cone, paper decorating, to make
confit d’oie: see goose, preserved
cookie(s) (petits gâteaux sucrés)
almond wafers, curved (tuiles aux amandes)
doughs (pâtes sucrées; pâte sablée; pâte sèche)
pans and sheets (plaques à pâtisserie)
puff pastry
palm-leaf-shaped (palmiers)
tongue-shaped (couques)
serving cups for ices, fruits, and dessert creams (coupelles, langues de chats)
sugar (galettes sablées), I: 635
coq au vin, I: 263
coq en pâte
coquilles Saint-Jacques, I: 216–18
bouillabaisse
see also scallops
cornet en papier, to make
cornets, puff pastry, 2.1, 7.1
Cornish game hen, I: 246, 549, 554
cornstarch
for soufflé sauce base, I: 614, 619
thickening for brown sauce, I: 70
couper en dès (to dice), I: 13
courges, courgettes: see pumpkin; squashes; zucchini
court bouillon
for eggplant (en pistouille)
for scallop soup
for vegetables, I: 536
crab(s) (crabes)
general information, 1.1
cleaning and cutting up raw
removing meat from cooked
tomalley
in aspic, I: 549
bisque
butter (beurre de), I: 104; 1.1
in chaud-froid, I: 553
quenelles, I: 189
quiche, I: 149
soufflé, I: 167, 170
soup
bisque
cream of (velouté de crustacés)
timbales, I: 175
cracklings, goose, I: 282; 5.1
crawfish (crayfish) (écrevisses)
bisque
butter (beurre d’, I: 104; 1.1
to cook, I: 213
cream (crème)
general information, I: 16–17
cheese, I: 16
enrichment (white sauces), I: 59
French, duplication of, I: 16
sauces: see sauces, cream
sour, to make, I: 16; 1.1
to whip, I: 580; 422, 430, 450
whipped (Chantilly), I: 580; 7.1, 7.2
frozen swirls
with Italian meringue, for fillings and ice cream (Chantilly meringuée)
as bombe glacée
as ice cream (Chantilly glacée)
crème
anglaise, I: 588, 683; 7.1
butter, for icings (au beurre)
brûlée, I: 589
Chantilly: see cream, whipped
double, I: 16
fraîche, I: 16; 4
pâtissière, I: 590
plombières, I: 594–6
Saint-Honoré, I: 591
Sainte-Anne au caramel, I: 611
crêpes for dessert, I: 648–55
with almond cream (fourrées, frangipane), I: 652
batters, I: 649–50
fillings for, I: 654
mound of, with apples (gâteau de, à la normande), I: 653
with orange-almond butter (fourrées et flambées), I: 651
soufflées, I: 650
Suzette, I: 650
crêpes for entrée, I: 190–5
batter, I: 191
molded (timbale de), I: 195
mound of (gâteau de, à la florentine), I: 193
à la pipérade
potato (de pommes de terre), I: 521
spinach (petites, d’épinards), I: 474
over spinach (en surprise), I: 473
stuffed and rolled (farcies et roulées), I: 195
crépine, crépinette: see caul fat
crevettes: see shrimp
croissants
dough for
forming
freezing of, 2.1, 2.2
kneading
croquettes (crèmes frites; fondues; cromesquis), I: 203
croûte(s)
bread cases, I: 200
en croûte: see pastry(ies), crust
for soup, I: 44
croûtons, I: 199; 1.1
cucumbers (concombres), I: 499–501
baked (au beurre), I: 499
with cheese sauce (à la mornay), I: 501
cold, à la grecque, I: 538
creamed (à la crème), I: 500
with mushrooms (aux champignons), I: 501
parslied (persillés), I: 500
soup (potage aux)
cup custards, I: 611
cup-deciliter equivalents, I: 21
currant glaze, I: 594
curry sauce, I: 63, 73
for chicken fricassee, I: 261
for beef tongue
custard(s)
desserts
almond with chocolate (charlotte basque), I: 608
almond cream (le Pélerin en timbale)
applesauce caramel mold (pommes normande en belle vue), I: 624
bavarian creams (bavarois), I: 596–603
caramel (crème renversée au caramel), I: 610–11
caramel almond plombières, I: 594
chocolate plombières, I: 595
cup, I: 611
with glacéed fruit (diplomate; pouding de cabinet), I: 612
pineapple (flan des isles), I: 631
plombières, I: 596
raspberry plombières, I: 595
rum-cake caramel custard, flambée (charlotte Jamaïque en flammes)
strawberry plombières, I: 595
tarts, fruit, I: 637, 640–5
fillings for, I: 590–2
entrée molds: see timbales for entrée
fillings for desserts
almond cream, I: 591, 652; 7.1
butter-cream for cake (crème au beurre à l’anglaise)
crème pâtissière, I: 590
with egg whites (crème Saint-Honoré), I: 591
for rum cake
sauce, I: 588, 683; 7.1, 7.2, 7.3
cutting methods
mushrooms, I: 509–11
vegetables, I: 26–30
D
Dacquoise, la
daubes: see beef, braised; beef, stews; lamb, stews
deciliter-cup equivalents, I: 21
decorating cone, paper, to make
definitions, list of, I: 11–14
déglacer (to deglaze), I: 11
deglaze, to (definition of), I: 11
deglazing sauce, I: 76, 255–6, 271
dégraisser (to degrease), I: 12
degrease, to (directions for), I:
desserts, I: 579–665; 7.1
cold
almond cream mold (le Pélerin en timbale)
almond puff pastry (Pithiviers)
apple(s) (pommes)
in aspic, I: 627
braised (à la Sevillane), I: 628
gratin (pouding alsacien), I: 626
sliced, baked (gratin de pommes, normande; clafouti aux pommes)
applesauce caramel mold (pommes normande en belle vue), I: 624
bavarian creams, I: 596–603
charlottes, I: 605, 607, 608, 623; 7.1
chocolate (chocolat)
dessert made from leftover cake (la charlotte africaine)
mousse (mousseline au, mayonnaise au fondant au), I: 604
crème brûlée, I: 589
meringue-nut layer cake (la Dacquoise)
variations
orange mousse with pineapple (mousse d’oranges, à l’ananas)
oranges, glazed (oranges glacées), I: 629
peach compote (pêches cardinal), I: 630
pears, baked (poires au gratin), I: 630
plombières, I: 594–6
rice mold, orange-flavored, with cherries (riz des Hespérides)
strawberry brioche cake (le Marly; la Riposte)
walnut cake (gâteau aux noix; le Saint-André)
see also desserts, frozen; desserts, pu
ff pastry; tarts for dessert
cookie serving cups (coupelles, langues de chats)
custards: see custards, desserts
fillings
almond cream, for puff pastry (Pithiviers)
for bombes glacées (pralin aux noix)
chocolate mousse (mousse au chocolat)
for crêpes, I: 650–4
custard: see custards, fillings for desserts
whipped cream with Italian meringue (Chantilly meringuée)
frozen (ice creams, mousses, sherbets)
baked Alaska flambée (la surprise du Vésuve)
bombe glacée
with apricot mousse and other sherbet
filling for, walnut-caramel ice cream
with vanilla ice cream (Chantilly glacée)
ice cream
apricot (mousse à l’abricot, Chantilly)
chocolate-burnt-almond (le Kilimanjaro; glace au chocolat, pralinée)
peach (aux pêches)
raspberry (aux framboises)
strawberry (aux fraises)
vanilla, with chocolate sauce (Chantilly glacée, au chocolat)
other sauces and flavorings
walnut-caramel (mousse glacée, pralinée aux noix; appareil à bombe)
whipped cream with Italian meringue for (Chantilly meringuée)
mousse and sherbet
apricot sherbet (mousse à l’abricot)
with cream (Chantilly)
chocolate mousse molded in meringues (le Saint-Cyr)
glacée or parfait
orange mousse (mousse à l’orange), with pineapple and candied orange peel (à l’ananas)
peach sherbet (aux pêches)
raspberry sherbet (mousse aux framboises, glacée)
strawberry sherbet (mousse aux fraises, glacée)
soufflé glacé
whipped cream swirls, frozen
fruit
clafoutis (fruit flans): see clafoutis
ice creams, mousses, sherbets: see desserts, frozen
shortcake, with berries and other fruits (le Marly; la Riposte)
tarts: see tarts for dessert
see also other desserts and specific fruits
hot
apple(s) (pommes)
braised (à la Sevillane), I: 628
charlotte, I: 623
sliced, baked (gratin de, normande)
soufflés, in apples (soufflées, Calvados)
other ideas
applesauce caramel mold (pommes normande en belle vue), I: 624
clafoutis (fruit flans): see clafoutis
crêpes: see crêpes for dessert
pears (poires)
baked (au gratin), I: 630
poached, baked in meringue, wine custard sauce (meringuées, au sabayon)
rum-cake caramel custard, flambée (charlotte Jamaïque en flammes)
soufflés: see soufflés, sweet or dessert
ice creams: see desserts, frozen
molded
caramel, to line mold, I: 584; 452
ladyfingers, to line mold, I: 585
unmolding, I: 586
mousses, frozen: see desserts, frozen
puff pastry
almond cream in (Pithiviers)
apple tart in (tarte aux pommes)
cookies, palm-leaf, caramelized sugar (palmiers)
cream horns (cornets), 2.1, 7.1
cream rolls (rouleaux), 2.1, 7.1
jalousie
mille-feuilles
Napoleons (mille-feuilles)
pear tart in (tarte aux poires)
peekaboo jam or fruit tart (jalousie)
Pithiviers
shells for fruit tarts (abaisses en feuilletage pour tartes aux fruits)
sauces: see sauces for desserts
sherbets: see desserts, frozen
tarts: see tarts for dessert
dice, how to cut into, I: 13, 1.1
dill sauce, I: 95
dinde: see turkey
disjointing
chicken, I: 254
goose
dough: see breads; brioches; pastry; etc.
dove, roast, I: 246
duchesse potatoes
duck, duckling (canard et caneton), I: 272–81, 569–76
general information, I: 272–3
to bone, I: 570
stock, I: 272
baked
with beans in cassoulet, I: 404
in pastry crust (pâté de, en croûte), I: 571
braised (braisé), I: 280–1
with chestnut and sausage stuffing (aux marrons), I: 281
with sauerkraut or red cabbage (avec choucroute—à la badoise; aux choux rouges), I: 280
cold, with orange (à l’orange), I: 576
mousse of leftover (mousseline de volaille), I: 560
pâté of, I: 568, 571
preserved (confit de)
roast (rôti), I: 274–9
with apple stuffing (à l’alsacienne), I: 275
casserole-roasted with turnips (poêlé aux navets), I: 279
with cherries (aux cerises; Montmorency), I: 278
with orange sauce (à l’orange), I: 276
with peaches (aux pêches), I: 279
spit-roasted, I: 275
timetable for roasting, I: 273
dumplings: see gnocchi; quenelles
duxelles: see mushrooms
E
échalotes: see shallots
écrevisse: see crawfish
egg(s) (oeufs), I: 22, 116–38
in aspic (en gelée), I: 547
baked in ramekins (en cocotte), I: 123–5
beating of, I: 127, 159–60, 579;
boiled
hard, in salad (salade niçoise), I: 542
six-minute (mollets), I: 118
bread (pain brioché)
see also brioches
with broccoli
gratin, with potatoes, ham, etc., I: 153
omelettes: see omelettes
pastry dough
poached (pochés), I: 116–22
on canapés, cheese sauce (sur canapés; à la fondue de fromage), I: 118
in cheese or spinach soufflé (Vendôme; aux épinards), I: 165
in garlic soup (soupe à l’oeuf, provençale), I: 47
in pastry shells, béarnaise (en croustades à la béarnaise), I: 120
in red wine (à la bourguignonne), I: 121
proportions for unmolded custards
scrambled (brouillés), I: 125–6, 576
shirred (sur le plât, miroir), I: 122–3
whites
beating of, I: 159, 579
by hand
by machine
in custard filling (crème Saint-Honoré), I: 591
to fold into soufflés, etc., I: 160
in hollandaise sauce, I: 83
meringues: see meringue
in soufflés, I: 158
yolk(s)
added to hot sauces, I: 60
butter, I: 101
for hollandaise sauce, I: 79
for mayonnaise, I: 86
eggplant (aubergines), I: 501–5; 6.1
general information, 6.1
blanching
buying
peeling
preliminaries to cooking
salting
storing
baked, with cheese and tomatoes (gratin d’, provençal)
broiled slices (en tranches, gratinées)
casserole with meat (gratin d’, farcies)
casserole with tomatoes (ratatouille), I: 503
cold, I: 577
caviar with walnuts (la Tentation de Bramafam)
à la grecque, I: 539; 6.1
with tomatoes and basil (en pistouille, froides)
garnish for soup
gratin, with cheese and tomatoes
gratin, with leftover meat
grecque, à la, I: 539; 6.1
mold, with lamb (moussaka), I: 349, 577
moussaka, I: 349, 577
with parsley and béchamel (en persillade, gratinées)
persillade
gratinéed, with béchamel
sautéed
soufflé
pistouille
cold
sautéed
with garlic, crumbs, and herbs (en persillade, sautées)
with tomatoes and peppers (pistouille)
soufflé (en persillade)
stuffed
gratin, with leftover meat
with mushrooms (farcies duxelles), I: 501
toppings for
electric blender
for bread crumbs, I: 266
for chicken-liver timbales, I: 274
for fruit flans, I: 655
for hollandaise sauce, I: 81
for mayonnaise, I: 88
for mousses, I: 559
for pancake batter, I: 191, 649
for pulverized almonds, I: 582; 7.1
for pulverized macaroons, I: 583
for shellfish butter, I: 104; 1.1
for soups and bisques, I: 37; 1.1, 1.2
electric food processor
for brioche
for French bread
for pastry dough, I: 140; 2.1
for quenelles, I: 184–6
for sandwich bread
electric mixer(s)
for butter, I: 100
creams, I: 681–3
and sugar, I: 581
for cake batters: see all cakes, I: 669–80; 7.1
for doughs, 2.1, 2.2, 2.3, 2.4, 2.5
for egg whites, I: 160; app1.1
for eggs and sugar, I: 579
illustrated
for quenelles, I: 185
for whipped cream, I: 580
see also directions in dessert recipes
electric skillet
for chicken, fricasseed, I: 259
for chicken, sautéed, I: 254
endives (endives), I: 493–5
braised (à la flamande), I: 493
cold, à la grecque, I: 539
gratin with ham, I: 156
gratin of sliced potatoes and (dauphinois aux)
gratinéed with cheese, I: 494
quiche, I: 152
entrecôte, I: 290
entrées, I: 139–206
artichoke bottoms
buttered (au beurre), I: 431
with poached eggs
stuffed with mushrooms
artichokes, whole, boiled (au naturel), I: 424
beef casserole (daube), I: 322–5
beef rolls (paupiettes), I: 318
bouchées with fillings: see below, vol-au-vent
cheese dish (ramequin du juste milieu)
chicken (poulet et poularde)
in aspic
with tarragon
bouillabaisse, cold
breasts in chaud-froid, I: 551–2
in chaud-froid
crab or lobster in chaud-froid, I: 553
crêpes: see crêpes for entrée
eggs, poached (oeufs sur canapés, en croustades), I: 118–22
in aspic (oeufs en gelée), I: 547
fish stews
from Burgundy with wine, onions, lardons, mushrooms (matelote; meurette; pauchouse)