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Mastering the Art of French Cooking, Volume 1

Page 80

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

 

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