Added: 10 months ago
From: foxeema
Views: 4,572
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  • SAVE THE LIVER...for pate.

  • I agreed that tying them down make it easier to work with.

  • @PepeLePew125 ur what the french call "le pervert" lol

  • I LOVE young breasts.... and stuffing their cavities! :D

  • Im learning so much for Julia. Love her.

  • 2 hours for a 4 ½ kilo goose ?? Much as I admire her cooking, this is not a goose for me, Look, the far under the skin isn't even melted off - and the skin is not crisp.

  • WOW.....UN-pitted prunes???? This definitely was the 60's.....I don't think you could even find prunes with the pits in today

  • @GAYPRIDE1985 Today the pits...tomorrow the wrinkles--Sunsweet Marches On!

  • Foodies!  Not goodies! (autocorrect)

  • Thank you for posting all these wonderful, classic The French Chef episodes for a new generation! Memme. Child was the first and remains the great TV food personality, and there are lots of young goodies out there, like myself, who are in your debt for making this wonderful resource available once again!

  • Comment removed

  • I love Julia. She is so Hilarious.

  • @destiny1000001 Oh, no, I think you mean Awesome....

    and hilarious. I loved her, but she is soo spoofable.

    Let's give her her due, though, she practically brought coking to TV (WGBH, Boston). She pre-dated the galloping gourmet, Justin Wilson, Pasquale, Martin Yan, and other grand-parents of the current celebrity TV chefs.

  • My Nickname Is Dellie Goose As Well As Goosey Goose. Julia Child Had Cooked A Goose.

  • You have eveything don't you....thanks....I am still laughing....even though she was serious as a heart attack...

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