GOING TO BE AS GOOD, BUT... ( laughter ) IF THAT'S THE WAY YOU WANT IT.

AND THEN YOU CRUSH THE GARLIC.

I HAVE FOUR CLOVES HERE, IS THAT ENOUGH?

THAT SHOULD DO IT.

THAT SHOULD BE NICE.

THAT'S BROWNING, JACQUES, NICELY.

I'LL TURN IT OVER.

( applause ) OKAY, YOU WANT IT NOW IN THERE?

SURE.

OKAY.

THAT'LL BE FINE.

WE HAVE FRESH THYME, BEAUTIFUL HERE.

SO MAYBE WE COULD PUT SOME FRESH THYME IN THERE, RIGHT?

DO YOU WANT TO TAKE THE LEAVES OFF OR LEAVE IT WHOLE?

NO, LET'S TAKE THE LEAVES OUT.

I'LL TAKE IT OFF?

I'LL CHOP IT UP.

ALL RIGHT, FINE.

FRESH THYME IS TERRIFIC.

THAT'S ENOUGH?

THAT'S FINE.

WE DON'T WANT THE VEGETABLES BROWN, DO WE?

OR DO WE?

I THINK THEY'RE SOFTENED UP NICELY.

IT'S YOUR VEGETABLES SO...

I'M GOING TO PUT A LITTLE BIT OF TOMATO PULP.

THE TOMATOES WERE... YOU KNOW WHAT I'LL DO?

WHEN WE TAKE THIS OUT I'LL PUT A LITTLE BIT OF FLOUR IN THE JUICE AND THEN WE'LL PUT IN SOME LIQUID FOR A THICKENING AGENT.

( shouting: ) DO WE HAVE ANY FLOUR?

RIGHT HERE.

OH, THERE IT IS.

DO YOU THINK THIS IS BROWN ENOUGH?

I THINK IT IS.

THAT ONE ISN'T VERY BROWN.

NO, BUT THIS ONE IS ALL RIGHT.

I'LL PUT THIS ONE HERE, THIS ONE ON TOP BECAUSE YOU HAVE TO HAVE THEM IN ONE LAYER HERE SO THAT THEY BROWN NICELY.

BUT AFTER THEY ARE BROWN A LITTLE BIT THEY CAN BE PILED UP TOGETHER, RIGHT?

YOU WANT TO PUT SALT IN THERE?

WE HAVE SALT, PEPPER.

YOU KNOW WHAT I LIKE TO PUT IN IT ALSO?

THE SKIN OF ORANGE AND LEMON OR LIME.

THAT'S NICE, AND LET IT COOK WITH IT.

I'LL PUT THE REST OF THESE IN WHILE YOU DO THAT.

JUST PUT SCRAPES WITH A VEGETABLE PEELER LIKE THIS.

I LIKE TO DO THAT.

YOU WANT IT IN THIS WAY OR DO YOU WANT THEM JULIENNE?

LET'S DO JULIENNE SINCE WE WON'T STRAIN THE SAUCE.

SO I'LL DO A JULIENNE?

YEP, THAT'LL BE GREAT.

WATCH HOW HE DOES THAT.

DID YOU PILE THEM TOGETHER?

YES, I PILED THEM TOGETHER JUST AFTER YOU SHOWED ME.

( laughter and applause ) OKAY, YOU WANT SOME LEMON ALSO, RIGHT?

YEAH, I THINK THAT WOULD BE GREAT.

NOW, THIS ONE PIECE HAS TO SIT ON TOP.

I THINK I CAN WEDGE IT IN A LITTLE BIT.

THAT'S PRETTY GOOD.

OKAY, SO WE WANT TO PUT A BIT OF FLOUR IN THERE NOW?

YEAH, GOOD.

OH, GREAT, SO WE DO A BIT OF A ROUX.

NOT TOO MUCH.

IS THAT ENOUGH?

THAT'S FINE.

WE JUST WANT A SLIGHT THICKENING.

I HAVE A WHISK SOMEWHERE RIGHT IN THERE.

YOU WANT THE WHISK?

I'M JUST MIXING IT FOR YOU, JACQUES.

OKAY, THANK YOU, JULIA.

DO YOU WANT A LITTLE BIT OF...?

YOU WANT TO GIVE ME SOME NOILLY PRAT?

YEP.

DON'T BE TIMID.

I ALWAYS USE VERMOUTH BECAUSE YOU DON'T...

I MEAN, IT'LL KEEP FOR AWHILE.

YES.

UNLESS YOU DRINK IT ALL.

THAT SMELLS GOOD.

WE HAVE A HAPPY TURKEY AND NOW WE HAVE A HAPPY VEAL.

NOW, I'M GOING TO LOWER THIS.

IS THAT A LITTLE LUMPY?

NO, IT'S NOT LUMPY.

IT'S JUST THE PIECE WHICH WAS AT THE BOTTOM BEFORE.

IT LOOKS A LITTLE LUMPY TO ME.

NO, THIS IS NOT.

I THINK WE OUGHT TO STRAIN IT.

YOU WANT TO STRAIN IT?

NO, BECAUSE I LIKE NICE, LITTLE DUMPLING LIKE THAT.

IT'S THE PIECES OF VEAL WHICH WERE IN THE BOTTOM, REALLY.

I SWEAR THERE IS NO LUMPS.

BE SURE YOU DON'T WASH THE STOVE OFF WITH THE PALM OF YOUR HAND.

OKAY.

THAT'S ALL WE NEED.

SO THIS WAS GOING TO COME TO A BOIL.

YOU PUT THE TOMATO IN THERE?

TOMATO'S IN HERE.

SHALL WE PUT THAT IN THERE NOW?

YOU WANT TO STRAIN IT REALLY?

WELL, DOES IT LOOK LUMPY?

BUT THERE IS A LOT OF LUMPS IN THERE.

LOOKS ALL RIGHT, JACQUES.

ALL RIGHT, OKAY.

IS THERE ENOUGH LIQUID THERE?

THERE'S PLENTY, IT DOESN'T NEED TO BE COMPLETELY COVERED.

OKAY, WELL, THAT'S GOOD.

AND I HAVE THE LEMON AGAIN FOR YOU WHICH I DIDN'T GIVE YOU THERE.

AND WE SERVE THAT CLASSICALLY WITH A RICE, DON'T WE?

YES, WE DO.

I THINK THE RICE HAS BEEN COOKED OFFSTAGE.

THE OSSO BUCCO IS SERVED OFTEN WITH A SAFFRON RICE, RIGHT?

WHICH IS NICE.

I LOVE THE SAFFRON.

IT'S EXPENSIVE, BUT IT'S GOOD.

SO WE DO A BIT OF LEMON IN THERE AND WE ARE GOING TO PUT LEMON... AT THE END WE'RE GOING TO GRATE LEMON AND ORANGE, RIGHT?

WITH A LITTLE PARSLEY.

AND A BIT OF PARSLEY ON TOP.

SO THIS COMES TO A BOIL.

NOW, THAT'S FINE.

THAT WILL BE LOVELY.

OKAY, SO I COVER IT HERE.

THAT'S ABOUT AN HOUR AND A HALF AND THEN WE'LL FINISH THE SAUCE.

AND WE'LL BE RIGHT BACK.

( applause ) WELL, WELCOME BACK.

WE'RE NOW GOING TO DO THE APPLE CHARLOTTE AND THAT IS A MOLD-- ONE OF THESE CHARLOTTE MOLDS.

THAT'S GOING TO BE LINED WITH BUTTERED BREAD STRIPS AND THEN JACQUES IS GOING TO SAUTE THE APPLES AND PILE THEM IN.

THE CLASSICAL RECIPE IS DONE WITH A VERY, VERY THICK APPLE SAUCE AND VERY OFTEN-- AS I HAVE IN MY SAD EXPERIENCE FOUND IT COLLAPSES BECAUSE YOU UNDER... YOU UNMOLD IT AND THEN IT'S STANDING HIGH AND IT'S BROWN BREAD STRIPS.

AND WITH THIS, SEE APPLES ARE GOING TO BE MUCH MORE SOLID AND EQUALLY DELICIOUS.

I HOPE.

ACTUALLY, YOU SHOULD NOT USE ANY TYPE OF SOFT APPLE MACOUN, STAYMAN, ROME BEAUTY, MACINTOSH YOU KNOW, MORE OF AN APPLE.

THIS IS A GOLDEN DELICIOUS THE RED DELICIOUS OR PIPPIN, RIGHT WOULD BE ALL RIGHT?

I DON'T TRUST ANY OTHER APPLE FOR THIS THAN THE GOLDEN BECAUSE IT'S TOO MUCH TROUBLE AND EVEN THE GRANNY SMITH, I THINK IF THE GRANNY SMITH IS OLD CAN GET KIND OF PUNKY.

RIGHT.

YOU SEE WHAT I DO HERE.

WE GOT TO KEEP THAT, THE CENTER OF IT HERE AND I HAVE A NICE THING.

IF YOU PUT YOUR THUMB THERE AND USE THAT ON A PIVOT TO TAKE A NICE CORE OUT OF IT AND THIS, I DID IT WITH THE OTHER APPLE HERE.

I PUT THAT IN LEMON JUICE, THIS WAY AND WE CAN USE THAT TO DECORATE THE THING ON TOP.

THAT'S A GOOD IDEA.

HE'S FULL OF GOOD IDEAS.

YES, SOMETIMES.

AND, UH... SEE, YOU DO THAT ON BOTH HALVES AND AFTER ONE YOU PEEL LIKE THAT THAT IS, YOU HOLD THE KNIFE VERY CLOSE TO THE END AND YOU TURN AROUND.

ACTUALLY, THE LEFT HAND IS PUSHING THE APPLE INTO THE KNIFE AS MUCH AS THE KNIFE IS TURNING AROUND THE APPLE.

THAT'S A GOOD... YOU SEE THE TECHNIQUE.

WHEN YOU'RE FLUTING MUSHROOMS YOU'RE TURNING THE MUSHROOM AROUND THE KNIFE.

IT'S HARD TO HAVE THE FEEL OF THAT.

AND THEN AFTER WHEN YOU CUT IT IN HALF IT'S BEEN CLEAN ON EACH SIDE SO YOU DO THE SAME THING AGAIN WITH YOUR THUMB TO REMOVE THE CENTER.

AND I KNOW YOU CAN USE A MELON BALLER AND THAT TYPE OF STUFF BUT BASICALLY, IN A PROFESSIONAL KITCHEN YOU'RE ALWAYS IN A HURRY AND THE FASTEST YOU CAN DO WITH YOUR KNIFE OF COURSE WOULD BE OF SENSE.

AND YOU HAVE TO PRACTICE ON THEIR KNIFE.

I THINK THAT'S TERRIBLY IMPORTANT.

TAKE IT JUST AS SERIOUSLY AS ARPEGGIOS ON THE PIANO...

THE KNIFE WORK, RIGHT.

OR YOUR BACKHAND IN GOLF.

AND YOU KNOW... ( laughter ) MY GRANDMOTHER USED TO KEEP THE APPLE PEEL.

SHE DRIED IT AND SHE MADE TEA WITH IT.

SHE SAID TO US, "GOOD FOR YOUR KIDNEY."

I DON'T KNOW BUT...

ANYWAY, IT MAKES A GOOD TEA.

SO WHAT WE ARE GOING TO DO HERE IS TO JUST CUT IT INTO DICE LIKE THIS.

YOU WANT TO PUT A LITTLE BIT OF MELTED BUTTER IN THAT BIG SKILLET THERE?

THIS I HAVE CUT SOME AHEAD AND I PUT A LITTLE BIT OF LEMON JUICE IN IT TO PREVENT DISCOLORATION SO WHAT WE ARE GOING TO DO... ACTUALLY, SOMETIME I LEAVE ONE APPLE OUT OF ALL THE APPLE I LEFT IT WITH...

THE SKIN ON IT IT GIVE SOME TEXTURE TO THE...

I THINK WE SHOULD HAVE ABOUT ENOUGH FOR THE CENTER OF...

BETTER HAVE TOO MUCH THAN TOO LITTLE I THINK.

OKAY.

WHILE YOU'RE DOING THAT, I'M GOING TO LINE THE MOLD.

WE'RE GOING TO LINE THE BOTTOM WITH WHITE BREAD THAT'S BEEN TOASTED AND THEN THE SIDES WITH UNTOASTED BREAD.

NOW, THIS IS PICNIC LOAF OR SOMETHING LIKE THAT WITH THE CRUSTS OFF AND I'M LINING THEM UP... AND PUT THIS ON TOP AND CUT AROUND THEM.

I'LL USE HIS KNIFE HERE.

THIS IS A VERY GOOD IDEA.

YOU KNOW, I'VE NEVER DONE THAT.

I'M GLAD I CAN PRESENT YOU ONE GOOD IDEA.

( laughter ) A GREAT COMPLIMENT.

CAN I PUT THAT IN MY NEXT BOOK?

IF YOU'LL GIVE ME CREDIT.

OKAY.

( laughter ) ALL RIGHT.

WHAT WE WANT TO HAVE IN THERE IS A LITTLE BIT OF BROWN SUGAR.

I PUT A DASH OF CINNAMON.

HERE YOU ARE.

OKAY, SO WE PUT... ONE IS A LITTLE TOPKNOT-- A LITTLE ROUND ONE.

THIS IS FOR THE CENTER.

AND THIS IS FOR THE VERY TOP DECORATION.

THIS IS GOOD.

( laughter ) I SHOULDN'T EAT IT, RIGHT?

I'M GETTING THESE READY FOR THE SIDES.

AND THESE ARE NOT GOING TO BE SAUTEED BECAUSE THEY'LL BROWN IN THE PAN WHEN IT'S IN THE OVEN.

AND THEN WHAT WE WANT TO DO HERE IS TO PUT SOME APRICOT AND WHAT WE DID HERE WE'RE GOING TO DO TWO SAUCES WITH THAT.

WE'RE GOING TO DO A CUSTARD SAUCE-- CREME ANGLAISE AND ANOTHER SAUCE, STRAINED APRICOT.

WE STRAIN A GOOD APRICOT PRESERVE.

WE PUT A LITTLE BIT OF RUM OR COGNAC IN IT.

WHEN YOU STRAIN IT THE PIECES LEFTOVER ARE THE FRUIT.

THAT'S WHAT I LIKE TO PUT IN THERE YOU KNOW, TO THICKEN IT A LITTLE BIT.

THAT'S VERY FRENCH... USE EVERYTHING.

YES, ABSOLUTELY.

UH...

I THINK THAT ALL GOOD COOKS... HAVE YOU ADDED ENOUGH BUTTER NOW?

ALL GOOD COOK ARE VERY ECONOMICAL.

OH, THEY MUST BE.

CERTAINLY IF YOU'RE GOING TO RUN A RESTAURANT.

YES.

BUT THIS... YOU WANT TO BROWN THAT A LOT OR...?

NO, JUST A LITTLE BIT.

THAT'S GOOD.

NEED A LITTLE MORE BUTTER IN THERE?

DO YOU WANT A BIT MORE BUTTER?

I THINK IT DOESN'T BROWN EASILY UNLESS YOU HAVE ENOUGH.

THIS IS A LOW-CALORIE DISH.

I CAN SEE THAT.

( laughter ) OKAY.

WHILE THOSE ARE COOKING, LET'S LINE THIS THING.

I GOT THIS TOAST HERE.

YOU KNOW, SOMETIME... MAYBE WE PUT A PIECE OF PAPER IN THE BOTTOM.

ALL RIGHT, IT NEVER HURTS.

WE DON'T NEED TO BUTTER.

FOR THE PAPER TO STICK.

WE DON'T NEED THE SIDES BUTTERED...

YES, BECAUSE I'M GOING TO...

THE MORE BUTTER THE BETTER.

SO THAT'S FINE.

( laughter ) I PUT A PIECE LIKE THIS...

SOMETIMES AND I PUT THAT IN THE BOTTOM LIKE THIS WHICH GOES UP THE SIDE.

OH, AND THEN YOU CAN PULL IT OUT.

THERE'S NO WORRY.

IT'S GOT TO COME OUT.

NOW, HERE, FOLD THE OTHER PART BUT YOU FOLD IT IN FOURTHS, LIKE THIS AND FROM THE CENTER WHERE YOU HAVE NO OPENING YOU DO A TRIANGLE INTO A SMALLER TRIANGLE INTO A SMALLER ONE AND NOW WITH THIS YOU MEASURE THE RADIUS ABOUT HERE OF THAT PART AND YOU CUT THIS... AND THAT SHOULD FIT RIGHT IN THE CENTER OF YOUR PAN.

( applause ) VERY NICE.

GOOD.

THAT'S WHY I BUTTER IT A LITTLE BIT SO THAT...

SO THAT WOULD STAY.

SO THAT WOULD STAY.

SO NOW WE KNOW IT'S GOING TO COME OUT.

WE KNOW IT'S GOING TO COME OUT.

IT WOULD COME OUT OTHERWISE ANYWAY BECAUSE... YOU KNOW WHAT I'M GOING TO DO, TOO?

MAYBE THAT POT IS TOO BIG FOR THAT STOVE HERE.

I'M GOING TO PUT THE SMALLER ONE HERE AND CHANGE.

NOW, HERE'S HOW THE POT LOOKS WHEN IT'S LINED THEN AFTER IT'S UNMOLDED THIS LITTLE TOPKNOT GOES ON TOP OF IT AND THEN THE WHOLE THING GETS PAINTED WITH APRICOT GLAZE SO IT'S REALLY VERY PRETTY.

OH, YOU DIP THAT IN BUTTER?

THIS IS DIPPED IN BUTTER.

AND THAT'S WHAT MAKES IT SO GOOD.

I THINK IT'S VERY NECESSARY TO USE CLARIFIED BUTTER IN THESE THINGS LIKE THIS BECAUSE IF YOU DON'T USE IT THE THINGS CAN STICK.

GOSH.

UH... ( laughter ) THERE IS THAT BREAD WE DO IN THE SOUTH OF FRANCE CALLED FOUGASSE.

AND WE PUT OLIVE OIL ON IT.

MM-HMM.

THEY DIP IT, TOO.

THEY CALL IT A POMPE A L'HUILE-- AN OIL PUMP.

BECAUSE OTHERWISE IT'S JUST APPLE SAUCE.

AND YOU HAVE TO GET A LITTLE RICHNESS IN THERE.

OKAY.

IT MAKES ALL THE DIFFERENCE.

I THINK IF YOU'RE GOING TO DO A DISH LIKE THIS DO IT THE RIGHT WAY.

WE'RE NOT GOING TO HAVE A DIET CHARLOTTE.

( applause ) NOW, WHAT I WANT TO DO IS A LITTLE BIT OF RIND OF ORANGE... OF LEMON IN THIS SO I'M GOING TO GRATE IT ON THIS.

YOU DON'T WANT TO GET INTO THE WHITE COTTONY PART UNDERNEATH.

YOU JUST WANT TO GET THE YELLOW SURFACE OF IT WHERE YOU HAVE THE ESSENTIAL OIL.

AND THAT GO INTO THIS.

TO REMOVE THIS JUST BANG IT LIKE THIS... AND IT COMES OUT.

LET'S SHOW HOW THAT LOOKS.

NOW THAT'S GETTING LINED.

SO I ADD THAT AMOUNT OF RIND THAT WE PUT IN THERE.

FOR THE SEASONING...

THIS IS A... "PEPIN" CHARLOTTE.

I NEVER HAVE HAD ONE LIKE THIS.

I THINK IT'S GOING TO BE DELICIOUS.

WELL, WE...

THIS IS GOING TO BE GOOD.

YES, IT IS.

( laughter ) AND AS WE SAY IN THE AMERICAN INSTITUTE OF WINE AND FOOD WHAT WE WANT IS MODERATE... MODERATION IN EVERYTHING.

SMALL HELPINGS.

SO YOU DON'T HAVE TO HAVE A GREAT BIG...

BUT AS WE SAY IN FRANCE WE HAVE TO BE CAREFUL ABOUT MODERATION SO YOU HAVE TO BE MODERATE IN YOUR MODERATION.

( laughter ) WELL, I THINK IF YOU FOLLOW THAT AND ALSO A GREAT VARIETY OF THE FOOD.

I REMEMBER THERE WAS SOME NUTTY WOMAN WHO DECIDED-- UNFORTUNATELY, THEY'RE MOSTLY WOMEN I'M SORRY TO SAY FOR MY OWN SEX.

I DIDN'T SAY IT.

NO.

( laughter ) BUT SHE HAD FRESH TUNA FISH FOR LUNCH AND FOR DINNER AND THEN SHE BROKE OUT EVENTUALLY IN... WAS IT LEAD POISONING OR MERCURY POISON?

BECAUSE ANYONE WHO DOES SOMETHING LIKE THAT THAT COULD HAPPEN IF YOU ATE THAT MUCH BROCCOLI.

( laughter ) THERE.

THAT LOOKS GREAT.

THAT'S ALL LINED.

YOU SEE HOW THAT LOOKS.

AND YOU HAVE TO BE EVENED UP.

NOW, WE'RE READY FOR YOU, JACQUES.

SEE, IT'S SIZZLING NOW... AND YOU CAN HEAR IT SIZZLING.

THE NATURAL JUICE OF THE APPLE COMES OUT AND YOU WANT TO EVAPORATE THAT...

IT KIND OF CARAMELIZES.

IT START CARAMELIZING A LITTLE BIT.

SO THIS...

I THINK IT'S VERY IMPORTANT HERE TO WATCH THAT IT REALLY HAS CARAMELIZED IN ALL OF THE SAUCES THAT BECOME REALLY SYRUPY.

YOU CAN SEE THE PIECES HERE OF CARAMELIZATION.

BUT CAN YOU SEE THE COLOR IN THAT?

OKAY, SO WE PUT A LITTLE BIT OF THAT IN THERE.

WE PROBABLY ARE GOING TO HAVE TOO MUCH APPLE HERE.

IT'S MUCH BETTER TO HAVE TOO MUCH.

IT WOULD BE GOOD WITH... ALSO WITH PISTACHIO YEAH...

BUT WE ALREADY PUT PISTACHIO IN THE... WE DON'T WANT IT IN EVERYTHING.

OKAY, SO WE WON'T PUT PISTACHIO BUT PISTACHIO WOULD BE GOOD IN THERE.

YES, IT WOULD.

( scattered laughter ) I THINK WE USED ALL THE PISTACHIO WE HAD ANYWAY.

WE DID?

THAT WAS AN EMPTY DREAM.

OKAY, AS YOU CAN SEE HERE IT'S PRETTY CARAMELIZED AND NOW WITH THE JAM...

THE JAM IS USED A LITTLE BIT EVEN AS A THICKENING AGENT.

MM-HMM, MM-HMM.

FOR THIS I DON'T REALLY NEED THAT MUCH.

I THINK THAT'S GOING TO FILL THAT UP.

WHAT DO YOU THINK?

OH, WE'LL SEE.

DO YOU WANT TO... AT SOME POINT... DO YOU WANT TO PUT A LITTLE BIT IN THE MIDDLE?

PUT A LITTLE BIT OF...

THIS WILL ALSO HELP GIVE IT A LITTLE BODY AS WELL AS NICE FLAVOR.

YOU KNOW WHAT?

WE NEED ALL OF THIS.

YEAH, WE DO.

I MAY EVEN NEED... WE MAY NEED SOME OF THE OTHER BECAUSE IT WILL SINK DOWN.

QUITE A LOT, YOU KNOW.

THAT AMOUNT... THAT APPLE CHARLOTTE HERE COULD SERVE... HOW MANY PEOPLE DO YOU THINK?

OH, TEN, I SHOULD THINK.

IT'S VERY RICH.

YOU JUST HAVE SMALL HELPINGS OF IT.

YES.

( scattered laughter ) SO...

I'M PUTTING A LITTLE MORE APPLE ON TOP HERE.

IT HAS TO HUMP UP ON TOP.

YES, IT HAS TO.

BUT YOU KNOW WHAT I DO?

AT THE END, I TRIM THIS BEFORE I UNMOLD IT SO I'M SURE IT'S LEVEL.

BUT LOOK AT THAT HERE.

I'M PUTTING, LIKE, FOUR QUART OF APPLE ON THERE.

THAT'S A LOT OF APPLE.

GOOD.

PERFECT.

OKAY, SO YOU WANT TO PUT BREAD ON TOP?

DO YOU THINK WE SHOULD?

A LITTLE BIT.

I ALREADY PUT THE TRIMMING.

YOU THINK YOU NEED THE BUTTER?

OH, OH, YES.

( laughter ) OKAY.

AND THAT GOES NOW INTO THE OVEN.

I HAVE... A COOKIE SHEET HERE.

WE PUT IT ON TOP OF THIS, RIGHT?

OH, PUT THE COOKIE SHEET UNDERNEATH IT.

UNDERNEATH?

WHAT FOR?

SO THAT IF THE DRIPS COME DOWN...

THEY FALL IN THERE.

I THINK YOU HAVE A DIFFERENT HEAT BUSINESS IF YOU HAVE IT ON A PAN.

SO YOU PUT IT UNDER THE WIRE RACK SO IF THE JUICE FALL IT MESS UP YOUR WIRE RACK AND FALL ON THE TRAY UNDERNEATH.

GOOD IDEA.

NOW, JULIA, THIS IS THE STRAINED APRICOT AND WHAT YOU WANT TO HAVE-- THE BEST POSSIBLE APRICOT PRESERVE MAKE THE BEST POSSIBLE... YOU KNOW, IN PASTRY OFTEN PEOPLE BUY GLAZE AND IT HAS A LOT OF GELATIN IN IT AND YOU HAVE TO GET IT HOT OTHERWISE THERE IS A LOT OF GELATIN.

WHEN IT'S HOT, YOU PUT IT ON TOP OF YOUR TART AND IT STAY THERE FOR YEARS.

YOU CAN LIFT IT UP LIKE A BLANKET.

SO YOU PUT IT ON COLD?

NOW, WHAT I ALWAYS DO IS... MY OLD CHEF IN PARIS, MONSIEUR GRIGNARD HE WOULD ALWAYS BOIL THIS DOWN WITH A LITTLE RUM AND SUGAR AND WAIT UNTIL IT MADE THE THREADS... TO THE FILLING.

AND THEN YOU WERE SURE IT WOULD STICK ON BUT YOU DON'T DO THAT.

NO-- YOU WANT SOME RUM?

OH, WE'LL SEE IF IT STICKS, OKAY?

OH, YES.

RUM?

SO A BIT OF RUM-- DARK RUM-- TO DILUTE IT AND THAT WE WILL SERVE AS A SAUCE... YOU'RE NOT GOING TO PAINT THE TOP.

I ALWAYS PAINT THE TOP WITH APRICOT GLAZE.

A LITTLE BIT-- WE'LL SERVE IT AS A SAUCE.

SERVE THE WHOLE THING PAINTED SO IT GLITTERS.

FINE, WE'LL PAINT IT.

( laughter ) LET'S BOIL SOME OF THAT DOWN.

YOU THINK IT SHOULD BOIL DOWN?

YOU THINK IT'S GOING TO STICK OTHERWISE?

OH, LET'S SEE WHAT IT WILL DO IF WE... THAT WOULD BE ALL RIGHT.

YES, THAT'S A NICE TOPPING.

THEN THE WHOLE THING IS GOING TO BE PAINTED WITH THIS.

OKAY-- YOU WANT MORE RUM?

I THINK IT NEEDS A LITTLE MORE.

A LITTLE MORE.

( laughter ) LIKE THIS, OKAY.

WELL, THIS WILL BE OKAY.

IF WE PAINT THE OUTSIDE OF THE CHARLOTTE WITH THAT IT'LL BE VERY PRETTY.

( laughter ) WHEN I WAS A KID THAT'S WHAT WE ATE WHEN WE COME BACK FROM SCHOOL.

TARTINE DE CONFITURE.

NOW THE CHARLOTTE'S IN THE OVEN WE'RE GOING TO TAKE A SHORT PAUSE AND THEN WE'RE GOING TO COME BACK AND COOK UP THAT TRENDY FISH IN A POTATO CLOAK AND THEN WE'RE GOING TO EAT EVERYTHING THAT WE'VE JUST COOKED.

THAT'S GOING TO BE GREAT.

SO SEE YOU IN A FEW MINUTES.

I JUST WANT TO CHECK ON THIS CHARLOTTE.

THE TOP IS BEGINNING TO DARKEN AND IT ISN'T REALLY DONE UNTIL THE SIDES OF THE BREAD HAVE GOTTEN DARK BROWN.

AND WHEN YOU COOK IT YOU PRESS ON IT TO KEEP IT TIGHTENING IT TOGETHER.

HERE I'M LOOKING AT THE SIDE TO SEE WHETHER IT BROWN.

HAS IT BROWNED?

YES.

IS IT BROWNED ENOUGH?

YES, IT'S PRETTY BROWN.

I THINK THAT-- I SHOULD SAY DONE.

YES, OKAY, SO IT'S DONE.

SO YOU HAVE TO LET IT SET AT LEAST CLOSE TO AN HOUR BEFORE YOU UNMOLD IT.

IT SHOULD BE SERVED AT ROOM TEMPERATURE-- LUKEWARM ROOM TEMPERATURE SO WE'RE GOING TO LET IT COOL AND DURING THAT TIME WE'LL DO OUR FISH.

TELL US WHY YOU PUT THE TOWELS ON.

WELL, I PUT A WET TOWEL ON IT TO KEEP IT GLISTENING SO THAT IT'S NICE TO LOOK AT AND ALSO TO PREVENT IT FROM DRYING.

FRESH FISH, YOU REALLY KNOW-- LOOK AT THE COLOR OF THAT FISH.

IT'S MOSTLY YOUR NOSE MORE THAN ANYTHING ELSE.

SO WE'RE GOING TO FILLET OUR FISH.

THERE IS MANY WAY OF FILLETING A FISH.

WHAT I DO, I CUT ON A BIAS UNDER THE GILL HERE PUT MY KNIFE FLAT ON TOP OF THE CENTRAL BONE AND JUST FOLLOW THE BONE... TO THE END.

BASICALLY THAT'S IT TO TAKE YOUR FILLET.

WHEN YOU DO THIS, AS YOU CAN SEE THAT BONE IS ROUND HERE SO SOMETIME WHEN YOU START FROM THE SIDE YOU GET A LITTLE MORE MEAT BECAUSE THE BONE IS ROUND HERE THERE IS A LITTLE BIT OF MEAT SO WHEN I DO THIS, I CUT IT THIS WAY THEN AFTER I TAKE A SPOON AND I SCRAPE OUT WHATEVER FISH THERE IS ALWAYS CATCHING.

YOU'LL TURN THAT INTO A SALMON BURGER.

( laughter ) YOU DO SALMON BURGER OR YOU DO TARTAR OR YOU DO A MOUSE WITH IT AND IF YOU'RE REALLY BROKE YOU GO TO THE FISHMONGER ASK HIM FOR A COUPLE OF BONES SCRAPE IT AND YOU HAVE FREE TARTAR.

SO WE HAVE A PIECE OF FISH HERE AND NOW THE RIB CAGE IN THERE YOU WANT TO REMOVE THE RIB CAGE.

AGAIN HERE I'M USING A VERY... YOU'RE USING A WONDERFULLY SHARP KNIFE.

YES, YOU HAVE TO USE IT ALMOST FLAT.

SALMON IS VERY GOOD FISH THAT PEOPLE TELL YOU TO EAT NOW HIGH IN OMEGA-THREE-- YOU KNOW, THE FISH OIL WHICH IS GOOD SO NOW WHAT YOU WANT TO DO IS TO REMOVE THOSE BONE THAT YOU HAVE THERE THOSE BONE ARE GOING STRAIGHT DOWN.

THEY'RE ALWAYS IN THAT FAT PART.

THEY ARE FROM HERE TO THE OPENING.

THERE ARE 32 OF THOSE BONE SO... TWO, THREE... ARE YOU COUNTING?

YEAH.

I KNEW YOU WOULD DO THAT.

WELL, YOU CAN SEE THEM ANYWAY-- CAN'T YOU-- AS THEY COME OUT.

IF YOU'RE DOING SMOKED SALMON AND YOU HAVE IT HOME YOU HAVE TO DO THE SAME THING.

WHEN I BUY A SMOKED SALMON I START BY REMOVING ALL OF THOSE BONES BECAUSE AFTER THEY HAVE BEEN REMOVED THEN IT IS MUCH EASIER TO SLICE IT VERY THIN.

YOU CAN'T SLICE IT IF THEY'RE IN.

THERE MAY BE A COUPLE LEFT HERE, BUT... YOU'D FEEL THEM IF THERE WERE.

SO YOU HAVE ALL THOSE TINY BONE.

NOW WE WANTED TO REMOVE THE SKIN ALSO AND LIKEWISE TO REMOVE THE SKIN YOU WANT TO PUT YOUR KNIFE FLAT AND SCRAPE IT OUT BUT IT'S TOO BIG SO WHAT YOU DO, YOU START THIS WAY AND HOLD THE END OF THE SKIN AND MOVE IN A JIGSAW FASHION THIS WAY, YOU SEE.

NOW, YOUR KNIFE IS NOT HORIZONTAL OR VERTICAL.

IT'S ABOUT 45-DEGREE ANGLE AND YOU SCRAPE IT OUT, YOU KNOW.

THIS DARKER PART HERE-- DO YOU REMOVE THAT OR DO YOU KEEP IT ON?

THE DARKER PART HERE IS ACTUALLY FAT UNDER THE SKIN WHICH KEEP THE ANIMAL HOT IN THE COLD WATER BUT THAT TEND TO TURN BLACK WHEN IT COOKS.

IT'S STRONGER IN TASTE AND I REMOVE IT.

NOW, PEOPLE WILL TELL YOU THE FATTY TISSUE IS WHERE YOU HAVE MOST OF THE OMEGA-THREE CONGREGATING AND IT'S TRUE... WE'RE NOT EATING SALMON AS MEDICINE.

WELL, YES, BUT ALSO ANOTHER PROBLEM IS THAT MOST OF THE POLLUTANTS ARE IN THE FATTY TISSUE SO IT'S A NO-WIN SITUATION.

YOU KNOW YOU CAN DIE IN GOOD HEALTH.

( laughter ) INTERESTING, WHEN WE WERE IN NORWAY THE NORWEGIANS KEEP THAT FATTY... OH, YES.

THE, THE...

THE JAPANESE ALSO, YOU KNOW, IS PRIZE.

ANOTHER THING, I DO-- ONE RECIPE WHERE I USE THE SKIN PUT IT IN THE OVEN LIKE CRACKLING AND I CUT IT TO SERVE WITH A TYPE OF NORI DISH THAT I DO.

SO WHAT TYPE OF STEAK DO YOU WANT ME TO CUT FOR YOU?

FOR WHAT WE'RE GOING TO DO WE HAVE TO HAVE IT QUITE THIN.

WE WANT ALL OF THE PIECES ABOUT AS THIN AS THAT.

OH, YES, OKAY.

LONG LIKE THIS?

HOW ABOUT A LITTLE LONGER?

I THINK CUT ALONG HERE.

YOU WANT IT LONGER?

UP TO HERE?

NO.

UP TO HERE, OKAY.

THAT'LL BE NICE.

THIS IS ONE MAIN COURSE SERVING.

AND A PIECE LIKE THIS?

THOSE TWO CAN BE BUTTERFLIED.

AND THOSE ARE THE TWO WE'LL USE.

I THINK THAT LOOKS PRETTY NICE.

A PIECE LIKE THAT WOULD BE ABOUT BETWEEN FIVE AND SIX OUNCES.

THAT'S ABOUT RIGHT.

IN THE NEW NUTRITION, SMALL HELPINGS... FIVE OR SIX OUNCES OF PROTEIN OF A FISH OR MEAT IS ENOUGH SO WE'LL JUST USE THOSE TWO.

SO THOSE TWO PIECES ARE BEAUTIFUL THERE.

SO I PUT THAT ON THE SIDE.

AND YOU'RE GOING TO START ON THE POTATO?

IF YOU CAN HAND THEM TO ME.

YES, WE HAVE LARGE IDAHO POTATOES.

I FIRST SAW THIS WHEN WE DID A PIECE ON GOOD MORNING AMERICA WITH DANIEL BOUHEARD OF NEW YORK AND I THINK HE DID FILLET OF SOLE IN A KIND OF POTATO CRUST.

AND YOU OUGHT TO BE ABLE TO FOLD THE POTATOES UP OVER THE FILLET SO YOU HAVE TO HAVE THE POTATOES VERY, VERY THIN SO YOU CAN ALMOST SEE THROUGH THEM.

THIS IS THIS FRENCH MANDOLIN-- A VERY WELL-KNOWN PIECE OF THING.

JUST ONE OF THESE THINGS COSTS $260 NOW.

YES.

IT DOES A BEAUTIFUL JOB BUT DID YOU WANT TO PAY THAT MUCH OR DO YOU WANT TO BUY ONE OF THESE LITTLE THINGS-- A CHINESE OR JAPANESE ONE THAT ARE ABOUT $9 OR $10?

YEAH, $19.

BUT YOU CAN DO A LOT OF THING WITH THAT.

BUT DO YOU THINK IT'S $260 WORTH?

YES.

LET'S SEE HOW THIN IT IS.

I CAN HAVE IT AS THIN AS YOU WANT.

YEAH, BUT DO YOU WANT TO PAY THAT MUCH MONEY?

OKAY.

SO THIS LITTLE THING WORKS BEAUTIFULLY.

I HAVE TO ADJUST IT.

THE ONLY TROUBLE IS IT SAYS WATCH YOUR FINGERS ON IT AND IT'S VERY TRUE BECAUSE IT'S VERY EASY TO SLICE THEM.

WHAT YOU CAN DO ALSO IN THOSE WITH THAT FISH IS CUT A STRAW POTATO LIKE THIS AND THE STRAW POTATO LIKE THERE AND COVER THE FISH WITH THAT TO MAKE A CRUST ON EACH SIDE INSTEAD OF THE SLICE.

IT'S DONE BOTH WAYS.

LET'S DO ONE EACH WAY.

OKAY.

AS YOU'LL NOTICE... ( laughter ) WE DON'T HAVE ANY RECIPES HERE.

YOU DON'T NEED RECIPES BECAUSE WHAT YOU HAVE YOU HAVE THE PRINCIPLES OF THE COOKING AND IF ANYONE IS SO STUPID THEY CAN'T DO SOMETHING LIKE THIS WITHOUT A RECIPE THEY'RE NEVER GOING TO BE ABLE TO COOK AT ALL, SO... ( laughter ) YOU KNOW, IF YOU DON'T HAVE THIS YOU CAN USE A VEGETABLE PEELER.

AND LOOK AT THAT.

THAT'S AWFULLY THIN, JACQUES.

YOU MEAN THAT'S TOO THIN NOW?

WELL, THAT'S PRETTY NICE, I MUST SAY.

I'LL ADMIT THAT.

WITH THE VEGETABLE PEELER.

THAT COSTS ABOUT $1.75.

THAT'S RIGHT.

( laughter and applause ) DO YOU WANT TO PUT SOME...

I'LL PUT ONE ONNOW WITH A LITTLE BIT OF... NOW, THIS IS ABOUT RIGHT.

THIS IS GOOD?

YEAH, THAT'S GOOD.

JUST BE CAREFUL YOU DON'T GET IT IN YOUR FINGERS.

SOMEBODY SAID, "PUT YOUR FINGERNAILS IN THE POTATO."

( laughter ) I HAVE VERY SHORT FINGERNAILS, SO... DO YOU THINK WE HAVE ENOUGH TO WRAP THE FISH IN?

UH... WELL, OKAY, YOU WANT TO DO THIS ONE WITH THE SLICED POTATO?

YEAH, AND YOU DO THAT ONE WITHOUT IT.

OKAY, AND SO WE'LL PUT A BIT OF SALT AND PEPPER ON TOP.

AND A LITTLE BIT OF DILL.

YOU WANT TO PUT SOME DILL?

MAYBE I'LL START YOU A SKILLET... ANOTHER THING, WITH THE POTATOES ALSO SALTING SOFTENS THEM.

DID YOU WANT ME TO FIRM THIS ON... ON THE SPATULA?

YOU'RE GOING TO DO IT ON A SPATULA?

WELL, ARE YOU GOING TO?

YOU DON'T NEED TO.

NO, NO, I DON'T CARE.

ARE YOU PUTTING BUTTER ON IT?

YES.

DO YOU LIKE A FAT OR THIN PASTRY?

OH, I'LL BUTTER BOTH OF OUR SPATULAS.

THIS IS FOR EASY SLICING.

NOW, THIS AGAIN YOU WOULDN'T SERVE ANY OF THESE DISHES TOGETHER.

I MEAN, IF YOU HAD A NICE, BUTTERY CHARLOTTE YOU WOULDN'T HAVE THIS NICE, BUTTERY FISH DISH.

YOU WANT DILL WITH YOURS, RIGHT?

YEAH, I THINK SO.

OKAY, I THINK WITH MINE I'LL PUT THYME.

NOW, I'VE GOT THESE... YOU KNOW, FRESH THYME LIKE THAT THE LITTLE LEAVES OF THYME-- THE THING I LIKE WITH THE POTATO AND...

SO YOU CAN DO THAT TYPE OF VARIATION.

OF COURSE, AS I SAY...

HERE, I HAVEN'T PUT ANY BUTTER ON MINE.

YOU WILL REGRET IT, JACQUES.

( laughter ) I'M GOING TO USE SOME OF YOUR POTATOES.

THIS IS KIND OF A DISH THAT'S CALLED "INTENSIVE CARE."

IS THAT ALL RIGHT?

YEAH.

OKAY... OOP!

IT IS COOKED, IT IS HOT.

BOY, IT'S GETTING HOT NOW.

( laughter and applause ) OKAY.

VOILA, MONSIEUR.

OH, YOU MEAN I HAVE TO SLIDE IT IN?

YEP, YOU DO.

OKAY.

I DON'T KNOW WHAT I DID UNDERNEATH.

MAYBE I MESSED UP A PIECE, BUT... NO, NO, IT WON'T SHOW.

WE'LL SHOW THE SIDE WHICH LOOK THE BEST.

THE REASON WE'RE...

THIS ONE BASICALLY IS... THAT'S REALLY EASIER, I THINK.

...COOKED ENOUGH.

IT'S COOKED ENOUGH THAT SIDE.

JUST SAUTEING LIKE THIS GIVE YOU A LITTLE BIT OF A CRUST.

BUT YOU KNOW, THE REASON THAT YOU DON'T USE A THICK PIECE IS BECAUSE THEN THE POTATOES GET BURNED.

RIGHT, UNLESS...

SO THAT'S WHY WE MADE IT REALLY THIN.

BUT YOU DON'T LIKE YOUR SALMON RARE, RIGHT?

NO, BUT I THINK IT CAN BE EATEN RARE.

YES, SOME PEOPLE LIKE IT VERY RARE.

I LIKE IT JUST DONE.

YOU LIKE IT...?

JUST A POINT.

JUST A POINT, YEAH, RIGHT.

OKAY, SO WHAT WE WANT TO DO... DO WE WANT TO DO A SAUCE?

WE ARE GOING TO DO A LITTLE... WITH A BIT OF SHALLOTS?

YEAH, I'LL CUT YOU UP A SHALLOT.

OKAY.

THEN WITH SOME TOMATO.

SOME TOMATO?

NO GARLIC THIS TIME.

NOW, BASICALLY HERE, UH...

THIS ONE...

I WOULD TURN IT, TOO.

YOU CAN SEE IT'S BEAUTIFUL ALSO.

THIS I WOULD PROBABLY, FOR ME, TAKE IT OUT NOW.

THE SALMON IS STILL A BIT UNDERDONE BUT BY THE TIME IT STAY ON ITS OWN RESIDUAL HEAT IS GOING TO FINISH COOKING, YOU KNOW?

SO I WOULD LEAVE IT ON THE SIDE.

DON'T COVER IT OTHERWISE THE POTATO ARE GOING TO GET SOGGY.

SO HERE WE CAN COOK THIS ONE A LITTLE LONGER.

YOU WANT A BIT OF OLIVE OIL IN THIS?

NO, I'M JUST GOING TO USE CLARIFIED BUTTER.

OKAY.

SO WE HAVE SOME SHALLOTS.

WOULD YOU LIKE A LITTLE BIT OF THAT PORT WINE?

IT'S VERY GOOD.

I THOUGHT YOU WERE GOING TO USE THAT WITH THE TURKEY.

I TASTED IT DURING THE BREAK.

OH.

( laughter ) THANK YOU.

IT IS EXCELLENT.

( laughter and applause ) SKOL.

PEOPLE ALWAYS ASK ME, "DO YOU COOK WITH WINE?"

YES.

( laughter ) OKAY, WE HAVE THIS ON THE SIDE.

MAYBE I'LL PUT THIS ONE HERE AGAIN.

I'LL SHUT THAT ONE OFF.

AND WE JUST WANT TO SAUTE SOME SHALLOT, FRESH TOMATO MAYBE A BIT OF DILL OR FRESH THYME IN IT, OR BASIL.

WELL, WHY DON'T WE GO ON WITH THE DILL?

WITH THE DILL?

BECAUSE THAT'S WHAT YOU START OFF WITH.

SO THAT WILL BE TERRIFIC.

YOU CAN SERVE THAT WITHOUT A SAUCE ALSO, RIGHT?

WELL, I THINK THAT IT'S SO RICH WITH BUTTER I DON'T THINK YOU NEED ANYTHING BUT SOMETHING LIKE A LITTLE TOMATO BECAUSE IT'S JUST OVERKILL.

REMEMBER, IF YOU HAD THIS...

THIS IS THE FIRST TIME I HEAR YOU SAY THAT.

( laughter ) YOU KNOW WHAT I WOULD LIKE WITH THAT?

A LITTLE BIT OF GARLIC.

CAN WE PUT A BIT OF GARLIC?

WE'VE GOT GARLIC IN EVERYTHING.

IT'S OVERKILL WITH GARLIC.

THERE IS NO GARLIC IN IT.

BUT I WON'T CHOP IT, I'LL SLICE IT VERY THIN.

OKAY.

YOU'RE A REAL GARLIC FREAK...

I LOVE GARLIC.

IF I EVER SAW ONE.

( laughter ) GARLIC IS GOOD FOR... FOR EVERYTHING, YOU KNOW?

GOOD FOR CHOLESTEROL, GOOD FOR VAMPIRE... AND AS LONG AS EVERYONE EATS IT, IT'S FINE.

NO, IF WE COOK IT... DO YOU WANT TO PUT A LITTLE BIT OF SALT IN?

MM-HMM... A LITTLE PEPPER.

IS THAT YOURS, OR MINE?

THAT'S MINE.

THIS IS YOURS THERE.

I LIKE THE TOMATO LIKE THAT ONE THERE-- UNDERCOOKED.

YOU KNOW?

TO HAVE A TASTE OF FRESH TOMATO.

I DON'T LIKE LONG-COOKING TOMATO.

I WAS THINKING OF PUTTING THE FISH ON AND THE SAUCE AROUND-- DO YOU WANT THE LITTLE DILL IN THERE?

YES, BECAUSE I LIKE TO PUT THE SAUCE FIRST BECAUSE I THINK IT'S ALWAYS EASIER TO ARRANGE BECAUSE I ALWAYS PUT IT IN THE MIDDLE THEN WITH THE BOWL OF THE... YEAH, THAT'S EASIER.

YOU SPREAD IT AROUND A LITTLE BIT LIKE THAT.

THAT'S GOING TO BE VERY NICE, I THINK.

OKAY.

HOW MUCH DO YOU THINK THAT WOULD GO FOR IN THE RESTAURANT?

A PIECE OF...

PROBABLY $18 AT THE FOUR SEASONS.

WHAT DO YOU THINK?

IT'S SOMETHING LIKE THIS, YES.

SO I'LL HAVE THAT PIECE... THAT PIECE HERE.

AND THAT PIECE...

RINGED WITH DILL.

WOW, LOOK AT THIS ONE.

YOU WANT IT VERY CRUSTY LIKE THIS?

THAT LOOKS LOVELY.

IF IT'S TOO CRUSTY THE OTHER SIDE IS LESS CRUSTY.

I THINK THIS LOOKS LOVELY.

YEAH, I LIKE IT CRUSTY LIKE THAT, TOO.

THAT'S BEAUTIFUL.

OKAY, SO ONE WAY OR THE OTHER IT DOES WORK PRETTY WELL.

MM-HMM...

I THINK IT SHOULD HAVE MORE LITTLE BITS OF DILL AROUND.

I THINK IT'S PLENTY DILL.

( laughter ) THERE...

THERE WE ARE.

OKAY.

THAT LOOKS VERY NICE, IF YOU CAN SEE THAT.

( applause ) SHOULD I REMOVE THE TURKEY FROM THE OVEN TO DO THE SAUCE NOW?

AND WE CAN LOOK AT THE TEMPERATURE OF THE TURKEY.

OKAY, SO...

I PUT A LITTLE PIECE OF ALUMINUM FOIL ON TOP BECAUSE IT WAS GETTING TOO... WAY TOO... SHALL I PUT IT ON THE STOVE HERE?

MM.

IT WAS GETTING TOO...

SMELLS WONDERFUL.

SO... SHALL WE TAKE THE INTERNAL TEMPERATURE OF IT?

IT WOULD PROBABLY BE WISE.

IT'LL ALWAYS GO UP TEN DEGREES AFTERWARDS.

IT GOES TEN DEGREE AFTER.

I HAVE ANOTHER THERMOMETER HERE.

DO YOU BELIEVE IN THOSE TURKEY THAT, YOU KNOW, HAVE THAT THING WHICH POP OUT WHEN YOU... NO.

I...

I HAVE...

I DON'T TRUST THEM.

MY MOTHER... MY MOTHER CAME HERE FROM FRANCE-- SHE SAW THAT THING POPPING OUT OF THE TURKEY.

GOT A BIG SHOCK.

WHAT DOES IT SAY NOW?

IT'S... YOU GET YOUR GLASSES?

I DO.

IT'S ABOUT 165... THAT'S DONE BECAUSE IT'LL GO UP ANOTHER TEN DEGREES AS IT SITS.

YEAH, AND THIS ONE READ ONE...

UH... OH, THAT WAS UPSIDE DOWN.

165 ALSO IT WAS HERE WHEN I TOOK IT OUT.

YEAH, THAT'S JUST PERFECT.

SO THAT'S GOOD.

YEAH, WE USED TO GO INSIDE AND TOUCH IT HERE, BUT...

SO AT THAT POINT WHAT WE WANT TO DO... AND THAT SHOULD SIT AT LEAST HALF AN HOUR UNTIL YOU CARVE IT.

YES, A LITTLE BIT, BUT... LET THE JUICES RETREAT BACK IN.

WE PUT IT ON TOP HERE.

THAT LOOKS LOVELY.

AND WHAT WE WANT TO DO IS TO GET RID OF THE FAT.

I'LL TAKE THE STRINGS OFF.

ONE WAY OR THE OTHER WHAT YOU WANT TO DO IS TO COOK IT SO THAT ALL THE JUICE CRYSTALLIZE IN THE BOTTOM AND THE FAT BREAK DOWN TO THE TOP.

AT THAT POINT... OR YOU CARAMELIZE.

...YOU CAN REMOVE, AS I HAVE DONE HERE REMOVE THE FAT AND DEGLAZE IT WITH A LITTLE BIT OF WHITE WINE OR WHATEVER, YOU KNOW.

WHAT SHALL WE DEGLAZE IT WITH?

I HAVE SOME CHICKEN STOCK, YOU KNOW.

WE HAVE SOME NICE STOCK, YES.

DO YOU WANT A BIT OF WHITE WINE?

I THOUGHT YOU WERE GOING TO USE SOME OF THAT MADEIRA.

OH, YOU WANT SOME OF THAT PORT WINE?

YEAH, WHY NOT?

SOUNDS GOOD.

OKAY, A LITTLE BIT OF THE PORT WINE HERE-- ONE TABLESPOON.

( laughter ) AND A BIT OF CHICKEN STOCK.

THAT I HAVE HERE AND WE'LL HAVE A NATURAL JUICE-- ENOUGH TO MELT ALL THOSE SOLIDIFIED JUICE AND THEN STRAIN IT AND THAT WILL BE A NATURAL GRAVY.

TASTES GOOD.

SO NOW WHAT... AND THIS SHOULD REST FOR A BIT.

LOOKS PRETTY RESTED TO ME.

( laughter ) UH... YEAH, WE PUT IT INTO THE OVEN WE SHUT OFF THE OVEN.

SO SHALL WE LET IT REST AND SHALL WE GO ON TO FINISH THE OSSO BUCCO?

NOW, I HAVE TO STRAIN THIS, SO I NEED A STRAINER.

YOU WANT TO BE SURE THAT ALL OF THOSE JUICE ARE MELTED, YOU KNOW-- ALL OF THOSE CRYSTALLIZED JUICE.

WHAT GLUE TO THE BOTTOM OF YOUR PAN IS GLAZE AND THE PROCESS OF DEGLAZING IS TO ADD LIQUID TO THOSE SOLIDIFIED JUICE AND CREATE A SAUCE.

AND THIS IS WHERE THE QUALITY OF THE EQUIPMENT BECOME IMPORTANT ALSO.

IF YOU HAVE A THICK, HEAVY ALUMINUM LIKE THIS THEN YOU'RE GOING TO HAVE CRYSTALLIZATION.

COPPER WILL DO THAT, TOO.

IF YOU HAVE STAINLESS STEEL THEN THE HEAT GO THERE AND YOU HAVE A BLACK SPOT HERE.

IT BURN; YOU HAVE NO DIFFUSION.

STAINLESS STEEL IS VERY GOOD WHEN YOU HAVE WET COOKING-- IF YOU POACH FISH WITH WHITE WINE OR IF YOU BOIL WATER FOR SPAGHETTI OR IF YOU DO ANY OF THAT STUFF.

BUT HERE I'M GOING TO HAVE A VERY GOOD, NATURAL GRAVY.

I THINK THIS IS ONE OF THE GREAT SECRETS OF FRENCH COOKING IS ALL THE CARE THAT'S TAKEN OF DEGLAZING THINGS AND OF SAVING EVERY POSSIBLE BIT OF JUICE.

UH-HUH.

GOOD... DID YOU TASTE IT?

NOT YET.

YOU WANT THAT IN IT TOO, OR NOT?

NO.

THAT'LL GET IT MUDDY.

OKAY, SO THIS WE FINISH HERE.

AND WE CAN TASTE... SEE, I HAVE A NICE, DARK SAUCE HERE.

IT'S VERY RICH.

OH, DELICIOUS.

WE'LL LET OUR FRIENDS CLEAN UP AND THEN WE'LL BE RIGHT BACK WITH THE GRAND FINALE AND AFTER THAT, WE'LL EAT EVERYTHING.

GOOD.

GOOD.

THANK YOU.

( applause ) ( applause ) READY FOR THE GRAND FINALE, STARTING WITH THE TURKEY.

THE TURKEY, RIGHT.

OKAY.

WELL, IT'S BEEN RESTING FOR QUITE AWHILE, AND, UH... GEE, A PRETTY... BIG TURKEY.

HE'S GOING TO SHOW HOW WE SERVE IT.

IT'S SO EASY TO SERVE WHEN IT'S BONED THIS WAY.

YES, I MEAN, I'M GOING TO CUT IT JUST TO SHOW YOU, YOU KNOW, THE CENTER OF IT.

I MEAN, THE TURKEY, THE WAY IT LOOKS.

CAN YOU SEE THAT IN THE CLOSEUP?

( applause ) AND ONE SLICE... DO YOU THINK I COULD JUST CUT A SLICE TO SHOW... YOU CANNOT CUT IT TOO THICK, OF COURSE SO YOU HAVE TO HOLD IT BECAUSE IT'S QUITE LARGE, YOU KNOW.

BUT LOOK.

THAT'S LOVELY.

LOOK AT THOSE LITTLE GREEN NUTS.

I DON'T SEE YOUR PARSLEY THERE, JACQUES.

WELL, THE PARSLEY IS HERE.

( laughter ) IF YOU WANT, IF YOU THINK IT'S TOO BIG YOU CAN CUT IT THICKER AND THEN AFTER, YOU CUT YOUR SLICE IN TWO.

SOMETIMES IT'S EASIER TO DO THAT.

OF COURSE, IF YOU SERVE THAT AS A COLD GALANTINE THEN YOU HAVE NO PROBLEM AT ALL.

AND YOU CAN CUT THE WHOLE THING LENGTHWISE.

SHALL WE CUT THAT ONE PIECE LENGTHWISE?

YOU WANT TO CUT IT LENGTHWISE?

OKAY.

AND THEN AFTER, OF COURSE YOU WOULD WANT TO CUT IT INTO SLICES THIS WAY.

BUT THEN, WE WANT TO GARNISH THAT WITH A LITTLE BIT OF WATERCRESS ESPECIALLY HERE, YOU KNOW TO HIDE THE BOTTOM HERE SOME TOMATO AND PARTICULARLY THE BEAUTIFUL DARK BROWN SAUCE, YOU KNOW THAT WE HAVE AROUND.

OH, THE NATURAL...

I LOVE ALSO THE WATERCRESS OR THE SALAD INSTEAD OF HAVING A DRESSING-- JUST SERVING IT WITH THE DARK SAUCE LIKE THIS.

AND HOW WOULD YOU SERVE THAT?

OH, THIS?

YES.

I LIKE TO PUT A BIT OF THE SAUCE AROUND AND A BIT ON TOP BUT NOT COVERING THE WHOLE MEAT SO YOU SEE A LITTLE BIT OF THE MEAT UNCOVERED-- YOU KNOW, A DASH OF WATERCRESS AND WE COULD EVEN GARNISH IT WITH A COUPLE OF THOSE BEAUTIFUL RED TOMATO.

YOU THINK CUTTING THEM IN HALF IS A NICE IDEA?

CUTTING WHAT IN HALF?

THE...

THESE THINGS.

THE TOMATO?

OH, I THINK THEY'RE SO HARD TO EAT WHEN THEY'RE WHOLE.

THEY POP IN YOUR MOUTH.

YEAH, DON'T WANT THAT.

BUT WE CAN GARNISH THEM AROUND THIS HERE.

IN A RESTAURANT, OF COURSE YOU GIVE THAT TO THE MAITRE D' SO THAT'S HIS PROBLEM ANYWAY, SO... ( laughter ) NOW, WE DO THAT.

ANYWAY, THAT WOULD BE A KIND OF VERY BOURGEOIS TYPE OF SUNDAY MEAL WITH A BIG FAMILY, YOU KNOW?

( applause ) STUFFED TURKEY.

MAYBE HERE.

( applause ) AND NOW, SHALL WE DO THE... NOW THE OSSO BUCCO.

THE OSSO BUCCO.

I'LL TAKE THE RICE.

SO WE HAVE A WHITE RICE HERE.

YOU WANT ME TO PUT A LITTLE BIT OF CHIVE IN THE RICE TO GIVE YOU SOME COLOR?

WHY DON'T YOU SEE HOW THE TASTE OF THE SAUCE IS AND I'LL CHOP THAT UP WHILE YOU'RE DOING THAT.

OH, HERE IT IS.

THERE, THAT'S GOOD.

THIS IS TERRIBLY IMPORTANT, I THINK-- THE TASTING OF THE SAUCE AFTERWARDS.

IT'S NICE... AND REDDISH WITH A NICE TASTE OF THE ORANGE THAT WE DID FOR THE... THEN IF IT ISN'T STRONG ENOUGH JUST BOIL IT DOWN BECAUSE IT'S TERRIBLY IMPORTANT THAT IT BE ABSOLUTELY DELICIOUS.

TO CONCENTRATE THE JUICE.

SO THE RICE... AGAIN, I LIKE TO PUT THE RICE FIRST BECAUSE YOU HAVE TO WORRY...

ARRANGE YOUR RICE THIS WAY THEN YOU SPREAD IT OUT FROM THE CENTER JUST TO DO A LITTLE BORDER... OF YOUR RICE.

AND THEN WE CAN START ARRANGING THOSE, UH... LARGE, UH... MM!

OSSO BUCCO HERE, AS YOU CAN SEE.

AND THAT COOKED ABOUT TWO HOURS, DIDN'T IT?

YES.

BUT IF YOU'RE NOT SURE IT SHOULD BE JUST TENDER TO THE KNIFE.

CUT A LITTLE PIECE OFF AND EAT IT TO MAKE SURE THAT IT'S TENDER ENOUGH.

I HAVE FOUR HERE; MAYBE THAT'S ENOUGH?

YEAH.

TO SERVE IT THIS WAY.

AND WE WANT TO PUT SOME OF THE SAUCE ON TOP NOW?

MM-HMM.

THAT LOOKS LOVELY.

OUR BEAUTIFUL SAUCE, AND WE PUT THE CHIVES, UH... THEN IF YOU WANT WHICH I DON'T KNOW WHETHER WE DO OR NOT IS WHAT THEY... IS IT A GREMOLADA OR SOMETHING?

OH, I FORGOT THIS.

IF YOU CHOP UP THE ORANGE AND LEMON PEEL AND THE PARSLEY.

YES, WE...

BUT WE COULD USE THIS ONE INSTEAD.

I THINK IT'S PRETTY THE WAY IT IS.

WE DON'T NEED THE GREMOLADA.

WELL, WE FORGOT IT, SO... WELL, WE COULD DO IT BUT I DON'T THINK IT NEEDS IT.

WE CAN SERVE AN INDIVIDUAL PORTION.

CAN YOU SEE HOW THAT LOOKS THERE?

REALLY, IT'S LOVELY, I THINK.

( applause ) THAT'S A GOOD IDEA.

( applause ) REMEMBER, WE ALREADY PUT ORANGE AND... AND LEMON RIND INTO THE COOKING PROCESS, BUT VERY OFTEN AT THE END WHAT YOU DO IS TO GRATE THAT VERY FINE MIX IT WITH SOME PARSLEY EVEN A BIT OF FRESH TOMATO, IF YOU WANT AND PUT THAT AT THE END, YOU KNOW.

HERE IS OUR...

THIS ONE HERE.

I THINK THE SAUCE IS LOVELY, YOU KNOW?

AND THIS ONE IS NICE BECAUSE IT HAS THE...

THE...

THE MARROW, YOU KNOW, IN IT.

SO IT IS EXPENSIVE.

YOU DO THAT FOR A VERY DEAR FRIEND BECAUSE IT COSTS A SMALL FORTUNE.

BUT IT IS...

BUT I'LL DO IT FOR YOU ANYTIME.

OKAY.

NOW... WE HAVE... NOW WE HAVE... WE HAVE THE CHARLOTTE.

THE CHARLOTTE... YOU KNOW, WE HAVE A BIT OF A PROBLEM HERE WITH THE UNMOLDING BECAUSE IF YOU LOOK AT THE SIDE... SEE, SOMETIMES YOU PUT IT UPSIDE DOWN LIKE THIS AND YOU LOOK AT THE SIDE-- YOU KNOW THAT THE EAR OF THE CONTAINER COME ON THE SIDE HERE SO IT'S GOING TO PLOP DOWN.

SO WE HOPE...

THIS HAS BEEN SITTING IN ICE NOW-- IT'S STILL WARM.

IT'S STILL QUITE HOT, YES.

AND I THINK WE NEED TO GO AROUND THERE WITH A KNIFE TO MAKE SURE IT'S LOOSENED ITSELF.

THEN WE HAVE THE PROBLEM ALSO OF PUTTING IT IN ICE THAT THAT CAN MAKE THE BUTTER CONGEAL ON THE SIDES OF IT SO WE REHEATED IT A LITTLE BIT.

BUT WHEN YOU'RE MAKING SOMETHING LIKE THAT TRY TO THINK OF ALL THE PROBLEMS THAT MAY OCCUR.

OH, HEY, IT'S COME OUT.

IT'S OUT.

OH, THAT'S LOVELY.

( applause ) BUT IS IT... ( applause ) I DON'T KNOW THAT WE NEED THIS... DO YOU WANT TO PUT A LITTLE BIT OF APRICOT TO LET IT RUN ON THE SIDE, YOU KNOW?

YOU DON'T WANT TO FOOL AROUND TOO MUCH WITH IT.

PUT SOME MORE APRICOT ON THAT.

GARNISH IT WITH LEMON AROUND.

IS IT BEGINNING TO FALL?

YES, IT'S BEGINNING TO BECAUSE IT'S STILL VERY HOT IN THE CENTER, YOU KNOW.

SO, UH... MAYBE THE GARNISH OF THOSE... WELL, BRACE IT UP WITH WHOLE LEMONS.

( laughter ) I AM BRACING IT NOW.

BUT THOSE WOULD BE PRETTY ON TOP, TOO.

IT IS A VERY FRENCH DESSERT, YOU KNOW THE APPLE CHARLOTTE BUT FOR ME, WHO LIVE IN CONNECTICUT-- I'M SURE YOU RECOGNIZE MY YANKEE DRAWL... ( laughter ) IT'S A VERY NEW ENGLAND DESSERT ALSO, YOU KNOW WITH THE APPLE AND SO FORTH, SO...

IT'S PERFECTLY OKAY TO TAKE A TOWEL AND CLEAN IT OFF.

I KNOW WE DID A PBS SHOW IN THE WHITE HOUSE, AND... AND THE CHEF, HE DRIBBLED SOMETHING AND HE SAID, "WELL, WE'LL GIVE THAT TO MRS. JOHNSON.

WE'LL GIVE A CLEANER ONE TO THE PRESIDENT."

BUT THEY WERE ALWAYS CLEANING OFF THE SIDES OF THEM.

WELL, THAT LOOKS LOVELY.

CAN YOU GET A NICE VIEW OF THAT?

SHALL WE GET A PIECE OF THAT?

( applause ) YOU CAN SERVE SOME CREME ANGLAISE, YES.

UH... BE NICE WITH PISTACHIO THE CREME ANGLAISE, BUT, UH... YOU COULD PUT A... WE COULD PUT A LITTLE PARSLEY IN.

( laughter ) AH... A LITTLE PARSLEY IN, EH?

OKAY, THE CREME ANGLAISE-- THAT TYPE OF VISCOSITY, YOU KNOW?

AND OF COURSE, I LOVE CREME ANGLAISE...

IT'S INTERESTING THAT HE LIKES TO PUT THE SAUCE IN THE BOTTOM OF THE PLATE.

VARIES WITH THE WAY THINGS ARE DONE NOWADAYS.

I KIND OF LIKE THOSE PLATES WHERE THEY JUST GO DRIBBLE, DRIBBLE, DRIBBLE.

YEAH, WELL, THAT'S...

THIS IS, UH... YOU KNOW, A LITTLE JAPANESE GARDEN, YOU TRY TO... MM!

IT'S GOING TO BE GOOD.

I THINK IT SHOULD HAVE A LITTLE MORE... DO YOU THINK THERE'S ENOUGH BUTTER IN IT?

MELTED BUTTER?

OH... ( laughter ) BUT, UH...

IT'S GOING TO BE VERY GOOD.

BUT WHEN YOU MAKE IT YOURSELF DO LET IT COOL OFF A GOOD HOUR.

AND AS JACQUES SAID PRESSING IT DOWN AS IT'S COOKING IS VERY IMPORTANT.

YOU CAN SEE THE INSIDE OF IT HERE.

AND IT COULD REST A LITTLE MORE.

CAN YOU SEE THE INSIDE THERE?

IT'S JUST NICE, RATHER THAN HAVING IT AN APPLESAUCE TO HAVE THESE APPLE LUMPS-- I LIKE THAT.

YES.

THIS SIDE IS BEGINNING TO COLLAPSE, TOO.

I THINK WE SHOULD TASTE IT WITH SOME OF THAT PORT WINE.

I THINK THIS WOULD BE A PERFECT MATCH.

WELL, AS A MATTER OF FACT WE HAVE SOMETHING EVEN BETTER HERE, JACQUES IF YOU'D LIKE TO OPEN IT.

OH, WE HAVE SOME CHAMPAGNE, HUH?

WOW.

OKAY, SO, OF COURSE, WHEN YOU OPEN CHAMPAGNE BE SURE TO PUT YOUR FINGER ON IT.

THIS IS CLASSIC, YOU KNOW.

AWAY FROM PEOPLE.

ESPECIALLY IF IT HASN'T BEEN IN THE FREEZER TOO LONG.

AND-- OOH, IT'S COMING OUT-- YOU TURN THE BOTTLE RATHER THAN THE CORK.

THIS ONE IS COMING OUT ANYWAY.

( applause ) OH, NICE.

( applause ) USUALLY YOU POUR OUT TWICE BECAUSE IT CAN FOAM THE FIRST TIME.

AND JULIA... JACQUES.

MERCI.

MERCI A VOUS.

BON APPETIT, EVERYONE.

BON APPETIT.

HAPPY COOKING.

( applause ) [Captioned by The Caption Center WGBH Educational Foundation]