by Julia Child
Wine and Vegetables for, 6.1
Baked
with Beans in Cassoulet, 7.1
in Pastry Crust, 9.1
Braised
with Chestnuts, 6.1
with Sauerkraut or Cabbage, 6.1
Casserole Roast with Turnips
Cold, with Orange
Mousse of
Pâté of
in Pastry Crust, 9.1
Roast
Master Recipe, 6.1
with Apple Stuffing, 6.1
with Cherries, 6.1
with Orange Sauce, 6.1
with Peaches, 6.1
Spit Roasted
DUMPLINGS see Index: Quenelles; Gnocchi
DUXELLES, 8.1
E
ECHALOTES, fm4.1
ECREVISSE(S), 5.1
Butter see Shellfish Butter, 2.1
Garnish for Fish Filets
EEL (Conger or Sea), 1.1, 4.1
EGG(S), 3.1
General Information
to Beat Eggs and Sugar, 10.1
Weight Equivalents, fm5.1
in Aspic
Baked in Ramekins
Boiled, fm2.1-minute, 3.1
Dishes see also Index: Custards; Gratins; Quiches; Soufflés
Omelettes see Index: Omelettes
Poached
General Information
Discussion of, 3.1
Substitute for, 3.1
Master Recipe, 3.1
in Aspic, 9.1
on Canapés, Cheese Sauce, 3.1
in Cheese Soufflé, 4.1
in Fish Soup see Variation, 1.1
in Garlic Soup, 1.1
in Pastry Shells, Béarnaise, 3.1
in Red Wine, 3.1
Scrambled
Master Recipe, 3.1
Cold with Tomatoes, 9.1
Garnishings for, 3.1
Shirred
Whites
Beating of
Master Recipe, 4.1
for Desserts and Cakes, 10.1
in Custard Filling, 10.1
to fold into Soufflés, etc., 4.1
Soufflés (no Egg Yolks)
Cheese, 4.1
Dessert Soufflés, 10.1
Yolk(s)
Added to Hot Sauces, 2.1; see also Index: Sauce Parisienne
Butter, for Decorations, 2.1
for Butter Creams, 10.1
for Custard Sauce, 10.1
for Hollandaise Sauce, 2.1
for Mayonnaise, 2.1
and Sugar, Beating of to Form the Ribbon, 10.1
Heated see Charlotte, 10.1
EGGPLANT, 8.1
Casserole, 8.1
Cold, 9.1
à la Grecque, 9.1
Mold, with Lamb (Moussaka), 7.1
Stuffed, 8.1
ELECTRIC BEATER OR MIXER, illus., fm2.1
for Beating Butter and Sugar
for Cake Batters
for Cake Frostings
for Creaming Butter
for Egg Whites
for Eggs and Sugar
for Quenelles
ELECTRIC BLENDER
for Bread Crumbs see Broiled Chicken, 6.1
for Hollandaise Sauce
for Mayonnaise
for Mousses (Chicken Liver, etc.)
for Pancakes, 4.1, 10.1
for Almonds
for Shellfish Butter
for Soups
ELECTRIC FOOD PROCESSOR illus., fm2.1
for mayonnaise
for orange butter
for pie crusts, 4.1, 10.1
for quenelles
ELECTRIC SKILLET
for Chicken Fricassee
for Sautéed Chicken
EMMENTHAL see Cheese, fm4.1
ENAMEL WARE see Pots, fm2.1
ENDIVES, 8.1
Braised
Cold à la Grecque
à la Flamande
Gratin with Ham
Gratinéed with Cheese
Quiche
ENGLISH see Index: British
ENTRECÔTE, 7.1
ENTRÉES AND LUNCHEON DISHES, 4.1
ENTREMETS, 10.1
aux Fruits
EPINARDS, 8.1
à la Basquaise
Blanchis
Canapés aux
à la Crème
Etuvés au Beurre
Gratinés au Fromage
au Jambon
au Jus
à la Mornay, Gratinés
Petites Crêpes d’
Purée d’
en Surprise
Timbale d’
EQUIPMENT, KITCHEN, fm2.1
EQUIVALENTS see Index: Tables of Equivalents
ESCABÈCHE, 9.1
ESCALOPES DE VEAU, 7.1
ESPAGNOLE SAUCE, 2.1
ESTOUFFADE DE BOEUF, 7.1
ETUVER (to Braise), fm3.1
F
FAHRENHEIT-CENTIGRADE Conversions, fm6.1
FARCE
Duxelles, 6.1, 7.1
aux Herbes
Mentonnaise
aux Olives
pour Pâtés
de Porc
aux Rognons
FARINA see Semolina Gnocchi, 4.1
FARINE (Flour), fm4.1
FAT
Fatback see Pork Fat, 9.1
Goose
Pork Fat for Pâtés
Removal of see Degrease, fm3.1
FAUX FILET, 7.1
FENNEL, COLD À LA GRECQUE, 9.1
FENOUIL À LA GRECQUE, 9.1
FILET
of Beef see Index: Beef, Filet
de Boeuf see Index: Boeuf, Filet
of Fish see Index: Fish, Filets
Mignon, 7.1, 7.2
de Poisson see Index: Poisson, Filet
Steaks, 7.1, 7.2
FILLINGS
for Cake see Index: Cake Fillings
Cream Fillings (Entrée)
Cheese, 4.1
for Crêpes, 4.1
for Croquettes, 4.1
Ham, etc., see Variations, 4.1
Poultry, 4.1
Shellfish, 4.1
for Desserts
for Crêpes, 10.1
Custard
with Almonds, 10.1
Crème Patissière, 10.1
with Egg Whites, 10.1
for Savarins, 10.1
see also Index: Stuffings
FINES HERBES see Herbs, fm4.1
FISH, 5.1
General Information, 5.1
Buying Notes, 5.1
Sauces for, 5.1
Serving Suggestions, 5.1
Types of
for Bouillabaisse and Soup, 1.1
for Filleting and Poaching, 5.1
for Quenelles
Blue Fish see Fish Filets, 5.1
Brill see Fish Filets, 5.1
Coalfish Baked with Tomatoes see Other Fish, 5.1
Cod
Baked with Tomatoes see Other Fish, 5.1
for Quenelles see Fish, 4.1
Dab see Fish Filets, 5.1
Eel, Conger or Sea Eel, 1.1, 4.1
Filets Poached in White
Wine, 5.1
Master Recipe, 5.1
Sauces and Garnitures
Cream and Egg
Yolk Sauce, 5.1
Ecrevisses, 5.1
Mushrooms, 5.1, 5.2
Mussels and Shrimp, 5.1
Vegetable Julienne, 5.1
Soufflés with, 4.1; 168–71
Stuffed Filets, 5.1
Flounder Filets
Poached in Wine, 5.1
for Quenelles, 4.1
in Soufflé, 4.1
Fluke see Fish Filets, 5.1
Forcement see Quenelles, 4.1
Gratin
Hake
see Fish Filets, 5.1
Quenelles, 4.1
Halibut
Baked with Tomatoes see Other Fish, 5.1
Quenelles, 4.1
Leftover, Gratin of
Mousse
Cold, 9.1
Hot, 4.1
&nb
sp; Poached Filets
Pollack
Baked with Tomatoes see Other Fish, 5.1
Poached see Fish Filets, 5.1
Quenelles
Salmon
Gratin, 4.1
Mousse, 9.1
Quenelles, 4.1
Soufflé, 4.1
Stuffing for Lamb, 7.1
Timbales see Variations, 4.1
Sole Filets Poached in White Wine
Soufflé
with Egg Whites (no Yolks), 4.1
with Fish Filets, 4.1
and Shellfish, 4.1
on a Platter, 4.1
Sauces for, 2.1, 2.2, 4.1
Soup and Bouillabaisse
Stock, 2.1, 2.2
Trout see Fish Filets, 5.1
Tuna
Baked with Tomatoes, 5.1
in Salade Niçoise, 9.1
and Veal Patties, 7.1
Whiting see Fish Filets, 5.1
see also Index: Crab; Ecrevisse; Lobster; Mussels; Scallops; Shellfish; Shrimp
FLAMBÉES
for Dessert Crêpes, 10.1, 10.2
for Fruit Tarts
for Veal Kidneys
FLAMICHE, 4.1
FLAMING see Index: Flambées
FLAN(S)
Fruit
des Isles
Ring, illus., 4.1
FLEURETTE see Cream, fm4.1
FLOATING ISLAND (mentioned), 10.1
FLOUR
General Information, fm4.1
French and American, fm4.1
How to Measure, fm4.1
and Butter
Paste (Sauce Thickener), 2.1, 2.2, 6.1
Roux (Sauce Thickener)
for Brown Sauces, 2.1
for White Sauces, 2.1
FOIE
Gras
with Eggs see Suggestions, 3.1
with Steak Rossini, 7.1
Stuffing
with Prunes for Goose, 6.1
with Truffles for Beef, 7.1
de Veau
à la Moutarde, 7.1
Sauté, 7.1
de Volaille
en Aspic, 9.1
Mousse de, 9.1
FOLD, TO (definition of), fm3.1; illus., 4.1
FONDANT AU CHOCOLAT, 10.1
FONDS
d’Artichauts see Index: Artichauts, Fonds de
Blanc
de Volaille, 2.1
Brun
de Volaille, 2.1
de Cuisine
Simple, 2.1
FONDUE
Croquettes
de Crustacés
au Gruyère
de Poulet
de Volaille
FOOD MILL, illus., fm2.1
FOOD PROCESSOR, illus., fm2.1
see also Electric Food Processor
FORCEMEAT see Quenelles, 4.1
FORM THE RIBBON, 10.1
FOUETTER (to Beat), fm3.1
FOWL see Chicken, 6.1; see also Index: Duck; Goose; etc.
FRAISES, SAUCE AUX, 10.1
FRAMBOISES, SAUCE AUX, 2.1
FRANGIPANE, 10.1
with Dessert Crêpes
with Pear Tart
for Savarins
FRÉMIR, fm3.1
FRENCH DRESSING, 2.1
FRICADELLES
d’Agneau
de Veau
FRICASSEE
Definition of
of Chicken
see also Index: Beef Stew; Veal Stew; etc.
FRITTONS, 6.1
FROSTINGS see Index: Cake Fillings
FROZEN FOODS see Index: Peas, Frozen; Chicken, Frozen; etc.
FRUIT(S)
Confits
Desserts
Fillings
for Crêpes, 10.1
for Savarins, 10.1
Flans
Glacéed; see also Index: Glacéed Fruit
Sauces
to Stew or Poach in Syrup
Tarts
see also Index: Apples; Pears; etc.
FUMET
de Champignons
de Poisson
G
GALANTINES, 9.1
GALETTES
au Camembert
au Fromage
au Roquefort
Sablées
GAME
Birds Roasted see Coquelets, 6.1
Hens, Cold in Escabèche
Roast see Coquelets, 6.1
Mousse of
Sauce
GARBURE, 1.1
GARLIC
General Information
Measurements for, fm5.1
Press, fm2.1
Removal of Odor, fm5.1
Butter, 2.1, 2.2
on Mussels, 5.1
with Carrots
with Lamb
Coating with Mustard, 7.1
Inserted in Leg, 7.1
Sauce, 7.1
Stuffing with Herbs, 7.1
with Mashed Potatoes
Sauce see Index: Sauce, Garlic
with Scalloped Potatoes
Soup
GARNITURES see Vegetable Suggestions in Recipe Texts
GTEAU(X), 10.1
Biscuit au Beurre
de Crêpes
Fourré à la Crème d’Orange
Marquis, le
à l’Orange
et aux Amandes, 10.1
Reine de Saba, 10.1
GELATIN
in Bavarian Creams
in Cream Sauce (Chaudfroid)
French (in Sheets)
in Mayonnaise
for Stocks and Aspics
GELÉE, 2.1
de Groseilles
GIBLET STUFFING FOR CHICKEN, 6.1
GIGOT, 7.1
GLAÇAGE
à l’Abricot
au Chocolat
GLACE DE VIANDE, 2.1
GLACÉED FRUITS, fm4.1
in Apple Aspic
in Bavarian Cream
in Custard
on Savarins
in Soufflé
GLAZES FOR DESSERTS AND CAKES, 10.1
GNOCCHI, 4.1
Master Recipe (Potato), 4.1
with Cheese
with Ham, etc.
de Pommes de Terre
de Semoule
with Semolina
GOOSE, 6.1
General Information, 6.1
Fat, 6.1
Preparation for Cooking, 6.1
Stock, 6.1
Stuffings for
Timetable for Roasting, 6.1
Baked with Beans (Cassoulet)
Braised, Chestnut Stuffing
Cracklings
Liver; see also Index: Foie Gras
Preserved
in Cabbage Soup, 1.1
in Cassoulet, 7.1, 7.2
Roast, Prune and Foie Gras Stuffing
GRAMS
Conversion Formulas
Flour Equivalents
Measures and Equivalents
GRAPE TART see Variations, 10.1
GRATIN(S) FOR DESSERT
Apple
Pear
GRATIN(S) FOR ENTRÉE, 4.1
Brains
de Cervelles
Chicken or Turkey
Endive and Ham
d’Endives
aux Fruits de Mer
Leeks and Ham
de Poireaux
de Pommes de Terre
aux Anchois, 4.1
Crécy, 8.1
Dauphinois, 8.1
Jurassien, 8.1
Provençal, 8.1
et Saucisson, 4.1
Savoyard, 8.1
Potatoes
with Onions
and Anchovies, 4.1
and Sausages, 4.1
Scalloped, 8.1
Shredded, with Ham, 4.1
with Spinach, 8.1
de Ris de Veau
Salmon or Other Fish
Sweetbreads
de Volaille
GRATINÉ, TO (Definition of), fm3.1
GRATINÉED DISHES, 4.1; see also Fish, 5.1, 5.2<
br />
GRATTONS, 6.1
GRAVY see Index: Sauce
GREASE REMOVAL see Degrease, fm3.1
GRECQUE, LÉGUMES À LA, 9.1
GROSEILLES, GELÉE DE, 10.1
GRUYÈRE see Cheese, fm4.1
H
HACHER (to Mince), fm3.1
HAM, 7.1
General Information, 7.1
Types to Buy, 7.1
Vegetables and Wines for, 7.1
Braised
Master Recipe, 7.1
Cream and Mushroom Sauce, 7.1
in Madeira, 7.1
with Mushroom Stuffing, 7.1
in Pastry Crust, 7.1
Cold
Mousse, 9.1
Filling with Cheese for Appetizers
Gnocchi see Additions, 4.1
Gratin of
with Endives, 4.1
with Leeks, 4.1
with Potatoes, 4.1
Hock with Beans
Omelette see Pipérade, 3.1; Suggestions, 3.2
Pâté with Veal and Pork
Slices
Cream Sauce, 7.1
and Madeira, 7.1
with Onions, Tomatoes, etc., 7.1
Soufflé
see Cheese Soufflé, 4.1; Variations, 4.2
Timbales see Variations, 4.1
HAMBURGERS, 7.1
HARE PTÉ, 9.1
HARICOT DE MOUTON, 7.1
HARICOTS
Beurre
Mange-tout à l’Etuvée
Verts
à l’Anglaise, 8.1
Blanchis, 8.1
à la Crème, 8.1
Gratinés, à la Mornay, 8.1
à la Maître d’Hôtel, 8.1
à la Provençale, 8.1
Sauce Crème, 8.1
HEN, 6.1
HERB(S)
General Information, fm4.1
Bouquet
Butter, 2.1, 2.2
see also Index: Sauce, Herb; Tarragon
HOLLANDAISE SAUCE, 2.1; see also Index: Sauce
Hollandaise
HOMARD
à l’Américaine
aux Aromates
en Aspic
en Chaud-froid
Thermidor
HONEY, ORANGE (Orange Butter), 10.1
HORS D’OEUVRES, 4.1; see also Index: Appetizers
HUILE, fm4.1
I
ICING see Index: Cake Fillings
ILE FLOTTANTE, 10.1
ILLUSTRATIONS, LIST OF, xvii
INCORPORER (to Fold), fm3.1
INGREDIENTS, LIST OF, fm4.1
IRON WARE see Pots, Pans, fm2.1
J
JAM FILLINGS FOR CRÊPES, 10.1
JAMBON, 7.1
Braisé
et Farci, 7.1
au Madère, 7.1
Morvandelle, 7.1
Farci en Croûte
Mousse de
Tranches de
à la Crème, 7.1
Morvandelle, 7.1
en Pipérade, 7.1
JELLIED STOCK, 2.1
with Gelatin
Homemade
Lining a Mold with
for Pâtés in Aspic
Testing of
Use of in Aspics
Wine Flavoring for
JELLY: Fillings for Crêpes, 10.1; see also Index: Jellied Stock
JULIENNE, to Cut into, fm7.1
JUS LIÉ, 2.1
K
KIDNEY(S), 7.1
General Information, 7.1
Master Recipe, 7.1
Flambéed