French Classics Made Easy (77 page)

Aïoli
,
332
–33

au basilic
,
333

Allemande/parisienne (sauce)
,
95
–97,
312

Almond(s):

biarritz,
255
–56

cake:

with raspberry purée,
244
–45

with sorbet and fruit,
245

chocolate macaroons,
257

floating island with raspberry sauce,
274

gâteau moka,
241
–42

green beans almondine,
183

macaroons,
257

meringue layer cake:

with coffee and chocolate buttercream,
248
–50

with ice cream,
250

Paris-Brest,
228
–29

praline:

buttercream,
351

granulated,
357

ice cream,
292

marquise Alice,
271
–72

paste,
356
–57

pastry cream,
348

pastry cream, cream puffs or éclairs filled with,
229

pastry cream, in Paris-Brest,
228
–29

powder,
357

toasted, chocolate ice cream with,
291

toasting,
242

tuiles,
252
–53

Alsatian-style:

braised beef (
boeuf braisé à l’alsacienne
),
148

chicken with Riesling (
poulet au Riesling
),
119
–21

fruit tart,
216
–18

arranging apples in,
217

Altitude:

high-, cooking,
362

rising time and,
338
,
362

Aluminum cookware,
13

Amandes:

grillées, glace au chocolat et aux
,
291

tuiles aux
,
252
–53

American bouillabaisse,
99
–101

Ananas, sorbet à l’
,
288

Anchovy butter, puff pastry with,
75

Apple(s),
3
–4

Alsatian-style fruit tart,
216
–18

cider chicken,
121

cutting for tart,
217

glazed, roast duck with cider cream sauce and,
136
–38

omelet with Calvados,
262

“quartering” and coring,
172

tarte tatin,
219
–20

Applesauce,
172

Apricot(s):

Alsatian-style fruit tart,
216
–18

chocolate-dipped,
298

glaze,
354
–55

jam,
355
–56

jam roll,
243
–44

soufflé,
263
–64

Armagnac, pruneaux à l’
,
298
–99

glace aux
,
292

Armagnac-soaked prune(s),
298
–99

ice cream,
292

Arrowroot,
6

Artichauts barigoule
,
173
–74

Artichokes:

barigoule,
173
–74

construction of,
174

Arugula soup,
23

Asparagus,
174
–75

cream of, soup,
24
–25

freshness and cooking time for,
175

peeling,
175

Asperges
,
174
–75

crème d’ (crème Argenteuil)
,
24
–25

Aspic, covering molded mousse with,
57

Aurore (sauce)
,
316
–17

Avocados, in green salads,
31

B

Baba au rhum
,
246

Babas,
246

Bacon,
4

blanching,
129

potatoes Savoyarde,
202

Bain-marie
,
328

melting chocolate in,
294

Baking dishes,
12

Baking sheets,
12
,
256

coating,
340

Ballotines
,
53

Banana(s):

flambéed with rum,
282
–83

fritters, rum-flavored,
223

Bananes:

beignets soufflés aux
,
223

flambées au rhum
,
282
–83

Barigoule, artichokes,
173
–74

Basil:

aioli,
333

beurre blanc,
330

green mayonnaise,
334

Basilic, beurre blanc au
,
330

Basquaise
, meaning of word,
124

Basque-style:

roast chicken (
poulet rôti basquaise
),
125

sautéed chicken breasts (
suprêmes de volaille basquaise
),
124
–25

Bavarian cream:

marquise Alice,
271
–72

riz à l’impératrice
,
273

Beans:

dried, approximate equivalents for,
363

white:

à la Bretonne,
184
–85

light cassoulet,
167
–68

see also
Green beans

Béarnaise sauce,
327
–29

with meat glaze,
329

with mint,
329

with tomatoes,
329

Béchamel sauce,
312
,
313

cheese-flavored (Mornay sauce),
312
,
313

enriched by heavy cream (
sauce crème
),
120
,
312

Becker, Mark,
2

Beef,
140
–50

braised,
148

Alsatian-style,
148

à l’Hongroise,
148

brisket:

braised, with ginger and coriander,
147
–48

first-cut,
148

Burgundy,
149
–50

grilling,
145

roast(ed):

fillet of,
146

rare, warming or reheating,
10

steak(s):

fillet, Charlemagne,
143

au poivre,
141
–42

rib, grilled,
144
–45

stock:

canned,
305

economical,
303
–4

quick,
304

reducing to glaze,
309
–10

thickened (
jus lié
),
312
,
318
–19

testing for doneness,
9
–10

Beet(s):

baked,
175
–76

and endive salad,
29

new varieties of,
176

Beignets soufflés aux bananes
,
223

Berries:

blueberry:

sorbet,
288

tart,
214
–15

chocolate marquise with,
293

see also
Raspberry; Strawberry(ies)

Betteraves
:

au four
,
175
–76

salade d’endives et de
,
29

Beurre blanc,
312
,
329
–30

basil,
330

chive,
330

tarragon,
330

watercress,
330

Beurre blanc
,
312
,
329
–30

au basilic
,
330

à la ciboulette
,
330

au cresson
,
330

à l’estragon
,
330

Biarritz,
255
–56

Biscuit roulé à l’abricot
,
243
–44

Biscuits à la cuillère
,
259

Blanquettes
:

meaning of word,
154

de veau aux morilles
,
154
–55

de volaille aux morilles
,
155

Blenders,
12

puréeing soups with,
25

Blueberry:

sorbet,
288

tart,
214
–15

Bocuse, Paul,
274

Boeuf
,
140
–50

bourguignon
,
149
–50

braisé
,
148

à l’alsacienne
,
148

à l’ hongroise
,
148

consommé de
,
18

côte de, grillée
,
144
–45

filet de, rôti
,
146

poitrine de, braisée au gingembre et coriandre
,
147
–48

Boiling:

high-altitude cooking and,
362

vegetables for purées,
180

Bordelaise sauce,
320
–21

Bouchées
:

de fruits de mer
,
76
–77

making,
77

à la normande
,
77

Bouillabaisse, American,
99
–101

À la boulangère
:

meaning of,
202

potatoes,
202
–3

Boule
,
342

Bouquet garni,
306

Bowls:

copper, beating egg whites in,
42

mixing,
12

Breads,
337
–42

French,
339
–42

high-altitude cooking and,
362

pita,
341
–42

round loaf (
boule
),
342

techniques:

basics,
338

coating baking sheets,
340

whole-wheat,
342

Breakfast omelet, strawberry,
262

Brisket:

braised, with ginger and coriander,
147
–48

first-cut,
148

Brittany-style white beans (
haricots à la bretonne
),
184
–85

Broccoli,
176
–77

cooking time for,
176
–77

cream of, soup,
25

decline in flavor of, a few days

after picking,
176
–77

peeling,
177

purée,
180

Brocoli
,
176
–77

crème de
,
25

purée de
,
180

Brown sauces,
312

Bordelaise,
320
–21

demi-glace,
312
,
319

jus lié
,
312
,
318
–19

rapide
,
320

Madeira,
319

port,
319

quick,
320

sauce Robert
,
321
–22