Recipe #8: Waterzooi
“Four-in-Hand Chicken” was Julia’s seventy-eighth show of The French Chef, in which she demonstrated how viewers could make four distinct dishes from one basic recipe for chicken simmered in white wine and vegetables. One was for Waterzooi, a Flemish recipe that called for a skillful blending of egg yolks and cream at just the right moment in the cooking process. The first step in the basic recipe involves cutting vegetables into thin slices, a task Julia might have carried out with a mandoline. She had two: a simple, inexpensive, Japanese-made plastic tool and one made of heavy metal, a very traditional French chef’s mandoline. Both had multiple and replaceable blades for slicing, waffling, julienning, and making “french fries.”
This week, business program manager Kathy Sklar overcomes her skepticism and lets Julia lead the way to a fabulous waterzooi.
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—Posted by the National Museum of American History
