Jacques Pépin: Heart & Soul Cooking From Le Pelican
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Type: episode | Length: 30 MINUTES

Cooking From Le Pelican

Country-style eggs and Swiss chard gratin; curing meat; kale, sausage, ribs and lima bean stew; a springtime stew of radishes in walnut oil; braised veal breast with pearl onions and artichoke; melon and blueberries with sage sprigs.

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