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A Taste of Louisiana with Chef John Folse & Co.
St. Joseph & Lake Bruin
Season 3
Episode 4
In this episode from the “Historical Food Towns” series of “A Taste of Louisiana” from May 17, 1992, Chef John Folse cooks Roasted Mallard, Pan-Fried Striped Bass with Roasted Garlic Bordelaise Sauce, and Buttered Apples. He also prepares Pecan Spinach Rice with Emily Bruno, the owner of Grandmother Restaurant in St. Joseph. This episode also includes footage from Harrisonburg and Sicily Island in
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26:47
Rattlesnake/Wildewood Resort
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26:50
Speckle Belly Goose Casserole/Oak Grove Hunting Club
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27:00
Roast of Wild Boar/Cochon de Lait Festival
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27:07
Dove Breast Delight/The Duck Camp
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27:04
Grilled Beaver/Lewis & Clark
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26:56
Turtle Soup/Commander’s Palace
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27:10
Goose Cacciatore/White Lake Lodge
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26:46
Frog Legs Provencale/Henderson Swamp
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27:25
Roasted Wild Turkey with Stuffing/Giles Island
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25:28
Smothered Rabbit with Mushrooms/New Hope Plantation
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26:46
Spit Roasted Squab/Destrehan Plantation
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27:12
Teal Duck/Buckley’s Camp