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Braised Stuff Breast of Veal with Jody Adams

Chef Jody Adams Cambridge, Massachusetts, creates a braised, stuffed breast of veal over a bed of polenta. As she cooks, Adams offers numerous tips for the home cook, including the benefit of using whole garlic in sauces to thicken without fat, and the potential dangers of swallowing bay leaves.

English
  • Originally Aired June 10, 1995
  • Runtime 25 minutes
  • Content Rating United States of America TV-G
  • Network PBS
  • Created October 6, 2020 by
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  • Modified October 6, 2020 by
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