Mastering the Art of French Cooking, Volume 1

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Mastering the Art of French Cooking, Volume 1 Page 78

by Julia Child


  Sauces for

  Cream and Mushrooms, 7.1

  Mustard and Parsley, 7.1

  Red Wine and Marrow, 7.1

  Served with Eggs

  Scrambled see Garnishings, 3.1

  Shirred see Suggestions, 3.1

  Stuffing with Rice for Lamb

  KIRSCH

  Icing see Butter Creams, 10.1

  Soufflé

  Syrup for Savarins

  KITCHEN EQUIPMENT, fm2.1

  KNIVES, fm2.1

  How to Chop, Dice, etc.

  L

  LADYFINGERS

  Master Recipe, 10.1

  Desserts Molded in, 10.1, 10.2

  to Line a Mold with

  LAITUES BRAISÉES, 8.1

  LAMB AND MUTTON, 7.1

  General Information, 7.1

  to Bone a Leg, 7.1

  Cuts for Stew, 7.1

  Discussion of, 7.1

  Marinades for, 7.1

  Stuffings for, 7.1

  Timetable for Roasting, 7.1

  Types of, 7.1

  Wine and Vegetables for, 7.1

  with Beans

  in Cassoulet, 7.1

  Boiled, 7.1 Brains, 7.2, 7.3;

  see also Index: Brains

  Braised

  Kidneys see Index: Kidneys

  Leftover, with Eggplant

  Leg or Shoulder of

  Master Recipes

  Braised, 7.1

  Roast, 7.1

  Garlic Flavoring, 7.1, 7.2

  Marinated, 7.1

  Mustard Coating, 7.1

  Sauces for, 7.1

  Stuffed, 7.1

  Mold with Eggplant, 7.1

  Patties

  Roast

  Shanks

  Shoulder

  General Information, 7.1

  LAMB AND MUTTON (continued)

  Shoulder (continued)

  Recipes for see Index: Lamb, Leg; see also Cassoulet, 7.1

  Stew

  General Information, 7.1

  Master Recipe (Navarin), 7.1

  Braised Shanks, 7.1

  with Mushrooms and Onions, 7.1

  with Red Wine, 7.1

  with Rice, 7.1

  with Vegetables (Daube), 7.1

  LARD

  Gras see Pork Fat, 9.1

  de Poitrine see Bacon, fm4.1

  LEEK(S), 8.1

  Braised

  Browned with Cheese

  with Cheese Sauce, 8.1

  Cold

  à la Grecque, 9.1

  Gratin with Ham

  and Potato Soup

  Quiche

  LEFTOVERS see Index: Lamb, Leftover; Vegetables, Leftover; etc.

  LÉGUMES, 8.1

  LEMON

  Butter

  Cake Filling, 10.1

  -cream Cake Icing, 10.1

  Sauce, 2.1

  Peel, Glazed

  Tart

  with Almonds, 10.1

  Soufflé, 10.1

  LENTILS WITH LAMB see Variations, 7.1

  LETTUCE, BRAISED, 8.1

  LIME SOUFFLÉ TART, 10.1

  LIMETTES, TARTE AUX, 10.1

  LIQUEURS FOR COOKING, fm8.1

  LITER-QUART EQUIVALENTS, fm5.1

  LIVER

  Calf

  Master Recipe, Sautéed, 7.1

  Mustard Coating for, 7.1

  Sauces for, 7.1

  Canapés for Roast Birds

  Chicken

  in Aspic, 9.1

  Canapés for Roast Birds, 6.1

  with Eggs see Garnishings, 3.1; Suggestions, 3.2

  Filling with Cheese for Appetizers, 4.1

  Gnocchi see Additions, 4.1

  Mousse of, 9.1

  Timbales of, 4.1

  Goose; see also Index: Foie Gras

  Pâté with Pork and Veal

  LOBSTER

  General Information

  to Deal with Live, 5.1

  to Steam in Wine

  à l’Américaine

  in Aspic

  Butter see Shellfish Butter, 2.1

  in Chaud-froid

  Garnish for Fish Filets

  with Herbal Sauce

  Quenelles

  Quiche

  Soufflé, 4.1; see also Variations, 4.2

  Tails à l’Américaine

  Thermidor

  Timbales see Variations, 4.1

  LUNCHEON DISHES, 4.1

  M

  MACAROON(S)

  Baked with Pears

  Cup Custards

  to Pulverize

  MACAROON(S) (continued)

  Soufflé

  Unmolded, 10.1

  Substitute for Almonds in

  Bavarian Cream, 10.1

  Caramel Cream, 10.1

  MACERATE (Definition of), fm3.1

  MACÉRER (to Macerate), fm3.1

  MADEIRA WINE

  for Cooking

  for Jellied Stocks and Aspics

  Sauce; see also Index: Sauce, Madeira

  MAKE THE RIBBON, 10.1

  MALAKOFF, CHARLOTTES, 10.1

  MARINADE(S)

  for Beef

  Red Wine

  for Braised Beef, 7.1

  for Stews (Daubes), 7.1

  Wine and Truffle for Filet, 7.1

  for Lamb

  Cooked Red Wine, 7.1

  Red Wine and Bay Leaves, 7.1

  for Pork

  Lemon Juice, 7.1

  Salt and Spices, 7.1

  Wine, 7.1

  for Veal

  Cognac and Madeira, 7.1

  for Pâtés, 9.1

  MARINATE (Definition of), fm3.1

  MARINER (to Marinate), fm3.1

  MARQUIS, LE, 10.1

  MARRONS

  Braisés

  Purée de

  MARROW

  to Prepare

  Sauce, 7.1, 7.2, 7.3

  MARSALA FOR COOKING, fm8.1

  MATIGNON BRAISINGVEGETABLES

  for Beef

  for Veal

  MAYONNAISE

  au Chocolat (Dessert)

  Sauce; see also Index: Sauce Mayonnaise

  MEASURES

  Flour

  Miscellaneous Equivalents

  Tables of Equivalents

  MEAT, 7.1

  Cuts

  American and French see specific Meat Sections in Text Booklet on, 7.1

  Glaze

  in Flavored Butter (Colbert), 2.1

  in Béarnaise Sauce, 2.1

  Loaf, Veal, 7.1; see also Pâtés, 9.1

  Stock

  MÉLANGER (to Blend), fm3.1

  METRIC SYSTEM, fm5.1

  MIJOTER (to Simmer) see Boil, fm3.1

  MINCE, TO, fm3.1, fm7.1

  for Mushrooms

  MIREPOIX, 8.1

  MOELLE, fm4.1

  MOLDS (Containers)

  for Babas

  to Line with

  Caramel, 10.1

  Ladyfingers, 10.1

  for Savarins

  for Soufflés

  MOLDS (Food) see Index: Custard Molds; Desserts, Molded; Mousses; Timbales

  MORTAR AND PESTLE, fm2.1

  MOUCLADES, 5.1

  MOULD see Index: Mold

  MOULE CARAMELISÉ, 10.1

  MOULES, 5.1

  à la Béarnaise

  au Beurre d’Escargot

  à la Marinière, 5.1, 5.2

  MOULES (continued)

  Mouclades

  Pilaf de

  à la Poulette

  à la Provençale

  Salade de

  en Sauce

  Soupe aux

  MOUSSAKA, 7.1

  MOUSSE (Dessert)

  General Information to Unmold, 10.1

  Chocolate

  Orange

  à l’Orange

  MOUSSE(S) (Entrée—Cold), 9.1

  General Information

  Jellied Stocks for, 2.1

  to Unmold, 9.1

  Sauce Chaud-froid for, 9.1, 9.2

  Chicken

  Liver


  Duck, Game, or Turkey

  de Foies de Volaille

  Ham

  de Jambon

  Salmon

  de Saumon

  Shellfish

  MOUSSE (Entrée—Hot)

  Fish

  MOUSSELINE

  au Chocolat

  de Crustacés, Blanche

  Neige, 9.1

  de Poisson

  Sauce

  de Volaille

  MOUTON, 7.1

  MUSHROOM(S), 8.1

  General Information

  Discussion of, 8.1

  to Mince, Slice, Flute, 8.1

  Preparation of, 8.1

  Weight Equivalents, fm5.1

  Broiled

  Canned

  Cold à la Grecque

  Creamed

  Essence of

  MUSHROOM(S) (continued)

  Minced (Duxelles)

  Quiche

  Sauce see Index: Sauce, Mushroom

  Sautéed

  with Garlic, Bread Crumbs, 8.1

  Soufflé see Variations, 4.1

  Soup

  Stewed

  Stuffed

  Stuffings and Fillings

  for Chicken, 6.1

  with Cream Cheese, 4.1

  for Eggplant, 8.1

  for Ham, 7.1

  for Lamb, 7.1

  with Swiss Cheese, 4.1

  for Tomatoes, 8.1

  Timbales see Variations, 4.1

  Partial List of, with other Foods

  Artichokes and Carrots

  Beef Stew, 7.1, 7.2

  Chicken, 6.1, 6.2, 6.3, 6.4

  Eggs, 3.1, 3.2

  Fish, 5.1, 5.2

  Gnocchi (Additions)

  Green Beans (Addition)

  Rice

  Sweetbreads, 7.1, 7.2

  Veal, 7.1, 7.2, 7.3, 7.4

  MUSSELS, 5.1

  General Information

  Canned

  Scrubbing and Soaking

  Garnish for Fish

  on Half Shell, Broiled

  Marinated, for Salad

  in Sauce

  Soup

  Steamed in Wine, 5.1, 5.2

  MUSTARD

  Butter

  Coating

  for Chicken, 6.1

  for Hothouse Lamb, 7.1

  for Liver, 7.1

  Sauce see Index: Sauce, Mustard

  MUTTON, 7.1

  Brains, 7.1, 7.2; see also Index: Brains

  Leg of

  Stew

  N

  NAP, TO (Definition of), fm3.1

  NAPPER LA CUILLÈRE, fm3.1

  NAVARIN, 7.1

  NAVETS, 8.1

  à la Champenoise

  à l’Etuvée

  Glacés à Brun

  Persillés

  Purée de, Parmentier

  O

  OEUFS, 3.1

  à la Béarnaise

  à la Bourguignonne

  Brouillés

  sur Canapés

  en Cocotte

  en Croustades

  à la Fondue de Fromage

  en Gelée

  Miroir

  Mollets

  sur le Plat

  Pochés

  OIE, 6.1

  Braisée aux Marrons

  Confit d’, 1.1, 7.1, 7.2

  Rôti aux Pruneaux

  OIGNONS, 8.1

  à la Crème

  en Garniture

  Glacés

  à Blanc, 8.1

  à Brun, 8.1

  OIGNONS (continued)

  à la Grecque

  Persillés

  Soubise

  OIL, TYPES OF, fm4.1

  OMELETTE(S), 3.1

  General Information, 3.1

  to Beat Eggs for, 3.1

  Pans for, 3.1

  to Transfer to Plate, 3.1

  Master Recipes

  Rolled, 3.1

  Scrambled, 3.1

  Gratinéed with Tomatoes

  Gratinées à la Tomate

  with Herbs, Cheese, etc.

  Pipérade

  ONION(S), 8.1

  General Information

  to Chop, Dice, etc., fm7.1, fm7.2

  Discussion of, 8.1

  Preparation of, 8.1

  Removal of Odor, fm5.1

  Weight Equivalents, fm5.1

  Braised

  Brown-braised, 8.1

  White-braised (Glazed), 8.1

  Canned

  Cold à la Grecque

  Creamed

  Garniture

  Green see Shallots, fm4.1

  Quiche or Tart, 4.1, 4.2

  and Rice Soubise

  Sauce, 2.1, 7.1

  Soup

  with Potatoes, 1.1

  Partial List of, with Other Foods

  Braised Onions

  in Beef Stew, 7.1

  and Brains in Red Wine, 7.1

  in Chicken Fricassee, 6.1

  Coq au Vin, 6.1

  in Veal Stew, 7.1

  ONION(S) (continued)

  Partial List of, with Other Foods (continued)

  in Chicken Casserole Roast

  in Gratin of Potatoes and Anchovies

  and Sausages, 4.1

  with Peas, 8.1, 8.2

  with Pork

  Chops see Variations, 7.1

  Roast, 7.1

  ORANGE(S)

  Bavarian Cream

  Butters for Dessert Crêpes

  Cake

  with Almonds, 10.1

  Cake Fillings and Frostings

  Butter Cream, 10.1

  Butter Filling, 10.1

  with Duck

  Glacées

  Glazed

  Liqueur for Cooking

  Mousse

  Peel

  with Duck, 6.1

  to Glaze, 10.1

  Sauce, 2.1, 2.2, 6.1

  Soufflé

  OUNCE-GRAM EQUIVALENTS, fm5.1

  Flour

  Other Measures

  OVEN

  Temperature Conversions

  Types of

  OYSTERS

  Garnish for Fish Filets

  with Quenelles

  to Poach

  P

  PAIN DE VEAU, 7.1

  PANCAKES

  Grated Potato

  see also Index: Crêpes

  PANS

  General Information, fm2.1

  Illustrations, fm2.1, fm2.2, 3.1, 4.1

  for Crêpes

  for Omelettes

  PAPRIKA

  Chicken

  Breasts, 6.1

  Fricassee, 6.1

  Sauce, 6.1, 6.2

  PARMESAN CHEESE

  Coating for Chicken Breasts

  see also Index: Cheese, Parmesan

  PARSLEY

  Butter

  in Herb Bouquets

  PARTRIDGE

  with Beans (Cassoulet)

  Cold in Jelly (Escabèche)

  Pâté of

  Roast see Coquelets, 6.1

  PASTE

  for Babas

  for Cream Puffs

  PASTRY

  Crust

  Duck Baked in, 9.1

  Ham Baked in, 7.1

  Dough

  General Information, 4.1, 10.1

  Decorations with, 9.1

  Leftovers, 10.1

  Master Recipes

  for Dessert Tarts, 10.1

  for Entrée Tarts, 4.1

  Shells

  Baking of

  for Dessert Tarts, 10.1

  for Entrée Tarts, 4.1

  with Poached Eggs, 3.1

  for Tartlets, 4.1

  Turnovers

  PATALINA, 4.1

  PTE

  à Babas

  Brisée

  Sucrée, 10.1

  à Choux

  à Crêpes, 4.1, 10.1

  Sablée

  PTÉS AND TERRINES, 9.1

  General Information, 9.1

  Aspic for, 9.1

  Baking Dishes for, 9.1

  Marinade f
or, 9.1

  Pork Fat for, 9.1

  to Serve, 9.1

  Storage or Freezing of, 9.1

  Master Recipes

  Pork and Veal Stuffing for, 9.1

  Pork, Veal, and Ham Pâté, 9.1

  en Croûte

  de Canard, 9.1

  Duck

  Boned, in Pastry Crust

  Game Pâté

  Porc et Veau

  avec Foie, 9.1

  avec Gibier, 9.1

  avec Jambon, 9.1

  Pork and Veal with Liver

  PEACH(ES)

  Bavarian Cream

  Compote with Raspberry Sauce

  with Cup Custards

  with Duck

  Poaching of (Compote)

  Tart

  with Custard see Variations, 10.1

  PEAR(S)

  Baked with Macaroons

  Flan, 10.1, 10.2

  Poached in Red Wine

  Tart

  with Almond Filling, 10.1

  Tart (continued)

  with Custard Filling see Variations, 10.1

  PEAS (Fresh, Green), 8.1

  General Information, 8.1

  Braised with Lettuce, etc.

  Buttered (I, II, III)

  Canned

  Frozen

  with Onions, 8.1, 8.2

  PÊCHES CARDINAL, 10.1

  PEPPER STEAK, 7.1

  PEPPERS, SWEET GREEN OR RED

  Cold à la Grecque

  in Eggplant Casserole

  see also Index: Pipérade

  PESTLE

  and Mortar

  and Sieve

  PETIT SUISSE see Cheese, fm4.1

  PETITS POIS see Index: Pois

  PHEASANT

  Jellied in Escabèche

  Pâté of

  PIE see Index: Pastry; Quiches; Tarts

  PIGEON

  Jellied in Escabèche

  Roast see Coquelets, 6.1

  PILAF, PILAU (Risotto), 8.1

  de Moules

  de Mouton

  PINEAPPLE

  Boiled in Syrup

  Cream Plombières

  Custard, Unmolded

  Tart

  PIPÉRADE (Tomatoes, Peppers, etc.)

  Master Recipe (Omelette), 3.1

  with Ham Slices

  with Scrambled Eggs Cold

  Hot see Garnishings, 3.1

  with Shirred Eggs

  PISSALADIÈRE NIÇOISE, 4.1

  PISTOU SOUP AND SAUCE, 1.1

  PLOMBIÈRES, 10.1

  PLUM(S)

  Flan

  Poached in Syrup

  Tart see Variations, 10.1

  POACH, TO

  Definition of

  see also Index: Eggs; Fish

  POCHER (to Poach), fm3.1

  POÊLE (Skillet), fm2.1

  POIREAUX, 8.1

  Braisés au Beurre

  Gratinés au Fromage

  à la Grecque

  à la Mornay, Gratinés

  POIRES AU GRATIN, 10.1

  POIS (Petits Pois, Pois Verts, Pois Frais), 8.1

  à l’Anglaise

  en Braisage

  Etuvés au Beurre

  à la Francaise

  aux Oignons

  POISSON, 5.1

  Coquilles St. Jacques

  à la Parisienne, 5.1

  à la Provençale, 5.1

  Homard

  à l’Americaine, 5.1

  aux Aromates, 5.1

  Thermidor, 5.1

  Moules

  Mousses, Mousselines

  Sole, Filets de

  Bercy, 5.1

  Bonne Femme, 5.1

  à la Bretonne, 5.1

  à la Dieppoise, 5.1

  Farcis, 5.1

 

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