John James Audubon
Season 3 Episode 11 | 23m 57sVideo has Closed Captions
Chef Staib prepares Stuffed Cock’s Comb, Chicken Curry, and Almond Rice Pilaf.
Join Chef Walter as he tours artist/illustrator John James Audubon’s farm and bird sanctuary near Valley Forge. Originally from France, Audubon toured his vast new country, capturing and drawing in vivid detail the amazing array of bird life he encountered along the Mississippi. Chef Walter prepares a very unusual poultry recipe, Stuffed Cock’s Comb.
Problems playing video? | Closed Captioning Feedback
Problems playing video? | Closed Captioning Feedback
A Taste of History is a local public television program presented by WHYY
John James Audubon
Season 3 Episode 11 | 23m 57sVideo has Closed Captions
Join Chef Walter as he tours artist/illustrator John James Audubon’s farm and bird sanctuary near Valley Forge. Originally from France, Audubon toured his vast new country, capturing and drawing in vivid detail the amazing array of bird life he encountered along the Mississippi. Chef Walter prepares a very unusual poultry recipe, Stuffed Cock’s Comb.
Problems playing video? | Closed Captioning Feedback
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A Taste of History is a local public television program presented by WHYY