Mastering the Art of French Cooking, Volume 2

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Mastering the Art of French Cooking, Volume 2 Page 66

by Julia Child


  from Normandy with sole and shellfish (marmite aux fruits de mer; dieppoise; chaudrée normande)

  from Provence with aïoli (bourride)

  gnocchi: see gnocchi

  goose, preserved (confit d’oie)

  gratins: see gratins for entrée

  green beans with tomatoes and garlic (haricots verts à la provençale), I: 447

  ham in aspic (jambon persillé)

  moussaka, I: 349, 577

  mousses: see mousses, entrée

  pastry dough for

  potatoes (pommes de terre)

  filled cakes (galettes de, farcies)

  hashed brown, with tomatoes (galette de, aux tomates)

  pie (tourte limousine)

  puff pastry

  quenelles: see quenelles

  quiches: see quiches

  sausage dishes

  baked in brioche

  baked in plain or puff pastry

  boudin blanc, broiled

  large, fresh, with sauerkraut or potatoes

  pork and liver with greens (caillettes; gayettes)

  Provençal, of leftover braised beef and greens

  soufflés: see soufflés, entrée

  spinach and cheese canapés (canapés aux épinards), I: 472

  stuffed vegetables

  leaves of cabbage (feuilles de chou farcies)

  whole cabbage, cold (chou farci)

  zucchini (courgettes farcies)

  tarts (tartes)

  cheese in puff pastry (feuilletée au fromage; jalousie)

  onion (pissaladiére niçoise), I: 151

  timbales: see timbales for entrée

  vol-au-vent

  with chicken filling (garniture de volaille, financière)

  with seafood filling (garniture dieppoise; aux fruits de mer)

  with sweetbread filling (ris de veau à la financière)

  entremets: see desserts

  épices, pain d’

  épices fines, for sausages

  épinards: see spinach

  equipment: see kitchen equipment

  escabèche, I: 554

  escalopes de veau: see veal, scallops

  espagnole sauce base, I: 66

  étuver (to braise), I: 11

  F

  Fahrenheit-Centigrade conversions, I: 24–5

  faire sauter (to toss), I: 14

  farces: see pâtés and terrines; sausages; stuffings

  farina (semoule de blé)

  semolina gnocchi, I: 183

  for thickening soup

  farine: see flour

  fat

  fatback, I: 564; 5.1

  goose, I: 282; 5.1

  pork, I: 564; 5.1, 5.2, 5.3

  removal of, I: 12

  to render

  for sautéing, I: 13

  see also larding; pork, fat

  fennel (fenouil)

  cold, à la grecque, I: 539

  garnish for soup

  feuilletée, pâte: see pastry, puff

  filberts (noisettes)

  meringue layer, for cake (le Progrès)

  to prepare

  filet

  of beef: see beef, filet; beef, tenderloin

  of fish: see fish, filets

  mignon, I: 290, 296

  steaks, I: 290–1, 296–300

  fillings

  for cake; see cake fillings; see also list

  cheese, for appetizers, entrées, pastries, I: 201–2; 2.1

  chicken

  cream (fondue de volaille), I: 203

  for vol-au-vent (garniture de volaille)

  for crêpes, I: 193–5

  for croquettes, I: 203

  for desserts: see desserts, fillings

  eggplant, for hard-boiled eggs or tomatoes

  seafood

  cream (fondue de crustacés), I: 202

  for vol-au-vent (garniture aux fruits de mer)

  stuffings: see stuffings and list, app.1

  sweetbread, for vol-au-vent (ris de veau à la financière)

  turkey (fondue de volaille), I: 203

  financière, à la (garniture)

  with chicken, quenelles, etc.

  with sweetbreads, etc.

  fines herbes, I: 18

  fish (poisson), I: 207–33; 1.1

  general information, I: 207; 1.1

  buying, I: 207

  fish for bouillabaisse, I: 50

  fish for poached filets, I: 208

  fish for quenelles, I: 185

  fish for stews and chowders

  baked with wine and tomatoes (Thon à la provençale), I: 219, 576

  bouillabaisse, I: 52

  fish for, I: 50

  filets (filets)

  poached in white wine (pochés au vin blanc), I: 208–16

  stuffed (de sole farcis), I: 216

  types of fish to filet, I: 208

  gratin of creamed salmon or other fish (gratin aux fruits de mer), I: 156

  leftover, in gratin, I: 156

  mousse

  cold (mousseline de, blanche neige), I: 562

  hot, I: 187

  quenelles, I: 184–90

  fish for, I: 185

  in salade niçoise, I: 542

  sauces for, I: 83–5, 169, 232–3

  soufflé, I: 166–71, 173

  soup and bouillabaisse, I: 49–53

  stews and chowders

  general information, 1.1

  types of fish used

  with garlic mayonnaise, Provençal-style (bourride)

  with mushrooms, onions, and wine, Burgundy-style (matelote; meurette; pauchouse)

  with sole, shellfish, and wine sauce, Normandy-style (marmite aux fruits de mer; marmite dieppoise; chaudrée normande)

  stocks (fumets de), I: 114–15

  for fish stew

  stuffing for lamb (farce mentonnaise), I: 338

  timbales, I: 175

  see also crab; lobster; etc.

  flans, fruit: see clafoutis

  fleurons (puff-pastry puffs)

  floating island, French, I: 622

  flour (farine)

  general information, I: 17–18; 56, 544

  for bread

  and butter paste, I: 58, 64, 265

  and butter roux, I: 56, 68

  for cake with fruit

  French and American, I: 17–18; app1.1

  to measure

  new system, scooped

  old system, sifted, I: 17–18

  old-new equivalents

  for puff pastry

  rye, in spice cake

  foie: see liver

  foie gras

  with pork and veal sausages (saucisson truffé au)

  with steak Rossini, I: 299

  stuffing

  for beef tenderloin, I: 304; 3.1

  for chicken, half-boned (poularde à la d’Albuféra)

  for lamb, boned leg in pastry (gigot farci, en croûte)

  with prunes for goose (oie rôtie aux pruneaux), I: 284

  for veal, sliced and roasted (veau en feuilletons)

  for veal scallops (noisettes de veau, périgourdine)

  fold, to (definition of), I: 13, 161

  fond(s)

  d’artichaut: see artichoke, hearts

  meringue-nut layers (le Succès, la Dacquoise, etc.)

  see also stocks

  fondant, 7.1, 7.2

  food mill: see vegetable mill

  food processor: see electric food processor

  forcemeat

  chicken and pork or veal (boudin blanc), 4.1, 5.1

  quenelles, I: 184–90

  see also stuffings

  form the ribbon, I: 579

  fouetter (to beat), I: 11

  fowl: see chicken, fowl

  fraises: see strawberries

  framboises: see raspberries

  frangipane (almond custard), I: 591

  freezing

  bread and bread dough: see text of each recipe

  brioches and brioche dough, 2.1, 2.2

  croissa
nts and croissant dough, 2.1, 2.2

  pastry: see text of each recipe

  fremir (“to shiver”), I: 11

  French

  bread, 2.1; see also bread, French dressing (sauce vinaigrette), I: 94

  measures, I: 20–1

  flour equivalents, I: 17–18; app1.1

  oven temperatures, I: 25

  frittons (goose cracklings), I: 282; 5.1

  fromage: see cheese

  frostings: see list of, 7.1; see also cake fillings and frostings

  frozen desserts: see desserts, frozen

  fruit(s) (fruits)

  cookie serving cups for (langues de chats)

  fillings

  for cakes: see cake fillings and frostings

  for crêpes, I: 653–4

  for savarins, I: 664

  flans (clafoutis), I: 655–8; 7.1

  glacéed or candied (confits), I: 17, 587, 629; 7.1

  juice, to remove excess (tarts)

  sauces and glazes, I: 592–4, 630; 7.1

  soufflés, I: 616–18, 645; 7.1

  tarts: see tarts for dessert

  see also cakes; custards, desserts; desserts; apples; pears; etc.

  G

  galantines, I: 569

  stuffing for, I: 565

  game (gibier)

  half-boning and trussing

  hens

  cold in escabèche, I: 554

  roasted (coquelets), I: 246

  in tarragon aspic, I: 549

  mousse of leftover, I: 560

  pâté, with veal and pork (pâté de veau et porc avec gibier), I: 568

  sauce (sauce poivrade), I: 70

  small, preserved

  see also quail; partridge; etc.

  garbure (cabbage soup), I: 48

  garlic (ail), I: 22

  butter, I: 101, 103

  and cheese filling for appetizers, I: 202

  mayonnaise (aïoli), I: 92; 51, 263

  press, I: 9; app1.1

  pureé with basil (pistou)

  with beef stew (boeuf au pistou)

  with eggplant (pistouille)

  with vegetable soup (soupe au pistou), I: 45

  with zucchini (courgettes en pistouille)

  sauce: see sauces, garlic

  soup, I: 46–8

  in stuffings, I: 336; 3.1, 4.1

  garnitures

  for bouchées and vol-au-vent

  chicken, with quenelles, etc., in wine sauce (de volaille, financière)

  seafood, creamed (dieppoise; aux fruits de mer)

  sweetbreads, with quenelles, truffles, etc. (ris de veau à la financière)

  for fish filets, I: 212–16

  see also vegetable suggestions in main-course recipe texts

  gâteau japonais: see Succès, le

  gâteaux: see cakes

  gayettes (pork and liver sausages)

  gelatin, I: 113

  mayonnaise (mayonnaise collée), I: 91

  see also aspics

  Génoise électrique, le cake

  gigot: see lamb and mutton

  ginger, beef stew with

  glacéed fruits, I: 17

  lemon peel, I: 587

  orange peel, I: 587; 7.1

  oranges, I: 629

  pineapple

  glaze, meat, I: 110

  glazes for desserts and cakes, I: 593–4; 7.1

  Glorieux, le

  gnocchi, I: 181–4

  with cheese (gratinés au fromage), I: 182

  potato (de pommes de terre), I: 181

  variations, I: 183

  semolina (de semoule), I: 183

  goose (oie), I: 282–7; 5.1

  baked with beans (cassoulet), I: 404

  braised, chestnut stuffing (braisée aux marrons), I: 285

  cracklings (grattons; frittons), I: 282; 5.1

  disjointing of

  fat, rendering, I: 282; 5.1

  liver: see foie gras

  preserved (confit d’), I: 48, 399, 404

  to make

  storing

  uses

  roast, prune and foie gras stuffing (rôtie aux pruneaux), I: 283

  sausage, gooseneck (cou d’, farci)

  stock, I: 282

  stuffings for, I: 284, 286, 565

  timetable for roasting, I: 283

  gougelhop (kougloff)

  grams

  conversion formulas, I: 21

  I: 17–18; app1.1

  measures and equivalents, I: 20–1

  gratin(s) for dessert

  apples baked with rum, raisins, etc. (de pommes, normande)

  apples, sautéed (pouding alsacien), I: 626

  pears baked with macaroons (poires au gratin), I: 630

  gratin(s) for entrée. I: 153–7

  artichoke bottoms with cheese sauce (fonds d’artichauts mornay), I: 433

  artichoke bottoms, stuffed (fonds d’artichauts au gratin), I: 433

  brains (de cervelles), I: 157

  broccoli, chopped, with cheese sauce (de brocoli, mornay)

  Brussels sprouts with cheese sauce (choux de Bruxelles à la mornay), I: 453

  chicken or turkey (de volaille), I: 157

  dishes for (plats à gratin), I: 5; 524

  eggplant (aubergines)

  slices, broiled (en tranches)

  stuffed with meat (farcies)

  endive and ham (d’endives), I: 156

  fish quenelles (de quenelles de poisson), I: 188

  gnocchi baked with cheese (gnocchi, au fromage), I: 182

  leeks and ham (de poireaux), I: 155

  mussels on the half shell (moules au beurre d’escargot; à la provençale), I: 228

  omelettes with tomato filling (omelettes, à la tomate), I: 136

  potatoes, I: 153–5

  salmon or other fish (aux fruits de mer), I: 156

  scallops and mushrooms (coquilles St. Jacques à la parisienne), I: 216

  scallops with wine and garlic (coquilles St. Jacques à la provençale), I: 218

  spinach (épinards)

  braised with onions (aux oignons)

  with cheese sauce (à la mornay), I: 472

  sweetbreads (de ris de veau), I: 157

  zucchini with rice and onions (tian de courgettes au riz)

  gratiné, to (definition of), I: 13

  grattons (goose cracklings), I: 282; 317

  greens: see chard; kale; spinach; etc.

  gugelhupf (kougloff)

  guinea hen in tarragon aspic, I: 549

  H

  hacher (to mince), I: 13

  ham (jambon), I: 389–99

  general information, I: 389–90

  braised (braisé)

  in cream and mushroom sauce (morvandelle), I: 392

  in Madeira (au madère), I: 393

  with mushroom stuffing (farci), I: 394

  in pastry crust (en croûte), I: 395

  cold, I: 577

  mousse, I: 561

  filling with cheese for appetizers, I: 202

  fresh, home-salted

  buying and preparation of meat

  dry-salt cure

  temperature for curing

  in gnocchi, I: 183

  gratin of

  with endives (d’endives), I: 156

  with leeks (de poireaux), I: 155

  with potatoes (rapée morvandelle), I: 153

  hock with beans (cassoulet), I: 404

  mold, parslied (persillé)

  omelette (pipérade), I: 137

  pâté with veal and pork (terrine de porc et veau), I: 566

  slices and steaks (tranches de)

  in cream sauce (à la crème), I: 398

  in cream and Madeira sauce (morvandelle), I: 397

  with onions and tomatoes (en pipérade), I: 396

  in soufflés, I: 166, 173

  with spinach (épinards au), I: 470

  in stuffing

  for beef roll

  for cabbage, with sausage and rice

  for cabbage leaves, with beef

/>   for lamb, I: 337

  for veal, 3.1, 3.2

  timbales, I: 175

  hamburgers, I: 300–3

  hare pâté, I: 568

  haricots: see beans

  hazelnuts, to prepare

  hen: see chicken, fowl; game

  herb(s) (herbes), I: 18

  bouquet, I: 18

  butter, I: 102

  omelette (aux fines), I: 135

  sauces: see sauces, herbal

  soup (potage aux, panachées)

  in stuffings, I: 243, 336, 358; 3.1, 3.2;

  see also list of stuffings, app.1

  hollandaise sauce, I: 79–85

  mock (bâtarde), I: 64

  homard: see lobster

  honey bread (pain d’épices)

  hors d’oeuvre and appetizers, I: 196–206

  artichoke bottoms stuffed with mushroom purée (fonds d’artichauts farcis)

  bouchées

  with chicken filling (garniture de volaille, financière)

  with seafood filling (garniture dieppoise; aux fruits de mer)

  with sweetbreads and quenelles, truffles, mushrooms, and olives (ris de veau à la financière)

  canapés of leftover pâté à choux, I: 177

  celery root in mustard sauce (céleri-rave rémoulade), I: 540

  cheese (fromage)

  feuilletée or peekaboo tart (feuilletée au; jalousie)

  Napoleons (mille-feuilles à la fondue de)

  see also below puff pastry

  chicken liver mousse (mousse de foies de volaille), I: 559

  chicken livers in aspic (foies de volaille en aspic), I: 548

  cracklings (frittons; grattons), I: 282; 5.1

  eggplant (aubergines)

  caviar (la Tentation de Bramafam)

  cold, à la grecque

  kidneys cooked in butter (rognons de veau en casserole), I: 417

  mushroom caps, broiled (champignons grillés), I: 512

  mushrooms, stuffed (champignons farcis), I: 516

  onions, stuffed (oignons farcis au riz)

  onions, sweet and sour, cold (petits oignons aigre-doux)

  pancakes, vegetable (crêpes à la pipérade)

  pâté (pâté et terrine)

  in pastry crust (en croûte)

  pork and liver with veal or chicken (de campagne)

  pork liver (de foie de porc)

  porkless (verte)

  puff pastry

  horns with cheese filling (cornets)

  rolls with cheese filling (rouleaux)

  rice for (riz au blanc), I: 532

  ratatouille, I: 503

  salads

  combination (salade niçoise), I: 542

  rice or potato and beet (salade à la d’Argenson), I: 543

  sweet peppers (salade de poivrons, provençale)

  sausage (saucisson)

  baked in brioche dough (en brioche)

  baked in plain or puff pastry (en croûte)

  spreads; see appetizers, spreads for tarts, I: 151; 2.1

  tomatoes, stuffed (tomatoes à la provençale), I: 507

  see also appetizers; canapés; quiches

 

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