City Fish, Country Fowl
Salmon in Nori is steamed and served with a lemony balsamic sauce and garnished with salmon cracklings made from the salmon skin. Boning out little Cornish hens and stuffing them with bulgar, onions, and apples comes next as Stuffed and Roasted Cornish Hens… and it’s definitely worth the work! Fresh fruit ends the meal.

Lifetime Learning with Jacques
Join the 90/90 celebration with lifetime access to Jacques’ online cooking class “A Legacy of Technique” for a special $90 rate from our friends at Rouxbe.