Mastering the Art of French Cooking, Volume 1
Page 75
Pilaf à la Catalane
AHEAD-OF-TIME COOKING: Symbol (*) in Recipes
AÏGO BOUÏDO, 1.1
ALMOND (s)
General Information
to Blanch, 10.1
to Caramelize, 10.1
Extract of, 10.1
to Pulverize, 10.1
to Toast, 10.1
Weight Equivalents, 10.1
Butter, Orange Flavoring
Cake
with Chocolate Flavoring, 10.1
with Orange Flavoring, 10.1
Caramelized see Index:
Pralin
Custard Filling
with Crêpes, 10.1
with Pear Tart, 10.1
with Savarins, 10.1
Dessert Creams
Bavarian, 10.1
Custard, Chocolate Flavor, 10.1
Malakoffs
with Chocolate, 10.1
with Raspberries, 10.1
with Strawberries, 10.1
Plombières (Custard)
in Soufflé, 10.1, 10.2, 10.3
Tart, Lemon Flavoring
ALUMINUM POTS, PANS, etc., fm2.1
AMUSE-GUEULE AU ROQUEFORT, 4.1
ANCHOVY(IES)
Butter
Gratin with Potatoes
and Onions, 4.1
and Spinach, 8.1
and Tomatoes, 8.1
Quiche with Tomatoes
in Salad Niçoise
Sauce
for Beef Stew, 7.1
Stuffing with Salmon (Lamb)
Tart with Onions
ANGELICA see Glacéed Fruit, fm4.1
ANGLAISE, CRÈME, 10.1
APPETIZERS, 4.1
General Information
Bread Rounds and Cases, 4.1
Spreads and Fillings for, 4.1
Tartlet Shells for, 4.1
Camembert Biscuits
Cheese
Puffs, 4.1
Wafers, 4.1
Potato Cheese Sticks
Roquefort Cheese
Balls, 4.1
Biscuits, 4.1
Spinach and Cheese Canapés
Turnovers
APPLE(s)
General Information
Weight Equivalents, fm5.1
Aspic of
Braised with Orange Sauce
Charlotte
Filling for Crêpes
Flan
Gratin of
Stuffing with Sausage (Duck)
Tart
with Custard, 10.1
Upside-down, 10.1
APPLESAUCE CARAMEL MOLD, 10.1
APRICOT(S)
General Information
Glaze, 10.1
for Cakes, 10.1
to Poach, 10.1
Preserves of, Strained, 10.1
Bavarian Cream
Tart, 10.1; see also Variations, 10.2, 10.3
ARROSER (to Baste), fm3.1
ARROWROOT THICKENING
for Brown Sauce
for Orange Sauce (Duck)
ARTICHAUTS, 8.1
Braisés à la Provençale
au Naturel
Printanier
ARTICHAUTS, FONDS DE, 8.1
à Blanc
au Beurre
à la Crème
au Gratin
à la Grecque
Mirepoix
Mornay
Quartiers de, au Beurre
ARTICHOKE(S), 8.1
General Information, 8.1
to Eat, 8.1
Preparation of, 8.1
Sauces for, 8.1
to Serve, 8.1
Boiled
Braised
ARTICHOKE HEARTS OR BOTTOMS, 8.1
General Information, 8.1
Preparation of, 8.1
Master Recipes
Preliminary Cooking, 8.1
Frozen, 8.1
Buttered
Quartered, 8.1
Whole, 8.1
with Carrots and Mushrooms
Cold
à la Grecque, 9.1
Creamed
with Diced Vegetables
and Eggs
Baked see Suggestions, 3.1
Poached, 3.1; see also Other Ideas, 3.2
with Filet Steaks
Gratinéed
Stuffed, au Gratin
ASPERGES, 8.1
Nature
Pointes d’
Timbale d’
ASPARAGUS, 8.1
General Information, 8.1
Peeling and Tying of, 8.1
Sauces for, 8.1
Master Recipes
Boiled, 8.1
Frozen, 8.1
Cold
Custard Mold
Timbales see Variations, 4.1
Tips
with Eggs see Suggestions, 3.1
ASPICS AND MOLDS
General Information, 9.1
Decorative Elements for, 9.1
Jellied Stocks for, 2.1
to Line a Mold with Aspic, 9.1
for Pâtés and Terrines, 9.1
Sauce Chaud-froid for, 9.1, 9.2
to Unmold an Aspic, 9.1
Apple Aspic
Aspic de Pommes
Boeuf Mode en Gelée
Braised Beef in Aspic
Chicken
Breasts in Chaud-froid, 9.1
Livers in Aspic, 9.1
in Tarragon Aspic, 9.1
Crab
in Aspic, 9.1
in Chaud-froid, 9.1
Crabe
en Aspic, 9.1
en Chaud-froid, 9.1
Crevettes en Aspic
Eggs in Aspic
Foies de Volaille en Aspic
Fowl in Lemon Jelly
Homard
en Aspic, 9.1
en Chaud-froid, 9.1
Lobster
in Aspic, 9.1
in Chaud-froid, 9.1
Mousses
Oeufs en Gelée
Poulet en Gelée a l’Estragon
Shrimp in Aspic
Suprêmes de Volaille en
Chaud-froid, 9.1
Volailles en Escabèche
AUBERGINES
Farcies Duxelles
à la Grecque
B
BABAS, 10.1
General Information, 10.1
Baking of, 10.1
Mold for, 10.1
Paste for, 10.1
Syrup for, 10.1
aux Fruits
au Rhum
Rum
with Berries, 10.1
BACON
General Information, fm4.1
Blanching of, fm4.1
Weight Equivalents, fm5.1
BAKING DISHES, fm2.1
BANANA TART see Variations, 10.1
BARDE DE LARD see Pork Fat, 9.1
BASTE, TO (Definition of), fm3.1
BATTER
for Dessert Crêpes
for Entrée Crêpes
BATTERIE DE CUISINE, fm2.1
BAVARIAN CREAMS, 10.1
Almond
Apricot
Chocolate
Orange
with Rice and Fruits
Strawberry or Raspberry
BAVAROIS, 10.1
au Chocolat
aux Fruits
à l’Orange
Praliné
BAY LEAVES (American, French), fm4.1
BEANS
Dry White
General Information
to Boil, 7.1
to Pressure Cook, 7.1
Baked (Cassoulet), 7.1
with Lamb, 7.1; see also Variations, 7.2
Green or String
General Information, 8.1
Master Recipes
Blanching (Precooking), 8.1
Frozen, 8.1
Buttered, 8.1
Cold, 8.1
in Salad Niçoise, 9.1
Creamed, 8.1
Gratinéed with Cheese, 8.1
with Tomatoes, 8.1
Wax or Yellow Pod
Braised, 8.1
Frozen, 8.1
BÉARNAISE SAUCE, 2.1; see also Index: Sauce Béarnaise
BEATING
Definition of
of Egg Whites
of Egg Yolks and Sugar
of Sugar and Butter
BEATER see Index: Electric Beater
BÉCHAMEL SAUCE, 2.1
BEEF, 7.1
General Information, 7.1
Cuts for
Boiling, 7.1
Braising, 7.1
Filet Steaks, 7.1
Hamburger, 7.1
Steaks, 7.1, 7.2
Stews, 7.1
Grades of, 7.1
Marinades for
Braised Beef, 7.1
Filet, 7.1
Stews, 7.1
Vegetables and Wines for
Boiled Beef, 7.1
Braised Beef, 7.1
Steaks, 7.1
Boiled Beef
Bottom Round
Boiled, 7.1
Braised, 7.1
in Stews, 7.1
Brains, 7.1, 7.2;
see also Index: Brains
Braised Beef
General Information, 7.1
Master Recipe, 7.1
Cold, in Aspic, 9.1
Minced, in Beef Shell, 7.1
in Salad, 9.1
see also Index: Beef, Filet of; Beef, Stews
Brisket, Boiled
Casseroles see Index:
Beef, Stews
Chuck Pot Roast
Boiled, 7.1
Braised, 7.1
in Stews, 7.1
Cold
in Aspic (Boeuf Mode), 9.1
Casserole, 7.1, 7.2
in Salad, 9.1
Eye of Round, Braised
Filet of, 7.1; illus., 7.2
General Information, 7.1
Braised and Stuffed, 7.1
Sautés of, 7.1
Filet Steaks (Tournedos), 7.1; illus., 7.2
General Information, 7.1
Preparation of, 7.1
Master Recipe, 7.1
with Artichoke Hearts and Béarnaise Sauce, 7.1
and Foie Gras, 7.1
Fricassees see Index:
Beef, Stews
Ground (Hamburgers)
General Information, 7.1
Master Recipe, 7.1
Sauces and Variations, 7.1
Knuckle see Index: Beef, Sirloin Tip
Marrow
Preparation of, fm4.1
Sauces with, 7.1, 7.2
Pot Roast (Braised Beef)
Rolls of, Stuffed
Rump Pot Roast
Boiled, 7.1
Braised, 7.1
in Stews, 7.1
Sautés (Beef Filet)
with Cream and Mushrooms, 7.1
with Red Wine Sauce, 7.1
with Tomatoes and Herbs 7.1
Shell of Braised Beef
Sirloin Tip or Knuckle
Boiled, 7.1
Braised, 7.1
in Stews, 7.1
Steaks (Pan-broiled)
General Information, 7.1
Amount to Buy, 7.1
Preparation of, 7.1
Master Recipe, 7.1
Pepper Steak, 7.1
Sauces and Butters for, 7.1
see also Index: Beef, Filet Steaks
Stews
General Information, 7.1
Timing of, 7.1
with Onions and Beer, 7.1
in Red Wine (Bourguignon), 7.1
with Rice and Tomatoes, 7.1
Stuffed Beef Rolls, 7.1
with Vegetables (Daubes), 7.1, 7.2
see also Index: Beef, Sautés
Stock
Stroganoff (Beef Sauté)
Top Round
Braised, 7.1
in Stews, 7.1
BEER IN BEEF AND ONION STEW, 7.1
BEET AND RICE SALAD, 9.1
BEURRE(S)
d’Ail
d’Anchois
Bercy
Blanc
au Citron
Colbert
Composés
de Crustacés
pour Escargots
d’Estragon
de Fines Herbes
Maître d’Hôtel
Manié, 2.1, 2.2, 6.1
Marchand de Vins
Montpellier
de Moutarde
Nantais
Noir (Noisette)
à l’Oeuf
en Pommade
BIFTECK, 7.1, 7.2
BISCUIT
au Beurre
à la Cuiller
BISCUITS, CHEESE, 4.1
BITOKES À LA RUSSE, 7.1
BLACK BUTTER SAUCE, 2.1
BLACKBERRY FLAN, 10.1
BLANC, for Artichoke Bottoms, 8.1
BLANCH, TO
General Information, fm3.1
Bacon
Brains and Sweetbreads
Green Vegetables
General Information, 8.1
Brussels Sprouts, 8.1
Green Beans, 8.1
Spinach, 8.1
Turnips
BLANCHIR (to Blanch), fm3.1
BLANQUETTE
d’Agneau
de Veau
BLEND, TO (Definition of), fm3.1
BLENDER see Index: Electric Blender
BLUEBERRY(IES)
Flan
and Rum Babas
BOEUF, 7.1
Ballotines de
Bifteck Haché
Bitoks à la Russe, 7.1
à la Lyonnaise, 7.1
Bifteck Sauté
Béarnaise, 7.1
Bercy, 7.1
au Beurre, 7.1
à la Bordelaise, 7.1
Marchand de Vins, 7.1
Steak au Poivre, 7.1
Bouilli
Pot au Feu, 7.1
Potée Normande, 7.1
Bourguignon
Braisé
à la Cuillère, 7.1
Carbonnades à la Flamande
à la Catalane
Daube de
à la Provençale, 7.1
Estouffade de
Filet de, Prince Albert
à la Mode
en Gelée, 9.1
Paupiettes de
Ragoûts de
Roulades de
Salade de, à la Parisienne
Sauté de
à la Bourguignonne, 7.1
à la Parisienne, 7.1
à la Provençale, 7.1
Terrine de
Tournedos de
aux Champignons, 7.1
Chasseur, 7.1
Henri IV, 7.1
Rossini, 7.1
BOIL, TO (Definition of), fm3.1
BONING OF
Chicken Breasts
Duck or Fowl
Leg of Lamb
BOUCHÉES PARMENTIER AU FROMAGE, 4.1
BOUILLABAISSE, 1.1
Fish for
BOUILLI (for Soufflés), 10.1, 10.2
BOUILLIR (to Boil), fm3.1
BOUILLON see Index: Stocks
BOUQUET GARNI, fm4.1
BRAINS (Calf, Lamb, etc.), 7.1, 7.2
General Information, 7.1, 7.2
Blanching of, 7.1
Soaking and Peeling, 7.1
Braised
Cold
Gratin of
in Red Wine
Sautéed
Brown Butter Sauce, 7.1
Other Sauces for, 7.1
Soufflé, 4.1; see also Variations, 4.2
BRAISE, TO (Definition of), fm3.1
BRAISER (to Braise), fm3.1
BRANDY
for Cooking
Sauce for Pepper Steak
BREAD
Cases, Preparation of
Crumb(s)
Electric Blender for Making of see Chicken, 6.1
and Mustard Coating for
Chicken, 6.1
Hot-house Lamb, 7.1
Liver, 7.1
Weight Equivalents, f
m5.1
Hard-toasted (Croûtes)
Rounds (Canapés)
BREASTS OF CHICKEN see Index: Chicken, Breasts
BRITISH
Measures
Oven Temperatures
BROCCOLI, 8.1
BROWN
Butter Sauce; see also Index: Sauce, Butter
Sauce; see also Index: Sauce, Brown
Stock
BRUSSELS SPROUTS, 8.1
General Information, 8.1
Master Recipes
Blanching of (Precooking), 8.1
Frozen, 8.1
Braised
in Butter, 8.1
with Chestnuts, 8.1
Browned with Cheese
Chopped, with Cream
Creamed
Custard Mold
Gratinéed with Cheese Sauce
BUTTER
General Information
American and French, fm4.1
Clarified, fm4.1
Creaming of, 2.1
Heating of (Foam), fm4.1
for Sauce Enrichments, 2.1
and Sugar (Creaming of), 10.1
Unsalted or Sweet, fm4.1
Weights and Measures, fm5.1
Creams (Cake Filling)
and Flour
Paste (Sauce Thickener), 2.1, 2.2, 6.1
Roux (Sauce Thickener)
for Brown Sauces, 2.1
for White Sauces, 2.1
Sauces see Index: Sauce, Butter
BUTTER(S) (Cold Flavored), 2.1
General Information, 2.1
Anchovy
Egg Yolk
Garlic
and Herbs (Snail Butter), 2.1
on Broiled Mushrooms, 8.1
on Mussels, 5.1
for Hamburgers
Herb (Tarragon, etc.)
on Shirred Eggs, 3.1
for Liver
Mustard
Orange (for Crêpes)
and Almond, 10.1
Shallot
and Red Wine, 2.1
and White Wine, 2.1
Shellfish
for Steaks
C
CABBAGE
with Roast Pork
Soup
Weight Equivalents
CABBAGE, RED
Master Recipe (Braised), 8.1
with Chestnuts, 8.1
with Duck, 6.1
with Pork, 7.1
Chops see Variations, 7.1
CABINET PUDDING, 10.1
CAKE FILLINGS AND FROSTINGS
General Information, 10.1
Amounts Needed, 10.1
Illustrated Directions, 10.1
Storage and Leftovers, 10.1
Apricot Glaze
to Use, 10.1
Butter Creams (Chocolate, Kirsch, Rum, etc.)
Chocolate Icing
Lemon
Butter-cream Icing, 10.1
Butter Filling, 10.1
Orange
Butter-cream Icing, 10.1
Butter Filling, 10.1
CAKE PAN for Tart Shells, 4.1
CAKE(S), 10.1
General Information, 10.1
Pans, Preparation of, 10.1
Storage of, 10.1
Unmolding of, 10.1
Butter Spongecake
Chocolate
and Almond Cake, 10.1
Spongecake, 10.1
Orange
and Almond Spongecake, 10.1
Spongecake, 10.1
CALF’S
Brains, 7.1, 7.2; see also Index: Brains
Feet for Jellied Stocks
Liver
CAMEMBERT see Index:
Cheese
CANAPÉS
Liver, for Roast Birds
Preparation of
Spinach and Cheese
CANARD ET CANETON, 6.1