by Julia Child
Sauces for
Cream and Mushrooms, 7.1
Mustard and Parsley, 7.1
Red Wine and Marrow, 7.1
Served with Eggs
Scrambled see Garnishings, 3.1
Shirred see Suggestions, 3.1
Stuffing with Rice for Lamb
KIRSCH
Icing see Butter Creams, 10.1
Soufflé
Syrup for Savarins
KITCHEN EQUIPMENT, fm2.1
KNIVES, fm2.1
How to Chop, Dice, etc.
L
LADYFINGERS
Master Recipe, 10.1
Desserts Molded in, 10.1, 10.2
to Line a Mold with
LAITUES BRAISÉES, 8.1
LAMB AND MUTTON, 7.1
General Information, 7.1
to Bone a Leg, 7.1
Cuts for Stew, 7.1
Discussion of, 7.1
Marinades for, 7.1
Stuffings for, 7.1
Timetable for Roasting, 7.1
Types of, 7.1
Wine and Vegetables for, 7.1
with Beans
in Cassoulet, 7.1
Boiled, 7.1 Brains, 7.2, 7.3;
see also Index: Brains
Braised
Kidneys see Index: Kidneys
Leftover, with Eggplant
Leg or Shoulder of
Master Recipes
Braised, 7.1
Roast, 7.1
Garlic Flavoring, 7.1, 7.2
Marinated, 7.1
Mustard Coating, 7.1
Sauces for, 7.1
Stuffed, 7.1
Mold with Eggplant, 7.1
Patties
Roast
Shanks
Shoulder
General Information, 7.1
LAMB AND MUTTON (continued)
Shoulder (continued)
Recipes for see Index: Lamb, Leg; see also Cassoulet, 7.1
Stew
General Information, 7.1
Master Recipe (Navarin), 7.1
Braised Shanks, 7.1
with Mushrooms and Onions, 7.1
with Red Wine, 7.1
with Rice, 7.1
with Vegetables (Daube), 7.1
LARD
Gras see Pork Fat, 9.1
de Poitrine see Bacon, fm4.1
LEEK(S), 8.1
Braised
Browned with Cheese
with Cheese Sauce, 8.1
Cold
à la Grecque, 9.1
Gratin with Ham
and Potato Soup
Quiche
LEFTOVERS see Index: Lamb, Leftover; Vegetables, Leftover; etc.
LÉGUMES, 8.1
LEMON
Butter
Cake Filling, 10.1
-cream Cake Icing, 10.1
Sauce, 2.1
Peel, Glazed
Tart
with Almonds, 10.1
Soufflé, 10.1
LENTILS WITH LAMB see Variations, 7.1
LETTUCE, BRAISED, 8.1
LIME SOUFFLÉ TART, 10.1
LIMETTES, TARTE AUX, 10.1
LIQUEURS FOR COOKING, fm8.1
LITER-QUART EQUIVALENTS, fm5.1
LIVER
Calf
Master Recipe, Sautéed, 7.1
Mustard Coating for, 7.1
Sauces for, 7.1
Canapés for Roast Birds
Chicken
in Aspic, 9.1
Canapés for Roast Birds, 6.1
with Eggs see Garnishings, 3.1; Suggestions, 3.2
Filling with Cheese for Appetizers, 4.1
Gnocchi see Additions, 4.1
Mousse of, 9.1
Timbales of, 4.1
Goose; see also Index: Foie Gras
Pâté with Pork and Veal
LOBSTER
General Information
to Deal with Live, 5.1
to Steam in Wine
à l’Américaine
in Aspic
Butter see Shellfish Butter, 2.1
in Chaud-froid
Garnish for Fish Filets
with Herbal Sauce
Quenelles
Quiche
Soufflé, 4.1; see also Variations, 4.2
Tails à l’Américaine
Thermidor
Timbales see Variations, 4.1
LUNCHEON DISHES, 4.1
M
MACAROON(S)
Baked with Pears
Cup Custards
to Pulverize
MACAROON(S) (continued)
Soufflé
Unmolded, 10.1
Substitute for Almonds in
Bavarian Cream, 10.1
Caramel Cream, 10.1
MACERATE (Definition of), fm3.1
MACÉRER (to Macerate), fm3.1
MADEIRA WINE
for Cooking
for Jellied Stocks and Aspics
Sauce; see also Index: Sauce, Madeira
MAKE THE RIBBON, 10.1
MALAKOFF, CHARLOTTES, 10.1
MARINADE(S)
for Beef
Red Wine
for Braised Beef, 7.1
for Stews (Daubes), 7.1
Wine and Truffle for Filet, 7.1
for Lamb
Cooked Red Wine, 7.1
Red Wine and Bay Leaves, 7.1
for Pork
Lemon Juice, 7.1
Salt and Spices, 7.1
Wine, 7.1
for Veal
Cognac and Madeira, 7.1
for Pâtés, 9.1
MARINATE (Definition of), fm3.1
MARINER (to Marinate), fm3.1
MARQUIS, LE, 10.1
MARRONS
Braisés
Purée de
MARROW
to Prepare
Sauce, 7.1, 7.2, 7.3
MARSALA FOR COOKING, fm8.1
MATIGNON BRAISINGVEGETABLES
for Beef
for Veal
MAYONNAISE
au Chocolat (Dessert)
Sauce; see also Index: Sauce Mayonnaise
MEASURES
Flour
Miscellaneous Equivalents
Tables of Equivalents
MEAT, 7.1
Cuts
American and French see specific Meat Sections in Text Booklet on, 7.1
Glaze
in Flavored Butter (Colbert), 2.1
in Béarnaise Sauce, 2.1
Loaf, Veal, 7.1; see also Pâtés, 9.1
Stock
MÉLANGER (to Blend), fm3.1
METRIC SYSTEM, fm5.1
MIJOTER (to Simmer) see Boil, fm3.1
MINCE, TO, fm3.1, fm7.1
for Mushrooms
MIREPOIX, 8.1
MOELLE, fm4.1
MOLDS (Containers)
for Babas
to Line with
Caramel, 10.1
Ladyfingers, 10.1
for Savarins
for Soufflés
MOLDS (Food) see Index: Custard Molds; Desserts, Molded; Mousses; Timbales
MORTAR AND PESTLE, fm2.1
MOUCLADES, 5.1
MOULD see Index: Mold
MOULE CARAMELISÉ, 10.1
MOULES, 5.1
à la Béarnaise
au Beurre d’Escargot
à la Marinière, 5.1, 5.2
MOULES (continued)
Mouclades
Pilaf de
à la Poulette
à la Provençale
Salade de
en Sauce
Soupe aux
MOUSSAKA, 7.1
MOUSSE (Dessert)
General Information to Unmold, 10.1
Chocolate
Orange
à l’Orange
MOUSSE(S) (Entrée—Cold), 9.1
General Information
Jellied Stocks for, 2.1
to Unmold, 9.1
Sauce Chaud-froid for, 9.1, 9.2
Chicken
Liver
Duck, Game, or Turkey
de Foies de Volaille
Ham
de Jambon
Salmon
de Saumon
Shellfish
MOUSSE (Entrée—Hot)
Fish
MOUSSELINE
au Chocolat
de Crustacés, Blanche
Neige, 9.1
de Poisson
Sauce
de Volaille
MOUTON, 7.1
MUSHROOM(S), 8.1
General Information
Discussion of, 8.1
to Mince, Slice, Flute, 8.1
Preparation of, 8.1
Weight Equivalents, fm5.1
Broiled
Canned
Cold à la Grecque
Creamed
Essence of
MUSHROOM(S) (continued)
Minced (Duxelles)
Quiche
Sauce see Index: Sauce, Mushroom
Sautéed
with Garlic, Bread Crumbs, 8.1
Soufflé see Variations, 4.1
Soup
Stewed
Stuffed
Stuffings and Fillings
for Chicken, 6.1
with Cream Cheese, 4.1
for Eggplant, 8.1
for Ham, 7.1
for Lamb, 7.1
with Swiss Cheese, 4.1
for Tomatoes, 8.1
Timbales see Variations, 4.1
Partial List of, with other Foods
Artichokes and Carrots
Beef Stew, 7.1, 7.2
Chicken, 6.1, 6.2, 6.3, 6.4
Eggs, 3.1, 3.2
Fish, 5.1, 5.2
Gnocchi (Additions)
Green Beans (Addition)
Rice
Sweetbreads, 7.1, 7.2
Veal, 7.1, 7.2, 7.3, 7.4
MUSSELS, 5.1
General Information
Canned
Scrubbing and Soaking
Garnish for Fish
on Half Shell, Broiled
Marinated, for Salad
in Sauce
Soup
Steamed in Wine, 5.1, 5.2
MUSTARD
Butter
Coating
for Chicken, 6.1
for Hothouse Lamb, 7.1
for Liver, 7.1
Sauce see Index: Sauce, Mustard
MUTTON, 7.1
Brains, 7.1, 7.2; see also Index: Brains
Leg of
Stew
N
NAP, TO (Definition of), fm3.1
NAPPER LA CUILLÈRE, fm3.1
NAVARIN, 7.1
NAVETS, 8.1
à la Champenoise
à l’Etuvée
Glacés à Brun
Persillés
Purée de, Parmentier
O
OEUFS, 3.1
à la Béarnaise
à la Bourguignonne
Brouillés
sur Canapés
en Cocotte
en Croustades
à la Fondue de Fromage
en Gelée
Miroir
Mollets
sur le Plat
Pochés
OIE, 6.1
Braisée aux Marrons
Confit d’, 1.1, 7.1, 7.2
Rôti aux Pruneaux
OIGNONS, 8.1
à la Crème
en Garniture
Glacés
à Blanc, 8.1
à Brun, 8.1
OIGNONS (continued)
à la Grecque
Persillés
Soubise
OIL, TYPES OF, fm4.1
OMELETTE(S), 3.1
General Information, 3.1
to Beat Eggs for, 3.1
Pans for, 3.1
to Transfer to Plate, 3.1
Master Recipes
Rolled, 3.1
Scrambled, 3.1
Gratinéed with Tomatoes
Gratinées à la Tomate
with Herbs, Cheese, etc.
Pipérade
ONION(S), 8.1
General Information
to Chop, Dice, etc., fm7.1, fm7.2
Discussion of, 8.1
Preparation of, 8.1
Removal of Odor, fm5.1
Weight Equivalents, fm5.1
Braised
Brown-braised, 8.1
White-braised (Glazed), 8.1
Canned
Cold à la Grecque
Creamed
Garniture
Green see Shallots, fm4.1
Quiche or Tart, 4.1, 4.2
and Rice Soubise
Sauce, 2.1, 7.1
Soup
with Potatoes, 1.1
Partial List of, with Other Foods
Braised Onions
in Beef Stew, 7.1
and Brains in Red Wine, 7.1
in Chicken Fricassee, 6.1
Coq au Vin, 6.1
in Veal Stew, 7.1
ONION(S) (continued)
Partial List of, with Other Foods (continued)
in Chicken Casserole Roast
in Gratin of Potatoes and Anchovies
and Sausages, 4.1
with Peas, 8.1, 8.2
with Pork
Chops see Variations, 7.1
Roast, 7.1
ORANGE(S)
Bavarian Cream
Butters for Dessert Crêpes
Cake
with Almonds, 10.1
Cake Fillings and Frostings
Butter Cream, 10.1
Butter Filling, 10.1
with Duck
Glacées
Glazed
Liqueur for Cooking
Mousse
Peel
with Duck, 6.1
to Glaze, 10.1
Sauce, 2.1, 2.2, 6.1
Soufflé
OUNCE-GRAM EQUIVALENTS, fm5.1
Flour
Other Measures
OVEN
Temperature Conversions
Types of
OYSTERS
Garnish for Fish Filets
with Quenelles
to Poach
P
PAIN DE VEAU, 7.1
PANCAKES
Grated Potato
see also Index: Crêpes
PANS
General Information, fm2.1
Illustrations, fm2.1, fm2.2, 3.1, 4.1
for Crêpes
for Omelettes
PAPRIKA
Chicken
Breasts, 6.1
Fricassee, 6.1
Sauce, 6.1, 6.2
PARMESAN CHEESE
Coating for Chicken Breasts
see also Index: Cheese, Parmesan
PARSLEY
Butter
in Herb Bouquets
PARTRIDGE
with Beans (Cassoulet)
Cold in Jelly (Escabèche)
Pâté of
Roast see Coquelets, 6.1
PASTE
for Babas
for Cream Puffs
PASTRY
Crust
Duck Baked in, 9.1
Ham Baked in, 7.1
Dough
General Information, 4.1, 10.1
Decorations with, 9.1
Leftovers, 10.1
Master Recipes
for Dessert Tarts, 10.1
for Entrée Tarts, 4.1
Shells
Baking of
for Dessert Tarts, 10.1
for Entrée Tarts, 4.1
with Poached Eggs, 3.1
for Tartlets, 4.1
Turnovers
PATALINA, 4.1
PTE
à Babas
Brisée
Sucrée, 10.1
à Choux
à Crêpes, 4.1, 10.1
Sablée
PTÉS AND TERRINES, 9.1
General Information, 9.1
Aspic for, 9.1
Baking Dishes for, 9.1
Marinade f
or, 9.1
Pork Fat for, 9.1
to Serve, 9.1
Storage or Freezing of, 9.1
Master Recipes
Pork and Veal Stuffing for, 9.1
Pork, Veal, and Ham Pâté, 9.1
en Croûte
de Canard, 9.1
Duck
Boned, in Pastry Crust
Game Pâté
Porc et Veau
avec Foie, 9.1
avec Gibier, 9.1
avec Jambon, 9.1
Pork and Veal with Liver
PEACH(ES)
Bavarian Cream
Compote with Raspberry Sauce
with Cup Custards
with Duck
Poaching of (Compote)
Tart
with Custard see Variations, 10.1
PEAR(S)
Baked with Macaroons
Flan, 10.1, 10.2
Poached in Red Wine
Tart
with Almond Filling, 10.1
Tart (continued)
with Custard Filling see Variations, 10.1
PEAS (Fresh, Green), 8.1
General Information, 8.1
Braised with Lettuce, etc.
Buttered (I, II, III)
Canned
Frozen
with Onions, 8.1, 8.2
PÊCHES CARDINAL, 10.1
PEPPER STEAK, 7.1
PEPPERS, SWEET GREEN OR RED
Cold à la Grecque
in Eggplant Casserole
see also Index: Pipérade
PESTLE
and Mortar
and Sieve
PETIT SUISSE see Cheese, fm4.1
PETITS POIS see Index: Pois
PHEASANT
Jellied in Escabèche
Pâté of
PIE see Index: Pastry; Quiches; Tarts
PIGEON
Jellied in Escabèche
Roast see Coquelets, 6.1
PILAF, PILAU (Risotto), 8.1
de Moules
de Mouton
PINEAPPLE
Boiled in Syrup
Cream Plombières
Custard, Unmolded
Tart
PIPÉRADE (Tomatoes, Peppers, etc.)
Master Recipe (Omelette), 3.1
with Ham Slices
with Scrambled Eggs Cold
Hot see Garnishings, 3.1
with Shirred Eggs
PISSALADIÈRE NIÇOISE, 4.1
PISTOU SOUP AND SAUCE, 1.1
PLOMBIÈRES, 10.1
PLUM(S)
Flan
Poached in Syrup
Tart see Variations, 10.1
POACH, TO
Definition of
see also Index: Eggs; Fish
POCHER (to Poach), fm3.1
POÊLE (Skillet), fm2.1
POIREAUX, 8.1
Braisés au Beurre
Gratinés au Fromage
à la Grecque
à la Mornay, Gratinés
POIRES AU GRATIN, 10.1
POIS (Petits Pois, Pois Verts, Pois Frais), 8.1
à l’Anglaise
en Braisage
Etuvés au Beurre
à la Francaise
aux Oignons
POISSON, 5.1
Coquilles St. Jacques
à la Parisienne, 5.1
à la Provençale, 5.1
Homard
à l’Americaine, 5.1
aux Aromates, 5.1
Thermidor, 5.1
Moules
Mousses, Mousselines
Sole, Filets de
Bercy, 5.1
Bonne Femme, 5.1
à la Bretonne, 5.1
à la Dieppoise, 5.1
Farcis, 5.1
