with almonds (et aux amandes), I: 646
soufflé, I: 645
lime soufflé (aux limettes), I: 645
pastry dough for, I: 632–4; 2.1
puff pastry
pastry shells for, I: 634–5
puff pastry
peach (aux pêches), I: 639
pear (aux poires), I: 638; I: 632–48; 7.1
and almond (à la Bourdaloue), I: 642
pineapple (à l’ananas), I: 644
puff pastry (pâte feuilletée)
almond (Pithiviers)
apple or pear (aux pommes ou aux poires)
other fruits, 7.1, 7.2
peekaboo with jam or fruit (jalousie)
shells for fruit (abaisses en feuilletage pour, aux fruits)
strawberry (aux fraises), I: 640
variations, I: 641
tart(s) for entrée
molds for, I: 143; app1.1
onion, I: 151
pastry dough for, I: 139–43; 2.1, 2.2
pastry shells for, I: 143–6; 2.1
peekaboo with cheese, in puff pastry (jalousie au fromage)
see also quiches
tartare sauce, I: 90
tartlets, shells for, I: 200
temperature, Fahrenheit-Centigrade conversions, I: 24–5
tenderloin of beef: see beef, tenderloin
Tentation de Bramafam, la (eggplant caviar)
terrines: see pâtés and terrines
thermidor sauce, for lobster, I: 221
timbale(s) (timbales) for dessert almond cream (le Pélerin en)
timbale(s) (timbales) for entrée
asparagus (d’asperges), I: 440
broccoli (de choux brocoli)
Brussels sprouts (de chou de Bruxelles), I: 454
cauliflower (de chou-fleur), I: 461
chicken liver (de foies de volaille), I: 174
variations, I: 175
French pancakes (de crêpes), I: 195
spinach (d’épinards), I: 175, 474
unmolded, egg proportions for
zucchini (de courgettes)
toilette: see caul fat
tomalley
crab
lobster
tomato(es) (tomates), I: 505–8
general information, I: 23
to peel, seed, juice, etc., I: 505–6
baked whole (grillées au four), I: 506
casserole with eggplant (ratatouille), I: 503
garnish for soup
with hashed brown potatoes
omelette, I: 136–8
gratinéed, I: 136
open-faced (pipérade), I: 137
pipérade: see pipérade
purée with herbs (coulis de, à la provençale), I: 78
quiche, I: 148
in salad nicoise, I: 542
sauce, I: 76–8, 388; 6.1
with scalloped potatoes, I: 525
soup, Mediterranean (potage Magali)
stuffed (à la provençale; farcies duxelles); I: 507–8
with scrambled eggs, I: 576
in stuffings, 6.1, 6.2
tongue(s) (langues)
general information
cooking methods
fresh versus smoked and pickled
peeling
preparation, fresh or frozen
salting
types, 3.1, 3.2
beef (de boeuf)
general information, 3.1
boiled, with sweet-and-sour sauce (à l’aigre–douce)
braised, with Madeira sauce (braisée, au madère)
flavorings, etc.
sauces for
sliced, braised with curry (braisée, Calcutta)
lamb (d’agneau)
pork (de porc)
veal (de veau)
tools: see kitchen equipment
toss, to (definition of), I: 14
tournedos, I: 290–1, 296–300
tripe (tripes)
general information, 3.1
French
names
preliminaries to cooking
with onions (à la niçoise)
truffes au chocolat
truffle(s) (truffes)
general information, I: 19
with chicken, chaud-froid (chaud-froid de poulet, morvandelle)
with chicken, in pastry (garniture de volaille, financière)
with chicken livers, in sausage (saucisson aux foies de volaille)
chocolate (au chocolat)
in deglazing sauce for chicken breasts, I: 271
with eggs, scrambled (oeufs brouillés aux), I: 126
with fish filets, I: 215
for pâtés, I: 564–9; 5.1
in pork and veal sausage (saucisson truffé au foie gras)
with potatoes (pommes de terre sarladaise)
sauce (Périgueux), I: 75
in sausage (saucisson à cuire)
with steak (tournedos), I: 299
in stuffings
for chicken, half-boned (poularde à la d’Albuféra)
with foie gras for beef, I: 304
for leg of lamb, in pastry (gigot farci, en croûte)
for veal roast, sliced (veau en feuilletons)
with veal scallops (noisettes de veau, périgourdine)
with sweetbreads in pastry (ris de veau à la financière)
trussing a bird, I: 237–9; 4.1
tuna
in combination salad (salade niçoise), I: 542
steaks (thon à la provençale), I: 219, 576
in veal patties and veal loaf, I: 375
turkey (dinde)
with beans (cassoulet), I: 404
to bone, I: 570
to half-bone and truss
leftover
in eggplant and tomato casserole
filling for appetizers, I: 203
gratin of, I: 157
mousse (mousseline de volaille), I: 560
preserved
quenelles, I: 189
soufflé, I: 167
in stuffing for eggplant
stuffings for, I: 565 272–6, 513–15
in tarragon aspic, I: 549
timbales, I: 175
turnip(s) (navets), I: 485–9
general information, I: 485–6
braised in butter (à l’étuvée), I: 486
casserole of (à la champenoise), I: 488
with duck (caneton poêlé aux), I: 279
glazed (glacés à brun), I: 488
greens, in stuffing for beef roll
parslied (persillés), I: 487
with pork (rôti de porc aux), I: 383
and potato purée (purée de, Parmentier), I: 487
purée, with rice (purée Freneuse)
purée of rutabagas (la purée, châteaux en Suède)
sautéed in butter (petits, sautés, en garniture)
soup, green (potage Untel)
turnovers
with Roquefort cheese (petits chaussons au Roquefort), I: 204
pastry dough for, I: 139–43; 2.1, 2.2, 2.3
U, V
unmolding, directions for
aspics, I: 559
cakes, I: 668
desserts, I: 586
utensils: see kitchen equipment
vanilla (vanille), I: 587
ice cream, with chocolate sauce (Chantilly glacée, au chocolat)
other sauces and flavorings
in sauce or filling (crème anglaise; crème pâtissière), I: 588–92
soufflé, I: 614, 618
variations follow recipe: symbol before recipe title
veal (veau), I: 350–75; 203–25
general information, I: 350–2; 3.1, 3.2
cuts for
chops, I: 369; 3.1
ossobuco
patties, I: 372
roasting, I: 351
scallops, I: 365
steaks, I: 371; 3.1
stewing, I: 360; 3.1
quality, I: 350
timing for ro
asts, I: 352
blanquette, I: 362
boudin blanc (sausage), 4.1, 5.1
brains: see brains
braised
baked in pastry (feuilletons, en croûte)
sliced and stuffed (en feuilletons)
breast (poitrine de)
general information, 3.1
to bone
to buy
stuffed, braised (farcie)
stuffings for
chard or spinach
other stuffings, 3.1, app.1
chops and steaks (côtes de; rouelles), I: 369–71; 3.1
braised
gratinéed with cheese (au fromage)
with herbs (aux herbes), I: 369
variations, I: 371
with mushrooms and cream (braisées aux champignons)
with potatoes (Champvallon, gratinées)
in wine (dans leur jus)
variations (pistou, bonne femme, etc.)
cold, I: 577
kidneys: see kidneys, veal and lamb
leftover
in eggplant and tomato casserole
for patties, I: 375
loaf (pain de), I: 375
marinades, I: 358, 567; 3.1
pâtés: see pâtés and terrines
patties (ground veal) (fricadelles de), I: 372–5
with cream and herb sauce (à la crème), I: 373–4
of leftover veal, I: 375
with mushrooms (duxelles), I: 374
with tomatoes and onions (à la niçoise), I: 372
with tuna (mentonnaise), I: 375
quènelles, I: 189
roast (covered casserole) (poêlé), I: 351–9
with diced vegetables (à la matignon), I: 354
gratinéed with onions (Prince Orloff), I: 355
sliced and stuffed (en feuilletons)
in pastry crust (feuilletons, en croûte)
stuffed (ham and cheese) (Sylvie), I: 357
timing and temperature for roasting, I: 352
sausage (boudin blanc), 4.1, 5.1; see also sausages
scallops (escalopes de), I: 364–9
with cream and mushrooms (à la crème), I: 366
stuffed with foie gras and truffles (noisettes)
with tarragon sauce (à l’estragon), I: 367
with tomatoes and mushrooms (chasseur), I: 368
shank with beans (cassoulet), I: 404
shanks, braised (ossobuco; jarret de, à la provençale)
steaks, I: 371; see also veal, chops
stews, sautés, blanquettes, I: 359–64; 3.1
with onions (blanquette de, à l’ancienne), I: 362
ossobuco
with tomatoes (Marengo), I: 360
with tomatoes, mushrooms, and cream (ragoût de, aux champignons)
variations (olives, pipérade, etc.)
with vegetables (ragoût de, printanier)
stock, I: 109; 3.1
stuffed
with chard or spinach
with ham and cheese (Sylvie), I: 357
with onions and mushrooms (Prince Orloff), I: 355
with pork, foie gras, etc. (en feuilletons)
scallops (noisettes, périgourdine)
in stuffing, 3.1, 6.1
stuffings for, I: 356, 358; 3.1, 3.2, 3.3, 3.4, app.1
tongues (langues de); see also tongues
veau: see veal
vegetable mill, I: 9; 1.1, app.1
for puréeing soups
vegetables (légumes), I: 421–535; 6.1
general information, I: 421; see also information preceding each vegetable section
to chop, dice, mince, etc., I: 26–30
green, discussion of, I: 421–2
serving suggestions: see suggestions in main-course recipes
cold, I: 536–41, 577–8; 6.1
in pot-au-feu, I: 306
soup (soupe au pistou), I: 45
stuffed: see stuffings, for vegetables
see also soups, and names of specific vegetables
velouté sauce, I: 55–64, 356–7, 363
venison, sauce for (sauce venaison), I: 70
vermouth for cooking, I: 31
viande: see meat; pork; veal; etc.
vichyssoise, I: 39
vinaigrette sauces, I: 94–5
volaille: see chicken
vol-au-vent, 2.1, 2.2
chicken garniture for (de volaille financière)
cutters for
puff pastry dough for
puff pastry shells for
cover
uncooked insides, use of (ramequin du juste milieu)
seafood garniture for (dieppoise; aux fruits de mer)
sweetbread garniture for (ris de veau à la financière)
W
wafers, cheese (galettes au fromage), I: 197
walnut(s) (noix)
and almond puffs (les croquets Denison)
brittle (pralin aux noix)
cake (gâteau aux noix; le Saint-André)
with apricot filling (le Saint-André aux abricots)
caramel ice cream (mousse glacée, pralinée aux noix; appareil à bombe)
halves, caramelized (pralin aux noix)
watercress (cresson)
purée, with cauliflower (chou-fleur en verdure), I: 460
soup (potage au), I: 38–9, 41
with cauliflower (de la Fontaine Dureau)
waterzooi (bouillabaisse of chicken)
weights: see measures and weights
white sauces (sauces blanchis), I: 55–66
butter sauce (beurre blanc; beurre nantais), I: 96
wine(s) (vins), I: 31–6
baskets, decanters, I: 36
cooking with, I: 31–2
and food, I: 32–4
glasses, I: 36; 554
sauce, I: 62, 84, 217, 294–5
storage and serving, I: 33–6
see also serving suggestions with recipes
winter squash, purée, with white beans (gratin de potiron d’Arpajon)
X,Y,Z
yeast
general information
batters and doughs (pâtes levées)
babas and savarins, I: 658
crêpes, I: 649, 650
French breads, brioches, croissants
zucchini (courgettes)
general information, 6.1
to blanch whole
to buy and store
to grate and salt
peeling, blanching, salting
weights and measures
baked: see below gratinéed
blanched, whole; recipes
in cream
grated (rapées à la crème)
pieces, with tarragon (étuvées à la crème)
in eggplant casserole (ratatouille), I: 503
with garlic, parsley, and béchamel (en persillade, gratinées)
grated
in cream (rapées à la crème)
molded custard of, with cheese (timbale)
in olive oil and garlic (rapées, sautées à la provençale)
sautéed (rapées, sautées)
with spinach (aux épinards)
gratinéed (baked)
with cheese (à la milanaise)
with cheese sauce (mornay)
with garlic, parsley, and béchamel (persillade)
with rice, onions, and cheese (tian)
molded custard with onions and cheese (timbale)
pistouille
with rice, onions, and cheese (tian de, au riz)
sautéed
in butter
grated (rapées)
pieces (maître d’hôtel)
in oil and garlic
grated (provençale)
pieces (provençale)
soup (potage aux)
with spinach (aux épinards)
stuffed
with almonds and cheese (farcies aux amandes)
with rice and peppers (farcies au riz et aux poivrons)
see also list of stuffings, app.1
with tomatoes, peppers, etc. (en pistouille)
A NOTE ABOUT THE AUTHORS
Julia Child was born in Pasadena, California, and grew up there. She was graduated from Smith College, later joined the OSS during the Second World War, and was sent to Asia, where she met and married Paul Child. His work for the State Department took them to Paris, where Mrs. Child developed her growing interest in cooking, attended the Cordon Bleu, and in 1952 established a cooking school and a collaboration with Simone Beck and Louisette Bertholle, which resulted in the first volume of Mastering the Art of French Cooking.
Simone Beck spent her girlhood in Normandy, and started cooking early in life. Originally a student of bookbinding, her interest in cooking crystallized under the tutelage of private chefs and of Henri Pellaprat at the Cordon Bleu. She lived most of her life in Paris and Provence but became well known in America through Mastering the Art of French Cooking and two books published under her own name.
Mrs. Child made her home in Cambridge, Massachusetts, and Santa Barbara, California. For years she taught Americans the art of French cooking on her nationwide Public Television programs. In 1968 recipes from her early programs were published in The French Chef Cookbook. In 1975 From Julia Child’s Kitchen was published, followed in 1978 and 1979 by the two illustrated books Julia Child & Company and Julia Child & More Company based on those programs. She was also the author of The Way to Cook, Cooking with Master Chefs, In Julia’s Kitchen with Master Chefs, Julia and Jacques Cooking at Home (with Jacques Pépin), and, most recently, of Julia’s Kitchen Wisdom.
Mrs. Child died in Santa Barbara in August 2004. Her memoir, My Life in France, written with Alex Prud’homme, was published posthumously in 2006.