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Mastering the Art of French Cooking, Volume 1

Page 81

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.

 

 

 


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