Book Read Free

Mastering the Art of French Cooking, Volume 1

Page 79

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

 

‹ Prev