Mastering the Art of French Cooking, Volume 2
Page 68
in onion tart, I: 151
in stuffings
for lamb (farce aux), I: 338
for meat, with mushrooms
for paupiettes, with pimento
in tomato quiche (niçoise), I: 148
omelette(s) (omelettes), I: 126–38
general information, I: 126–8
to make, I: 128–35
garnishes for, I: 135–6
gratinéed with tomatoes (gratinées à la tomate), I: 136
with herbs, cheese, etc. (aux fines herbes, au fromage), I: 135–6
pipérade, I: 137
rolled (roulée), I: 132
scrambled (brouillée), I: 129
onion(s) (oignons), I: 22, 480–5; 6.1
general information, I: 480–1
to chop, dice, etc., I: 27, 30
with beef stew (boeuf aux oignons)
braised
brown (glacés à brun), I: 483
sweet and sour (aigre-doux)
white (glacés à blanc), I: 481
canned, I: 484
cold
à la grecque, I: 539
sweet and sour (aigre-doux)
creamed (à la crème), I: 482
in eggplant casserole (ratatouille), I: 503
garniture, I: 484
gratins, with potatoes, I: 153–5
parslied (persillés), I: 482, 484
with peas (petits pois aux), I: 464
quiche or tart, I: 150, 151
sauce (soubise), I: 64, 355, 485
soup, I: 43–5
cream of (crème aux, soubise)
and potato (potage parmentier), I: 37
with watercress (potage au cresson), I: 38
with spinach (gratin d’épinards aux)
stuffed with rice, onion, and cheese (farcis au riz)
in stuffings: see list of stuffings, app.1
orange(s) (oranges)
bavarian cream (bavarois à l’), I: 596
butter cream icing (au beurre à l’), I: 674
butter filling for spongecake, I: 672
butters for dessert crêpes, I: 650–1
cake, I: 671, 676
cream filling for cakes (crème à l’)
flavored hollandaise, I: 83
glazed (glacées), I: 629
liqueur for cooking, I: 32
mousse, I: 603; 7.1
peel, to glaze, I: 587; 7.1
sauce, with duck, I: 76; 4.1
soufflé, I: 616
ossobuco
ounce-gram equivalents, I: 18, 20, 21
for flour, I: 18; app1.1
oven
baker’s vs. house ovens
baker’s, simulated
temperature conversions, I: 24–5
French, British, American, I: 25
types of, I: 3
oysters (huîtres)
garnish for fish filets, I: 215–16
with quenelles, I: 188
to poach, I: 213
P
pain: see bread
palmiers
pan measurements
French and American
panade au riz, for pâtés and terrines
panade for sausage, 5.1, 5.2
pancakes (crêpes)
grated potato (de pommes de terre), I: 521
mashed potato (galettes)
with tomatoes, onions, etc. (à la pipérade)
see also crêpes
pans: see kitchen equipment
paper decorating cone, to make
paprika sauce, I: 262, 268
parfait
parisienne sauce (sauce allemande), I: 60, 212, 214–16
parsley butter, I: 102
partridge (perdreau; perdrix)
with beans (cassoulet), I: 404
cold in jelly (escabèche), I: 554
pâté, I: 568
roast (coquelets), I: 246
paste
for babas and savarins, I: 658
for cream puffs (pâte à choux), I: 175
pastry(ies) (les pâtes)
chart
cookies from leftover, I: 635; 7.1
crust (en croûte)
for beef Wellington (filet de boeuf)
for chicken (poularde en soutiengorge)
for chicken liver pâté (foies de volaille)
duck baked in (pâté de canard), I: 571
ham baked in (jambon farci), I: 395
lamb, boned leg, baked in (gigot farci)
for pâtés, I: 569–76; 5.1, 5.2
plain or puff, for sausage (saucisson)
puff pastry vs. brioche dough, 3.1, 3.2
veal baked in (feuilletons)
decorations
beef Wellington
duck en croûte, I: 574–5
lamb en croûte
pâté en croûte
puff pastry (fleurons)
vol-au-vent cover
doughs (pâtes), I: 139–46, 632–5; 2.1
decorations with, I: 574–5; 2.1, 3.1, 3.2, 5.1
for desserts and sweet tarts (sablées; sèches; sucrées), I: 633–4; 2.1
egg (brisée à l’oeuf), for upside-down shells and cases
electric mixer and processor for
for entrée tarts and quiches (brisée), I: 139–43; 2.1, 2.2
freezing of: see text of each recipe
hand-made, I: 139–43, 633–4
leftovers, I: 635; 2.1, 7.1
for pâtés (à croustade)
for petits fours
for pies, I: 139–43; 2.1, 2.2
puff
for shells, I: 139–43, 633–4; 2.1, 2.2, 2.3
for turnovers, I: 139–43; 2.1, 2.2, 2.3
equipment for making, app1.1, app1.2, app1.3
potato pie (tourte limousine)
puff (feuilletée)
general information, 2.1
bouchées
chicken garniture for (de volaille, financière)
seafood garniture for (dieppoise; aux fruits de mer)
shells for, 2.1, 2.2
sweetbread garniture for (ris de veau à la financière)
classic (fine)
cream horns (cornets)
baked with cheese filling
cheese filling for (fondue de fromage)
for desserts
to form and bake pastry for
cream rolls (rouleaux)
cheese filling for
for desserts
to form and bake pastry for
decorations and garnitures (fleurons)
desserts using
flour for
leftovers (rognures)
cocktail shells (petites bouchées)
cookies
palm-leaf (palmiers)
puff pastry vs. pie-crust dough
tongue-shaped (couques)
decorations and garnitures (fleurons)
to reconstitute dough
mille-feuilles: see below Napoleons
mock, or simple, puff pastry (demifeuilletée)
Napoleons (mille-feuilles)
cheese (à la fondue de fromage)
cheese filling for
dessert, with pastry cream or whipped cream
forming, baking, assembling
icing for
patty shells for bouchées and vol-au-vent
Pithiviers (almond dessert)
tart(s) (tartes)
cheese (jalousie)
fruit
shells for
jam or fruit (jalousie)
vol-au-vent
chicken garniture for (de volaille, financière)
seafood garniture for (dieppoise; aux fruits de mer)
shell for
cover
uncooked insides, use of (ramequin du juste milieu)
sweetbread garniture for (ris de veau à la financière)
quiches: see quiches
shells
for appetizer tartlets, I: 200
for bouchées and vol-au-vent
for dessert tarts, I
: 634–5; 7.1
for quiches, I: 143–6; 2.1
upside-down
tarts: see tarts for dessert and for entrée
turnovers with Roquefort cheese (petits chaussons au Roquefort), I: 204
pâte(s)
brisée, I: 139; 2.1
fine, I: 139; 2.1
à l’oeuf, 2.1, 2.2
ordinaire
à choux, I: 175, 181, 184
à croustade, 2.1, 2.2
à l’Envers
demi-feuilletée
feuilletée
fine
à pâté
sablée; sèche, I: 633; 2.1
à Succès
sucrée, I: 633; 2.1
aux jaunes d’oeuf
pâtés and terrines (pâtés et terrines), I: 564–76; 5.1
general information, I: 564–5; 5.1
aspic for, I: 565; 5.1
baking dishes for, I: 565
marinade for, I: 567
molds for, 5.1, app1.1
pork fat for, I: 564; 5.1
storage or freezing of, I: 565
to bake, in pastry crust
in brioche
pork and pork liver (de foie et de porc en brioche)
chicken liver (de foies de volaille)
with chicken, veal, spinach (verte; sans porc)
en croûte, I: 569–76
general information, 5.1
dough for
illustrated directions for hinge mold
meat mixture
molds for, 5.1, app1.1
timing
without mold
duck, boned, in pastry crust (canard en croûte), I: 571
duck (de canard), I: 568
boned, in pastry crust (en croûte), I: 571
game, with veal and pork (de veau et porc avec gibier), I: 568
liver, I: 568; 4.1, 5.1
panade for
pastry for (pâte à croustade)
pork
and chicken, with liver (de campagne)
liver (de foie de porc)
and pork liver in brioche (de foie et de porc en brioche)
pork and veal
with game (de veau et porc avec gibier), I: 568
with ham (de porc, veau, et jambon), I: 566
with liver (de veau et porc avec foie; de campagne), I: 568; 5.1
stuffing for (farce pour), I: 565
porkless (verte; sans porc)
spinach, with chicken, veal, etc, (verte; sans porc)
stuffings for, I: 565; 5.1, 5.2, 5.3
veal: see above chicken liver; pork and veal
patty shells, vol-au-vent, bouchées
pauchouse
paupiettes: see beef, rolls
peach(es) (pêches)
in brioche cake (le Marly; la Riposte)
compote with raspberry sauce (cardinal), I: 630
with duck (caneton aux), I: 279
sherbet and ice cream (mousse aux, glacée)
tart (tarte aux), I: 639, 641
pear(s) (poires)
baked with macaroons (au gratin), I: 630
flans (clafoutis), I: 656, 658
in meringue, wine custard sauce (meringuées, au sabayon)
poached in wine, I: 642; 7.1
tart(s) (tartes)
with almonds (à la Bourdaloue), I: 642
with custard, I: 638, 641
with puff pastry (tarte aux)
peas (fresh, green) (petits pois; pois verts; pois frais), I: 461–7
braised with lettuce (à la française), I: 465
buttered (I, II, III) (à l’anglaise; étuvés au beurre; en braisage), I: 462–5
canned, I: 467
frozen, I: 466
with onions (aux oignons: à la française), I: 464–5
pea-pod soup (soupe belle potagère)
peekaboo cheese tart, puff pastry (jalousie au fromage)
peekaboo jam or fruit tart (jalousie)
Pélerin, le, en timbale
peppers, sweet green or red (poivrons)
general information
buying and storage problem
peeling
cold, à la grecque (poivrons), I: 540
in eggplant casserole (ratatouille), I: 503
in garlic and oil (salade de poivrons, provençale)
and leek soup (soupe catalane aux)
pipérade: see pipérade
in stuffings, 3.1, 6.1, 6.2
persillade
for eggplant
for saddle of lamb
for zucchini
petits fours
almond wafers, lacy curled (tuiles aux amandes)
cake for
chocolate candy truffles (les truffes au chocolat)
meringue-almond (brésiliens)
puff pastry for
walnut and almond puffs (les croquets Denison)
petits pois: see peas
pheasant (faisan)
cold in jelly (escabèche), I: 554
pâté, I: 568
in tarragon aspic, I: 549
pie doughs, I: 139–43; 2.1, 2.2
pie pans, sizes
pig
caul: see caul fat
suckling
see also pork
pigeon (pigeonneau)
cold in jelly (escabèche), I: 554
roast (coquelets), I: 246
in tarragon aspic, I: 549
pilaf, pilau (risotto), I: 532
pimento (piment)
and olive stuffing for paupiettes
sauce for chicken (suprême pimentée)
pineapple (ananas)
boiled in syrup, I: 654
in brioche cake (le Marly; la Riposte)
cream plombières, I: 596
custard (flan des isles), I: 631
glazed (glacé)
with orange mousse (mousse d’orange à l’)
tart, I: 664
pipérade (tomatoes, peppers, etc.)
with beef stew
crêpes
with ham slices, I: 396
omelette, I: 137
with scrambled eggs, I: 126, 576
with shirred eggs, I: 123
see also variations in recipe texts
pistou (garlic and basil purée)
with beef stew
with eggplant
soup and sauce, I: 45
with zucchini
see also variations in recipe texts
pistouille
with eggplant
with zucchini
Pithiviers
plombières, I: 594–6
plum(s) (pruneaux; prunes)
baked in custard (flan aux; clafouti aux), I: 657; 7.1
poached in syrup, I: 654
poach, to (definition of), I: 13
pocher (to poach), I: 13
pôchouse: see pauchouse
poireaux: see leeks
poires: see pears
pois: see peas
poisson: see fish
poivrons: see peppers
pommes: see apples
pommes de terre: see potatoes
pork (porc), I: 375–89; 1.1, 5.1
general information, I: 375–80
curing of
cuts for
boiling, I: 307
chops, I: 386
curing
roasting and braising, I: 378
sausage making
stew, I: 389
fat
for beef braised and stewed
discussion of, I: 564; 5.1, 5.2
for larding beef
for sausage-making
for terrines and pâtés, 5.1, 5.2
marinades for, I: 375–7
with beans in cassoulet, I: 399
boiled (potée normande), I: 307
boudin blanc, 4.1, 5.1
brains: see brains
braised (braisé), I: 384–5
with red cabbage (aux choux rouges), I: 384
with sauerkraut (avec choucroute), I: 385
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chops (côtes de), I: 385–9
casserole-sautéed (poêlées), I: 386
fresh tomato sauce (Robert; charcutière), I: 388
mustard and cream sauce (sauce Nénette), I: 387
cold (rôti de, poêlé), I: 577
dry-salt curing (salaison à sec)
fat, leaf fat, leaf lard; see also pork, general information
leftover, in eggplant and tomato casserole
liver, discussed
pâté, I: 568; 5.1
parslied ham mold in aspic (jambon persillé)
pâté: see pâtés and terrines
preserved
roast (rôti de), I: 378–84
with cabbage (aux choux), I: 383
casserole-roasted (poêlé), I: 380
mustard and other sauces, I: 382
with potatoes and onions (grand’mère), I: 382
sauces for, I: 381–2
temperature and timing, I: 379
with turnips (aux navets), I: 383
salt (lard rance) in cabbage soup, I: 48
sausage: see sausages
steaks, I: 385–9
stews (ragoûts de), I: 389
stuffed with cheese (Sylvie), I: 385
in stuffings
with ham for eggplant
with ham for veal
with herbs for lamb, I: 336
with veal for pâtés, I: 565
suckling pig (cochon de lait)
general information, 3.1
carving
fitting into pan
ordering
preparing for roasting
stuffings for, 3.1, 3.2, app1.1
roast, stuffed (farci à la Trébizonde)
tongues (langues de); see also tongues
port wine
for cooking, I: 32
for jellied stocks and aspics, I: 114
sauce, I: 75
pot au feu, I: 306
pot roast: see beef, braised
potages et soupes: see soups
potato(es) (pommes de terre), I: 520–8
general information, I: 22; 6.1
buying and storing
off-taste
to slice, I: 27
types
use of instant mashed (for duchesse du fromage)
Anna (Anna)
baking dishes for, 6.1, app1.1
baked, with endives (gratin dauphinois aux endives)
cakes, filled (galettes de, farcies)
cheese sticks (bouchées parmentier au fromage), I: 198
cold dish with, I: 578
in cream and basil (au basilic)
in cream and tarragon (à l’estragon)
duchesse
gnocchi, I: 181–3
gratins
with anchovies or sausages (aux anchois; et saucisson), I: 154–5
with endives (dauphinois aux endives)
with ham and eggs (râpée morvandelle), I: 153
with spinach (épinards à la basquaise), I: 474
see also potatoes, scalloped
hashed brown, with tomatoes (galette de, aux tomates)
mashed (purée de)
for borders (duchesse)
cheese flavored (duchesse au fromage)
in cheese sticks (bouchées parmentier au fromage), I: 198
with garlic (à l’ail), I: 520
leftover, in pancakes