huile, I: 19
I, J
ice creams: see desserts, frozen
icings, list of; see also cake fillings and frostings
illustrations, list of, I: xvi; fm.1
incorporer (to fold), I: 13
ingredients, list and description of, I: 15–19
jalousie (peekaboo tart)
cheese (au fromage)
jam or fruit
jam or jelly
fillings for crêpes, I: 654
sauces and glazes, I: 593–4
tart (jalousie)
Jamaïque en flammes, charlotte
jambon: see ham
jellied stock, I: 112–14
julienne
to cut into, I: 28–9
cutter attachment
K
kale
braised with onions
with pork and liver sausages (caillettes)
in stuffing for beef roll
kidney(s), veal and lamb (rognons de veau et de mouton), I: 416–20
general information, I: 416–17
in butter (en casserole), I: 417
flambés, I: 418
with red wine and marrow sauce (à la bordelaise), I: 419
in stuffing with mushrooms for boned leg of lamb in pastry (gigot farci, en croûte)
in stuffing with rice for lamb (farce aux), I: 337
in other stuffings
Kilimanjaro, le
kirsch, in syrup for savarins, I: 663
kitchen equipment, I: 3–10; app1.1
general information
best materials for pots, pans, casseroles, I: 3–4
copper pots, I: 4
ovens, I: 3; 2.1, 2.2
stoves, I: 3
baking dishes, I: 5; 2.1, app1.1, app.2
baking pans
bashers, bludgeons, blunt instruments
baster, bulb, I: 8
for bread-making, 2.1, 2.2, 2.3, app1.1, app1.2
baker’s blades, for slashing (lames)
form to hold rising dough (banneton)
cake pans (moules à biscuits; à manqué carré), I: 143; app1.1
casseroles and braising pans (cocottes et daubières), I: 5; app1.1
chafing-dish heat elements
chicken fryers (sautoirs)
chopsticks
cleavers (feuilles à fendre)
colander
cookie pans and sheets (plaques à patisserie)
cork screws and bottle openers
crêpe pans, I: 192
croissant cutter, 2.1, app1.1
cutters (découpoirs)
for egg-white beating
electric beater
electric food processor
electric mixer
flan rings (formes sans fond), I: 143; app1.1
food mill (Mouli), I: 9; 3, app1.1
forks
frying pans (poêles), I: 6; 6.1, app1.1
gadgets
garlic press, I: 9; app1.1
graters, grinders, shredders, I: 9; app1.1, app.2, app.3
gratin dishes (plats à gratin), I: 5; app1.1
knives, choppers, rockers, I: 6–7; 3.1, 6.1, app1.1
larding needle (lardoire), 3.1, app1.1
for measuring
meat grinder
molds (moules)
for aspics
for babas, I: 660
for baking, app1.1, app1.2
for brioches, 2.1, 2.2, app1.1
charlotte, soufflé, I: 161–2; app1.1
for frozen desserts
for kougloff, 2.1, app1.1
miscellaneous, app1.1, app1.2
for pastry
horns, 2.1, app1.1
rolls, 2.1, app1.1
shells, I: 143; 2.1, app1.1
tartlets
for pâté (terrine), 5.1, app1.1
ring, I: 662; 2.1
savarin, I: 662
small, app1.1, app1.2
mortar and pestle, I: 10
muffin tins, 2.1, 2.2
omelette pans, I: 127, 192
openers, app1.1, app1.2
pastry bag
for pastry-making, app1.1, app1.2, app1.3
pepper mills
pie pans
pitter, cherry or olive
potato ricer
for potatoes Anna (cocottes à pommes Anna), 6.1, app1.1, app1.2
retrievers
roasting and broiling pans
roller pricker
rolling pins (rouleaux à pâtisserie), 2.1, app1.1
salad baskets
saucepans, covers, I: 5; app1.1
for sausage-making
sauté pan, I: 6
sharpening steel, I: 6
sieve (tamis) and pestle, I: 8
skillets (poêles), I: 6, 192
soufflé dishes, I: 161–2: app1.1
soup kettles (marmites)
spatulas, I: 7; app1.1, app1.2
spoons, app1.1, app1.2
tenderizers, app1.1, app1.2
thermometers
tongs
turnover tools
vol-au-vent cutters
whips or whisks, I: 7–8; app1.1, app1.2
wine glasses, I: 36; app1.1
wooden fork, spoons, spatulas, chopsticks, I: 7; app1.1, app1.2
kneading: see bread, French; brioches; croissants
knives, I: 6–7; 3.1, 6.1, app1.1
cutting techniques, I: 26–30
kougloff, kugelhopf
molds for, 2.1, app1.1
L
ladyfingers (biscuits à la cuiller), I: 665–7
desserts with, I: 594, 605–9, 612
to line a mold with, I: 585
lamb and mutton (agneau et mouton), I: 328–50; 3.1
general information, I: 328–32; 3.1
to bone a leg, I: 329; 3.1
timing for roast, I: 330–1; 3.1
vegetables, garnitures, and wines for, I: 331–2
brains: see brains
breast of (poitrine d’)
kidneys: see kidneys, veal and lamb
leg or shoulder of (gigot ou épaule de), I: 329–44
with beans (cassoulet), I: 401
boiled (à l’anglaise), I: 342
braised (braisé), I: 338
with garlic sauce (sauce spéciale à l’ail pour), I: 334
marinated (en chevreuil), I: 341
mustard coating (à la moutarde), I: 335
roast (rôti), I: 332
mustard coating for, I: 335
sauces for, I: 334
garlic sauce, I: 334
stuffed
general information, I: 330, 335; 3.1
boned, in pastry (gigot farci, en croûte)
garlic and herb, I: 336
ham and mushroom, I: 337
mushroom and kidney
mushroom and spinach (Viroflay)
olive and ground lamb, I: 338
pork and herb, I: 336
rice and kidney, I: 337
salmon and anchovy, I: 338
see also list of stuffings, app.1
mold with eggplant (moussaka), I: 349, 577
patties (fricadelles d’), I: 348
saddle (selle d’)
general information, 3.1
buying
carving and serving
preparing
roasted (rôtie)
with Parmesan cheese and crumbs (milanaise)
with parsley and buttered bread crumbs (persillade)
shanks (jarrets de devant), I: 348
shoulder, braised, stuffed (épaule d’, farcie, Viroflay)
stew, I: 344–8
with mushrooms and onions (blanquette d’), I: 348
with red wine (civet de), I: 347
with rice (pilaf de, à la catalane), I: 348
with spring vegetables (navarin printanier), I: 345
variations, I: 347
with vegetables (daube de), I: 348
tongues (langues d’); see also tongues
in stuffing, with olives, I: 338
langues: see tongue(s)
langues de chats
lapin: see rabbit
lard gras: see pork, fat
lard de poitrine, I: 15; see also pork, fat
larding instructions, 3.1, 3.2, 3.3
needle, 3.1, app1.1
lardons, 1.1, 3.1, 3.2
leaf fat, leaf lard
leek(s) (poireaux), I: 495–6
braised (braisés au beurre), I: 495
browned with cheese (gratinés au fromage), I: 496
browned with cheese sauce (à la mornay, gratinés), I: 496
cold, I: 578
à la grecque, I: 539
gratin with ham (gratin de), I: 155
and potato soup
with celery (potage Célestine)
Parmentier, I: 37
vichyssoise, I: 39
with watercress (potage au cresson), I: 38–9
quiche, I: 151
and sweet pepper soup (soupe catalane aux poivrons)
leftovers
beef and ham stuffing for cabbage
beef in Provençal sausages or meat loaf (tous nus)
chocolate cake from letfover cake (charlotte africaine)
egg whites, in cheese soufflé, I: 173
lamb, with eggplant (moussaka), I: 349, 577
pastry dough, for cookies, I: 635; 7.1
pâte à choux, for hors d’oeuvre, I: 177
pork, veal, or turkey with eggplant and tomatoes
potato pancakes, from mashed potatoes
puff pastry dough
cocktail shells (petites bouchées)
cookies (coques; palmiers)
decorations and garnitures (fluerons)
for soups
for stocks: see stocks, I: 106–15
see also chicken, leftover; turkey, leftover, etc.
légumes: see vegetables
lemon (citron)
butter-cream icing, I: 676
butter sauce, I: 98
cream filling (crème au)
peel, glazed, I: 587
tarts, I: 645–6
lettuce, braised (laitues braisées), I: 489
lime soufflé tart, I: 645
liqueurs for cooking, I: 32
liter-quart equivalents, I: 21
liver (foie)
calf’s (de veau), I: 405–7
mustard coating (à la moutarde), I: 407
sauces for, I: 406
sautéed (sauté), I: 405
chicken (de volaille)
in aspic, I: 548
canapés for roast birds, I: 247
filling with cheese for appetizers (fondue de), I: 202
mousse of, I: 559
in pâté, 5.1, 5.2
in pork and veal sausages (saucisson truffé au)
sausage or spread (saucisson de; pâté de)
in stuffings
with foie gras, truffles, rice (à la d’Albuféra)
with herbs and giblets, I: 243
with mushrooms (farce duxelles), I: 251
with rice, mushrooms, garlic (d’Albuféra)
timbales, I: 174
variations, I: 175
goose (oie): see foie gras
pâté (pâté; terrine)
chicken (de volaille)
without pork (verte; sans porc)
pork (de porc)
with pork, in brioche (de porc en brioche)
with pork and chicken (de campagne)
with veal and pork (de veau et porc; de campagne), I: 568; 5.1
and pork sausages (caillettes; gayettes)
lobster (homard)
general information, 1.1
buying
cutting up raw
dealing with live, I: 220; 1.1
removing meat from cooked
sex of
tomalley and roe
à l’américaine, I: 223
in aspic, I: 549
bisque (bisque de, à l’américaine)
butter (beurre de), I: 104; 1.1
in chaud-froid, I: 553
in fish stew, Normandy-style (marmite aux fruits de mer; dieppoise; chaudrée normande)
garnish for fish filets, I: 213
with herb sauce (aux aromates), I: 223
quenelles, I: 189
quiche, I: 149
soufflé, I: 167, 170
soups
bisque
cream of (velouté de crustacés)
marmite dieppoise
tails à l’américaine, I: 223
thermidor, I: 221
timbales, I: 175
luncheon dishes, I: 139–206; see also entrées and luncheon dishes
M
macaroon(s) (macarons)
cup custards (crème Sainte-Anne au caramel), I: 611
to pulverize, I: 583
soufflé, I: 617, 620
macerate (definition of), I: 13
macérer (to macerate), I: 13
Madeira wine
for cooking, I: 32
for jellied stocks and aspics, I: 114
sauce: see sauces, Madeira
make the ribbon, I: 579
malakoff, charlottes, I: 605–8
marinades
for beef, I: 306, 310, 323; 3.1, 3.2
French dressing (sauce vinaigrette), I: 94
for lamb, I: 341–2
for pork, I: 376–7
for rabbit
for veal, I: 358, 567; 3.1
marinate (definition of), I: 13
mariner (to marinate), I: 13
Marley, le
marmite: see fish, stews
Marquis, le, I: 679
marrons: see chestnuts
marrow (moelle)
to prepare, I: 19
sauce, I: 76, 294–5, 419
marsala for cooking, I: 32
matelote
mayonnaise sauce, I: 86; see also aïoli
measures and weights
flour, I: 17–18; app1.1
miscellaneous equivalents, I: 21–3
tables of equivalents, I: 20–1; app1.1
meat(s) 3.1(viandes), I: 288
glaze, I: 110
grinders
leftovers: see beef, leftover; etc,
loaf I: 375; 5.1, 5.2
stock, I: 107
see also beef; veal; etc.
mélanger (to blend), I: 11
Melba toast
meringue(s)
general information
italienne (with sugar syrup)
butter-cream frosting and filling
for frozen chocolate mousse (le Saint-Cyr, glacé)
with whipped cream (Chantilly meringuée)
as a filling
as ice cream (Chantilly glacée)
white (standard)
almond cakes (brésiliens)
for baked Alaska
with nuts, for cake (le Succès; le Progrès; la Dacquoise)
for wine-poached pears
metric system, I: 20–1
meurette
mijoter (to simmer), I: 11
mille-feuilles: see Napoleons
mince, to, I: 13, 27
for mushrooms, I: 509
mixer, electric: see electric mixers
moelle: see marrow
molds: see kitchen equipment
mornay: see sauces, mornay
moules: see mussels
Mouli food mill, I: 9; 1.1, app1.1
for puréeing soups
moussaka, I: 349, 577
mousse(s) (mousses)
dessert
chocolate (au chocolat), I: 604
see also desserts, frozen
entrée—cold, I: 558–64
chicken (de volaille), I: 560
chicken liver (de foies de volaille), I: 559
duck, game, or turkey (mousseline de volaille), I: 560
fish (mousseline de poisson, blanche neige), I: 562
ham (de jambon), I: 561
salmon (de saumon), I: 562
shellfish (mousseline de crustacés, blanche neige), I: 564
entrée—hot
fish, I: 187
see also quenelles
mousseline sauce, I: 83
sabayon, I: 84, 169
mouton: see lamb and mutton
mushroom(s) (champignons), I: 508–17
general information, I: 22
to mince, slice, flute, I: 509–11
broiled (grillés), I: 512
canned, I: 517
with cheese, for appetizers, I: 202
cold, à la grecque, I: 537
creamed (sautés à la crème), I: 514
duxelles, I: 515
in beef (filets de boeuf en feuilletons)
to cloak beef tenderloin
in lamb, boned leg of stuffed (gigot farci, en croûte)
with rice (riz duxelles), I: 531
in Viroflay stuffing
in other stuffings
essence of (fumet de), I: 512
minced: see above duxelles
purée, raw, to stuff artichoke bottoms
quiche, I: 152
sauce: see sauces, mushroom
sautéed (au beurre), I: 513
in brown Madeira sauce (sautés, sauce madère), I: 515
with garlic, bread crumbs (à la bordelaise), I: 513
soufflé, I: 166
soup (potage velouté aux; potage aux, Île de France), I: 40; 1.1
stewed (à blanc), I: 511
stock (fumet de), I: 512
stuffed (farcis), I: 516
timbales, I: 175
with veal chops or steaks (côtes de veau braisées aux)
mussels (moules), I: 226–32
garnish for fish, I: 213–16
on half shell, broiled (au beurre d’escargot; à la provençale), I: 228
marinated, for salad (salade de), I: 229
in rice ring (pilaf de), I: 231
in sauce (en sauce; mouclades; à la poulette; à la béarnaise), I: 230
soup (soupe aux), I: 231
steamed in wine (à la marinière), I: 227–8
mustard (moutarde)
butter, I: 100
to coat calf’s liver, I: 407
to coat roast lamb, I: 335
sauce: see sauces, mustard
mutton: see lamb and mutton
N, O
nap, to (definition of), I: 13
Napoleons (mille-feuilles)
general information, 7.1
cheese (à la fondue de fromage)
cheese filling for
dessert, with pastry cream or whipped cream
forming, baking, assembling
icing for
napper (to nap), I: 13
la cuillère (to coat a spoon), I: 11
navarin printanier, I: 345
navets: see turnips
noisettes (filberts)
oeufs: see eggs
oie: see goose
oignons: see onions
oil, types of, I: 19
olives (olives)
with beef stew
with beef tenderloin
in garniture, financière, 2.1, 2.2