French Classics Made Easy (83 page)

rack of:

with béarnaise or Choron sauce,
157

on a bed of watercress,
156
–57

completely trimmed,
157

grilling,
159

shoulder, in light cassoulet,
167
–68

stew, French,
161
–63

with spring vegetables,
163

Lapérouse, Paris,
32

Lapin sauté à la moutarde et au romarin
,
127
–28

Layer cakes:

almond meringue, with coffee and chocolate buttercream,
248
–50

chocolate génoise with Grand Marnier ganache,
240
–41

chocolate génoise with mocha ganache,
241

cutting génoise into layers for,
242

gâteau moka,
241
–42

with chocolate ganache,
242

names of,
236

orange génoise with Grand Marnier buttercream,
242

pecan meringue, with coffee and chocolate buttercream,
250

Sachertorte,
240

Leeks:

braised, with hollandaise or vinaigrette,
185

in cream sauce,
186
–87

washing,
186

Lemon:

herbed vinaigrette,
30
–31

mousse,
277

sorbet,
288

zest knots,
277

Lettuce, washing and storing,
29

Lime:

curry dressing,
32

mousse,
276
–77

sorbet,
288

zest knots,
277

Liqueur:

buttercream,
351

-flavored pastry cream,
348

Liqueur(s)
:

crème pâtissière aux
,
348

glace à la
,
352

Liquid conversions,
363

Liver(s), chicken:

mousse,
56
–57

Turkish omelet,
38
–39

wild rice with mushrooms,
208
–9

Lobster(s):

American bouillabaisse,
99
–101

grilled,
104
–5

live, cooking with,
100

preparing for grilling,
104

seafood salad with peaches or mangoes,
33

shells, making stock with,
307

in spicy tomato sauce,
105
–6

Lutetia
,
236

M

Macaroons,
257

chocolate-almond,
257

Madeira:

-glazed carrots,
179

sauce,
319

-soaked prunes,
299

Madeleines,
254
–55

Madère:

carottes glacées au
,
179

pruneaux au
,
299

sauce
,
319

Maigre-gras
,
110

Maïs, crème de
,
26

Maïzena, crème pâtissière à la
,
349

Mango(es):

chicken salad with,
32

chicken salad with ginger and,
33

seafood salad with,
33

sorbet,
289

Mangue(s):

salade de fruits de mer aux
,
33

salade de volaille aux
,
32

salade de volaille au gingembre et aux
,
32

sorbet à la
,
289

Marinade, game,
324
–25

Marinade pour gibier
,
324
–25

Marquise:

Alice,
271
–72

chocolate,
293

with berries,
293

Marquise:

Alice
,
271
–72

au chocolat
,
293

cardinale
,
293

Mascotte pralinée
,
236

Mayonnaise,
312
,
331
–32

aioli,
332
–33

basil aioli,
333

green,
334

oils or vinegars with stronger flavors in,
331

remoulade sauce,
335

rouille,
333

separated, repairing,
332

Measurements,
8

approximate equivalents for,
363

conversion tables for,
363

kitchen scales and,
361

metric system and,
360
–61

a
point
,
8
,
91
–92

Measuring cups and spoons,
12

Meat,
140
–69

glaze,
309
–10

béarnaise sauce with,
329

testing for doneness,
9
–10

see also
Beef; Lamb; Pork; Veal

Médaillons de porc
:

à la brunoise
,
152

sauce Robert
,
166

Médaillons de veau à la brunoise
,
151
–52

Médici, Catherine de,
176

Mediterranean:

fish soup,
21
–22

tomato sauce, baked red snapper in,
91
–92

Melon sorbet,
289

Meringue:

almond, layer cake:

with coffee and chocolate buttercream,
248
–50

with ice cream,
250

floating island with raspberry sauce,
274

pecan, layer cake with coffee and chocolate buttercream,
250

Metric system,
360
–61

conversion tables for,
363

Microwave ovens,
9

melting chocolate in,
294

reheating in,
209

Milk,
5

Mille-feuilles
,
234

Mint, béarnaise sauce with,
329

Mixers, handheld,
12

puréeing soups with,
25

Mixing bowls,
12

Mocha:

ganache, chocolate génoise with,
241

ice cream with toasted pecans,
291
–92

soufflé,
266

Moka:

gâteau
,
241
–42

à la ganache
,
242

glace, aux pacanes grillées
,
291
–92

soufflé
,
266

Morels:

creamy chicken stew with,
155

creamy veal stew with,
154
–55

egg noodles with,
82
–83

Morilles:

blanquette de veau aux
,
154
–55

blanquettes de volaille aux
,
155

nouilles aux
,
82
–83

Mornay sauce,
314

Mousse:

dessert:

chocolate,
275
–76

chocolate, cake,
246

lemon,
277

lime,
276
–77

savory:

aspic covering for,
57

chicken liver,
56
–57

decorating,
57

fish, cold vs. hot,
47

Mousse:

au chocolat
,
275
–76

gâteau
,
246

au citron
,
277

au citron vert
,
276
–77

Mousse de foie de volaille
,
56
–58

Mousseline(s), fish,
47
–52

basic,
48
–49

with a hidden scallop,
51

improving texture of,
49

ring with seafood in saffron-tomato sauce,
49
–50

spoon-molding into quenelles,
71

-stuffed trout with two sauces,
52

Mousselines de poisson
,
47
–52

coquilles St.-Jacques en surprise
,
51

truite farcie aux deux sauces
,
52

turban de fruits de mer
,
49
–50

Moutarde:

gigot d’agneau à la
,
159

lapin sauté au romarin et à la
,
127
–28

poulet sauté au romarin et à la
,
128

poussins aux herbes et à la
,
122
–23

Mushroom(s),
5

in cream sauce,
188

duxelles,
187

fillet steaks Charlemagne,
143

à la Grecque,
190

and ham crêpes with Mornay sauce,
60
–62

morels:

creamy chicken stew with,
155

creamy veal stew with,
154
–55

egg noodles with,
82
–83

poached, sole fillets with shrimp sauce and,
95
–97

sautéed chicken à la Portugaise,
118
–19

veal scallops with tomato sauce and,
153

washing,
189

wild, in cream sauce,
188

wild rice with,
208
–9

zucchini stuffed with ham and,
195
–96

Mussels:

American bouillabaisse,
99
–101

cleaning,
50

mousseline ring with seafood in saffron-tomato sauce,
49
–50

puff-pastry shells à la Normande,
77

Mustard:

broiled poussins with herbs and,
122
–23

-roasted leg of lamb,
159

sauce Robert
,
321
–22

sautéed chicken with rosemary and,
128

sautéed rabbit with rosemary and,
127
–28

Myrtilles
:

sorbet aux
,
288

tarte aux
,
214
–15

N

Napoleons,
234

Navarin d’agneau
,
161
–63

printanier
,
163

Navets, purée de
,
180

Noix, salade d’endives aux
,
29

Noodle(s):

egg, with morels,
82
–83

stretching,
82

see also
Pasta

Nouilles aux morilles
,
82
–83

Nouvelle cuisine,
311

Nuts:

chocolate-dipped,
298

in green salads,
31

praline:

buttercream,
351

granulated,
357

ice cream,
292

marquise Alice,
271
–72