HELLO, I'M JULIA CHILD.

WELCOME TO MY HOUSE AND TO MY KITCHEN AND TO ANOTHER CULINARY ADVENTURE WITH ONE OF AMERICA'S MASTER CHEFS.

TODAY, A LITTLE TOUCH OF FRANCE IN MY KITCHEN WITH DANIEL BOULUD CHEF AND OWNER OF RESTAURANT DANIEL, IN NEW YORK CITY.

WE'RE ABOUT TO HAVE A MARVELOUS MAIN COURSE.

WE'RE GOING TO HAVE A BRAISED VEAL CHOP WITH SWEETBREADS, LEMON, AND HERBS.

AND THAT'S A BEAUTIFUL PIECE OF VEAL.

LET'S TALK A LITTLE BIT ABOUT VEAL.

I THINK A LOT OF PEOPLE DON'T KNOW MUCH ABOUT IT.

IT'S TRUE, AND WHEN I TAKE THE RACK OF VEAL IT'S A WONDERFUL PIECE.

THE QUALITY OF THE VEAL, IT'S EXCELLENT HERE.

IT HAS TO HAVE A LIGHTLY PINK COLOR NOT TOO WHITE, NEITHER TOO RED.

THE SIZE OF IT'S ALSO OF A YOUNG VEAL.

AND, FOR THE SWEETBREAD SOMETHING THAT'S NOT TOO FAMILIAR IN AMERICA BUT IT'S A WONDERFUL DELICACY.

PEOPLE USED TO EAT ALL THESE THINGS WHEN THEY WERE CLOSER TO EUROPE.

A LOT OF PEOPLE SAY, "UGH"... THAT'S SO.

OR SOMETHING LIKE THAT...

BUT THEY HAVE A LOVELY, DELICATE, SOFT...

VERY MUCH, I THINK IT'S ONE OF THE MOST... DELICATE INNARDS OF THE VEAL.

WE'LL TALK ABOUT THE LEMON AND COME BACK TO THE MEAT AFTER...

I HAVE ONE HERE AND YOU CUT THEM IN FAIRLY... NOT TOO THIN SLICES LIKE THIS.

AND THEN THE SEEDS GET... POKE THEM OUT.

POP THEM OUT A LITTLE BIT YES, BEFORE YOU POACH THEM.

AND THEN THE SLICES OF LEMON LIKE THIS GET BLANCHED INTO THE WATER UNTIL SLIGHTLY TENDER.

THEN WE'RE GOING TO POUR THE VINEGAR INTO THIS POT.

WHAT'S THAT ABOUT?

IT'S ABOUT A CUP.

IT'S A WHITE WINE VINEGAR AND SUGAR ALSO.

YOU HAVE ABOUT HALF A CUP THERE?

YES, ABOUT THREE QUARTERS OF A CUP.

AND THE TWO GET MIXED TOGETHER.

WE HAVE A STEM OF ROSEMARY TO FLAVOR A LITTLE BIT THE LEMON... AND STAY IN HARMONY WITH THE PREPARATION OF THE DISH.

AND THEN THE LEMON SLICES GET TRANSFERRED INTO THE VINEGAR AND SUGAR.

YOU'RE GOING TO PICKLE THEM IN A WAY.

ABSOLUTELY... SWEET AND SOUR, A LITTLE BIT.

SO THIS WILL COOK FOR ANOTHER 20 TO 30 MINUTES VERY SLOWLY.

AND THEY'LL BE VERY TENDER AND SWEET.

I'M GOING TO EXPLAIN A LITTLE BIT ABOUT THE SWEETBREAD.

NOW THE SWEETBREADS... YOU HAD TO SOAK THEM TO...

YES, TO PRESERVE THEM FROM THE TIME YOU GET THEM TO THE TIME YOU COOK THEM BUT TO ALSO REMOVE THE EXCESS OF BLOOD... OR CLEAN THEM OFF.

VERY MUCH, AND THEN THEY GET TRIMMED.

THERE IS ALWAYS A MEMBRANE AROUND SO THEY CAN GET LIGHTLY TRIMMED OF THE MEMBRANE.

AND THE FAT ALSO AS WELL.

BUT YOU DON'T WANT...

I'M POKING A LITTLE HOLE INTO THE SWEETBREAD AND ENTERING A SKEWER OF ROSEMARY RIGHT INTO IT.

THAT'S INTERESTING.

YOU COULD PUT THYME IN IF YOU LIKE THAT ABSOLUTELY, ALSO DIFFERENT HERBS.

COULDN'T YOU?

WHAT I WILL DO IS ALSO PREPARE THE VEAL CHOP.

I'M GOING TO DO ABOUT THREE VEAL CHOPS.

THAT'S A NICE... THAT'S WELL OVER AN INCH THICK.

YES, IT'S ABOUT I WILL SAY A 10-OUNCE CHOP.

IT'S A GOOD, NICE PORTION.

WE TIE IT UP WITH A STRING AND I'M GOING TO GIVE IT A LITTLE TWIST HERE... OH, THAT LITTLE TWIST THAT'S A GOOD IDEA TO DO THAT.

A LITTLE TWIST AROUND THE FRONT BONE.

AND THIS IS MOSTLY TO KEEP THE MEAT TIGHT ENOUGH SO WHILE IT ROASTS, IT DON'T DRY... YEAH.

IT STAYS NICE LIKE THIS.

AND WE CAN EVEN, FOR FLAVOR...

PUT A LITTLE BIT OF ROSEMARY ON THE SIDE.

IT ALWAYS LOOKS PRETTY, TOO.

YES.

SO THIS IS A REAL FAMILY DISH, I MEAN.

WE'RE PREPARING FOR ABOUT SIX SERVINGS HERE.

IT'S A KIND OF DISH WHICH IS FAIRLY SIMPLE ONCE YOU GATHER ALL OF THE INGREDIENTS.

NOW THAT ALL THE VEAL CHOPS ARE TIED UP... ALL READY TO GO.

AND SORT OF... FLAVORED WITH THE ROSEMARY... WE'RE GOING TO SEASON THEM AND FLOUR THEM LIGHTLY.

I'LL PUT A LITTLE BIT OF SALT.

PUT MORE SEASONING.

IT'S IMPORTANT THE SEASONING ON THE VERY THICK CHOP LIKE THIS... THEN THE OUTSIDE IS WELL SEASONED.

BECAUSE IT WILL HELP THE MEAT UM...

IT WILL PENETRATE.

ABSOLUTELY, AND THEN DUST A LITTLE BIT...

THIS IS A LITTLE BIT OF WONDRA FLOUR.

IT'S JUST A LIGHT DUSTING OVER.

THAT'S THAT SORT OF GRANULAR FLOUR, YES.

SLIGHTLY MORE GRANULAR THAN THE OTHER REGULAR.

AND THIS LITTLE TOOL IS VERY PRACTICAL FOR FLOUR BECAUSE IT WORKED PERFECT THIS WAY.

YEAH, WE'RE GOING TO PUT SOME OLIVE OIL.

THIS IS A LITTLE TIPPY LET ME HOLD IT.

THERE, THAT'S BETTER.

THAT'S A NICE SMELLING OLIVE OIL.

ABSOLUTELY.

THOSE GO RIGHT IN THERE.

AND THOSE DON'T GET TIED UP OR ANYTHING.

AND WHILE IT'S ROASTING I WILL BE ADDING A LITTLE BIT OF FRESH BUTTER AROUND LIKE THIS VERY SMALL PIECES.

THAT'S FOR THAT LOVELY BUTTER FLAVOR?

YES, AND GIVE A NICE ROAST TO THE MEAT.

THAT'S ABOUT, LIKE ONE SMALL TABLESPOON OF BUTTER.

THIS WILL TAKE A LITTLE WHILE TO ROAST.

WE'LL TALK ABOUT THE VEGETABLE WHILE THIS IS TAKING A NICE COLOR.

ALL RIGHT.

THIS IS SORT OF SUMMER GARLIC JUST FRESHLY PICKED, IT'S VERY NICE.

SO WE'LL ADD THE GARLIC INTO THE GARNISH.

WE HAVE SOME SWEET ONION.

CUT THEM RATHER IN LARGE WEDGE.

SCALLIONS CAN BE USED ALSO...

SORT OF TINY ONION.

ONE ONION I LOVE ALSO IS VIDALIA ONION.

IT'S VERY NICE FROM GEORGIA.

OH, THAT'S DELICIOUS.

IT'S BECOMING A VERY POPULAR ONION.

HOW ABOUT FROM FRANCE?

I DON'T KNOW IF WE HAVE THE SAME VARIETY AS THE VIDALIA ONION BUT THEY WILL CATCH ON VERY QUICK GROWING THERE.

OH, THAT'S LOVELY, ISN'T IT.

I'LL LET IT ROAST A LITTLE BIT LONGER SO AFTER WE'LL ADD THE VEGETABLES IN.

THE ONION, THE CELERY WILL BE PART OF THE GARNISH TOO.

SO THIS IS A SMALL HEART OF CELERY.

IT'S GOOD TO PEEL IT.

WE'LL REMOVE ALL OF THE STRINGY PART OF THE CELERY.

THE INSIDE IS OKAY, IT'S NOT THAT STRINGY.

REMOVE THIS, AND LEAVE SOME LARGE...

VERY NICE BIG PIECES, YES.

LET'S SEE HOW THE VEAL CHOPS ARE DOING.

AND THAT STILL ISN'T BROWN ENOUGH?

UM HUM, SO IT'S BETTER TO...

THE ROASTING IS NICE WHEN IT TAKES ITS TIME SO IT REALLY CRUSTS WELL, THE MEAT, AND... DON'T RUSH IT?

THE BEST IS IN THE BOTTOM OF THE PAN - ALL THIS CARAMELIZATION OF THE MEAT.

YEAH.

AND I THINK IT TAKES TIME TO DO THAT.

IF YOU DO A QUICK STIR-FRY THEN YOU WON'T GET IT, YEAH.

NO, ABSOLUTELY.

NOW I HAVE ALMOST ENOUGH CELERY HERE.

THIS IS A, EVEN A VERY TENDER PART SO, I NEED A VERY LIGHT PEELING ON THIS ONE.

IS THIS AN EXAMPLE... OF WHAT THEY CALL CUISINE SOIGNER OR VERY CAREFUL COOKING OF EVERY STEP.

THAT'S WHAT MAKES FRENCH COOKING SO DELICIOUS, I THINK.

IT'S TRUE AND IT... THAT YOU'RE DOING... REALLY CARING WHAT YOU DO AND DOING IT PROPERLY.

THE PROPORTION OF THE SIZE.

I THINK IT'S IMPORTANT TO HAVE EQUAL SIZE MORE OR LESS FOR THE TIMING OF COOKING.

BECAUSE OTHERWISE SOME VEGETABLES WILL BE UNDERCOOKED WHILE OTHER WILL BE UNDERCOOKED.

AND THAT'S AWFUL.

CRUNCHILY UNDERCOOKED VEGETABLES, I HATE THEM.

AND THAT'S WHY THIS DISH WILL TAKE ITS TIME TO ROAST AND... VOILA.

IT'S ALREADY STARTING TO FIRM UP A LITTLE BIT BECAUSE IT'S ALWAYS VERY SO FT WHEN IT'S FRESH - SWEETBREAD.

YEAH.

AS IT'S COOKING, IT 'S FIRMING UP.

SO NOW IT'S TIME TO ADD OUR GARNISH.

SO WE ADD A LOT OF GARLIC CLOVES, I LOVE GARLIC.

HOW MANY DO YOU HAVE THERE, IS IT A HEAD?

A WHOLE HEAD, PE ELED, YES.

A WHOLE HEAD.

THE CELERY...

THE ONION, THIS IS SPRING ONION.

AND THEN I HAVE SO ME CARROTS WHICH WE CAN ADD DI RECTLY OVER.

AND AT TH IS POINT WE CAN ADD ALSO A LITTLE BI T MORE BUTTER TO IT BECAUSE WITH ALL TH IS QUANTITY OF FOOD IT NEED A LITTLE BIT OF NO URISHING AND SOME OF... AND THE VEAL BEING SO LEAN YOU WON'T HAVE EN OUGH FAT AROUND...

YES.

TO BE ABOUT TO GIVE ENOUGH SU PPORT FOR THE VEGETABLES.

THEN WE ADD SO ME BABY TURNIPS AND THAT CAN BE ALSO US ED WITH LARGE TURNIPS.

JUST CUT THEM PROPERLY.

YES.

WHAT'S VERY IMPORTANT IN THE TURNIP, I THINK IS TO PEEL THEM WITH A KN IFE AND NOT A PEELER.

BECAUSE IT DOES HAS SORT OF A VERY THICK DOUBLE SKIN.

AND IF WE PEEL IT WITH A PEELER THEY WILL BE VERY TO UGH ON THE OUTSIDE.

SO THEY'RE TINY BA BY TURNIPS.

THE TURNIPS ALWAYS GIVE A... LIKE A VERY SUBTLE EXTRA TASTE OF THINGS.

SO YOU DON'T WANT TOO MUCH BUT JUST A LITTLE BIT, IT'S LOVELY.

YES, THAT'S IT , LIKE THIS.

THIS IS DOING VE RY WELL.

NOW WE'RE GOING TO ADD THE FENNEL.

WE HAVE SOME BE AUTIFUL, FRESH FENNEL.

I WANT TO SHOW YOU A WHOLE ONE WITH... ...WITH TH E GREENS.

OH, THAT'S BEAUTIFUL.

YOU USE THE GREEN FROM THIS?

AND IT LOOKS LIKE A PEACOCK ALMOST.

IT DOES, VERY MUCH.

AND THE GREEN HERE CAN BE US ED FOR OTHER PURPOSES... LIKE WHEN YO U GRILL FISH YOU CAN PUT A LITTLE BI T OF GREEN OVER...

IT'S NICE, OR WHEN YO U BROIL A FISH OR EVEN A CHICKEN OR SOMETHING... WE'LL BROIL AT A QUICK PACE.

VERY MUCH.

IT'S BEAUTIFUL AND FRESH, ISN'T IT?

AND THAT CAN ALSO FL AVOR SOUP OR STOCK.

BUT IF YOU HAVE TH E WHOLE FENNEL SO THAT, WE WOULD DISCARD THIS ONE.

IT'S IMPORTANT TO TA KE OFF THE FIRST...

SORT OF TWO OR TH REE SHELLS OUTSIDE.

AND THESE CAN BE VERY WELL-PEELED.

AND TO SORT OF REMOVE THOSE STRINGY PARTS.

BUT, FOR THIS DISH WE WILL DISCARD IT AND JUST USE TH E BOTTOM OF IT.

SO THIS GE TS SPLIT AND CUT IN SMALL WE DGES LIKE THIS ALSO.

IT'S IMPORTANT TO KEEP SO RT OF THE ROOT PART.

THIS GETS VERY TENDER ON CE IT'S COOKED...

IT HOLDS THE WE DGE TOGETHER.

...TO KEEP TOGETHER.

WHILE IT'S CO OKING.

SO I HAVE SO ME HERE DONE WHICH I WILL PUT OV ER THE VEGETABLES.

WHAT'S THAT, ABOUT TWO FENNEL BULBS?

YEAH, ABOUT TW O FENNELS CUT IN SMALL WEDGES, AB OUT I WOULD SAY.

THAT PROBABLY MAKES ABOUT A QUARTER.

QUARTER OF AN INCH IN SIZE.

AND THE LAST THING WE 'RE GOING TO ADD IS THE LITTLE RA DISHES.

OH RADISHES, NOW THAT'S INTERESTING.

YES.

YEAH, IT'S VERY NICE ALSO COOKED.

IT GIVES IT A LITTLE PEPPERY TASTE.

THEY ARE VERY CRUNCHY WH EN THEY'RE RAW...

BUT THEY'RE ALSO VE RY INTERESTING TOO IN A DISH LI KE THIS.

WELL, THAT'S A WONDERFUL IDEA.

THAT'S ABOUT A CUP AND A HALF OF THEM I WOULD THINK.

RADISH IS MY FAVORITE SN ACK IN THE SUMMERTIME.

SO THIS IS DO ING VERY WELL.

YOU'VE GOT THIS FIRMING UP A LITTLE BIT.

YEAH, THAT'S FI RMING UP NOW NICELY.

AT THIS POINT I' M GOING TO ADD A LITTLE BIT OF SEASONING FO R THE VEGETABLES.

THAT'S A LITTLE SALT, ISN'T IT?

A LITTLE SALT, A LITTLE PEPPER.

AND I HAVE A LITTLE BI T OF SUGAR THERE.

JUST A TINY BIT.

THAT ALL BRINGS OUT THE FLAVOR OF VEGETABLES?

THAT'S TRUE, AB SOLUTELY.

AND WE'RE GOING TO ALSO POUR... A LITTLE BIT OF LE MON AND WHITE WINE THE SUGAR WILL CO UNTERBALANCE A LITTLE BIT TH E ACIDITY.

YOU HAVE TO UNSTICK EVERYTHING.

MAKE SURE EV ERYTHING GETS...

IT'S SO PRETTY.

FLAVORED AND... AT THIS POINT I WILL...

SQUEEZE A LEMON FO R THE JUICE.

I'LL HOLD IT LIKE THIS.

JUST A FEW DR OPS OF LEMON TO GIVE SOME FLAVOR TO TH E VEGETABLES AND THE MEAT.

LEMON DOES WONDERFUL THINGS, DOESN'T IT?

VERY MUCH, I LIKE IT.

IT ALWAYS, IT CAN EN HANCE FLAVOR ALSO EVEN WITH FRUIT VE RY MUCH... LIKE WITH THIS DISH HE RE, IT DOES ALSO.

WITH HOLDING YOUR HAND UNDER THERE... YOU CATCH THE SEEDS, THAT'S A GOOD IDEA.

IT'S SORT OF A FA ST TECHNIQUE.

...IMPECCABLY CLEAN FINGERS.

VERY MUCH.

NOW WE'RE GO ING TO POUR A LITTLE BIT OF WH ITE WINE OVER WHICH IS, THIS IS A CHARDONNAY CALIFORNIAN CH ARDONNAY.

SO I DON'T WANT TO PU T TOO MUCH WINE BUT ENOUGH TO GIVE SO ME ACIDITY TO THE DISH.

AND IT GIVES IT A LITTLE... AN EDGE.

SORT OF SOPHISTICATION TO THINGS TOO.

VERY MUCH.

AND THE MEAT WILL TAKE A LI TTLE TIME TO COOK, SO.

YOU DIDN'T PUT IN MORE THAN... A QUARTER OF CUP THERE, I DON'T THINK.

YES, IT'S ABOUT A QUARTER OF A CUP.

AND I DO N'T... THAT'S VERY SPARING.

YEAH, I DON'T WANT TO OVERPOWER IT WITH THE WI NE, EITHER.

NO.

NOW WE'RE GOING TO COOK TH E VEAL IN THE OVEN FOR ABOUT TE N MINUTES UNTIL THE WI NE COOKS... AT 475 DE GREES ABOUT.

THAT'S VERY HIGH, A VERY HOT OVEN.

YEAH, IT IS HOT.

THAT'S NICE.

VOILA, JULIA.

NOW IT HAS BEEN COOKING FO R ABOUT TEN MINUTES...

SO THE WINE HAS BEEN EVAPORATING.

IT'S STARTING TO BROWN NICELY.

IT'S SMELLING DI VINE.

NOW IT'S TIME TO ADD THE VEAL JUS.

THERE YOU ARE.

WHICH IS MADE WITH THE SCRAPS OF THE RACK OF VEAL.

AND THE VEGETABLES, WHICH ALSO GO INTO THE DISH.

IT'S CARAMELIZED WELL AND THEN BOILED WITH WATER AND COOKED FOR A LONG TIME.

SO I POUR SOME VEAL JUS OVER AND NOW LET IT BRAISE LIKE THIS FOR ANOTHER... ABOUT 10 TO 15 MINUTES AFTER.

AH, IT SMELLS GOOD.

UM, THAT DOES.

WE'RE GOING TO CHECK THE DONENESS.

NOW THE MEAT, YES THE MEAT IS DONE.

IT'S IMPORTANT TO SORT OF... IS, THAT'S FI RMED UP.

UM, HUM, IT'S VERY FIRM.

AND WE'RE GOING TO REMOVE IT INTO THIS DISH WHILE THE VEGETABLES WILL COOK THAT DIDN'T CO OK VERY LONG A LITTLE BIT LONGER.

ALL IN ALL, WA S IT?

NO, ABOUT 20 MINUTES FOR THE VEAL CHOPS.

THAT'S THE ADVANTAGE.

NOW YOU CAN DO A WHOLE RACK OF VEAL AND THAT WILL TAKE... MAYBE THE TIME OF THE VEGETABLES TO COOK... MAYBE A LITTLE BIT LONGER.

SO THIS CAN REST WARM WHILE THE VEGETABLES FINISH COOKING.

THEY NEED ANOTHER 15... 20 MINUTE OF BRAISING IN THE OVEN.

THE MORE THEY ARE COOKED THE SWEETER THEY WILL TASTE.

UM, SMELLS WONDERFUL.

WONDERFUL.

AND WE CAN SEE ALL THE VEGETABLES ARE TENDER.

THEY ARE SORT OF MELTING A LITTLE BIT.

IT'S BE AUTIFUL.

WE'LL ADD THE FRESH HERBS NOW.

AND PARDON, JULIA.

I WILL DO A LITTLE BI T OF ROSEMARY TO IT TO SORT OF RE MIND OF...

REMIND US THAT WE HAVE IT IN IT.

SOME OF THE FL AVOR INTO THE VEAL.

BUT THAT WE HAVE TO USE IT VERY, VERY CAREFULLY.

IT'S STRONG, ISN'T IT?

IT'S VERY STRONG...

SO WE'LL PUT LIKE HALF A TEASPOON, MAXIMUM.

I CAN SMELL IT FROM HERE.

YEAH, IT'S WO NDERFUL.

CUT IT VERY FI NE LIKE THIS.

AND THEN SO ME CHIVES.

I LOVE CHIVES.

OH ME TOO, IT 'S LOVELY.

AND IT SORT OF BRINGS BACK TH E FLAVOR OF THE ONION BUT NOT BEING AS STRONG.

A PRACTICAL WAY TO MA KE CHIVES, OFTEN IS TO CUT IN TH E MIDDLE.

PUT THE TWO BU NCHES TOGETHER.

OH, THAT'S A GOOD IDEA.

A DOUBLE WHAMMY.

TH AT WILL SAVE YOU A LITTLE BIT OF TIME.

THOSE ARE ALWAYS NICE TRICKS.

ANYTHING THAT WILL GET THE WORK DONE QUICKER.

ABSOLUTELY.

BUT BEAUTIFULLY.

IN THE RESTAURANT WE HAVE TO OFTEN BEAT THE CLOCK.

YEAH WELL, IT'S GOOD FOR US TO SEE YOU PEOPLE DOING THINGS.

THAT'S A, LOOKS LIKE A LOT THERE, YEAH.

YEAH, WE MIGHT NO T USE EVERYTHING.

I WILL ADD ALSO A LI TTLE BIT OF CHERVIL WHICH IS A LITTLE BI T OF ANISE... TARRAGON, PA RSLEY MIXED...

BUT DELICATE.

VERY DELICATE.

IT'S ALSO VERY GO OD IN SALAD.

I THINK WE FIND THEM EA SILY IN SPECIALITY STORES IT'S NOT SO DIFFICULT.

SO THIS MOSTLY IS TH E SPRIG WE USE AND THE STEM CAN GE T DISCARDED.

THESE GET JUST VERY ROUGHLY CHOPPED... LIKE THIS.

SPRINKLE A LITTLE BI T OF ROSEMARY OVER CHIVES... AND A BIT OF CHERVIL.

AND YOU SE E THE STOCK IS ALSO SORT OF GL AZING THE VEGETABLES.

THAT'S WHAT IS VE RY NICE ABOUT IT.

SO, NOW WE CAN CU T THE VEAL.

WE'RE GOING TO DR AIN ALSO THE LEMON.

THE LEMON NOW HA S BEEN COOKING IN THE VINEGAR AND SU GAR AND ROSEMARY FOR ABOUT 30 MINUTES.

AND THEY'RE VERY TENDER, AN D SWEET, AND SOUR.

NOW THE VEGETABLES AR E READY.

WE'RE GOING TO PREPARE TH E PLATTER FOR THE VEAL.

AND WE'RE GOING TO SERVE IT FAMILY STYLE.

THAT'S GREAT, I LOVE THAT.

FOR THE VE AL CHOP... WE'RE GOING TO RE MOVE THE STRING.

GETTING THE ST RING OFF.

VOILA.

SO THE VEAL CHOP GETS CUT INTO ABOUT THREE OR FOUR SLICES FOUR SLICES, I THINK.

I'D BE INTERESTED TO SEE WHAT YOU'D DO WITH THE BONE.

THAT LOOKS LOVELY.

IT'S JUST ABOUT RIGHT.

IT'S MOIST AN D TENDER.

I DON'T LIKE VEAL CHOPS WHEN THEY'RE RARE, DO YOU?

OH NO, NO, NO.

I WANT THEM TO BE MOIST, BU T COOKED THROUGH.

VOILA.

THEN WE AR E ALSO...

GOING TO PREPARE TH E SWEETBREAD.

I'LL SHOW YO U ONE.

SO THIS IS VE RY EASY.

WE SORT OF REMOVE TH E ROSEMARY WHICH WAS INSIDE, TH E SKEWER.

AND SLICE THE SW EETBREAD ALSO.

THOSE LOOK JUST LOVELY.

VERY MOIST.

THOSE LOOK LOVELY.

AND I WILL HOLD IT WI TH A FORK LIKE THIS.

OKAY, I'M GOING NOW PU T THE SLICE OF SWEET AND SOUR LE MON OVER.

IF YOU DO THAT, I WI LL CLEAR THE BOWL.OKAY.

AND BRING THE VE GETABLES AF TER THAT.

OH BOY.

THAT'S A NICE IDEA, THE LEMON ON IT.

YES, IT ALSO GIVES AN EDGE TO THE FLAVOR.

THOSE VEGETABLES JUST LOOK BEAUTIFUL.

YES, AND I'M GO ING TO... BEFORE WE PUT THE VE GETABLES OVER I'LL HAVE A LITTLE TASTE.

YEAH, IT'S VE RY GOOD.

PERFECT LI KE THIS.

SO WE CAN JUST SPOON TH E VEGETABLES OVER.

SO YOU CAN SE E THE...

RECOGNIZE ALL THOSE LI TTLE VEGETABLES THE GARLIC IS SWEET.

AND THE CARROTS ARE ALWAYS PRETTY BECAUSE THEY GIVE COLOR.

YES, AND THEY'RE VE RY, VERY TENDER.

THE RADISHES...

SOME OF THEM KEPT AL SO NICE COLOR.

AND THE SA UCE OVER...

SOME OF TH E SAUCE.

AND DO YOU SERVE...

THE OTHER VEGETABLES SEPARATELY... OR ARE YOU GOING TO PUT THEM ALL ON?

YEAH, IT DEPENDS ON WHAT TH E SIZE OF THE PLATTER IS.

BUT WE HAVE PLENTY OF VEGETABLES HERE FOR ABOUT SIX TO EI GHT SERVINGS.

YOU COULD SERVE THEM IN A SEPARATE DISH.

AND I THINK I CAN ADD A LITTLE BIT OF FRESH HE RBS ON TOP LIKE THIS.

WELL, THAT'S VERY PRETTY, LOVELY.

IT GIVES OFF SUCH A WONDERFUL AROMA.

DANIEL, THAT'S ABSOLUTELY BEAUTIFUL.

THANK YOU, JULIA.

THAT'S A KIND OF FOOD EVERYONE LOVES.

THANK YOU VE RY MUCH.

IT'S ALSO IN A SP IRIT OF A FAMILY DISH.

REAL FOOD.

THAT'S THE WAY I COOK AT HOME ALSO.

BUT I'M SO HAPPY I COULD HA VE DONE IT IN YOUR HOUSE.

I THANK YOU FOR ALL OF US.

DO COME AGAIN.

ABSOLUTELY JULIA, I'LL BE SO HAPPY TO BE BACK.

Boulud: I SPEND AS MUCH TIME AS I CA N IN THE RESTAURANT TO TEACH.

BUT ALSO GO OUT OF THE RESTAURANT LIKE CORNELL UN IVERSITY OR THE CIA [CULINARY IN STITUTE OF AMERICA].

IT'S A LIFELONG PASSION, I THINK.

VERY MUCH.

DANIEL, THANK YOU SO MUCH.

THANK YO U, JULIA.

AND SUCH PLEASURE.

IT'S BEEN WONDERFUL TO HAVE YOU.

AND HOPE YOU'LL COME AGAIN.

MANY TIMES.

BON APPETIT.