HUNGRY
410

Roast of Veal and Leg of Lamb

First is a Roast of Veal with Wild Mushrooms, Braised Endive, onions and white wine-the aromas just fill the kitchen. Second is a delicious Leg of Lamb, hip bone removed, studded with garlic on a ragout of white beans and pancetta, onions, mushrooms and thyme. And, not only are you shown how to prepare these dishes, but Jacques then demonstrates, step-by-step, how to carve and serve them.