Hubert Keller: Secrets of a Chef

Entertaining For A Crowd

Season 5, Episode 8 of 15

Chef Keller is making pork rillette, a delicious pate or meat spread found in nearly every French home. The second recipe is a unique lasagna made with tender, succulent short rib meat. For dessert, he is showing a way to make meringue in minutes. Pork Rillette, Braised Short Rib Lasagna, & Floating Island Meringues with Creme Anglaise.

Previously Aired

Day
Time
Channel
6/19/2019
9:30 a.m.
6/19/2019
2:30 p.m.
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