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Mastering the Art of French Cooking, Volume 1

Page 77

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

 

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