Yes. Step by step I want to know how to do this. A long video would be great. I just learned Jacques Pepin's technique about a year ago and this is my favorite way to cook a whole bird. This version is clearly for more of a fine dining setting and I would love to try it!
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This is great. I tried Jacques version but this is definitely much more refined!
Very nice 👌
Very nice work.
What the hely is meat glue????
Yes please do the mouse as well 👍🏼
Why use meat glue? I find that if it's rolled nice and tight and chilled it'll hold.
"If you have ever rolled a Rollie" 😂😂😂😂😂😂😂😂😂 🌬️💨💨💨💨
Great video
Interested in some dairy free ideas for the stuffing/mousse
Yes. Step by step I want to know how to do this. A long video would be great. I just learned Jacques Pepin's technique about a year ago and this is my favorite way to cook a whole bird. This version is clearly for more of a fine dining setting and I would love to try it!
Are you poaching them still in the cling film? It’s so thin it’s hard to believe there wouldn’t be leaching of the plastic into it…
How can I make it with out the glue ! and dairy free mousse???
What is meat glue?
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Am i high or is your coworker wearing shorts? 😂
Good ❤❤