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Mastering the Art of French Cooking, Volume 1

Page 76

by Julia Child

à la Badoise

  Braisé

  avec Choucroute, 6.1

  aux Choux Rouges, 6.1

  aux Marrons, 6.1

  aux Cerises

  en Croûte

  Montmorency

  à l’Orange

  aux Pêches

  Poêlé aux Navets

  Rôti

  à l’Alsacienne, 6.1

  CANDIED FRUITS, fm4.1

  CANETON see Index: Canard

  CANNED GOODS see Index: Peas, Canned; Stock, Canned; etc.

  CAPER SAUCE, 2.1; see also Brown Butter Sauce, 2.2

  CAPON, CAPONETTE (described), 6.1

  Casserole Roasted

  CARAMEL, 10.1

  Almond Cream (Plombières)

  Coloring for Orange Sauce

  Custards

  to Line a Mold with

  Syrup

  CARAMELIZED ALMONDS, 10.1

  CARBONNADES À LA FLAMANDE, 7.1

  CAROTTES, 8.1

  à la Concierge

  à la Crème

  Etuvées au Beurre

  aux Fines Herbes

  à la Forestière

  Glacées

  Vichy

  CARROTS, 8.1

  General Information, 8.1

  Cutting and Slicing, fm7.1

  Weight Equivalents, fm5.1

  Master Recipe (Braised), 8.1

  with Artichoke Hearts

  Creamed

  with Onions and Garlic, 8.1

  Glazed

  with Herbs

  Vichy

  CASSEROLE DISHES, Suggestions for

  Braised

  Beef, 7.1

  Lamb, 7.1

  Red Cabbage, 8.1

  Sauerkraut, 8.1

  Cassoulet

  Chicken Fricassees

  Eggplant

  and Lamb Mold, 7.1

  and Tomato Casserole, 8.1

  Gratins

  Potato and Spinach, 8.1

  Pipérade

  Quiches

  Scalloped Potatoes

  Stews

  Beef, 7.1

  Lamb, 7.1

  Pork, 7.1

  Veal, 7.1

  Sweetbreads au Gratin

  Turnip and Bacon Casserole

  Veal Gratinéed

  CASSEROLE ROASTING see Index: Chicken; Veal etc.

  CASSEROLES see Pots and Pans, fm2.1

  CASSOULET, 7.1

  CAULIFLOWER, 8.1

  General Information, 8.1

  Molding of (Re-forming), 8.1

  Preparation of, 8.1

  Sauces for, 8.1

  Master Recipe (Blanching: Precooking), 8.1

  Custard Mold

  au Gratin with Cheese

  and Tomatoes, 8.1

  Purée with Watercress

  CÉLERI

  Braisé

  à la Grecque

  CÉLERI-RAVE

  Braisé

  Rémoulade

  CELERIAC see Index: Celery Root

  CELERY

  General Information (Weight Equivalents), fm5.1

  Braised

  Cold

  à la Grecque, 9.1

  Root

  Braised, 8.1

  Cold, Mustard Sauce, 9.1

  CENTIGRADE — FAHRENHEIT CONVERSIONS, fm6.1

  CERVELLES, 7.1, 7.2

  au Beurre Noir

  Braisées

  en Matelote

  CHAFING DISH FOR

  Crêpes Suzette

  Kidneys, 7.1, 7.2

  CHAMPAGNES, Types to Serve, fm8.1

  CHAMPIGNONS, 8.1

  à Blanc

  Duxelles

  Farcis

  Fumet de

  à la Grecque

  Grillés

  Sautés

  au Beurre, 8.1

  à la Bordelaise, 8.1

  à la Crème, 8.1

  Sauce Madère, 8.1

  CHANTILLY (Whipped Cream), 10.1

  CHARLOTTE MOLD, illus., 4.1

  CHARLOTTE(S)

  Basque

  Chantilly

  aux Fraises, 10.1

  aux Framboises, 10.1

  Malakoff

  au Chocolat, 10.1

  aux Fraises

  aux Framboises

  aux Pommes

  CHTEAUBRIAND, 7.1

  CHAUD-FROID see Index: Sauce Chaud-froid

  CHAUSSONS AU ROQUEFORT, 4.1

  CHEESE

  General Information, fm4.1

  Graters for, fm2.1

  Weight Equivalents, fm5.1

  Biscuits or Wafers

  Camembert

  Biscuits, 4.1

  Quiche, 4.1

  Cream Cheese

  and Mushroom Filling (Crêpes), 4.1

  Tart for Dessert, 10.1, 10.2

  Fillings

  for Appetizers, 4.1

  for Crêpes, 4.1

  Parmesan Coating for Chicken Breasts

  Puffs

  Quiches

  Roquefort

  Biscuits, 4.1

  Cheese Balls, 4.1

  Quiche, 4.1

  Turnovers, 4.1

  Sauce

  Mornay, 2.1

  with Wine and Garlic, 3.1

  Soufflé

  Classic, 4.1

  Egg Whites (no Yolks), 4.1

  Unmolded, 4.1

  Sticks

  Swiss (Gruyère, etc.)

  Filling for Appetizers, 4.1

  Quiche, 4.1

  Sauce, 2.1

  Soufflé, 4.1, 4.2, 4.3

  Wafers, 4.1

  CHERRIES

  with Duck

  Poached in Wine

  CHERRY

  Filling for Savarins

  Flans, 10.1, 10.2, 10.3

  Tart, Flambée

  CHESTNUT(S), 8.1

  General Information, 8.1

  Amount to buy, 8.1

  Peeling of, 8.1

  Serving Suggestions, 8.1

  Braised

  with Brussels Sprouts, 8.1

  with Red Cabbage, 8.1

  Purée of

  and Sausage Stuffing (Goose)

  CHICKEN, 6.1

  General Information, 6.1

  to Bone

  Chicken Breasts, 6.1

  Whole Chicken, 9.1

  Defrosting of, 6.1

  Disjointing of, 6.1

  Preparation of, 6.1

  Stock

  Brown, 6.1

  White, 6.1

  Stuffings for

  Herb and Giblet, 6.1

  Mushroom, 6.1

  Timetable for Roasting, 6.1

  to Truss, 6.1

  Types of (American and French), 6.1

  Vegetables and Wines for, 6.1

  Boiled in Pot au Feu

  Breast of Chicken

  General Information, 6.1

  Preparation of, 6.1

  Cold in Chaud-froid

  Poached in Butter

  with Cream Sauce, 6.1

  with Diced Vegetables, 6.1

  with Mushrooms, 6.1

  with Paprika, 6.1

  Sautéed in Butter, 6.1

  Cheese Coating for, 6.1

  Sauces for

  Brown Butter, 6.1

  Deglazing, 6.1

  Truffle, 6.1

  Broiled with Mustard

  Casserole Roast

  with Tarragon, 6.1

  with Vegetables, 6.1

  Cold

  in Lemon Jelly, 9.1

  List of, 9.1

  in Tarragon Aspic, 9.1

  Coq au Vin

  Filling for Appetizers

  Fricassees

  General Information, 6.1

  Chicken Types, 6.1

  Timing, 6.1

  Master Recipe (Wine Sauce), 6.1

  with Curry, 6.1

  Fondue with Cream, 6.1

  with Paprika, 6.1

  in Red Wine, 6.1

  with Tarragon, 6.1

  Leftover

  in Cream Filling, 4.1

  Gratin of, 4.1

  Li
ver see Index: Liver, Chicken

  Mousse of

  Quenelles of

  Roast

  Master Recipes

  Oven Roasting, 6.1

  Spit Roasting, 6.1

  Basted with Cream, 6.1

  with Port Wine and Mushrooms, 6.1

  with Stuffings, 6.1, 6.2

  Sautéed

  General Information, 6.1

  Master Recipe, 6.1

  Sauces for

  Cream, 6.1

  Deglazing, 6.1

  Herbal Garlic, 6.1

  Tomato and Mushroom, 6.1

  Soufflé see Variations, 4.1, 4.2

  Squab Chicken (Roasted)

  Stew see Fricassees, 6.1

  Pot au Feu, 7.1

  Tarragon

  in Aspic, 9.1

  Casserole Roast, 6.1

  Fricassee, 6.1

  Timbales see Variations, 4.1

  CHOCOLATE

  General Information

  Drops, 10.1

  to Melt, 10.1

  Cake

  with Almonds, 10.1

  Filling (Butter-cream), 10.1

  Icing, 10.1

  Creams (Desserts)

  Bavarian (Custard), 10.1

  Custard with Almonds, 10.1

  Malakoff (with Almonds)

  Plombières (Custard), 10.1

  Mousse

  Soufflé

  CHOPPING, illus., fm7.1

  CHOU ROUGE À LA LIMOUSINE, 8.1

  CHOUCROUTE BRAISÉE, 8.1

  Garnie

  CHOU-FLEUR, 8.1

  Blanchi

  à la Mornay

  Timbale de

  aux Tomates

  en Verdure

  CHOUX

  Asperges (Broccoli)

  de Bruxelles

  Blanchis, 8.1

  à la Crème, 8.1

  Etuvés

  au Beurre, 8.1

  à la Crème, 8.1

  aux Marrons, 8.1

  à la Milanaise, 8.1

  à la Mornay, 8.1

  Timbale de, 8.1

  CHOUX (Puff Shells), 4.1

  CIVET DE MOUTON, 7.1

  CLAFOUTI(S), 10.1

  à la Bourdaloue

  à la Liqueur

  aux Mûres

  aux Myrtilles

  aux Poires, 10.1, 10.2

  aux Pommes

  aux Pruneaux

  CLAM

  Filling for Appetizers

  Juice for Fish Soups

  Juice for Fish Stock

  CLARIFIED BUTTER, fm4.1

  CLARIFICATION OF MEAT STOCKS, 2.1

  COAT A SPOON (Definition of), fm3.1

  COCK, 6.1

  COCKTAIL APPETIZERS see Index: Appetizers

  COFFEE

  Icing (Butter Creams)

  Soufflé

  COGNAC, for Cooking, fm8.1

  COLD

  Buffet

  Dishes, List of

  COLIN see Index: Fish, Cod

  COMPOTE OF PEACHES, 10.1

  CONCOMBRES, 8.1

  au Beurre

  aux Champignons, à la Crème

  à la Crème

  à la Grecque

  à la Mornay

  Persillés

  CONFIT D’OIE see Index: Goose, Preserved

  CONGRE see Index: Fish, Eel

  CONSOMMÉ

  Clarification of Stock for, III; see also Index: Stock, Canned

  CONTRE FILET, 7.1

  CONVERSION FORMULAS see Index: Tables of Equivalents

  COOKIES, SUGAR, 10.1

  COOKING AHEAD OF TIME: Symbol (*) in Recipes

  COPPER POTS, fm2.1

  COQ AU VIN, 6.1

  COQUELETS SUR CANAPÉS, 6.1

  COQUILLES ST. JACQUES

  à la Parisienne

  à la Provençale

  CORNISH GAME HEN, 6.1, 9.1

  CORNSTARCH THICKENING FOR BROWN SAUCE, 2.1

  COURT BOUILLON FOR VEGETABLES, 9.1

  COVERED ROASTING see Index: Veal, Casserole Roast; Chicken, Casserole Roast; etc.

  CRAB

  in Aspic

  in Chaud-froid

  Quenelles

  Quiche

  Soufflé, 4.1; see also Variations, 4.2

  Timbales see Variations, 4.1

  CRABE

  en Aspic

  en Chaud-froid

  CRACKLINGS, GOOSE, 6.1

  CRAWFISH, CRAYFISH see Index: Ecrevisse

  CREAM

  General Information, fm4.1

  Cheese

  Enrichment (White Sauces)

  Fillings see Index: Fillings, Cream

  French

  Discussion of, fm4.1

  Duplication of, fm4.1

  to Whip, 10.1

  Lightly Beaten

  Puff Paste

  Sauce; see also Index: Sauce, Cream

  Sour

  Discussion of, fm4.1

  to Make, fm4.1

  to Whip

  CREAMING BUTTER, 2.1

  CREAMS (Dessert)

  Bavarian Creams

  Custards; see also Index: Custards

  Malakoffs

  Mousses

  Plombières

  CRÈME, fm4.1

  Anglaise

  for Cake Fillings, 10.1

  au Beurre

  à l’Anglaise, 10.1

  au Citron, 10.1

  Ménagère, 10.1

  à l’Orange, 10.1

  au Sucre Cuit, 10.1

  Brûlée

  Chantilly

  au Citron

  Fraîche

  Pâtissière

  with Fruit Tarts, 10.1

  Plombières

  à l’Ananas, 10.1

  au Chocolat, 10.1

  aux Fruits, 10.1

  Pralinée, 10.1

  Renversée au Caramel

  Saint-Honoré

  Sainte-Anne au Caramel

  CRÈMES

  Frites

  et Mousses

  CRÊPES (Dessert), 10.1

  General Information

  Batters for, 10.1

  Cooking of, 10.1

  Fillings for, 10.1

  with Almond

  Butter, 10.1

  Cream, 10.1

  Fines Sucrées

  Fourrées

  et Flambées

  Frangipane

  Gâteau de, à la Normande

  à la Levure

  Mound of, with Apples

  with Orange Butter

  and Almonds

  Soufflées

  Sucrées

  Suzette

  CRÊPES (Entrée), 4.1

  General Information

  Batter for, 4.1

  Cooking of, 4.1

  Pans for, 4.1

  d’Epinards

  Farcies et Roulées

  Gâteau de

  Mound of

  of Spinach

  over Spinach

  Stuffed and Rolled

  Timbale de

  CREVETTES EN ASPIC, 9.1

  CROMESQUIS, 4.1

  CROQUETTES, 4.1

  CROÛTES

  Bread Cases

  for Soup

  CROÛTONS, 4.1

  CRUSTACÉES, MOUSSELINE DE, 9.1

  CUCUMBERS, 8.1

  General Information, 8.1

  Baked

  with Cheese Sauce

  Cold à la Grecque

  Creamed

  with Mushrooms

  Parslied

  CUP CUSTARDS, 10.1

  CUP-DECILITER EQUIVALENTS, fm5.1

  CURRANT GLAZE, 10.1

  CURRIED CHICKEN, 6.1

  CURRY SAUCE, 2.1, 2.2; see also Index: Sauce, Curry

  CUSTARD(S)

  Desserts

  Almond with Chocolate, 10.1

  Applesauce Caramel Mold, 10.1

  Bavarian Creams, 10.1

  Caramel

  and Almond Plombières, 10.1

  Unmolded Custard, 10.1

  Chocolate Plombières, 10.1

  F
illings for Desserts

  Almond Cream, 10.1

  Crème Pâtissière, 10.1

  with Egg Whites, 10.1

  for Savarins, 10.1

  with Glacéed Fruit, 10.1

  Pineapple

  Mold, 10.1

  Plombières, 10.1

  Raspberry Plombières, 10.1

  Strawberry Plombières, 10.1

  Tart

  with Apples, 10.1

  Fillings for, 10.1

  with Pears, 10.1

  Entrée Molds

  Asparagus, 8.1

  Brussels Sprouts, 8.1

  Cauliflower, 8.1

  Spinach, 8.1

  Timbales, 4.1

  Sauce, Crème Anglaise

  CUTS, MEAT

  see Index: Beef Cuts; Veal Cuts; etc.

  Booklet on

  French see Text Listings under Beef Stews; Veal Scallops; etc.

  CUTTING METHODS

  Vegetables

  Mushrooms

  D

  DAUBE

  de Boeuf, 7.1, 7.2

  de Mouton

  DECILITER-CUP EQUIVALENTS, fm5.1

  DEFINITIONS, LIST OF, fm3.1

  DÉGLACER (to Deglaze), fm3.1

  DEGLAZE, TO (Definition of), fm3.1

  DEGLAZING SAUCE see Index: Sauce, Brown Deglazing

  DÉGRAISSER (to Degrease), fm3.1

  DEGREASE, TO (Directions for), fm3.1

  DEMI-GLACE SAUCE, 2.1

  DÉS, COUPER EN (to Dice), fm3.1

  DESSERT(S), 10.1

  Cold

  Apple (s)

  Aspic, 10.1

  Braised, 10.1

  Charlotte, 10.1

  Gratin, 10.1

  Applesauce Caramel Mold, 10.1

  Bavarian Creams

  Caramel

  and Almond Soufflé, 10.1

  Custards, 10.1

  Charlotte(s)

  Basque, 10.1

  Chantilly, 10.1

  Malakoff, 10.1

  Mousses

  Oranges, Glazed

  Peach Compote

  Pears, Baked

  Pineapple Custard Mold

  Plombières

  Rum-macaroon Soufflé, 10.1

  Tarts, 10.1

  Custards see Index: Custard Desserts

  Fillings for

  Hot

  Apple (s)

  Braised, 10.1

  Charlotte, 10.1

  Applesauce Caramel Mold, 10.1

  Caramel Custards, 10.1

  Pears, Baked, 10.1

  Soufflés, 10.1

  Tarts, 10.1

  Molded

  General Information

  Lining a Mold

  with Caramel, 10.1

  with Ladyfingers, 10.1

  Unmolding of, 10.1

  Apple

  Aspic, 10.1

  Charlotte, 10.1

  Applesauce Caramel, 10.1

  Bavarian Creams, 10.1

  Caramel-almond Soufflé, 10.1

  Charlottes Malakoff, etc., 10.1

  Custards, 10.1

  Mousses, 10.1

  Pineapple Mold, 10.1

  Rum-macaroon Soufflé, 10.1

  Sauces, 10.1, 10.2; see also Index: Sauces, Sweet

  Tarts

  Unmolding of

  DICE, HOW TO CUT INTO, fm3.1

  DILL SAUCE, 2.1

  DIPLOMATE, 10.1

  DOUGH

  for Babas, see also Index: Pastry Dough

  DOVE, ROAST, 6.1

  DRESSING FOR SALADS

  Mayonnaise

  Vinaigrette

  DUCK, DUCKLING, 6.1

  General Information, 6.1

  Boning of, 9.1

  Carving of, 6.1

  Description of, 6.1

  Preparation for cooking, 6.1

  Stock, 6.1

  Timetable for Roasting, 6.1

 

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