by Julia Child
see also Index: Quiches; Gratins
TARTE(S) SUCRÉE(S), 10.1
aux Abricots
à l’Ananas
aux Cerises, Flambée
au Citron
et aux Amandes, 10.1
des Demoiselles Tatin
aux Fraises
au Fromage Frais
et aux Pruneaux, 10.1
aux Limettes
Normande, aux Pommes
aux Pêches
aux Poires
à la Bourdaloue, 10.1
aux Pommes
des Demoiselles Tatin, 10.1
Normande, 10.1
TARTELETTES, 4.1
TARTLETS, SHELLS FOR, 4.1
TEMPERATURE, FAHREN-HEIT-CENTIGRADE CONVERSIONS, fm6.1
TENDERLOIN
see also Beef, Filet of
Butt
Steaks
TERRINE(S)
de Boeuf
see also Pâtés and Terrines, 9.1
THICKENERS see Index: Sauce, General Information
THON PROVENÇALE, 5.1
TIMBALE(S)
d’Asperges
Chicken Liver
de Crêpes
de Foies de Volaille
Sauces for
see Variations, 4.1: for Fish, Ham, Poultry, Vegetables
see also Index: Custard Molds
TIMETABLES FOR ROASTING see Index: Chicken, General Information; etc.
TOMATES, 8.1
Concassées
Farcies Duxelles
Grillées au Four
à la Provençale
TOMATO(ES), 8.1
General Information, 8.1
to Peel, Seed, Juice, etc., 8.1
Weight Equivalents, fm5.1
Baked Whole
Casserole with Eggplant
Omelette
Gratinéed, 3.1
Open-faced (Pipérade), 3.1
with Onions and Peppers see Index: Pipérade
Purée with Herbs
Quiche
in Salad Niçoise
Sauce; see also Index: Sauce, Tomato
with Scalloped Potatoes
Stuffed
with Scrambled Eggs, 9.1
TOURNEDOS, 7.1
TRUFFLE(S)
General Information, fm4.1
with Baked Eggs see Suggestions, 3.1
with Chicken Breasts
with Fish Filets (Walewska)
with Omelettes see Suggestions, 3.1
Sauce
with Scrambled Eggs
in Stuffings
with Foie Gras for Beef, 7.1
for Pâtés, 9.1
with Tournedos (Steak)
TRUSSING A CHICKEN, 6.1
TUNA see Index: Fish, Tuna
TURKEY
with Beans in Cassoulet
to Bone see Duck, 9.1
Leftover
Filling for Appetizers, 4.1
Gratin of, 4.1
Quenelles, 4.1
Soufflé see Variations, 4.1
Stuffing for see Goose, 6.1
Timbales see Variations, 4.1
TURNIPS, 8.1
General Information, 8.1
Preparation of, 8.1
Blanching of, 8.1
Braised in Butter, 8.1
Casserole of, 8.1
with Duck, 6.1
Glazed, 8.1
Parslied, 8.1
with Pork
Chops see Variations, 7.1
Roast, 7.1
and Potato Purée, 8.1
TURNOVERS, 4.1
U
UNMOLDED DESSERTS see Index: Desserts, Molded
UNMOLDING, DIRECTIONS
FOR
Aspics
Cakes
Desserts
V
VANILLA
General Information
(Extract, Sugar, Vanilla Bean), 10.1
in Custard
Desserts, 10.1
Sauce or Filling, 10.1
Icing see Butter Creams, 10.1
Soufflé
Half-and-half, 10.1
VEAL, 7.1
General Information, 7.1
Cuts for
Chops, 7.1
Patties, 7.1
Roasting, 7.1
Scallops, 7.1
Steaks, 7.1
Stewing, 7.1
Marination of
for Pâtés, 9.1
for Roast (Sylvie), 7.1
Quality, 7.1
Timing for Roasts, 7.1
Vegetables and Wines for, 7.1
Brains, 7.1, 7.2; see also Index: Brains
Chops (Cutlets)
Braised with Herbs
Sauces and Variations, 7.1
Cold
Kidneys; see also Index: Kidneys
Leftover
Loaf
in Patties
Pâté with Ham and
Pork
Variations
Patties (Ground Veal)
Master Recipe, 7.1
Sauces for, 7.1
of Leftover Veal
with Mushrooms
with Tomatoes and Onions, 7.1
with Tuna, 7.1
Quenelles
Roast (Covered Casserole)
Master Recipe, 7.1
with Diced Vegetables, 7.1
Gratinéed with Onions, 7.1
Stuffed (Ham and Cheese), 7.1
Scallops
General Information, 7.1
Master Recipe (Sautéed), 7.1
Sauces for
Cream and Mushroom, 7.1
Tarragon, 7.1
Tomato and Mushroom, 7.1
Shank with Beans (Cassoulet)
Steaks
Stews, Sautés, Blanquettes
General Information, 7.1
Blanquette, 7.1
with Tomatoes, 7.1
Stock
Stuffing with Pork
VEAU, 7.1
Blanquette de
Côtes de
aux Herbes, 7.1
Escalopes de
Chasseur, 7.1
à la Crème, 7.1
à l’Estragon, 7.1
Foie de
à la Moutarde, 7.1, 7.2
Sauté, 7.1
Fricadelles de
à la Crème, 7.1
Duxelles, 7.1
Mentonnaise, 7.1
à la Niçoise, 7.1
Pain de
Poêlé
à la Matignon, 7.1
Prince Orloff
Ris de see Index: Ris de Veau
Sauté de, Marengo
Sylvie
VEGETABLE(S), 8.1
General Information, 8.1
to Chop, Dice, Mince, fm7.1
Green (Discussion of), 8.1
see also Index: Peas; Potatoes; Spinach; etc.
Cold, 9.1, 9.2
Mill, illus., fm2.1
Serving Suggestions see Vegetable and Main-course Recipe Texts
Soup
for Leftovers see Variations, 1.1
Provençal, 1.1
VELOUTÉ SAUCE, 2.1
VENISON, SAUCE FOR, 2.1
VERMOUTH FOR COOKING see White Wine, fm8.1
VIANDE, 7.1
VICHYSSOISE, 1.1
VINAIGRETTE SAUCES, 2.1
VOLAILLE(S), 6.1
en Escabèche
Foies de see Index: Foies de Volaille
Mousseline de
Suprêmes de see Index: Suprêmes
W
WAFERS, CHEESE, 4.1
WATER CRESS
and Cauliflower Purée
Soup, 1.1, 1.2
WEIGHTS AND MEASURES, fm5.1
Flour
WHITE
Sauces
Butter Sauce, 2.1
Wine see Index: Wine
Sauce see Index: Sauce, White Wine
WINE(S) (Red, White, etc.)
General Information, fm8.1
for Cooking, fm8.1
Flavoring for Aspics,
2.1
Marinades see Index: Marinades
to Serve with Food, fm8.1
see also Suggestions in Main-course Recipes
Sauces see Index: Sauce, Red Wine; Sauce, Madeira; etc.
Storage and Serving of, fm8.1
Temperatures for Serving, fm8.1
WIRE WHIP OR WHISK, fm2.1
Y
YEAST
Batter for Crêpes
Dough for Babas
Z
ZUCCHINI IN EGGPLANT
CASSEROLE, 8.1
A NOTE ABOUT THE AUTHORS
Julia Child, a native of California and a Smith College graduate; Simone Beck, French-born and educated; and Louisette Bertholle, half French and half American, educated in both countries, represented an even blending of the two backgrounds and were singularly equipped to write about French cooking for Americans. Mrs. Child studied at Paris’s famous Cordon Bleu, and all three authors worked under various distinguished French chefs. In 1951 they started their own cooking school in Paris, L’Ecole des Trois Gourmandes, at the same time that this book was taking shape. Shortly after the appearance of Mastering the Art of French Cooking in 1961, Julia Child began appearing in the public television series The French Chef, which made her a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television programs and numerous cookbooks followed, including Julia and Jacques Cooking at Home, with Jacques Pépin, in 1999. The Way to Cook, her magnum opus, was published in 1989, and in 2000 she gave us Julia’s Kitchen Wisdom, a distillation of her years of cooking experience. Julia Child died in 2004, and her memoir, My Life in France, was completed by Alex Prud’homme and published two years later.