by Julia Child
Gratinés, à la Parisienne, 5.1
à la Nantua, 5.1
à la Normande, 5.1
Pochés au Vin Blanc, 5.1
Walewska, 5.1
Soufflés de
POIVRONS À LA GRECQUE, 9.1
POMMES
Aspic de
Charlotte de
Gratin de
Normande en Belle Vue
à la Sevillane
Tartes de, 10.1, 10.2, 10.3
POMMES DE TERRE, 8.1
Crêpes de
Gratins de
aux Anchois, 4.1
Crécy, 8.1
Dauphinois, 8.1
Jurassien, 8.1
Provençal, 8.1
Rapée Morvandelle, 4.1
et Saucisson, 4.1
Savoyard, 8.1
à l’Huile
Purée de, à l’Ail
Sautées
Château, 8.1
en Dés, 8.1
pour Garniture, 8.1
Parisienne, 8.1
PORC, 7.1
Braisé
avec Choucroute, 7.1
aux Choux Rouges, 7.1
Côtes de
Charcutière, 7.1
Poêlées, 7.1
Robert, 7.1
Sauce Nénette, 7.1
Ragoûts de
Rôti de, Poêlé
aux Choux, 7.1
Grand’ Mère, 7.1
aux Navets, 7.1
Sylvie
PORK, 7.1
General Information, 7.1
Cuts for
Boiling, 7.1
Chops, 7.1
Roasting and Braising, 7.1
Stew, 7.1
Fat, Discussion of, 9.1
PORK (continued)
General Information (continued)
Marinades for, 7.1
Temperature and Timing, 7.1
Vegetables and Wines, 7.1
with Beans in Cassoulet
Boiled see Potée Normande, 7.1
Brains see Index: Brains
Braised
with Red Cabbage, 7.1
with Sauerkraut, 7.1
Chops
General Information, 7.1
Master Recipe, 7.1
Fresh Tomato Sauce, 7.1
Mustard and Cream Sauce, 7.1
with Vegetables, 7.1
Cold
Pâté with Veal and Ham
Roast
Master Recipe, 7.1
with Cabbage, 7.1
with Potatoes and Onions, 7.1
Sauces for, 7.1
with Turnips, 7.1
Steaks
Stews
Stuffed with Cheese
Stuffings
with Herbs for Lamb, 7.1
with Veal for Pâtés, 9.1
PORT WINE
for Cooking
for Jellied Stocks and Aspics
Sauce
for Roast Chicken, 6.1
POT AU FEU, 7.1
POT ROAST see Index: Beef, Braised
POTAGES ET SOUPES, 1.1
Potage (s)
Crème
de Cresson, 1.1
d’Epinards, 1.1
d’Oseille, 1.1
au Cresson, 1.1
Germiny, 1.1
Parmentier, 1.1
Velouté aux Champignons, 1.1
Vichyssoise, 1.1
Soupe(s)
Aïgo Bouïdo, 1.1
à l’Ail aux Pommes de Terre, 1.1
aux Choux, 1.1
aux Moules, 5.1
à l’Oeuf, Provençale, 1.1
à l’Oignon, 1.1
Gratinée, 1.1
des Trois Gourmandes, 1.1
au Pistou, 1.1
de Poisson, 1.1
POTATO(ES), 8.1
General Information, 8.1
to Slice, fm7.1
Types of, 8.1
Weight Equivalents, fm5.1
Cold Dishes with
Gnocchi
Gratins
with Anchovies and Onions, 4.1
with Ham, Eggs, etc., 4.1
with Sausages and Onions, 4.1
with Spinach, 8.1
see also Index: Potatoes, Scalloped
Mashed
with Garlic, 8.1
with Turnips, 8.1
Pancakes
Salad
Master Recipe, 9.1
with Beans, etc., Niçoise, 9.1
with Beef, 9.1
POTATO(ES) (continued)
Salad (continued)
with Rice and Beets, 9.1
Sautéed in Butter
Master Recipe, 8.1
Diced Potatoes, 8.1
Potato Balls, 8.1
Scalloped
Master Recipe, with Milk and Cheese, 8.1
with Carrots and Cream, 8.1
in Cream, 8.1
with Meat Stock and Cheese, 8.1
with Onions and Tomatoes, 8.1
see also Index: Potato, Gratins
Shredded
Gratin of, 4.1
Pancakes of, 8.1
Soup, 1.1, 1.2
Starch or Flour
for Chocolate Soufflé, 10.1
for Sauce Thickening, 2.1
Sticks with Cheese
Whole, Cooked with Chicken
Pork Chops see Variations, 7.1
Roast Pork, 7.1
POTÉE NORMANDE, 7.1
POTS FOR COOKING, fm2.1
POTS DE CRÈME au Chocolat, 10.1
Petits
POUDING
Alsacien
de Cabinet
POULARDE, 6.1
POULE AU POT, Potée, 7.1
POULET(S), 6.1
à la Broche
en Cocotte Bonne Femme
Coq au Vin
Coquelets
Fondue de
Fricassée de
à l’Ancienne, 6.1
Fricassée de (continued)
à l’Estragon, 6.1
à l’Indienne, 6.1
au Paprika, 6.1
en Gelée à l’Estragon
Grillés à la Diable
Poêlé à l’Estragon
au Porto
Rôti
à la Normande, 6.1
Sauté
Chasseur, 6.1
à la Crème, 6.1
aux Herbes de Provence, 6.1
Suprêmes de see Index: Suprêmes
POULTRY, 6.1
Shears
Stock, 2.1, 6.1, 6.2
see also Index: Chicken; Duck; Goose; etc.
PRALIN (Caramelized Almonds), 10.1
with Almond Cream
with Bavarian Cream
for Crème Brulée
in Soufflés, 10.1, 10.2
PRÉ-SALÉ, PRÉS SALÉS see Terms, 7.1
PRECOOKING: Symbol (*) in Recipes
PRESERVED GOOSE, 1.1, 7.1, 7.2
PRESERVES FOR CRÊPE FILLINGS, 10.1
PRESSURE COOKER
for Dried Beans
for Soups
for Stocks
PRUNE
Stuffing for Goose
Tart with Cream Cheese
PUDDINGS see Index: Custard Desserts; Charlottes; etc.
PUFF SHELLS (Puffs), 4.1
General Information, 4.1
Filling of
Freezing of
PUFF SHELLS (Puffs) (continued)
General Information (continued)
Paste for (Pâte à Choux)
for Dessert Puffs, 4.1
Cheese
Large Puffs
Small Puffs
PURÉE, TO (Definition of), fm3.1
Q
QUAIL, ROAST see Coquelets, 6.1
QUENELLE(S), 4.1
General Information, 4.1
Fish for, 4.1
Meats for, 4.1
Master Recipe, 4.1
de Crustacés
of Fish
Gratin of, 4.1
with Oysters, 4.1
of Salmon
, 4.1
Sauces for, 4.1
of Shellfish, 4.1
aux Huîtres
de Poisson
Gratin de, 4.1
of Poultry or Veal
de Saumon
Stuffing with Fish Filets
de Veau
de Volaille
QUICHE(S), 4.1
General Information, 4.1
Pastry Shells for, 4.1
Master Recipe, 4.1
Camembert
aux Champignons
Cheese
Crab
Cream and Bacon
Endive
aux Epinards
au Fromage de Gruyère
aux Fruits de Mer
QUICHE(S) (continued)
Leek
Lobster
Lorraine
Mushroom
aux Oignons
Onion, 4.1, 4.2
aux Poireaux
Roquefort
Shrimp
Spinach
à la Tomate, Niçoise
Tomato
R
RABBIT PTÉ, 9.1
RAFRAÎCHIR (to Refresh), fm3.1
RAGOÛT see Index: Beef Stew; Lamb Stew; etc.
RAPÉE MORVANDELLE, 4.1
RASPBERRY
Creams (Desserts)
Bavarian (Custard), 10.1
Chantilly (Whipped Cream), 10.1
Malakoff (Almond), 10.1
Plombières (Custard), 10.1
Filling for Savarins
Sauce
for Fresh Peaches, 10.1
Tart see Variations, 10.1
RATATOUILLE, 8.1
RED
Cabbage see Index: Cabbage, Red
Currant Glaze
Wine
Butter, 2.1
Syrup for Pear Poaching, 10.1
see also Index: Sauce, Red Wine; Wine
REDUCE, TO (Definition of), fm3.1
RÉDUIRE (to Reduce), fm3.1
REFRESH, TO (Definition of), fm3.1
Discussion of, for Green Vegetables
REINE DE SABA, 10.1
RIBBON, TO FORM THE, 10.1
RICE, 8.1
General Information, 8.1
Weights and Amounts, fm5.1, 8.1
Master Recipes
Braised (Risotto), 8.1
Packaged Precooked, 8.1
Ring of, 8.1
Steamed, 8.1
Wild, 8.1
with Bavarian Cream
and Beef Stew
and Lamb Stew
with Mushrooms
with Mussels
and Onions (Soubise)
as Sauce, 7.1
as Vegetable, 8.1
Parboiled (converted)
Pudding (Bavarian Cream)
Salad, 9.1, 9.2
Starch
for Chocolate Soufflé, 10.1
for Sauce Thickening, 2.1
Vegetarian Bowl
RING MOLD FOR SAVARINS, 10.1
RIS DE VEAU, 7.1
Braisé
à l’Italienne
à la Crème
et aux Champignons, 7.1
Escalopes de, Sautées
au Gratin
à la Maréchale
RISOTTO, 8.1
RIZ, 8.1
à l’Anglaise
au Beurre
en Couronne
Duxelles
à l’Impératrice
à l’Indienne
RIZ (continued)
à l’Orientale
Risotto, Pilaf, Pilau
Salades, 9.1, 9.2
à la Vapeur
ROASTING see Index: Chicken, Roast; Veal, Roast; etc.
ROGNONS DE VEAU ET DE MOUTON, 7.1
à la Bordelaise
en Casserole
Flambés
ROMSTECK, 7.1
ROOSTER, 6.1
ROQUEFORT see Index: Cheese, Roquefort
ROTISSERIE
for Chicken
for Duck
ROUILLE, 1.1
ROUX
for Brown Sauce
for White Sauce
RUBBER SCRAPER OR SPATULA, fm2.1
RUM
Babas
for Cooking
Icing see Butter Creams, 10.1
Soufflé
Syrup for Babas
RUMSTECK, 7.1
RUTABAGAS see Turnips, 8.1
S
SALAD(S), 9.1
Beef and Potato
Combination (Niçoise)
Dressings and Sauces for
Mayonnaises
Vinaigrettes
Mussel
Potato
Master Recipe, 9.1
with Beans, etc. (Niçoise), 9.1
with Beef, 9.1
with Beets, 9.1
Rice and Beet
SALADE(S), 9.1
à la d’Argenson
de Boeuf à la Parisienne
de Moules
Niçoise
SALMON see Index: Fish, Salmon
SALT
Amounts to Use
Removal of Excess
SAUCE(S), 2.1
NOTE: Sauces for Dessert Listed Separately
General Information, 2.1
Deglazing for, fm3.1
Enrichments for
White Sauces
Butter, 2.1
Cream, 2.1
Cream and Egg Yolks, 2.1
Family of, 2.1
Saucepans for, 2.1
Stock for
Brown Sauces, 2.1
Fish, 2.1
White Sauces (Veloutés), 2.1
Thickenings for:
Egg Yolks
for Hollandaise, 2.1
for Mayonnaise, 2.1
for White Sauces, 2.1
Flour
and Butter Paste, 2.1
see also: Mock
Hollandaise, 2.1; Coq au Vin, 6.1
and Butter Roux
Brown, 2.1
White, 2.1
Starch, 2.1
Sauces for
Artichokes, 8.1
Asparagus, 8.1
Cauliflower, 8.1
Fish, 2.1, 4.1, 5.1
Hamburgers, 7.1
Lamb, 7.1
Liver, 7.1
Sauces for (continued)
Pork, 7.1, 7.2
Steaks, 7.1
Veal, 7.1, 7.2, 7.3
à l’Ail pour Gigot
Aïoli
Allemande
Alsacienne
aux Anchois
Anchovy
with Garlic for Beef Stew, 7.1
Aurore
Bâtarde
Béarnaise
for Filet Steaks, 7.1
with Meat Glaze Flavoring, 2.1
for Pan-broiled Steaks, 7.1
on Poached Eggs, 3.1
with Tomato Flavoring, 2.1
Béchamel
General Information, 2.1
Master Recipe, 2.1
Enrichments for, 2.1
Sauces Made with, 2.1
Bercy
with Fish Filets, 5.1
with Steak, 7.1
Beurre
Blanc, 2.1
au Citron, 2.1
Nantais, 2.1
Noir (Noisette), 2.1
see also Index: Beurre
au Beurre
Bigarade see Index: Sauce, Orange
Blanches
Bordelaise
for Kidneys, 7.1
for Steak, 7.1
Bourguignonne
General Information, 2.1
Recipes
with Beef Sauté, 7.1
with Beef Stew, 7.1
SAUCE(S) (continued)
Bourguignonne (continued)
Recipes (continued)
with Chicken (Coq au Vin), 6.1
with Poached Eggs
Brandy for Steak au Poivre
Brown
General Information, 2.1
Master Recipes, 2.1
&nb
sp; Sauces Made with, 2.1
Butter
Curry
Deglazing
General Information, 2.1
Some Recipes
with Cream for Chicken Breasts, 6.1
for Sautéed
Chicken
with Wine for Sautéed Chicken, 6.1
and Truffles, 6.1
Madeira, 2.1
for Ham, 7.1
Mushroom see Index: Sauce, Mushroom
Mustard, 2.1
Peppery, 2.1
with Pickles, 2.1
Port Wine, 2.1
Tarragon, 2.1
Brune
au Cari, 2.1
à l’Estragon, 2.1
aux Fines Herbes, 2.1
Brunes, 2.1
Butter
Brown, 2.1
for Calf’s Brains, 7.1
with Capers, 2.1
SAUCE(S) (continued)
Butter (continued)
Brown (continued)
for Chicken Breasts, 6.1
for Shirred Eggs, 3.1
Lemon, 2.1
White, 2.1
see also Cold Flavored
Butters, 2.1; Hollandaise, 2.2
Caper
see also Beurre Noir, 2.1
aux Câpres
Cardinal (mentioned)
au Cari
Chantilly
Chasseur, 2.1, 7.1
Chaud-froid Blanche
Neige
General Information, 2.1
Recipes
with Chicken Breasts, 9.1
with Crab or Lobster, 9.1
with Fish Mousse, 9.1
Cheese
with Béchamel (Mornay), 2.1
with Wine and Garlic, 2.1, 3.1
Chivry
Choron
Colbert, 2.1 Coulis de Tomates, Provençale, 2.2
Cream
Master Recipe, 2.1
for Chicken Breasts, 6.1
Cold see Index: Sauce, Chaud-froid
with Egg Yolks, 2.1; see also Index: Sauce Parisienne
for Ham, 7.1, 7.2, 7.3
for Hamburgers, 7.1
with Madeira for Ham, 7.1
with Mushrooms
for Beef, 7.1
for Chicken Breasts, 6.1
for Chicken Roast, 6.1
for Ham, 7.1
for Kidneys, 7.1
for Veal Scallops, 7.1
with Mustard, 7.1
and Tomato, 7.1
with Port Wine for Chicken, 6.1
for Roast Chicken, 6.1
for Sautéed Chicken, 6.1
Sour, with Dill, 2.1
for Vegetables, 8.1
with White Wine for Chicken Fricassee, 6.1
Crème
à la Crème
Curry
Brown, 2.1
White, 2.1
with Baked Eggs see Sauce, 3.1
with Chicken Fricassee, 6.1
Deglazing see Index: Sauce, Brown Deglazing
Demi-glace (mentioned)
Diable
Duxelles
Egg(s)
Hard-boiled (Mayonnaise), 2.1
Soft-boiled (Mayonnaise)
Yolk
and Butter (Hollandaise), 2.1
and Cream (Parisienne), 2.1
and Oil (Mayonnaise), 2.1
Espagnole (mentioned)
SAUCE(S) (continued)
à l’Estragon
à la Fondue de Fromage, 2.1, 3.1
Game
Garlic
and Anchovy for Beef Stew, 7.1
and Basil for Soup or Pasta, 1.1
and Egg Yolks for Chicken, 6.1
Mayonnaise, 2.1
and Pepper for Fish Soup, 1.1
and Rice for Lamb
Herbal