Jacques and Claudine create an al fresco buffet lunch for a friend graduating from college. There's delicate Smoked Trout and Jacques' classic Chicken Galantine. A baked Ham Georgia with a tangy apricot-mustard glaze is an impressive do-ahead entrée for a party. Jacques pairs it with buttered Red Swiss Chard. Two desserts complete the buffet -- Chocolate Cloud Cake and Cherry-Raspberry Pillow
Poached Salmon, Rillettes of Rabbit, Veal and sponge cake.
Salmon Steaks, Lamb Loins in Ambush, Leek-and-Mushroom Pie and fluffy Caramel Snow Eggs.
Oysters on the Half-Shell, Home-Smoked Salmon, Foie Gras, Braised Duck and Bûche de Noël.
