Mastering the Art of French Cooking, Volume 1

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Mastering the Art of French Cooking, Volume 1 Page 75

by Julia Child


  Pilaf à la Catalane

  AHEAD-OF-TIME COOKING: Symbol (*) in Recipes

  AÏGO BOUÏDO, 1.1

  ALMOND (s)

  General Information

  to Blanch, 10.1

  to Caramelize, 10.1

  Extract of, 10.1

  to Pulverize, 10.1

  to Toast, 10.1

  Weight Equivalents, 10.1

  Butter, Orange Flavoring

  Cake

  with Chocolate Flavoring, 10.1

  with Orange Flavoring, 10.1

  Caramelized see Index:

  Pralin

  Custard Filling

  with Crêpes, 10.1

  with Pear Tart, 10.1

  with Savarins, 10.1

  Dessert Creams

  Bavarian, 10.1

  Custard, Chocolate Flavor, 10.1

  Malakoffs

  with Chocolate, 10.1

  with Raspberries, 10.1

  with Strawberries, 10.1

  Plombières (Custard)

  in Soufflé, 10.1, 10.2, 10.3

  Tart, Lemon Flavoring

  ALUMINUM POTS, PANS, etc., fm2.1

  AMUSE-GUEULE AU ROQUEFORT, 4.1

  ANCHOVY(IES)

  Butter

  Gratin with Potatoes

  and Onions, 4.1

  and Spinach, 8.1

  and Tomatoes, 8.1

  Quiche with Tomatoes

  in Salad Niçoise

  Sauce

  for Beef Stew, 7.1

  Stuffing with Salmon (Lamb)

  Tart with Onions

  ANGELICA see Glacéed Fruit, fm4.1

  ANGLAISE, CRÈME, 10.1

  APPETIZERS, 4.1

  General Information

  Bread Rounds and Cases, 4.1

  Spreads and Fillings for, 4.1

  Tartlet Shells for, 4.1

  Camembert Biscuits

  Cheese

  Puffs, 4.1

  Wafers, 4.1

  Potato Cheese Sticks

  Roquefort Cheese

  Balls, 4.1

  Biscuits, 4.1

  Spinach and Cheese Canapés

  Turnovers

  APPLE(s)

  General Information

  Weight Equivalents, fm5.1

  Aspic of

  Braised with Orange Sauce

  Charlotte

  Filling for Crêpes

  Flan

  Gratin of

  Stuffing with Sausage (Duck)

  Tart

  with Custard, 10.1

  Upside-down, 10.1

  APPLESAUCE CARAMEL MOLD, 10.1

  APRICOT(S)

  General Information

  Glaze, 10.1

  for Cakes, 10.1

  to Poach, 10.1

  Preserves of, Strained, 10.1

  Bavarian Cream

  Tart, 10.1; see also Variations, 10.2, 10.3

  ARROSER (to Baste), fm3.1

  ARROWROOT THICKENING

  for Brown Sauce

  for Orange Sauce (Duck)

  ARTICHAUTS, 8.1

  Braisés à la Provençale

  au Naturel

  Printanier

  ARTICHAUTS, FONDS DE, 8.1

  à Blanc

  au Beurre

  à la Crème

  au Gratin

  à la Grecque

  Mirepoix

  Mornay

  Quartiers de, au Beurre

  ARTICHOKE(S), 8.1

  General Information, 8.1

  to Eat, 8.1

  Preparation of, 8.1

  Sauces for, 8.1

  to Serve, 8.1

  Boiled

  Braised

  ARTICHOKE HEARTS OR BOTTOMS, 8.1

  General Information, 8.1

  Preparation of, 8.1

  Master Recipes

  Preliminary Cooking, 8.1

  Frozen, 8.1

  Buttered

  Quartered, 8.1

  Whole, 8.1

  with Carrots and Mushrooms

  Cold

  à la Grecque, 9.1

  Creamed

  with Diced Vegetables

  and Eggs

  Baked see Suggestions, 3.1

  Poached, 3.1; see also Other Ideas, 3.2

  with Filet Steaks

  Gratinéed

  Stuffed, au Gratin

  ASPERGES, 8.1

  Nature

  Pointes d’

  Timbale d’

  ASPARAGUS, 8.1

  General Information, 8.1

  Peeling and Tying of, 8.1

  Sauces for, 8.1

  Master Recipes

  Boiled, 8.1

  Frozen, 8.1

  Cold

  Custard Mold

  Timbales see Variations, 4.1

  Tips

  with Eggs see Suggestions, 3.1

  ASPICS AND MOLDS

  General Information, 9.1

  Decorative Elements for, 9.1

  Jellied Stocks for, 2.1

  to Line a Mold with Aspic, 9.1

  for Pâtés and Terrines, 9.1

  Sauce Chaud-froid for, 9.1, 9.2

  to Unmold an Aspic, 9.1

  Apple Aspic

  Aspic de Pommes

  Boeuf Mode en Gelée

  Braised Beef in Aspic

  Chicken

  Breasts in Chaud-froid, 9.1

  Livers in Aspic, 9.1

  in Tarragon Aspic, 9.1

  Crab

  in Aspic, 9.1

  in Chaud-froid, 9.1

  Crabe

  en Aspic, 9.1

  en Chaud-froid, 9.1

  Crevettes en Aspic

  Eggs in Aspic

  Foies de Volaille en Aspic

  Fowl in Lemon Jelly

  Homard

  en Aspic, 9.1

  en Chaud-froid, 9.1

  Lobster

  in Aspic, 9.1

  in Chaud-froid, 9.1

  Mousses

  Oeufs en Gelée

  Poulet en Gelée a l’Estragon

  Shrimp in Aspic

  Suprêmes de Volaille en

  Chaud-froid, 9.1

  Volailles en Escabèche

  AUBERGINES

  Farcies Duxelles

  à la Grecque

  B

  BABAS, 10.1

  General Information, 10.1

  Baking of, 10.1

  Mold for, 10.1

  Paste for, 10.1

  Syrup for, 10.1

  aux Fruits

  au Rhum

  Rum

  with Berries, 10.1

  BACON

  General Information, fm4.1

  Blanching of, fm4.1

  Weight Equivalents, fm5.1

  BAKING DISHES, fm2.1

  BANANA TART see Variations, 10.1

  BARDE DE LARD see Pork Fat, 9.1

  BASTE, TO (Definition of), fm3.1

  BATTER

  for Dessert Crêpes

  for Entrée Crêpes

  BATTERIE DE CUISINE, fm2.1

  BAVARIAN CREAMS, 10.1

  Almond

  Apricot

  Chocolate

  Orange

  with Rice and Fruits

  Strawberry or Raspberry

  BAVAROIS, 10.1

  au Chocolat

  aux Fruits

  à l’Orange

  Praliné

  BAY LEAVES (American, French), fm4.1

  BEANS

  Dry White

  General Information

  to Boil, 7.1

  to Pressure Cook, 7.1

  Baked (Cassoulet), 7.1

  with Lamb, 7.1; see also Variations, 7.2

  Green or String

  General Information, 8.1

  Master Recipes

  Blanching (Precooking), 8.1

  Frozen, 8.1

  Buttered, 8.1

  Cold, 8.1

  in Salad Niçoise, 9.1

  Creamed, 8.1

  Gratinéed with Cheese, 8.1

  with Tomatoes, 8.1

  Wax or Yellow Pod


  Braised, 8.1

  Frozen, 8.1

  BÉARNAISE SAUCE, 2.1; see also Index: Sauce Béarnaise

  BEATING

  Definition of

  of Egg Whites

  of Egg Yolks and Sugar

  of Sugar and Butter

  BEATER see Index: Electric Beater

  BÉCHAMEL SAUCE, 2.1

  BEEF, 7.1

  General Information, 7.1

  Cuts for

  Boiling, 7.1

  Braising, 7.1

  Filet Steaks, 7.1

  Hamburger, 7.1

  Steaks, 7.1, 7.2

  Stews, 7.1

  Grades of, 7.1

  Marinades for

  Braised Beef, 7.1

  Filet, 7.1

  Stews, 7.1

  Vegetables and Wines for

  Boiled Beef, 7.1

  Braised Beef, 7.1

  Steaks, 7.1

  Boiled Beef

  Bottom Round

  Boiled, 7.1

  Braised, 7.1

  in Stews, 7.1

  Brains, 7.1, 7.2;

  see also Index: Brains

  Braised Beef

  General Information, 7.1

  Master Recipe, 7.1

  Cold, in Aspic, 9.1

  Minced, in Beef Shell, 7.1

  in Salad, 9.1

  see also Index: Beef, Filet of; Beef, Stews

  Brisket, Boiled

  Casseroles see Index:

  Beef, Stews

  Chuck Pot Roast

  Boiled, 7.1

  Braised, 7.1

  in Stews, 7.1

  Cold

  in Aspic (Boeuf Mode), 9.1

  Casserole, 7.1, 7.2

  in Salad, 9.1

  Eye of Round, Braised

  Filet of, 7.1; illus., 7.2

  General Information, 7.1

  Braised and Stuffed, 7.1

  Sautés of, 7.1

  Filet Steaks (Tournedos), 7.1; illus., 7.2

  General Information, 7.1

  Preparation of, 7.1

  Master Recipe, 7.1

  with Artichoke Hearts and Béarnaise Sauce, 7.1

  and Foie Gras, 7.1

  Fricassees see Index:

  Beef, Stews

  Ground (Hamburgers)

  General Information, 7.1

  Master Recipe, 7.1

  Sauces and Variations, 7.1

  Knuckle see Index: Beef, Sirloin Tip

  Marrow

  Preparation of, fm4.1

  Sauces with, 7.1, 7.2

  Pot Roast (Braised Beef)

  Rolls of, Stuffed

  Rump Pot Roast

  Boiled, 7.1

  Braised, 7.1

  in Stews, 7.1

  Sautés (Beef Filet)

  with Cream and Mushrooms, 7.1

  with Red Wine Sauce, 7.1

  with Tomatoes and Herbs 7.1

  Shell of Braised Beef

  Sirloin Tip or Knuckle

  Boiled, 7.1

  Braised, 7.1

  in Stews, 7.1

  Steaks (Pan-broiled)

  General Information, 7.1

  Amount to Buy, 7.1

  Preparation of, 7.1

  Master Recipe, 7.1

  Pepper Steak, 7.1

  Sauces and Butters for, 7.1

  see also Index: Beef, Filet Steaks

  Stews

  General Information, 7.1

  Timing of, 7.1

  with Onions and Beer, 7.1

  in Red Wine (Bourguignon), 7.1

  with Rice and Tomatoes, 7.1

  Stuffed Beef Rolls, 7.1

  with Vegetables (Daubes), 7.1, 7.2

  see also Index: Beef, Sautés

  Stock

  Stroganoff (Beef Sauté)

  Top Round

  Braised, 7.1

  in Stews, 7.1

  BEER IN BEEF AND ONION STEW, 7.1

  BEET AND RICE SALAD, 9.1

  BEURRE(S)

  d’Ail

  d’Anchois

  Bercy

  Blanc

  au Citron

  Colbert

  Composés

  de Crustacés

  pour Escargots

  d’Estragon

  de Fines Herbes

  Maître d’Hôtel

  Manié, 2.1, 2.2, 6.1

  Marchand de Vins

  Montpellier

  de Moutarde

  Nantais

  Noir (Noisette)

  à l’Oeuf

  en Pommade

  BIFTECK, 7.1, 7.2

  BISCUIT

  au Beurre

  à la Cuiller

  BISCUITS, CHEESE, 4.1

  BITOKES À LA RUSSE, 7.1

  BLACK BUTTER SAUCE, 2.1

  BLACKBERRY FLAN, 10.1

  BLANC, for Artichoke Bottoms, 8.1

  BLANCH, TO

  General Information, fm3.1

  Bacon

  Brains and Sweetbreads

  Green Vegetables

  General Information, 8.1

  Brussels Sprouts, 8.1

  Green Beans, 8.1

  Spinach, 8.1

  Turnips

  BLANCHIR (to Blanch), fm3.1

  BLANQUETTE

  d’Agneau

  de Veau

  BLEND, TO (Definition of), fm3.1

  BLENDER see Index: Electric Blender

  BLUEBERRY(IES)

  Flan

  and Rum Babas

  BOEUF, 7.1

  Ballotines de

  Bifteck Haché

  Bitoks à la Russe, 7.1

  à la Lyonnaise, 7.1

  Bifteck Sauté

  Béarnaise, 7.1

  Bercy, 7.1

  au Beurre, 7.1

  à la Bordelaise, 7.1

  Marchand de Vins, 7.1

  Steak au Poivre, 7.1

  Bouilli

  Pot au Feu, 7.1

  Potée Normande, 7.1

  Bourguignon

  Braisé

  à la Cuillère, 7.1

  Carbonnades à la Flamande

  à la Catalane

  Daube de

  à la Provençale, 7.1

  Estouffade de

  Filet de, Prince Albert

  à la Mode

  en Gelée, 9.1

  Paupiettes de

  Ragoûts de

  Roulades de

  Salade de, à la Parisienne

  Sauté de

  à la Bourguignonne, 7.1

  à la Parisienne, 7.1

  à la Provençale, 7.1

  Terrine de

  Tournedos de

  aux Champignons, 7.1

  Chasseur, 7.1

  Henri IV, 7.1

  Rossini, 7.1

  BOIL, TO (Definition of), fm3.1

  BONING OF

  Chicken Breasts

  Duck or Fowl

  Leg of Lamb

  BOUCHÉES PARMENTIER AU FROMAGE, 4.1

  BOUILLABAISSE, 1.1

  Fish for

  BOUILLI (for Soufflés), 10.1, 10.2

  BOUILLIR (to Boil), fm3.1

  BOUILLON see Index: Stocks

  BOUQUET GARNI, fm4.1

  BRAINS (Calf, Lamb, etc.), 7.1, 7.2

  General Information, 7.1, 7.2

  Blanching of, 7.1

  Soaking and Peeling, 7.1

  Braised

  Cold

  Gratin of

  in Red Wine

  Sautéed

  Brown Butter Sauce, 7.1

  Other Sauces for, 7.1

  Soufflé, 4.1; see also Variations, 4.2

  BRAISE, TO (Definition of), fm3.1

  BRAISER (to Braise), fm3.1

  BRANDY

  for Cooking

  Sauce for Pepper Steak

  BREAD

  Cases, Preparation of

  Crumb(s)

  Electric Blender for Making of see Chicken, 6.1

  and Mustard Coating for

  Chicken, 6.1

  Hot-house Lamb, 7.1

  Liver, 7.1

  Weight Equivalents, f
m5.1

  Hard-toasted (Croûtes)

  Rounds (Canapés)

  BREASTS OF CHICKEN see Index: Chicken, Breasts

  BRITISH

  Measures

  Oven Temperatures

  BROCCOLI, 8.1

  BROWN

  Butter Sauce; see also Index: Sauce, Butter

  Sauce; see also Index: Sauce, Brown

  Stock

  BRUSSELS SPROUTS, 8.1

  General Information, 8.1

  Master Recipes

  Blanching of (Precooking), 8.1

  Frozen, 8.1

  Braised

  in Butter, 8.1

  with Chestnuts, 8.1

  Browned with Cheese

  Chopped, with Cream

  Creamed

  Custard Mold

  Gratinéed with Cheese Sauce

  BUTTER

  General Information

  American and French, fm4.1

  Clarified, fm4.1

  Creaming of, 2.1

  Heating of (Foam), fm4.1

  for Sauce Enrichments, 2.1

  and Sugar (Creaming of), 10.1

  Unsalted or Sweet, fm4.1

  Weights and Measures, fm5.1

  Creams (Cake Filling)

  and Flour

  Paste (Sauce Thickener), 2.1, 2.2, 6.1

  Roux (Sauce Thickener)

  for Brown Sauces, 2.1

  for White Sauces, 2.1

  Sauces see Index: Sauce, Butter

  BUTTER(S) (Cold Flavored), 2.1

  General Information, 2.1

  Anchovy

  Egg Yolk

  Garlic

  and Herbs (Snail Butter), 2.1

  on Broiled Mushrooms, 8.1

  on Mussels, 5.1

  for Hamburgers

  Herb (Tarragon, etc.)

  on Shirred Eggs, 3.1

  for Liver

  Mustard

  Orange (for Crêpes)

  and Almond, 10.1

  Shallot

  and Red Wine, 2.1

  and White Wine, 2.1

  Shellfish

  for Steaks

  C

  CABBAGE

  with Roast Pork

  Soup

  Weight Equivalents

  CABBAGE, RED

  Master Recipe (Braised), 8.1

  with Chestnuts, 8.1

  with Duck, 6.1

  with Pork, 7.1

  Chops see Variations, 7.1

  CABINET PUDDING, 10.1

  CAKE FILLINGS AND FROSTINGS

  General Information, 10.1

  Amounts Needed, 10.1

  Illustrated Directions, 10.1

  Storage and Leftovers, 10.1

  Apricot Glaze

  to Use, 10.1

  Butter Creams (Chocolate, Kirsch, Rum, etc.)

  Chocolate Icing

  Lemon

  Butter-cream Icing, 10.1

  Butter Filling, 10.1

  Orange

  Butter-cream Icing, 10.1

  Butter Filling, 10.1

  CAKE PAN for Tart Shells, 4.1

  CAKE(S), 10.1

  General Information, 10.1

  Pans, Preparation of, 10.1

  Storage of, 10.1

  Unmolding of, 10.1

  Butter Spongecake

  Chocolate

  and Almond Cake, 10.1

  Spongecake, 10.1

  Orange

  and Almond Spongecake, 10.1

  Spongecake, 10.1

  CALF’S

  Brains, 7.1, 7.2; see also Index: Brains

  Feet for Jellied Stocks

  Liver

  CAMEMBERT see Index:

  Cheese

  CANAPÉS

  Liver, for Roast Birds

  Preparation of

  Spinach and Cheese

  CANARD ET CANETON, 6.1

 

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