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 SOFT 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, PEELED, YES.

A WHOLE HEAD.

THE CELERY... THE ONION, THIS IS SPRING ONION.

AND THEN I HAVE SOME CARROTS WHICH WE CAN ADD DIRECTLY OVER.

AND AT THIS POINT WE CAN ADD ALSO A LITTLE BIT MORE BUTTER TO IT BECAUSE WITH ALL THIS QUANTITY OF FOOD IT NEED A LITTLE BIT OF NOURISHING AND SOME OF... AND THE VEAL BEING SO LEAN YOU WON'T HAVE ENOUGH FAT AROUND... YES.

TO BE ABOUT TO GIVE ENOUGH SUPPORT FOR THE VEGETABLES.

THEN WE ADD SOME BABY TURNIPS AND THAT CAN BE ALSO USED WITH LARGE TURNIPS.

JUST CUT THEM PROPERLY.

YES.

WHAT'S VERY IMPORTANT IN THE TURNIP, I THINK IS TO PEEL THEM WITH A KNIFE 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 TOUGH ON THE OUTSIDE.

SO THEY'RE TINY BABY 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 VERY WELL.

NOW WE'RE GOING TO ADD THE FENNEL.

WE HAVE SOME BEAUTIFUL, FRESH FENNEL.

I WANT TO SHOW YOU A WHOLE ONE WITH... ...WITH THE 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 USED FOR OTHER PURPOSES... LIKE WHEN YOU GRILL FISH YOU CAN PUT A LITTLE BIT OF GREEN OVER... IT'S NICE, OR WHEN YOU 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 FLAVOR SOUP OR STOCK.

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

IT'S IMPORTANT TO TAKE OFF THE FIRST... SORT OF TWO OR THREE 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 THE BOTTOM OF IT.

SO THIS GETS SPLIT AND CUT IN SMALL WEDGES LIKE THIS ALSO.

IT'S IMPORTANT TO KEEP SORT OF THE ROOT PART.

THIS GETS VERY TENDER ONCE IT'S COOKED... IT HOLDS THE WEDGE TOGETHER.

...TO KEEP TOGETHER.

WHILE IT'S COOKING.

SO I HAVE SOME HERE DONE WHICH I WILL PUT OVER THE VEGETABLES.

WHAT'S THAT, ABOUT TWO FENNEL BULBS?

YEAH, ABOUT TWO FENNELS CUT IN SMALL WEDGES, ABOUT 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 RADISHES.

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 WHEN THEY'RE RAW... BUT THEY'RE ALSO VERY INTERESTING TOO IN A DISH LIKE THIS.

WELL, THAT'S A WONDERFUL IDEA.

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

RADISH IS MY FAVORITE SNACK IN THE SUMMERTIME.

SO THIS IS DOING VERY WELL.

YOU'VE GOT THIS FIRMING UP A LITTLE BIT.

YEAH, THAT'S FIRMING UP NOW NICELY.

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

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

A LITTLE SALT, A LITTLE PEPPER.

AND I HAVE A LITTLE BIT OF SUGAR THERE.

JUST A TINY BIT.

THAT ALL BRINGS OUT THE FLAVOR OF VEGETABLES?

THAT'S TRUE, ABSOLUTELY.

AND WE'RE GOING TO ALSO POUR... A LITTLE BIT OF LEMON AND WHITE WINE THE SUGAR WILL COUNTERBALANCE A LITTLE BIT THE ACIDITY.

YOU HAVE TO UNSTICK EVERYTHING.

MAKE SURE EVERYTHING GETS... IT'S SO PRETTY.

FLAVORED AND... AT THIS POINT I WILL... SQUEEZE A LEMON FOR THE JUICE.

I'LL HOLD IT LIKE THIS.

JUST A FEW DROPS OF LEMON TO GIVE SOME FLAVOR TO THE VEGETABLES AND THE MEAT.

LEMON DOES WONDERFUL THINGS, DOESN'T IT?

VERY MUCH, I LIKE IT.

IT ALWAYS, IT CAN ENHANCE FLAVOR ALSO EVEN WITH FRUIT VERY MUCH... LIKE WITH THIS DISH HERE, IT DOES ALSO.

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

IT'S SORT OF A FAST TECHNIQUE.

...IMPECCABLY CLEAN FINGERS.

VERY MUCH.

NOW WE'RE GOING TO POUR A LITTLE BIT OF WHITE WINE OVER WHICH IS, THIS IS A CHARDONNAY CALIFORNIAN CHARDONNAY.

SO I DON'T WANT TO PUT TOO MUCH WINE BUT ENOUGH TO GIVE SOME 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 LITTLE 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 DON'T... THAT'S VERY SPARING.

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

NO.

NOW WE'RE GOING TO COOK THE VEAL IN THE OVEN FOR ABOUT TEN MINUTES UNTIL THE WINE COOKS... AT 475 DEGREES ABOUT.

THAT'S VERY HIGH, A VERY HOT OVEN.

YEAH, IT IS HOT.

THAT'S NICE.

VOILA, JULIA.

NOW IT HAS BEEN COOKING FOR ABOUT TEN MINUTES... SO THE WINE HAS BEEN EVAPORATING.

IT'S STARTING TO BROWN NICELY.

IT'S SMELLING DIVINE.

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 FIRMED 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 COOK VERY LONG A LITTLE BIT LONGER.

ALL IN ALL, WAS 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 BEAUTIFUL.

WE'LL ADD THE FRESH HERBS NOW.

AND PARDON, JULIA.

I WILL DO A LITTLE BIT OF ROSEMARY TO IT TO SORT OF REMIND OF... REMIND US THAT WE HAVE IT IN IT.

SOME OF THE FLAVOR 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 WONDERFUL.

CUT IT VERY FINE LIKE THIS.

AND THEN SOME CHIVES.

I LOVE CHIVES.

OH ME TOO, IT'S LOVELY.

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

A PRACTICAL WAY TO MAKE CHIVES, OFTEN IS TO CUT IN THE MIDDLE.

PUT THE TWO BUNCHES TOGETHER.

OH, THAT'S A GOOD IDEA.

A DOUBLE WHAMMY.

THAT 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 NOT USE EVERYTHING.

I WILL ADD ALSO A LITTLE BIT OF CHERVIL WHICH IS A LITTLE BIT OF ANISE... TARRAGON, PARSLEY MIXED... BUT DELICATE.

VERY DELICATE.

IT'S ALSO VERY GOOD IN SALAD.

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

SO THIS MOSTLY IS THE SPRIG WE USE AND THE STEM CAN GET DISCARDED.

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

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

AND YOU SEE THE STOCK IS ALSO SORT OF GLAZING THE VEGETABLES.

THAT'S WHAT IS VERY NICE ABOUT IT.

SO, NOW WE CAN CUT THE VEAL.

WE'RE GOING TO DRAIN ALSO THE LEMON.

THE LEMON NOW HAS BEEN COOKING IN THE VINEGAR AND SUGAR AND ROSEMARY FOR ABOUT 30 MINUTES.

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

NOW THE VEGETABLES ARE READY.

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

AND WE'RE GOING TO SERVE IT FAMILY STYLE.

THAT'S GREAT, I LOVE THAT.

FOR THE VEAL CHOP... WE'RE GOING TO REMOVE THE STRING.

GETTING THE STRING 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 AND TENDER.

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

OH NO, NO, NO.

I WANT THEM TO BE MOIST, BUT COOKED THROUGH.

VOILA.

THEN WE ARE ALSO... GOING TO PREPARE THE SWEETBREAD.

I'LL SHOW YOU ONE.

SO THIS IS VERY EASY.

WE SORT OF REMOVE THE ROSEMARY WHICH WAS INSIDE, THE SKEWER.

AND SLICE THE SWEETBREAD ALSO.

THOSE LOOK JUST LOVELY.

VERY MOIST.

THOSE LOOK LOVELY.

AND I WILL HOLD IT WITH A FORK LIKE THIS.

OKAY, I'M GOING NOW PUT THE SLICE OF SWEET AND SOUR LEMON OVER.

IF YOU DO THAT, I WILL CLEAR THE BOWL.OKAY.

AND BRING THE VEGETABLES AFTER 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 GOING TO... BEFORE WE PUT THE VEGETABLES OVER I'LL HAVE A LITTLE TASTE.

YEAH, IT'S VERY GOOD.

PERFECT LIKE THIS.

SO WE CAN JUST SPOON THE VEGETABLES OVER.

SO YOU CAN SEE THE... RECOGNIZE ALL THOSE LITTLE VEGETABLES THE GARLIC IS SWEET.

AND THE CARROTS ARE ALWAYS PRETTY BECAUSE THEY GIVE COLOR.

YES, AND THEY'RE VERY, VERY TENDER.

THE RADISHES... SOME OF THEM KEPT ALSO NICE COLOR.

AND THE SAUCE OVER... SOME OF THE SAUCE.

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

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

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

YOU COULD SERVE THEM IN A SEPARATE DISH.

AND I THINK I CAN ADD A LITTLE BIT OF FRESH HERBS 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 VERY MUCH.

IT'S ALSO IN A SPIRIT OF A FAMILY DISH.

REAL FOOD.

THAT'S THE WAY I COOK AT HOME ALSO.

BUT I'M SO HAPPY I COULD HAVE 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 CAN IN THE RESTAURANT TO TEACH.

BUT ALSO GO OUT OF THE RESTAURANT LIKE CORNELL UNIVERSITY OR THE CIA [CULINARY INSTITUTE OF AMERICA].

IT'S A LIFELONG PASSION, I THINK.

VERY MUCH.

DANIEL, THANK YOU SO MUCH.

THANK YOU, JULIA.

AND SUCH PLEASURE.

IT'S BEEN WONDERFUL TO HAVE YOU.

AND HOPE YOU'LL COME AGAIN.

MANY TIMES.

BON APPETIT.