by Julia Child
à la Badoise
Braisé
avec Choucroute, 6.1
aux Choux Rouges, 6.1
aux Marrons, 6.1
aux Cerises
en Croûte
Montmorency
à l’Orange
aux Pêches
Poêlé aux Navets
Rôti
à l’Alsacienne, 6.1
CANDIED FRUITS, fm4.1
CANETON see Index: Canard
CANNED GOODS see Index: Peas, Canned; Stock, Canned; etc.
CAPER SAUCE, 2.1; see also Brown Butter Sauce, 2.2
CAPON, CAPONETTE (described), 6.1
Casserole Roasted
CARAMEL, 10.1
Almond Cream (Plombières)
Coloring for Orange Sauce
Custards
to Line a Mold with
Syrup
CARAMELIZED ALMONDS, 10.1
CARBONNADES À LA FLAMANDE, 7.1
CAROTTES, 8.1
à la Concierge
à la Crème
Etuvées au Beurre
aux Fines Herbes
à la Forestière
Glacées
Vichy
CARROTS, 8.1
General Information, 8.1
Cutting and Slicing, fm7.1
Weight Equivalents, fm5.1
Master Recipe (Braised), 8.1
with Artichoke Hearts
Creamed
with Onions and Garlic, 8.1
Glazed
with Herbs
Vichy
CASSEROLE DISHES, Suggestions for
Braised
Beef, 7.1
Lamb, 7.1
Red Cabbage, 8.1
Sauerkraut, 8.1
Cassoulet
Chicken Fricassees
Eggplant
and Lamb Mold, 7.1
and Tomato Casserole, 8.1
Gratins
Potato and Spinach, 8.1
Pipérade
Quiches
Scalloped Potatoes
Stews
Beef, 7.1
Lamb, 7.1
Pork, 7.1
Veal, 7.1
Sweetbreads au Gratin
Turnip and Bacon Casserole
Veal Gratinéed
CASSEROLE ROASTING see Index: Chicken; Veal etc.
CASSEROLES see Pots and Pans, fm2.1
CASSOULET, 7.1
CAULIFLOWER, 8.1
General Information, 8.1
Molding of (Re-forming), 8.1
Preparation of, 8.1
Sauces for, 8.1
Master Recipe (Blanching: Precooking), 8.1
Custard Mold
au Gratin with Cheese
and Tomatoes, 8.1
Purée with Watercress
CÉLERI
Braisé
à la Grecque
CÉLERI-RAVE
Braisé
Rémoulade
CELERIAC see Index: Celery Root
CELERY
General Information (Weight Equivalents), fm5.1
Braised
Cold
à la Grecque, 9.1
Root
Braised, 8.1
Cold, Mustard Sauce, 9.1
CENTIGRADE — FAHRENHEIT CONVERSIONS, fm6.1
CERVELLES, 7.1, 7.2
au Beurre Noir
Braisées
en Matelote
CHAFING DISH FOR
Crêpes Suzette
Kidneys, 7.1, 7.2
CHAMPAGNES, Types to Serve, fm8.1
CHAMPIGNONS, 8.1
à Blanc
Duxelles
Farcis
Fumet de
à la Grecque
Grillés
Sautés
au Beurre, 8.1
à la Bordelaise, 8.1
à la Crème, 8.1
Sauce Madère, 8.1
CHANTILLY (Whipped Cream), 10.1
CHARLOTTE MOLD, illus., 4.1
CHARLOTTE(S)
Basque
Chantilly
aux Fraises, 10.1
aux Framboises, 10.1
Malakoff
au Chocolat, 10.1
aux Fraises
aux Framboises
aux Pommes
CHTEAUBRIAND, 7.1
CHAUD-FROID see Index: Sauce Chaud-froid
CHAUSSONS AU ROQUEFORT, 4.1
CHEESE
General Information, fm4.1
Graters for, fm2.1
Weight Equivalents, fm5.1
Biscuits or Wafers
Camembert
Biscuits, 4.1
Quiche, 4.1
Cream Cheese
and Mushroom Filling (Crêpes), 4.1
Tart for Dessert, 10.1, 10.2
Fillings
for Appetizers, 4.1
for Crêpes, 4.1
Parmesan Coating for Chicken Breasts
Puffs
Quiches
Roquefort
Biscuits, 4.1
Cheese Balls, 4.1
Quiche, 4.1
Turnovers, 4.1
Sauce
Mornay, 2.1
with Wine and Garlic, 3.1
Soufflé
Classic, 4.1
Egg Whites (no Yolks), 4.1
Unmolded, 4.1
Sticks
Swiss (Gruyère, etc.)
Filling for Appetizers, 4.1
Quiche, 4.1
Sauce, 2.1
Soufflé, 4.1, 4.2, 4.3
Wafers, 4.1
CHERRIES
with Duck
Poached in Wine
CHERRY
Filling for Savarins
Flans, 10.1, 10.2, 10.3
Tart, Flambée
CHESTNUT(S), 8.1
General Information, 8.1
Amount to buy, 8.1
Peeling of, 8.1
Serving Suggestions, 8.1
Braised
with Brussels Sprouts, 8.1
with Red Cabbage, 8.1
Purée of
and Sausage Stuffing (Goose)
CHICKEN, 6.1
General Information, 6.1
to Bone
Chicken Breasts, 6.1
Whole Chicken, 9.1
Defrosting of, 6.1
Disjointing of, 6.1
Preparation of, 6.1
Stock
Brown, 6.1
White, 6.1
Stuffings for
Herb and Giblet, 6.1
Mushroom, 6.1
Timetable for Roasting, 6.1
to Truss, 6.1
Types of (American and French), 6.1
Vegetables and Wines for, 6.1
Boiled in Pot au Feu
Breast of Chicken
General Information, 6.1
Preparation of, 6.1
Cold in Chaud-froid
Poached in Butter
with Cream Sauce, 6.1
with Diced Vegetables, 6.1
with Mushrooms, 6.1
with Paprika, 6.1
Sautéed in Butter, 6.1
Cheese Coating for, 6.1
Sauces for
Brown Butter, 6.1
Deglazing, 6.1
Truffle, 6.1
Broiled with Mustard
Casserole Roast
with Tarragon, 6.1
with Vegetables, 6.1
Cold
in Lemon Jelly, 9.1
List of, 9.1
in Tarragon Aspic, 9.1
Coq au Vin
Filling for Appetizers
Fricassees
General Information, 6.1
Chicken Types, 6.1
Timing, 6.1
Master Recipe (Wine Sauce), 6.1
with Curry, 6.1
Fondue with Cream, 6.1
with Paprika, 6.1
in Red Wine, 6.1
with Tarragon, 6.1
Leftover
in Cream Filling, 4.1
Gratin of, 4.1
Li
ver see Index: Liver, Chicken
Mousse of
Quenelles of
Roast
Master Recipes
Oven Roasting, 6.1
Spit Roasting, 6.1
Basted with Cream, 6.1
with Port Wine and Mushrooms, 6.1
with Stuffings, 6.1, 6.2
Sautéed
General Information, 6.1
Master Recipe, 6.1
Sauces for
Cream, 6.1
Deglazing, 6.1
Herbal Garlic, 6.1
Tomato and Mushroom, 6.1
Soufflé see Variations, 4.1, 4.2
Squab Chicken (Roasted)
Stew see Fricassees, 6.1
Pot au Feu, 7.1
Tarragon
in Aspic, 9.1
Casserole Roast, 6.1
Fricassee, 6.1
Timbales see Variations, 4.1
CHOCOLATE
General Information
Drops, 10.1
to Melt, 10.1
Cake
with Almonds, 10.1
Filling (Butter-cream), 10.1
Icing, 10.1
Creams (Desserts)
Bavarian (Custard), 10.1
Custard with Almonds, 10.1
Malakoff (with Almonds)
Plombières (Custard), 10.1
Mousse
Soufflé
CHOPPING, illus., fm7.1
CHOU ROUGE À LA LIMOUSINE, 8.1
CHOUCROUTE BRAISÉE, 8.1
Garnie
CHOU-FLEUR, 8.1
Blanchi
à la Mornay
Timbale de
aux Tomates
en Verdure
CHOUX
Asperges (Broccoli)
de Bruxelles
Blanchis, 8.1
à la Crème, 8.1
Etuvés
au Beurre, 8.1
à la Crème, 8.1
aux Marrons, 8.1
à la Milanaise, 8.1
à la Mornay, 8.1
Timbale de, 8.1
CHOUX (Puff Shells), 4.1
CIVET DE MOUTON, 7.1
CLAFOUTI(S), 10.1
à la Bourdaloue
à la Liqueur
aux Mûres
aux Myrtilles
aux Poires, 10.1, 10.2
aux Pommes
aux Pruneaux
CLAM
Filling for Appetizers
Juice for Fish Soups
Juice for Fish Stock
CLARIFIED BUTTER, fm4.1
CLARIFICATION OF MEAT STOCKS, 2.1
COAT A SPOON (Definition of), fm3.1
COCK, 6.1
COCKTAIL APPETIZERS see Index: Appetizers
COFFEE
Icing (Butter Creams)
Soufflé
COGNAC, for Cooking, fm8.1
COLD
Buffet
Dishes, List of
COLIN see Index: Fish, Cod
COMPOTE OF PEACHES, 10.1
CONCOMBRES, 8.1
au Beurre
aux Champignons, à la Crème
à la Crème
à la Grecque
à la Mornay
Persillés
CONFIT D’OIE see Index: Goose, Preserved
CONGRE see Index: Fish, Eel
CONSOMMÉ
Clarification of Stock for, III; see also Index: Stock, Canned
CONTRE FILET, 7.1
CONVERSION FORMULAS see Index: Tables of Equivalents
COOKIES, SUGAR, 10.1
COOKING AHEAD OF TIME: Symbol (*) in Recipes
COPPER POTS, fm2.1
COQ AU VIN, 6.1
COQUELETS SUR CANAPÉS, 6.1
COQUILLES ST. JACQUES
à la Parisienne
à la Provençale
CORNISH GAME HEN, 6.1, 9.1
CORNSTARCH THICKENING FOR BROWN SAUCE, 2.1
COURT BOUILLON FOR VEGETABLES, 9.1
COVERED ROASTING see Index: Veal, Casserole Roast; Chicken, Casserole Roast; etc.
CRAB
in Aspic
in Chaud-froid
Quenelles
Quiche
Soufflé, 4.1; see also Variations, 4.2
Timbales see Variations, 4.1
CRABE
en Aspic
en Chaud-froid
CRACKLINGS, GOOSE, 6.1
CRAWFISH, CRAYFISH see Index: Ecrevisse
CREAM
General Information, fm4.1
Cheese
Enrichment (White Sauces)
Fillings see Index: Fillings, Cream
French
Discussion of, fm4.1
Duplication of, fm4.1
to Whip, 10.1
Lightly Beaten
Puff Paste
Sauce; see also Index: Sauce, Cream
Sour
Discussion of, fm4.1
to Make, fm4.1
to Whip
CREAMING BUTTER, 2.1
CREAMS (Dessert)
Bavarian Creams
Custards; see also Index: Custards
Malakoffs
Mousses
Plombières
CRÈME, fm4.1
Anglaise
for Cake Fillings, 10.1
au Beurre
à l’Anglaise, 10.1
au Citron, 10.1
Ménagère, 10.1
à l’Orange, 10.1
au Sucre Cuit, 10.1
Brûlée
Chantilly
au Citron
Fraîche
Pâtissière
with Fruit Tarts, 10.1
Plombières
à l’Ananas, 10.1
au Chocolat, 10.1
aux Fruits, 10.1
Pralinée, 10.1
Renversée au Caramel
Saint-Honoré
Sainte-Anne au Caramel
CRÈMES
Frites
et Mousses
CRÊPES (Dessert), 10.1
General Information
Batters for, 10.1
Cooking of, 10.1
Fillings for, 10.1
with Almond
Butter, 10.1
Cream, 10.1
Fines Sucrées
Fourrées
et Flambées
Frangipane
Gâteau de, à la Normande
à la Levure
Mound of, with Apples
with Orange Butter
and Almonds
Soufflées
Sucrées
Suzette
CRÊPES (Entrée), 4.1
General Information
Batter for, 4.1
Cooking of, 4.1
Pans for, 4.1
d’Epinards
Farcies et Roulées
Gâteau de
Mound of
of Spinach
over Spinach
Stuffed and Rolled
Timbale de
CREVETTES EN ASPIC, 9.1
CROMESQUIS, 4.1
CROQUETTES, 4.1
CROÛTES
Bread Cases
for Soup
CROÛTONS, 4.1
CRUSTACÉES, MOUSSELINE DE, 9.1
CUCUMBERS, 8.1
General Information, 8.1
Baked
with Cheese Sauce
Cold à la Grecque
Creamed
with Mushrooms
Parslied
CUP CUSTARDS, 10.1
CUP-DECILITER EQUIVALENTS, fm5.1
CURRANT GLAZE, 10.1
CURRIED CHICKEN, 6.1
CURRY SAUCE, 2.1, 2.2; see also Index: Sauce, Curry
CUSTARD(S)
Desserts
Almond with Chocolate, 10.1
Applesauce Caramel Mold, 10.1
Bavarian Creams, 10.1
Caramel
and Almond Plombières, 10.1
Unmolded Custard, 10.1
Chocolate Plombières, 10.1
F
illings for Desserts
Almond Cream, 10.1
Crème Pâtissière, 10.1
with Egg Whites, 10.1
for Savarins, 10.1
with Glacéed Fruit, 10.1
Pineapple
Mold, 10.1
Plombières, 10.1
Raspberry Plombières, 10.1
Strawberry Plombières, 10.1
Tart
with Apples, 10.1
Fillings for, 10.1
with Pears, 10.1
Entrée Molds
Asparagus, 8.1
Brussels Sprouts, 8.1
Cauliflower, 8.1
Spinach, 8.1
Timbales, 4.1
Sauce, Crème Anglaise
CUTS, MEAT
see Index: Beef Cuts; Veal Cuts; etc.
Booklet on
French see Text Listings under Beef Stews; Veal Scallops; etc.
CUTTING METHODS
Vegetables
Mushrooms
D
DAUBE
de Boeuf, 7.1, 7.2
de Mouton
DECILITER-CUP EQUIVALENTS, fm5.1
DEFINITIONS, LIST OF, fm3.1
DÉGLACER (to Deglaze), fm3.1
DEGLAZE, TO (Definition of), fm3.1
DEGLAZING SAUCE see Index: Sauce, Brown Deglazing
DÉGRAISSER (to Degrease), fm3.1
DEGREASE, TO (Directions for), fm3.1
DEMI-GLACE SAUCE, 2.1
DÉS, COUPER EN (to Dice), fm3.1
DESSERT(S), 10.1
Cold
Apple (s)
Aspic, 10.1
Braised, 10.1
Charlotte, 10.1
Gratin, 10.1
Applesauce Caramel Mold, 10.1
Bavarian Creams
Caramel
and Almond Soufflé, 10.1
Custards, 10.1
Charlotte(s)
Basque, 10.1
Chantilly, 10.1
Malakoff, 10.1
Mousses
Oranges, Glazed
Peach Compote
Pears, Baked
Pineapple Custard Mold
Plombières
Rum-macaroon Soufflé, 10.1
Tarts, 10.1
Custards see Index: Custard Desserts
Fillings for
Hot
Apple (s)
Braised, 10.1
Charlotte, 10.1
Applesauce Caramel Mold, 10.1
Caramel Custards, 10.1
Pears, Baked, 10.1
Soufflés, 10.1
Tarts, 10.1
Molded
General Information
Lining a Mold
with Caramel, 10.1
with Ladyfingers, 10.1
Unmolding of, 10.1
Apple
Aspic, 10.1
Charlotte, 10.1
Applesauce Caramel, 10.1
Bavarian Creams, 10.1
Caramel-almond Soufflé, 10.1
Charlottes Malakoff, etc., 10.1
Custards, 10.1
Mousses, 10.1
Pineapple Mold, 10.1
Rum-macaroon Soufflé, 10.1
Sauces, 10.1, 10.2; see also Index: Sauces, Sweet
Tarts
Unmolding of
DICE, HOW TO CUT INTO, fm3.1
DILL SAUCE, 2.1
DIPLOMATE, 10.1
DOUGH
for Babas, see also Index: Pastry Dough
DOVE, ROAST, 6.1
DRESSING FOR SALADS
Mayonnaise
Vinaigrette
DUCK, DUCKLING, 6.1
General Information, 6.1
Boning of, 9.1
Carving of, 6.1
Description of, 6.1
Preparation for cooking, 6.1
Stock, 6.1
Timetable for Roasting, 6.1
