Mastering the Art of French Cooking, Volume 2

by Julia Child

  with almonds (et aux amandes), I: 646

  soufflé, I: 645

  lime soufflé (aux limettes), I: 645

  pastry dough for, I: 632–4; 2.1

  puff pastry

  pastry shells for, I: 634–5

  puff pastry

  peach (aux pêches), I: 639

  pear (aux poires), I: 638; I: 632–48; 7.1

  and almond (à la Bourdaloue), I: 642

  pineapple (à l’ananas), I: 644

  puff pastry (pâte feuilletée)

  almond (Pithiviers)

  apple or pear (aux pommes ou aux poires)

  other fruits, 7.1, 7.2

  peekaboo with jam or fruit (jalousie)

  shells for fruit (abaisses en feuilletage pour, aux fruits)

  strawberry (aux fraises), I: 640

  variations, I: 641

  tart(s) for entrée

  molds for, I: 143; app1.1

  onion, I: 151

  pastry dough for, I: 139–43; 2.1, 2.2

  pastry shells for, I: 143–6; 2.1

  peekaboo with cheese, in puff pastry (jalousie au fromage)

  see also quiches

  tartare sauce, I: 90

  tartlets, shells for, I: 200

  temperature, Fahrenheit-Centigrade conversions, I: 24–5

  tenderloin of beef: see beef, tenderloin

  Tentation de Bramafam, la (eggplant caviar)

  terrines: see pâtés and terrines

  thermidor sauce, for lobster, I: 221

  timbale(s) (timbales) for dessert almond cream (le Pélerin en)

  timbale(s) (timbales) for entrée

  asparagus (d’asperges), I: 440

  broccoli (de choux brocoli)

  Brussels sprouts (de chou de Bruxelles), I: 454

  cauliflower (de chou-fleur), I: 461

  chicken liver (de foies de volaille), I: 174

  variations, I: 175

  French pancakes (de crêpes), I: 195

  spinach (d’épinards), I: 175, 474

  unmolded, egg proportions for

  zucchini (de courgettes)

  toilette: see caul fat

  tomalley

  crab

  lobster

  tomato(es) (tomates), I: 505–8

  general information, I: 23

  to peel, seed, juice, etc., I: 505–6

  baked whole (grillées au four), I: 506

  casserole with eggplant (ratatouille), I: 503

  garnish for soup

  with hashed brown potatoes

  omelette, I: 136–8

  gratinéed, I: 136

  open-faced (pipérade), I: 137

  pipérade: see pipérade

  purée with herbs (coulis de, à la provençale), I: 78

  quiche, I: 148

  in salad nicoise, I: 542

  sauce, I: 76–8, 388; 6.1

  with scalloped potatoes, I: 525

  soup, Mediterranean (potage Magali)

  stuffed (à la provençale; farcies duxelles); I: 507–8

  with scrambled eggs, I: 576

  in stuffings, 6.1, 6.2

  tongue(s) (langues)

  general information

  cooking methods

  fresh versus smoked and pickled

  peeling

  preparation, fresh or frozen

  salting

  types, 3.1, 3.2

  beef (de boeuf)

  general information, 3.1

  boiled, with sweet-and-sour sauce (à l’aigre–douce)

  braised, with Madeira sauce (braisée, au madère)

  flavorings, etc.

  sauces for

  sliced, braised with curry (braisée, Calcutta)

  lamb (d’agneau)

  pork (de porc)

  veal (de veau)

  tools: see kitchen equipment

  toss, to (definition of), I: 14

  tournedos, I: 290–1, 296–300

  tripe (tripes)

  general information, 3.1

  buying

  French

  names

  preliminaries to cooking

  with onions (à la niçoise)

  truffes au chocolat

  truffle(s) (truffes)

  general information, I: 19

  with chicken, chaud-froid (chaud-froid de poulet, morvandelle)

  with chicken, in pastry (garniture de volaille, financière)

  with chicken livers, in sausage (saucisson aux foies de volaille)

  chocolate (au chocolat)

  in deglazing sauce for chicken breasts, I: 271

  with eggs, scrambled (oeufs brouillés aux), I: 126

  with fish filets, I: 215

  for pâtés, I: 564–9; 5.1

  in pork and veal sausage (saucisson truffé au foie gras)

  with potatoes (pommes de terre sarladaise)

  sauce (Périgueux), I: 75

  in sausage (saucisson à cuire)

  with steak (tournedos), I: 299

  in stuffings

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

  with foie gras for beef, I: 304

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

  for veal roast, sliced (veau en feuilletons)

  with veal scallops (noisettes de veau, périgourdine)

  with sweetbreads in pastry (ris de veau à la financière)

  trussing a bird, I: 237–9; 4.1

  tuna

  in combination salad (salade niçoise), I: 542

  steaks (thon à la provençale), I: 219, 576

  in veal patties and veal loaf, I: 375

  turkey (dinde)

  with beans (cassoulet), I: 404

  to bone, I: 570

  to half-bone and truss

  leftover

  in eggplant and tomato casserole

  filling for appetizers, I: 203

  gratin of, I: 157

  mousse (mousseline de volaille), I: 560

  preserved

  quenelles, I: 189

  soufflé, I: 167

  in stuffing for eggplant

  stuffings for, I: 565 272–6, 513–15

  in tarragon aspic, I: 549

  timbales, I: 175

  turnip(s) (navets), I: 485–9

  general information, I: 485–6

  braised in butter (à l’étuvée), I: 486

  casserole of (à la champenoise), I: 488

  with duck (caneton poêlé aux), I: 279

  glazed (glacés à brun), I: 488

  greens, in stuffing for beef roll

  parslied (persillés), I: 487

  with pork (rôti de porc aux), I: 383

  and potato purée (purée de, Parmentier), I: 487

  purée, with rice (purée Freneuse)

  purée of rutabagas (la purée, châteaux en Suède)

  sautéed in butter (petits, sautés, en garniture)

  soup, green (potage Untel)

  turnovers

  with Roquefort cheese (petits chaussons au Roquefort), I: 204

  pastry dough for, I: 139–43; 2.1, 2.2, 2.3

  U, V

  unmolding, directions for

  aspics, I: 559

  cakes, I: 668

  desserts, I: 586

  utensils: see kitchen equipment

  vanilla (vanille), I: 587

  ice cream, with chocolate sauce (Chantilly glacée, au chocolat)

  other sauces and flavorings

  in sauce or filling (crème anglaise; crème pâtissière), I: 588–92

  soufflé, I: 614, 618

  variations follow recipe: symbol before recipe title

  veal (veau), I: 350–75; 203–25

  general information, I: 350–2; 3.1, 3.2

  cuts for

  chops, I: 369; 3.1

  ossobuco

  patties, I: 372

  roasting, I: 351

  scallops, I: 365

  steaks, I: 371; 3.1

  stewing, I: 360; 3.1

  quality, I: 350

  timing for ro
asts, I: 352

  blanquette, I: 362

  boudin blanc (sausage), 4.1, 5.1

  brains: see brains

  braised

  baked in pastry (feuilletons, en croûte)

  sliced and stuffed (en feuilletons)

  breast (poitrine de)

  general information, 3.1

  to bone

  to buy

  stuffed, braised (farcie)

  stuffings for

  chard or spinach

  other stuffings, 3.1, app.1

  chops and steaks (côtes de; rouelles), I: 369–71; 3.1

  braised

  gratinéed with cheese (au fromage)

  with herbs (aux herbes), I: 369

  variations, I: 371

  with mushrooms and cream (braisées aux champignons)

  with potatoes (Champvallon, gratinées)

  in wine (dans leur jus)

  variations (pistou, bonne femme, etc.)

  cold, I: 577

  kidneys: see kidneys, veal and lamb

  leftover

  in eggplant and tomato casserole

  for patties, I: 375

  loaf (pain de), I: 375

  marinades, I: 358, 567; 3.1

  pâtés: see pâtés and terrines

  patties (ground veal) (fricadelles de), I: 372–5

  with cream and herb sauce (à la crème), I: 373–4

  of leftover veal, I: 375

  with mushrooms (duxelles), I: 374

  with tomatoes and onions (à la niçoise), I: 372

  with tuna (mentonnaise), I: 375

  quènelles, I: 189

  roast (covered casserole) (poêlé), I: 351–9

  with diced vegetables (à la matignon), I: 354

  gratinéed with onions (Prince Orloff), I: 355

  sliced and stuffed (en feuilletons)

  in pastry crust (feuilletons, en croûte)

  stuffed (ham and cheese) (Sylvie), I: 357

  timing and temperature for roasting, I: 352

  sausage (boudin blanc), 4.1, 5.1; see also sausages

  scallops (escalopes de), I: 364–9

  with cream and mushrooms (à la crème), I: 366

  stuffed with foie gras and truffles (noisettes)

  with tarragon sauce (à l’estragon), I: 367

  with tomatoes and mushrooms (chasseur), I: 368

  shank with beans (cassoulet), I: 404

  shanks, braised (ossobuco; jarret de, à la provençale)

  steaks, I: 371; see also veal, chops

  stews, sautés, blanquettes, I: 359–64; 3.1

  with onions (blanquette de, à l’ancienne), I: 362

  ossobuco

  with tomatoes (Marengo), I: 360

  with tomatoes, mushrooms, and cream (ragoût de, aux champignons)

  variations (olives, pipérade, etc.)

  with vegetables (ragoût de, printanier)

  stock, I: 109; 3.1

  stuffed

  with chard or spinach

  with ham and cheese (Sylvie), I: 357

  with onions and mushrooms (Prince Orloff), I: 355

  with pork, foie gras, etc. (en feuilletons)

  scallops (noisettes, périgourdine)

  in stuffing, 3.1, 6.1

  stuffings for, I: 356, 358; 3.1, 3.2, 3.3, 3.4, app.1

  tongues (langues de); see also tongues

  veau: see veal

  vegetable mill, I: 9; 1.1, app.1

  for puréeing soups

  vegetables (légumes), I: 421–535; 6.1

  general information, I: 421; see also information preceding each vegetable section

  to chop, dice, mince, etc., I: 26–30

  green, discussion of, I: 421–2

  serving suggestions: see suggestions in main-course recipes

  cold, I: 536–41, 577–8; 6.1

  in pot-au-feu, I: 306

  soup (soupe au pistou), I: 45

  stuffed: see stuffings, for vegetables

  see also soups, and names of specific vegetables

  velouté sauce, I: 55–64, 356–7, 363

  venison, sauce for (sauce venaison), I: 70

  vermouth for cooking, I: 31

  viande: see meat; pork; veal; etc.

  vichyssoise, I: 39

  vinaigrette sauces, I: 94–5

  volaille: see chicken

  vol-au-vent, 2.1, 2.2

  chicken garniture for (de volaille financière)

  cutters for

  puff pastry dough for

  puff pastry shells for

  cover

  uncooked insides, use of (ramequin du juste milieu)

  seafood garniture for (dieppoise; aux fruits de mer)

  sweetbread garniture for (ris de veau à la financière)

  W

  wafers, cheese (galettes au fromage), I: 197

  walnut(s) (noix)

  and almond puffs (les croquets Denison)

  brittle (pralin aux noix)

  cake (gâteau aux noix; le Saint-André)

  with apricot filling (le Saint-André aux abricots)

  caramel ice cream (mousse glacée, pralinée aux noix; appareil à bombe)

  halves, caramelized (pralin aux noix)

  watercress (cresson)

  purée, with cauliflower (chou-fleur en verdure), I: 460

  soup (potage au), I: 38–9, 41

  with cauliflower (de la Fontaine Dureau)

  waterzooi (bouillabaisse of chicken)

  weights: see measures and weights

  white sauces (sauces blanchis), I: 55–66

  butter sauce (beurre blanc; beurre nantais), I: 96

  wine(s) (vins), I: 31–6

  baskets, decanters, I: 36

  cooking with, I: 31–2

  and food, I: 32–4

  glasses, I: 36; 554

  sauce, I: 62, 84, 217, 294–5

  storage and serving, I: 33–6

  see also serving suggestions with recipes

  winter squash, purée, with white beans (gratin de potiron d’Arpajon)

  X,Y,Z

  yeast

  general information

  batters and doughs (pâtes levées)

  babas and savarins, I: 658

  crêpes, I: 649, 650

  French breads, brioches, croissants

  zucchini (courgettes)

  general information, 6.1

  to blanch whole

  to buy and store

  to grate and salt

  peeling, blanching, salting

  weights and measures

  baked: see below gratinéed

  blanched, whole; recipes

  in cream

  grated (rapées à la crème)

  pieces, with tarragon (étuvées à la crème)

  in eggplant casserole (ratatouille), I: 503

  with garlic, parsley, and béchamel (en persillade, gratinées)

  grated

  in cream (rapées à la crème)

  molded custard of, with cheese (timbale)

  in olive oil and garlic (rapées, sautées à la provençale)

  sautéed (rapées, sautées)

  with spinach (aux épinards)

  gratinéed (baked)

  with cheese (à la milanaise)

  with cheese sauce (mornay)

  with garlic, parsley, and béchamel (persillade)

  with rice, onions, and cheese (tian)

  molded custard with onions and cheese (timbale)

  pistouille

  with rice, onions, and cheese (tian de, au riz)

  sautéed

  in butter

  grated (rapées)

  pieces (maître d’hôtel)

  in oil and garlic

  grated (provençale)

  pieces (provençale)

  soup (potage aux)

  with spinach (aux épinards)

  stuffed

  with almonds and cheese (farcies aux amandes)

  with rice and peppers (farcies au riz et aux poivrons)

  see also list of stuffings, app.1<
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  with tomatoes, peppers, etc. (en pistouille)

  A NOTE ABOUT THE AUTHORS

  Julia Child was born in Pasadena, California, and grew up there. She was graduated from Smith College, later joined the OSS during the Second World War, and was sent to Asia, where she met and married Paul Child. His work for the State Department took them to Paris, where Mrs. Child developed her growing interest in cooking, attended the Cordon Bleu, and in 1952 established a cooking school and a collaboration with Simone Beck and Louisette Bertholle, which resulted in the first volume of Mastering the Art of French Cooking.

  Simone Beck spent her girlhood in Normandy, and started cooking early in life. Originally a student of bookbinding, her interest in cooking crystallized under the tutelage of private chefs and of Henri Pellaprat at the Cordon Bleu. She lived most of her life in Paris and Provence but became well known in America through Mastering the Art of French Cooking and two books published under her own name.

  Mrs. Child made her home in Cambridge, Massachusetts, and Santa Barbara, California. For years she taught Americans the art of French cooking on her nationwide Public Television programs. In 1968 recipes from her early programs were published in The French Chef Cookbook. In 1975 From Julia Child’s Kitchen was published, followed in 1978 and 1979 by the two illustrated books Julia Child & Company and Julia Child & More Company based on those programs. She was also the author of The Way to Cook, Cooking with Master Chefs, In Julia’s Kitchen with Master Chefs, Julia and Jacques Cooking at Home (with Jacques Pépin), and, most recently, of Julia’s Kitchen Wisdom.

  Mrs. Child died in Santa Barbara in August 2004. Her memoir, My Life in France, written with Alex Prud’homme, was published posthumously in 2006.