That reminds me, I actually picked up his book about technique ("New Complete Techniques") and it's good to have on hand when you're thinking about things you'd like to get better at. I have a couple of his others, too. There's a recipe in one that is for Chicken Leg "Sausages" where you debone chicken legs so that they make a sort of wrapper that you stuff with diced portobello and some other stuff, and then you wrap them in wax paper/parchment and cook them and they keep the form. There's a sauce, too, because French. Delicious. He has always been a favorite of mine.