Mastering the Art of French Cooking, Volume Two

I was raised on mastering the art of french cooking, although i have since departed from that particular method. If it can't get from the refrigerator to the table in 30 minutes, i don't do it, except for this week. I decided to do it like julia at market that day, which is ridiculous because the meat was just as fresh the day before. The second four hours la for complete drudgery. And i took a short cut after a short cut. But ultimately i served my family cocovin.