by Julia Child
Brown, 2.1
with Garlic for Chicken, 6.1
Hollandaise, 2.1; see also Béarnaise, 2.2
Mayonnaise, 2.1
Sour Cream Dressing, 2.1
White Wine, 2.1
Hollandaise
General Information, 2.1
Remedy for Turned Sauce, 2.1
Master Recipes
for the Electric Blender, 2.1
for Handmade Sauce, 2.1
for Mock Hollandaise, 2.1
Variations
à l’Italienne, 2.1, 7.1
Joinville (mentioned)
Jus Lié
Lemon Butter
Madeira
for Braised Ham, 7.1
with Foie Gras for Steak, 7.1
for Ham Slices, 7.1
with Mushrooms for Steak, 7.1
for Sautéed Mushrooms, 8.1
with Truffles, 2.1
SAUCE(S) (continued)
Madère
Maltaise
Marchand de Vins
Marrow
with Red Wine, for Kidneys, 7.1
for Steak, 7.1
with White Wine for Steak, 7.1
Matelote
Mayonnaise
General Information, 2.1
Remedy for Turned Sauce, 2.1
Master Recipes
for the Electric Blender, 2.1
for Handmade Sauce, 2.1
Variations
Mornay
Mousseline
Sabayon, 4.1
Moutarde, 2.1
à la Normande, 7.1
à la Moutarde, 2.1
Mushroom
Master Recipe (Duxelles), 2.1
with Cream
for Chicken
Breasts, 6.1
Fricassee, 6.1
Roast, 6.1
for Ham, 7.1
for Kidneys, 7.1
for Sautéed Beef, 7.1
for Veal Scallops, 7.1
with Ham, Herbs, etc., 2.1, 7.1
with Madeira for Steaks, 7.1
with Tomatoes for Veal, 7.1
Mustard
Brown, 2.1
with Cream
and Egg Yolks for Fish, 2.1
for Ham, 7.1
for Pork, 7.1, 7.2
with Oil for Cold Dishes, 2.1
with Parsley for Kidneys, 7.1
with Tomato, 7.1
Nantua
Nénette
Normande
Oil
Mayonnaises, 2.1
Vinaigrettes, 2.1
Onion (Soubise)
and Béchamel, 2.1
and Rice, 7.1
Used with
Boiled Lamb, 7.1
Eggs see Sauce, 3.1
Veal, 7.1
Orange
Brown
with Roast Duck, 6.1
Uses for, 2.1
Hollandaise for Vegetables, 2.1
à l’Orange
Paprika
with Chicken Breasts, 6.1
with Chicken Fricassee, 6.1
Parisienne (Cream and Egg Yolks)
General Information, 2.1
Buttering of, 5.1
Master Recipe, 2.1
for Chicken Fricassee, 6.1
for Fish Filets, 5.1, 5.2
for Mussels, 5.1
for Scallops, 5.1
for Veal Stew, 7.1
Périgueux
Piquante
Poivrade
Port Wine
and Cream for Chicken, 6.1
au Porto
Poulette (mentioned), 2.1, 5.1
Ragoût
SAUCE(S) (continued)
Ravigote
Red Wine
with Bacon, Onions, etc. see Index: Sauce Bourguignonne
with Beef Marrow
for Kidneys, 7.1
for Steak, 7.1
Rémoulade
Riviera
Robert
Shallot
with Red Wine for Steak, 7.1
with White Wine for Steak, 7.1
de Sorges
Soubise, 2.1, 7.1; see also Index: Sauce, Onion
for Soufflé Base
Entrée Soufflés, 4.1
Sweet Soufflés, 10.1, 10.2
Suprême
de Poisson, 4.1
Tarragon
Béarnaise, 2.1
Brown, 2.1
for Roast Chicken, 6.1
for Veal Scallops, 7.1
White
for Fricasseed Chicken, 6.1
Tartare
Thermidor see Lobster, 5.1
Tomato
Master Recipe, 2.1
Fresh Purée with Herbs, 2.1
with Béchamel, 2.1
for Lobster, 5.1
with Mushrooms, 7.1
with Olives for Beef Sauté, 7.1
for Pork, 7.1
for Tuna or Swordfish, 5.1
Truffle
for Chicken Breasts, 6.1
Velouté
General Information, 2.1
Master Recipe, 2.1
Enrichments for, 2.1
Sauces Made with, 2.1
Venaison
Venison
Vin Blanc
Vinaigrette
with Herbs
and Capers, 2.1
and Cream, 2.1
with Mustard, 2.1
White
Béchamels and Veloutés, 2.1
Butter
Wine
for Chicken Fricassee, 6.1
for Fish Filets, 5.1, 5.2
with Herbs, 2.1
Hollandaise for Fish, 2.1
for Steak, 7.1
SAUCE(S) for Desserts, 10.1
Crème Anglaise
Custard
aux Fraises
aux Framboises
Jam or Jelly
Raspberry
Strawberry
SAUCEPANS
General Information, fm2.1
for White Sauces
SAUERKRAUT
Master Recipe (braised), 8.1
with Duck
with Meat Garnish
with Pork
Chops see Variations, 7.1
Roast, 7.1
SAUMON, MOUSSE DE, 9.1
SAUSAGE(S)
French type, to make
Gratin with Potatoes
Polish
with Beans (Cassoulet), 7.1
with Boiled Beef, 7.1
Stuffing
with Apples for Duck, 6.1
with Chestnuts for Goose, 6.1
SAUTÉ
General Information, fm3.1
Pans for
see also Index: Chicken, Sauté; Liver, Sauté; etc.
SAUTOIR (Sauté Pan), fm2.1
SAVARINS, 10.1
General Information, 10.1
Fillings for, 10.1
Molds for, 10.1
Syrup for, 10.1
Master Recipe, 10.1
Chantilly
Petits
Small, for Tea
with Whipped Cream
SCALLOPS
Bay or Sea
Gratinéed
with Cream and Mushrooms, 5.1
with Wine and Garlic, 5.1
Timbale see Variations, 4.1
Veal see Index: Veal Scallops
SEAFOOD see Index: Crab; Fish; Lobster; etc.
SEMOLINA GNOCCHI, 4.1
SHALLOT(S)
General Information, fm4.1
to Dice or Mince, fm7.1
Substitutes for, fm4.1
Weights, fm5.1
Butter
with Red Wine, 2.1
with White Wine, 2.1
Sauce
with Red Wine for Steak, 7.1
with White Wine for Steak, 7.1
SHELLFISH
Butter
Filling for Appetizers
Garnitures for Fish Filets
Gratin see Salmon Gratin, 4.1
Mousse
see also Index: Crab; Clam; etc.
SHERRY FOR COOKING, fm8.1
SHORT PASTE, 4.1, 10.1; see also Index: Pastry Dough
SHRIMP(S)
in Aspic
Butter see Shellfish Butter, 2.1
to Cook
as Garnish for Fish Filets
Quenelles
Quiche
Soufflé, 4.1; see also Variations, 4.2
SIEVE, DRUM, fm2.1
SIMMER, DEFINITION OF see Boil, fm3.1
SKILLET,fm2.1
for Crêpes
Electric, Use of, 6.1, 6.2
for Omelettes
SLICE, HOW TO, fm7.1
SNAIL BUTTER, 2.1
SOLE, FILETS see Index: Poisson, Sole
SORREL SOUP, 1.1
SOUBISE
Sauce
with Béchamel and Onions, 2.1
with Rice and Onions, 7.1
Vegetable (Rice and Onions)
SOUFFLÉ(S)
General Information, 4.1
Ahead-of-time Notes, 4.1
Baking and Serving, 4.1
Egg Whites for, 4.1
Molds or Dishes for, 4.1
Proportions for, 4.1
Timing of, 4.1
Entrée
Master Recipe (Cheese), 4.1
aux Blancs d’Oeufs
Cheese
with Egg Whites Only, 4.1
Unmolded, 4.1
Chicken or Turkey see Variations, 4.1
de Crabe
aux Crevettes
Démoulé, Mousseline
Egg Whites (no Yolks)
aux Epinards
Fish
Baked on a Platter, 4.1
Shellfish see Variations, 4.1
au Fromage
de Homard
Lobster, Crab, or Shrimp
with Poached Eggs
de Poisson, 4.1, 4.2
Salmon
de Saumon
Spinach
with Ham or Mushrooms, 4.1
Sweetbreads or Brains see Variations, 4.1
Tuna see Variations, 4.1
Unmolded
Vegetable
Vendôme
Sweet or Dessert
General Information, 10.1
Sauce-base for, 10.1
Timing of, 10.1
Master Recipe (Vanilla), 10.1
Almond, 10.1
aux Amandes, 10.1
au Café, 10.1
Caramelized Almonds, 10.1
au Chocolat, 10.1
Chocolate, 10.1
Coffee, 10.1
and Vanilla, 10.1
au Cointreau, Curaçao, etc., 10.1
Cold, Unmolded
Caramel Almond, 10.1
Rum and Macaroon, 10.1
see also Bavarian Creams, 10.1
Démoulé aux Macarons, 10.1
Egg Whites (no Yolks), 10.1
Glacéed Fruits and Kirsch, 10.1
au Grand Marnier, 10.1
Half-and-half, 10.1
Macaroon, 10.1
and Rum, Unmolded, 10.1
Orange, 10.1
Panaché, 10.1
Praliné, 10.1
Rothschild, 10.1
Tart with Lemon, 10.1
Vanilla, 10.1
Half-and-half, 10.1
à la Vanille, 10.1
SOUP(S), 1.1
General Information, 1.1
Electric Blender for, 1.1
Pressure Cooker for, 1.1
Bouillabaisse
Cabbage
Cold Potato
and Leek (Vichyssoise), 1.1
and Watercress, 1.1
see also Variations, 1.1
Fish
Garlic
with Poached Eggs, 1.1
with Potatoes, 1.1
Garnishings
Bread Rounds (Croûtes), 1.1
Garlic Sauce
with Basil (Pistou), 1.1
with Peppers (Rouille), 1.1
Leek and Potato
Mushroom
Mussel
Onion
and Potato, 1.1
Potato(es)
with Fish Soup, 1.1
and Garlic, 1.1
and Leek or Onion, 1.1
with Watercress, 1.1
Sorrel
Spinach
Vegetable (Provençal)
Watercress
Cream of, 1.1
and Potato, 1.1
SOUPE see Index: Potages et Soupes
SOUR CREAM
General Information, fm4.1
Dressing
to Make
SPATULA, WOODEN, fm2.1
SPINACH, 8.1
General Information, 8.1
Preparation of, 8.1
Saucepans for see Warning, 8.1
Master Recipes
Blanched, Chopped (Precooking), 8.1
Cooked, Chopped (Purée), 8.1
Frozen, 8.1
Braised
in Butter (Buttered), 8.1
in Cream (Creamed), 8.1
in Stock, 8.1
Canapés, 8.1
Crêpes (Pancakes)
under Giant Crêpe, 8.1
Custard Mold
Timbales see Variations, 4.1
Filling for Crêpes
Gratin with Potatoes
Gratinéed
with Cheese, 8.1
with Cheese Sauce, 8.1
with Ham
Omelette
with Poached Eggs see Other Ideas, 3.1; Soufflé, 4.1
Quiche
Soufflé
Soup
Timbales see Variations, 4.1
SPIRITS FOR COOKING, fm8.1
SPIT ROASTING
for Chicken
for Duck
SPONGECAKE
Butter
Chocolate
Orange
and Almond, 10.1
SPREADS AND FILLINGS FOR APPETIZERS, 4.1
SQUAB, ROAST see Coquelets, 6.1
STAINLESS STEEL WARE see Pots, fm2.1
STARCH (Corn, Potato, Rice)
for Soufflé Sauce Base, 10.1, 10.2
Thickening for Brown Sauce
STEAK
au Poivre
see also Index: Beef Steak; Ham Steak; etc.
STEW see Index: Beef Stew; Veal Stew; etc.
STOCKS (and Bouillons), 2.1
General Information, 2.1
Clarification of, 2.1
Degreasing of, 2.1
Ingredients for, 2.1
Jellied, 2.1
Pressure Cooker for, 2.1
Storage of, 2.1
Substitutes for, 2.1
Stocks for
Brown Sauces, 2.1
Fish
Sauces, 2.1
Soup, 2.1
White Sauces, 2.1
Master Recipe, 2.1
Brown
Chicken, 6.1
Poultry, 2.1
Canned
Beef, 2.1
Chicken, 2.1
Clam, 2.1
Consommé, 2.1
Chicken
Brown, 6.1
White, 6.1
Duck
Fish
Emergency (Clam Juice), 2.1
White Wine, 2.1; see also Fish Filets, 5.1; Lobster Thermidor, 5.2
Goose
Meat
Veal
White
Chicken, 6.1
Poultry, 2.1
Veal, 2.1
STOVES, fm2.1
STRAWBERRY(IES)
Creams (Desserts)
Bavarian (Custard), 10.1
Chantilly (Whipped Cream), 10.1
Malakoff (Almond), 10.1
Plombières (Custard), 10.1
Filling for Savarins
with Rum Babas
Sauce
Tart
STRAWS (Potato with Cheese), 4.1
STUFFING(S)
for Beef Filet
Foie Gras and Truffles, 7.1
for Lamb
Garlic and Herbs, 7.1
Ham and Mushrooms, 7.1
Olive and Ground Lamb, 7.1
Pork and Herbs, 7.1
Rice and Kidneys, 7.1
Salmon and Anchovy, 7.1
for Mushrooms
Mushroom
for Chicken, 6.1
for Eggplant, 8.1
for Ham, 7.1
for Lamb, 7.1
for Tomatoes, 8.1
Pork and Veal for Pâtés
for Poultry
Herb and Giblet (Chicken), 6.1
Mushroom (Chicken), 6.1
Prune and Foie Gras (Goose), 6.1
Sausage and Apple (Duck), 6.1
Sausage and Chestnut (Goose), 6.1
for Tomatoes, 8.1, 8.2 see also Eggs, 9.1
see also Index: Fillings
SUGAR
and Butter (Creaming of)
Caramelized
Cookies
Crust for Tarts
and Eggs (Beating of)
Syrup see Index: Syrup
Weight Equivalents
SUPRÊMES DE VOLAILLE, 6.1
Archiduc
à Blanc
à Brun
aux Champignons
en Chaud-froid
à l’Ecossaise
à la Milanaise
SUZETTE (Crêpes), 10.1
SWEETBREAD(S), 7.1
General Information, 7.1
Blanching of, 7.1
Soaking and Peeling of, 7.1
Master Recipe (Braised), 7.1
with Brown Mushroom Sauce
Cold in Salad
Creamed
with Mushrooms, 7.1
au Gratin
Gratin of
Sautéed in Butter
Soufflé see Variations, 4.1
with Egg Whites (no Yolks), 4.1
Timbales see Variations, 4.1
SYRUP (Sugar)
for Butter-cream Filling
for Fruit Poaching
Red Wine (Pears), 10.1
Vanilla (Peaches), 10.1
Kirsch for Savarins
Rum for Babas
T
TABLES
of Equivalents (American, French, British)
Flour, fm4.1
Metric System, fm5.1
Miscellaneous, fm5.1
Temperatures, fm6.1
Roasting Times see Index: Chicken; Lamb; Pork; etc.
TAMIS (Drum Sieve)
TARRAGON
Butter
with Meat Glaze, 2.1
Chicken
in Aspic, 9.1
Casserole Roasted, 6.1
Fricasseed, 6.1
Sauce, 2.1, 2.2; see also Index: Sauce, Tarragon
TART(S) FOR DESSERT, 10.1
General Information, 10.1
Custard Fillings for
Flaming of, 10.1
Pastry Shells for, 10.1
Apple
with Custard, 10.1
Upside-down, 10.1
Apricot
see also Variations, 10.1, 10.2
Banana see Variations, 10.1, 10.2
Cherry, Flambée
Cream Cheese
and Prune, 10.1
Custard
with Apples, 10.1
with Cherries, 10.1
with Pears, 10.1, 10.2
with Strawberries, 10.1
Grape see Variations, 10.1
Lemon
with Almonds, 10.1
Soufflé, 10.1
Lime Soufflé
Peach
and Custard see Variations, 10.1
Pear
and Almond, 10.1; see also Variations, 10.2, 10.3
Pineapple
Plum see Variations, 10.1, 10.2
Raspberry see Variations, 10.1
Strawberry
TART(S) FOR ENTRÉE
Onion