Ep 7. The French Chef: Veal Dinner In Half An Hour

The French Chef with Julia Child is a cooking show that aired from 1963 to 1973 on PBS. In season 3 episode 7, titled The French Chef: Veal Dinner In Half An Hour, Julia Child demonstrates how to prepare a quick but elegant dinner using veal.

The episode begins with Julia introducing the ingredients needed for the recipe, including veal scallops, butter, mushrooms, onions, cream, and white wine. She explains that the dish will be a quick one to prepare, but requires some multitasking and strategic planning.

Julia starts by sautéing the thinly sliced veal scallops in a hot pan with butter until they are browned on both sides. She then moves the veal to a platter and sets it aside. In the same pan, she adds sliced mushrooms and diced onions, cooking them until they are softened and browning.

Next, Julia adds white wine to the pan and scrapes up all the browned bits from the bottom, making a quick pan sauce. She then adds cream to the sauce and cooks it until it thickens slightly, making a creamy mushroom sauce for the veal.

While the sauce is cooking, Julia quickly blanches some green beans and slices some boiled potatoes. She arranges the veal on a platter, pours the mushroom sauce over the top, and arranges the green beans and potatoes around the edge.

Julia explains that this dish is a great example of how to prepare a fancy dinner in a short amount of time. She also encourages viewers to experiment with their own meat and vegetable combinations, always sticking to the basics of good technique and careful timing.

Overall, The French Chef: Veal Dinner In Half An Hour is a classic episode of a classic cooking show. Julia Child's enthusiasm and expertise come through in every minute of the episode, making it both informative and entertaining for viewers of all skill levels.