French Classics Made Easy (88 page)

à l’ananas
,
288

au chocolat et à l’orange
,
290

au citron ou au citron vert
,
288

aux fraises
,
288

aux framboises
,
288

à la mangue
,
289

au melon
,
289

aux myrtilles
,
288

pain de gênes aux fruits et au
,
245

au pamplemousse
,
289

aux poires
,
288

tropical
,
289

Souffléed omelets:

cheese,
263

orange,
262
–63

Soufflés:

crêpes filled with batter for, and baked (
crêpes soufflés
),
62
,
280

dessert,
40

apricot,
263
–64

chocolate, cream puffs filled with,
226
–27

chocolate, with Grand Marnier,
266
–67

fallen chocolate,
267

Grand Marnier,
265
–66

mocha,
266

strawberry,
266

savory,
40
–46

cheese, Gruyère pastry ring filled with,
72
–73

crêpes filled with,
62

Gruyère,
46

ham,
41
–42

Roquefort,
44
–46

smoked salmon,
42

spinach,
43
–44

techniques:

beating egg whites,
42

preparing for oven ahead of time,
264

problem-solving chart for,
45

rules of thumb for,
46

Soufflés
,
40
–46

au chocolat et au Grand Marnier
,
266
–67

crêpes
,
62
,
280

aux épinards
,
43
–44

aux fraises
,
266

au fromage
,
46

gougère soufflée
,
72
–73

au Grand Marnier
,
265
–66

au jambon
,
41
–42

moka
,
266

au Roquefort
,
44
–46

au saumon fumé
,
41
–42

Soupes:

à l’oignon
,
19

gratinée
,
20

de poisson
,
21
–22

Soup pots,
12

Soups,
16
–26

arugula,
23

asparagus, cream of,
24
–25

broccoli, cream of,
25

chicken in a pot,
113
–15

clear and thickened,
16

consommés,
16
,
17
–18

beef,
18

chicken,
17
–18

classic,
18

corn, cream of,
26

fish, Mediterranean,
21
–22

leftover cooking liquid from vegetables as,
180

onion,
19

French,
20

puréeing,
25

split-pea,
23
–24

peasant-style,
24

warming or reheating,
10

watercress,
22
–23

curried,
23

Spatulas,
12

wooden, French,
12
,
226

Spiderweb cake decoration,
238
–39

Spinach:

creamed,
191

green mayonnaise,
334

potato puffs with,
204

soufflé,
43
–44

Split-pea soup,
23
–24

peasant-style,
24

Spoon-molding dumplings,
71

Spring vegetables, French lamb stew with,
163

Squabs:

grilled, with olive sauce,
131

roast, with olive sauce,
129
–31

sautéed, with olive sauce,
131

serving,
131

Stainless steel cookware,
13

Steak(s):

fillet, Charlemagne,
143

au poivre,
141
–42

rib, grilled,
144
–45

Steaming vegetables,
177

Stews and braises:

beef Burgundy,
149
–50

bouillabaisse, American,
99
–101

chicken stew with morels, creamy,
155

coq au vin,
115
–17

lamb stew, French,
161
–63

with spring vegetables,
163

veal stew with morels, creamy,
154
–55

warming or reheating,
10

Stirring mixtures “over ice,”
272

Stockpots,
12

Stocks,
301
–9

beef:

canned,
305

economical,
303
–4

quick,
304

reducing to glaze,
309
–10

thickened (
jus lié
),
312
,
318
–19

chicken,
307
–8

canned,
305

reducing to glaze,
310

clarifying,
303

fish,
306
–7

reducing to glaze,
310

game,
304

reducing to glaze,
310

for rice pilaf, quick,
207

store-bought, making flour- or roux-based sauces with,
311

vegetable,
308
–9

brown,
309

Strainers,
12

fine-mesh sieves,
12
,
139

Strawberry(ies):

breakfast omelet,
262

chocolate-dipped,
298

-filled dessert omelet with Cointreau,
262

jam,
355
–56

with sabayon,
283
–84

sorbet,
288

soufflé,
266

-topped puff-pastry tartlets,
232
–33

Stuffing, for poultry,
108
–9

Succès:

à la glace
,
250

aux pacanes
,
250

Sucre:

glace
,
352

sirop de
,
359

Sugar,
6

approximate equivalents for,
363

confectioners’, icing,
352

syrup,
359

Suprème (sauce)
,
115
,
312

Suprêmes de faisan au genièvre
,
125
–27

Suprêmes de volaille:

basquaise
,
124
–25

à la brunoise
,
152

Swiss-style cheese:

four-cheese ravioli,
84
–85

French onion soup,
20

Mornay sauce,
314

Parisian-style gnocchi,
70
–72

potatoes Savoyarde,
202

quiche Lorraine,
64

see also
Gruyère

Swordfish steaks, grilling,
90

Syrups:

approximate equivalents for,
363

coffee,
358

sugar,
359

T

Tarragon:

béarnaise sauce,
327
–29

beurre blanc,
330

green mayonnaise,
334

sauce, creamy, poached chicken with,
111
–12

vinegar,
6
–7

Tart(s):

dessert,
214
–20

applying glaze to,
354

blueberry,
214
–15

fruit, Alsatian-style,
216
–18

Italian prune plum,
215

peach and raspberry,
215

pear tarte tatin,
220

tarte tatin,
219
–20

pastry (
pâte brisée
),
213
–14

fraisage
and,
213
,
214

high-altitude cooking and,
362

lining pan with,
65

making decorative rim with,
68

sweet (
pâte sucrée
),
214

savory:

onion,
66

see also
Quiches

unmolding,
218

Tartes:

aux myrtilles
,
214
–15

à l’oignon
,
66

aux pêches et aux framboises
,
215

aux quetsches
,
215

tatin
,
219
–20

aux poires
,
220

Tartlets, puff-pastry:

raspberry-topped,
233

strawberry-topped,
232
–33

Temperatures:

“cool to the touch,”
350

oven,
8

conversion table for,
363

high-altitude cooking and,
362

Terrine de poisson
,
49

Terrines,
53
–57

fish,
49

home-style, with prunes,
54
–56

Terrines
,
53
–57

maison aux pruneaux
,
54
–56

variées
,
55

Thickening agents,
6

for sauces,
311

Toasting nuts,
242
,
284

Tomate(s):

fraîche, sauce au safran à la
,
317
–18

salades de
,
33

sauce
,
325
–26

Tomato(es):

Basque-style sautéed chicken breasts,
124
–25

béarnaise sauce with,
329

broiled, with garlic and herbs,
192

cream sauce with,
70
–71

in green salads,
31

peeling and seeding,
194

ratatouille,
193
–94

saffron sauce with,
317
–18

salad,
33

sauce,
325
–26

Mediterranean, baked red snapper in,
91
–92

spicy, lobster in,
105
–6