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Jacques breaks with tradition to make a Skillet Apple Charlotte cooked in a single pan. From a jar of mayonnaise he makes a dressing, that's his alone, to serve with eggs, anchovies and tomatoes in a Harelequin Salad. And when veal isn't an option for the classic scallopini, Jacques chooses turkey breast for a twist in Turkey Scallopini with Morsels served with Middle Eastern Couscous with Saffron.
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