Mastering the Art of French Cooking, Volume 1

Page 80

by Julia Child

Brown, 2.1

with Garlic for Chicken, 6.1

Hollandaise, 2.1; see also Béarnaise, 2.2

Mayonnaise, 2.1

Sour Cream Dressing, 2.1

White Wine, 2.1

Hollandaise

General Information, 2.1

Remedy for Turned Sauce, 2.1

Master Recipes

for the Electric Blender, 2.1

for Handmade Sauce, 2.1

for Mock Hollandaise, 2.1

Variations

à l’Italienne, 2.1, 7.1

Joinville (mentioned)

Jus Lié

Lemon Butter

Madeira

for Braised Ham, 7.1

with Foie Gras for Steak, 7.1

for Ham Slices, 7.1

with Mushrooms for Steak, 7.1

for Sautéed Mushrooms, 8.1

with Truffles, 2.1

SAUCE(S) (continued)

Madère

Maltaise

Marchand de Vins

Marrow

with Red Wine, for Kidneys, 7.1

for Steak, 7.1

with White Wine for Steak, 7.1

Matelote

Mayonnaise

General Information, 2.1

Remedy for Turned Sauce, 2.1

Master Recipes

for the Electric Blender, 2.1

for Handmade Sauce, 2.1

Variations

Mornay

Mousseline

Sabayon, 4.1

Moutarde, 2.1

à la Normande, 7.1

à la Moutarde, 2.1

Mushroom

Master Recipe (Duxelles), 2.1

with Cream

for Chicken

Breasts, 6.1

Fricassee, 6.1

Roast, 6.1

for Ham, 7.1

for Kidneys, 7.1

for Sautéed Beef, 7.1

for Veal Scallops, 7.1

with Ham, Herbs, etc., 2.1, 7.1

with Madeira for Steaks, 7.1

with Tomatoes for Veal, 7.1

Mustard

Brown, 2.1

with Cream

and Egg Yolks for Fish, 2.1

for Ham, 7.1

for Pork, 7.1, 7.2

with Oil for Cold Dishes, 2.1

with Parsley for Kidneys, 7.1

with Tomato, 7.1

Nantua

Nénette

Normande

Oil

Mayonnaises, 2.1

Vinaigrettes, 2.1

Onion (Soubise)

and Béchamel, 2.1

and Rice, 7.1

Used with

Boiled Lamb, 7.1

Eggs see Sauce, 3.1

Veal, 7.1

Orange

Brown

with Roast Duck, 6.1

Uses for, 2.1

Hollandaise for Vegetables, 2.1

à l’Orange

Paprika

with Chicken Breasts, 6.1

with Chicken Fricassee, 6.1

Parisienne (Cream and Egg Yolks)

General Information, 2.1

Buttering of, 5.1

Master Recipe, 2.1

for Chicken Fricassee, 6.1

for Fish Filets, 5.1, 5.2

for Mussels, 5.1

for Scallops, 5.1

for Veal Stew, 7.1

Périgueux

Piquante

Poivrade

Port Wine

and Cream for Chicken, 6.1

au Porto

Poulette (mentioned), 2.1, 5.1

Ragoût

SAUCE(S) (continued)

Ravigote

Red Wine

with Bacon, Onions, etc. see Index: Sauce Bourguignonne

with Beef Marrow

for Kidneys, 7.1

for Steak, 7.1

Rémoulade

Riviera

Robert

Shallot

with Red Wine for Steak, 7.1

with White Wine for Steak, 7.1

de Sorges

Soubise, 2.1, 7.1; see also Index: Sauce, Onion

for Soufflé Base

Entrée Soufflés, 4.1

Sweet Soufflés, 10.1, 10.2

Suprême

de Poisson, 4.1

Tarragon

Béarnaise, 2.1

Brown, 2.1

for Roast Chicken, 6.1

for Veal Scallops, 7.1

White

for Fricasseed Chicken, 6.1

Tartare

Thermidor see Lobster, 5.1

Tomato

Master Recipe, 2.1

Fresh Purée with Herbs, 2.1

with Béchamel, 2.1

for Lobster, 5.1

with Mushrooms, 7.1

with Olives for Beef Sauté, 7.1

for Pork, 7.1

for Tuna or Swordfish, 5.1

Truffle

for Chicken Breasts, 6.1

Velouté

General Information, 2.1

Master Recipe, 2.1

Enrichments for, 2.1

Sauces Made with, 2.1

Venaison

Venison

Vin Blanc

Vinaigrette

with Herbs

and Capers, 2.1

and Cream, 2.1

with Mustard, 2.1

White

Béchamels and Veloutés, 2.1

Butter

Wine

for Chicken Fricassee, 6.1

for Fish Filets, 5.1, 5.2

with Herbs, 2.1

Hollandaise for Fish, 2.1

for Steak, 7.1

SAUCE(S) for Desserts, 10.1

Crème Anglaise

Custard

aux Fraises

aux Framboises

Jam or Jelly

Raspberry

Strawberry

SAUCEPANS

General Information, fm2.1

for White Sauces

SAUERKRAUT

Master Recipe (braised), 8.1

with Duck

with Meat Garnish

with Pork

Chops see Variations, 7.1

Roast, 7.1

SAUMON, MOUSSE DE, 9.1

SAUSAGE(S)

French type, to make

Gratin with Potatoes

Polish

with Beans (Cassoulet), 7.1

with Boiled Beef, 7.1

Stuffing

with Apples for Duck, 6.1

with Chestnuts for Goose, 6.1

SAUTÉ

General Information, fm3.1

Pans for

see also Index: Chicken, Sauté; Liver, Sauté; etc.

SAUTOIR (Sauté Pan), fm2.1

SAVARINS, 10.1

General Information, 10.1

Fillings for, 10.1

Molds for, 10.1

Syrup for, 10.1

Master Recipe, 10.1

Chantilly

Petits

Small, for Tea

with Whipped Cream

SCALLOPS

Bay or Sea

Gratinéed

with Cream and Mushrooms, 5.1

with Wine and Garlic, 5.1

Timbale see Variations, 4.1

Veal see Index: Veal Scallops

SEAFOOD see Index: Crab; Fish; Lobster; etc.

SEMOLINA GNOCCHI, 4.1

SHALLOT(S)

General Information, fm4.1

to Dice or Mince, fm7.1

Substitutes for, fm4.1

Weights, fm5.1

Butter

with Red Wine, 2.1

with White Wine, 2.1

Sauce

with Red Wine for Steak, 7.1

with White Wine for Steak, 7.1

SHELLFISH

Butter

Filling for Appetizers

Garnitures for Fish Filets

Gratin see Salmon Gratin, 4.1

Mousse

see also Index: Crab; Clam; etc.

SHERRY FOR COOKING, fm8.1

SHORT PASTE, 4.1, 10.1; see also Index: Pastry Dough

SHRIMP(S)

in Aspic

Butter see Shellfish Butter, 2.1

to Cook

as Garnish for Fish Filets

Quenelles

Quiche

Soufflé, 4.1; see also Variations, 4.2

SIEVE, DRUM, fm2.1

SIMMER, DEFINITION OF see Boil, fm3.1

SKILLET,fm2.1

for Crêpes

Electric, Use of, 6.1, 6.2

for Omelettes

SLICE, HOW TO, fm7.1

SNAIL BUTTER, 2.1

SOLE, FILETS see Index: Poisson, Sole

SORREL SOUP, 1.1

SOUBISE

Sauce

with Béchamel and Onions, 2.1

with Rice and Onions, 7.1

Vegetable (Rice and Onions)

SOUFFLÉ(S)

General Information, 4.1

Ahead-of-time Notes, 4.1

Baking and Serving, 4.1

Egg Whites for, 4.1

Molds or Dishes for, 4.1

Proportions for, 4.1

Timing of, 4.1

Entrée

Master Recipe (Cheese), 4.1

aux Blancs d’Oeufs

Cheese

with Egg Whites Only, 4.1

Unmolded, 4.1

Chicken or Turkey see Variations, 4.1

de Crabe

aux Crevettes

Démoulé, Mousseline

Egg Whites (no Yolks)

aux Epinards

Fish

Baked on a Platter, 4.1

Shellfish see Variations, 4.1

au Fromage

de Homard

Lobster, Crab, or Shrimp

with Poached Eggs

de Poisson, 4.1, 4.2

Salmon

de Saumon

Spinach

with Ham or Mushrooms, 4.1

Sweetbreads or Brains see Variations, 4.1

Tuna see Variations, 4.1

Unmolded

Vegetable

Vendôme

Sweet or Dessert

General Information, 10.1

Sauce-base for, 10.1

Timing of, 10.1

Master Recipe (Vanilla), 10.1

Almond, 10.1

aux Amandes, 10.1

au Café, 10.1

Caramelized Almonds, 10.1

au Chocolat, 10.1

Chocolate, 10.1

Coffee, 10.1

and Vanilla, 10.1

au Cointreau, Curaçao, etc., 10.1

Cold, Unmolded

Caramel Almond, 10.1

Rum and Macaroon, 10.1

see also Bavarian Creams, 10.1

Démoulé aux Macarons, 10.1

Egg Whites (no Yolks), 10.1

Glacéed Fruits and Kirsch, 10.1

au Grand Marnier, 10.1

Half-and-half, 10.1

Macaroon, 10.1

and Rum, Unmolded, 10.1

Orange, 10.1

Panaché, 10.1

Praliné, 10.1

Rothschild, 10.1

Tart with Lemon, 10.1

Vanilla, 10.1

Half-and-half, 10.1

à la Vanille, 10.1

SOUP(S), 1.1

General Information, 1.1

Electric Blender for, 1.1

Pressure Cooker for, 1.1

Bouillabaisse

Cabbage

Cold Potato

and Leek (Vichyssoise), 1.1

and Watercress, 1.1

see also Variations, 1.1

Fish

Garlic

with Poached Eggs, 1.1

with Potatoes, 1.1

Garnishings

Bread Rounds (Croûtes), 1.1

Garlic Sauce

with Basil (Pistou), 1.1

with Peppers (Rouille), 1.1

Leek and Potato

Mushroom

Mussel

Onion

and Potato, 1.1

Potato(es)

with Fish Soup, 1.1

and Garlic, 1.1

and Leek or Onion, 1.1

with Watercress, 1.1

Sorrel

Spinach

Vegetable (Provençal)

Watercress

Cream of, 1.1

and Potato, 1.1

SOUPE see Index: Potages et Soupes

SOUR CREAM

General Information, fm4.1

Dressing

to Make

SPATULA, WOODEN, fm2.1

SPINACH, 8.1

General Information, 8.1

Preparation of, 8.1

Saucepans for see Warning, 8.1

Master Recipes

Blanched, Chopped (Precooking), 8.1

Cooked, Chopped (Purée), 8.1

Frozen, 8.1

Braised

in Butter (Buttered), 8.1

in Cream (Creamed), 8.1

in Stock, 8.1

Canapés, 8.1

Crêpes (Pancakes)

under Giant Crêpe, 8.1

Custard Mold

Timbales see Variations, 4.1

Filling for Crêpes

Gratin with Potatoes

Gratinéed

with Cheese, 8.1

with Cheese Sauce, 8.1

with Ham

Omelette

with Poached Eggs see Other Ideas, 3.1; Soufflé, 4.1

Quiche

Soufflé

Soup

Timbales see Variations, 4.1

SPIRITS FOR COOKING, fm8.1

SPIT ROASTING

for Chicken

for Duck

SPONGECAKE

Butter

Chocolate

Orange

and Almond, 10.1

SPREADS AND FILLINGS FOR APPETIZERS, 4.1

SQUAB, ROAST see Coquelets, 6.1

STAINLESS STEEL WARE see Pots, fm2.1

STARCH (Corn, Potato, Rice)

for Soufflé Sauce Base, 10.1, 10.2

Thickening for Brown Sauce

STEAK

au Poivre

see also Index: Beef Steak; Ham Steak; etc.

STEW see Index: Beef Stew; Veal Stew; etc.

STOCKS (and Bouillons), 2.1

General Information, 2.1

Clarification of, 2.1

Degreasing of, 2.1

Ingredients for, 2.1

Jellied, 2.1

Pressure Cooker for, 2.1

Storage of, 2.1

Substitutes for, 2.1

Stocks for

Brown Sauces, 2.1

Fish

Sauces, 2.1

Soup, 2.1

White Sauces, 2.1

Master Recipe, 2.1

Brown

Chicken, 6.1

Poultry, 2.1

Canned

Beef, 2.1

Chicken, 2.1

Clam, 2.1

Consommé, 2.1

Chicken

Brown, 6.1

White, 6.1

Duck

Fish

Emergency (Clam Juice), 2.1

White Wine, 2.1; see also Fish Filets, 5.1; Lobster Thermidor, 5.2

Goose

Meat

Veal

White

Chicken, 6.1

Poultry, 2.1

Veal, 2.1

STOVES, fm2.1

STRAWBERRY(IES)

Creams (Desserts)

Bavarian (Custard), 10.1

Chantilly (Whipped Cream), 10.1

Malakoff (Almond), 10.1

Plombières (Custard), 10.1

Filling for Savarins

with Rum Babas

Sauce

Tart

STRAWS (Potato with Cheese), 4.1

STUFFING(S)

for Beef Filet

Foie Gras and Truffles, 7.1

for Lamb

Garlic and Herbs, 7.1

Ham and Mushrooms, 7.1

Olive and Ground Lamb, 7.1

Pork and Herbs, 7.1

Rice and Kidneys, 7.1

Salmon and Anchovy, 7.1

for Mushrooms

Mushroom

for Chicken, 6.1

for Eggplant, 8.1

for Ham, 7.1

for Lamb, 7.1

for Tomatoes, 8.1

Pork and Veal for Pâtés

for Poultry

Herb and Giblet (Chicken), 6.1

Mushroom (Chicken), 6.1

Prune and Foie Gras (Goose), 6.1

Sausage and Apple (Duck), 6.1

Sausage and Chestnut (Goose), 6.1

for Tomatoes, 8.1, 8.2 see also Eggs, 9.1

see also Index: Fillings

SUGAR

and Butter (Creaming of)

Caramelized

Cookies

Crust for Tarts

and Eggs (Beating of)

Syrup see Index: Syrup

Weight Equivalents

SUPRÊMES DE VOLAILLE, 6.1

Archiduc

à Blanc

à Brun

aux Champignons

en Chaud-froid

à l’Ecossaise

à la Milanaise

SUZETTE (Crêpes), 10.1

SWEETBREAD(S), 7.1

General Information, 7.1

Blanching of, 7.1

Soaking and Peeling of, 7.1

Master Recipe (Braised), 7.1

with Brown Mushroom Sauce

Cold in Salad

Creamed

with Mushrooms, 7.1

au Gratin

Gratin of

Sautéed in Butter

Soufflé see Variations, 4.1

with Egg Whites (no Yolks), 4.1

Timbales see Variations, 4.1

SYRUP (Sugar)

for Butter-cream Filling

for Fruit Poaching

Red Wine (Pears), 10.1

Vanilla (Peaches), 10.1

Kirsch for Savarins

Rum for Babas

T

TABLES

of Equivalents (American, French, British)

Flour, fm4.1

Metric System, fm5.1

Miscellaneous, fm5.1

Temperatures, fm6.1

Roasting Times see Index: Chicken; Lamb; Pork; etc.

TAMIS (Drum Sieve)

TARRAGON

Butter

with Meat Glaze, 2.1

Chicken

in Aspic, 9.1

Casserole Roasted, 6.1

Fricasseed, 6.1

Sauce, 2.1, 2.2; see also Index: Sauce, Tarragon

TART(S) FOR DESSERT, 10.1

General Information, 10.1

Custard Fillings for

Flaming of, 10.1

Pastry Shells for, 10.1

Apple

with Custard, 10.1

Upside-down, 10.1

Apricot

see also Variations, 10.1, 10.2

Banana see Variations, 10.1, 10.2

Cherry, Flambée

Cream Cheese

and Prune, 10.1

Custard

with Apples, 10.1

with Cherries, 10.1

with Pears, 10.1, 10.2

with Strawberries, 10.1

Grape see Variations, 10.1

Lemon

with Almonds, 10.1

Soufflé, 10.1

Lime Soufflé

Peach

and Custard see Variations, 10.1

Pear

and Almond, 10.1; see also Variations, 10.2, 10.3

Pineapple

Plum see Variations, 10.1, 10.2

Raspberry see Variations, 10.1

Strawberry

TART(S) FOR ENTRÉE

Onion

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