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In this a special one-hour tribute to two great cultures and two great cuisines, as Jacques and Claudine create a French-American fusion celebration of the Independence Day and Bastille Day.
A whole, poached Salmon with a light, creamy Mousseline Sauce is an easy, elegant way to feed a large group. Its followed by charming little crocks filled with Rillettes of Rabbit the classic French party spread thats perfect with country bread and a crisp white wine. For the main course: a whole Grilled Shoulder of Veal, served with lemon-herb butter. And Jacques creamy Potato-and-Corn Packages are just right for the occasion. For dessert, theres an all-American sponge cake soaked in sweet summer berries and brandy with a silky custard sauce and a very French Chocolate Gourmand a decadent chocolate mousse you can serve right out of the bowl.
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