Mastering the Art of French Cooking, Volume 2 (228 page)

cold in salade niçoise, I: 542

creamed (à la crème; sauce crème), I: 445

gratinéed with cheese (gratinés, à la mornay), I: 446

with tomatoes (à la provençale), I: 447

wax or yellow pod, I: 448–9

béarnaise sauce, I: 84, 85

beating

definition of, I: 11

of egg whites, I: 159–60;
app1.1

hand-held electric beater

of egg yolks and sugar, I: 579

of eggs for omelettes, I: 127

of sugar and butter, I: 581

béchamel sauce, I: 55–64;
6.1

beef (boeuf), I: 288–328;
3.1

general information
, I: 288–9

cuts for

boiling, I: 307

braising, I: 310;
3.1

filet steaks, I: 290–1;
3.1

hamburger, I: 301

paupiettes, roulades

steaks, I: 289–91, 293;
3.1

stews, I: 314;
3.1

grades of, I: 288–9

marinades

for braised beef, I: 310;
3.1
,
3.2

discussion of

for filet, I: 306

for stews, I: 323;
3.1

wine marinades, I: 310;
3.1

arm and shoulder steak

for braising

for paupiettes

boiled (pot-au-feu; potée normande), I: 306

bottom round

boiled, I: 306

braised, I: 310;
3.1
,
3.2

for braising and stewing

for paupiettes

in stews, I: 315

bourguignon, I: 315

brains:
see
brains

braised (pot roast)

general information
, I: 309–10;
3.1
,
3.2

cold, in aspic (mode en gelée), I: 556

hollowed out and stuffed (en caisse, surprise)

minced, in beef shell (pièce de, à la cuillère), I: 313

in red wine (à la mode), I: 309

in salad (salade de, à la parisienne), I: 543

with wine and tomatoes (en daube à la provençale)

brioché, Wellington (filet de, en croûte)

brisket

boiled, I: 307

braised

for braising

chuck

boiled, I: 307

braised, I: 310;
3.1

for braising and stewing

in stews, I: 315

cold, I: 322, 324, 543, 556, 576

daubes:
see
beef, braised
;
beef, stews

eye of round

braised, I: 310;
3.1

described

filet of (filet de), I: 290–1, 303–6, 325–8;
3.1
;
see also
beef, tenderloin

filet steaks (tournedos), I: 290–1, 296–300

with artichoke hearts

and béarnaise sauce (Henry IV), I: 298

and foie gras (Rossini), I: 299

with mushrooms and Madeira sauce (chasseur), I: 297

flank, for braising

fricassees, I: 314–25

ground (hamburgers), I: 300–3

heel of round, for stewing

knuckle:
see
beef, sirloin tip

larding of,
3.1
,
3.2

leftover

braised

cold, in aspic (mode en gelée), I: 556

in Provençal sausages or meat loaf (tous nus)

in salad (en salade), I: 543

liver, in pâtés

marrow (moelle)

preparation of, I: 19

sauces with, I: 76, 294–5, 419

plate, for stewing and braising

ragoûts:
see
beef, stews

rolls, stuffed (paupiettes de; roulades de; petites ballotines de), I: 318;
3.1

cuts for

giant (la paupiette de Gargantua)

with peppers, onions, and mustard bread (paupiettes de, à la catalane)

stuffings for, I: 319, 565;
3.1
,
3.2
,
3.3
,
app.1

round, for stewing and braising

rump

boiled, I: 307

braised, I: 310;
3.1

for paupiettes

in stews, I: 315

salad, with potatoes (salade de, à la parisienne), I: 543

sautés (filet), I: 325–8

short ribs, for stewing

shoulder:
see
beef, chuck

sirloin tip, or knuckle

boiled, I: 307

braised, I: 310;
3.1

for stewing

in stews, I: 315

steaks, I: 289–300

pan-broiled (bifteck sauté), I: 292–6

pepper (au poivre), I: 296

tenderloin (tournedos, etc.), I: 290–1, 296–300

stews (ragoûts de), I: 314–25

cuts for, I: 314;
3.1

daubes, I: 322–5;
3.1

with garlic and anchovy (à la provençale)

with ginger, capers, and herbs (au gingembre)

with herbs, cheese, and garlic (au pistou)

with olives and potatoes (aux olives)

with onions and beer (carbonnades à la flamande), I: 317

with onions and red wine (aux oignons)

with peppers and tomatoes (en pipérade)

in red wine (bourguignon), I: 315

with rice and tomatoes (à la catalane), I: 321

stuffed rolls (paupiettes de; roulades de; petites ballotines de), I: 318;
3.1

with vegetables (daubes), I: 322–5, 576

stocks, I: 107–10

Stroganoff (beef sauté), I: 325

stuffed, I: 313;
3.1

paupiettes, I: 318;
3.1

in stuffing with ham, for cabbage leaves

suet, for larding,
3.1
,
3.2

tenderloin (filet)

general information
, I: 290–1;
3.1

trimming, tying, and larding

baked in mushroom duxelles or matignon vegetables

baked in pastry, Wellington (en croûte)

casserole-roasted, with aromatic vegetables (poêlé)

with onions, mushrooms, and olives (à la bourgeoise)

sautés of, I: 325–8

sliced, roasted, with mushroom stuffing (en feuilletons, duxelles)

steaks (châteaubriands; tournedos; filets), I: 290–1, 296–300

stuffed, foie gras, truffles (Prince Albert), I: 303

tongue:
see
tongues, beef

top roast:
see
beef, braised

top round

braised, I: 310;
3.1
,
3.2

for braising and stewing

for paupiettes

in stews, I: 315

tournedos:
see
beef, tenderloin

tripe

Wellington, brioché (en croûte)

beet and rice salad (à la d’Argenson), I: 543

Bercy sauce, I: 210, 294

beurre:
see
butter, butters

biscuits, cheese (bouchées; galettes; baguettes), I: 196–8

bisque(s)

crab (de crabes)

crayfish (d’écrevisses)

lobster (de homard à l’américaine)

shrimp (de crevettes)

blackberry flan (clafouti aux mûres), I: 657

blanc, for artichoke bottoms, I: 430

blanch, to, I: 11

bacon, I: 15

brains and sweetbreads, I: 409

broccoli, I: 455;
6.1

cauliflower, I: 457

eggplant,
6.1
,
6.2

green vegetables, I: 421, 443, 450, 468

rice, I: 529

turnips, I: 486

zucchini

blanchir (to blanch), I: 11

blend, to (definition of), I: 11

blender:
see
electric blender

blettes:
see
chard

blueberry(ies) (myrtilles)

in brioche cake (le Marly; la Riposte)

flan (clafouti aux myrtilles), I: 657

with rum babas, I: 661

boeuf:
see
beef

boil, to (definition of), I: 11

bombe glacée:
see
desserts, frozen

boning

of breast of whole chicken (half-boning or demi-désossée)

of chicken breasts, I: 267

of leg of lamb, I: 329;
3.1

of poultry, I: 570

of veal breast

bonne femme sauce, I: 216

bordelaise sauce, I: 76, 295, 419

bouchées

chicken garniture for (de volaille, financière)

potato cheese sticks (Parmentier au fromage), I: 198

puff pastry dough for

puff pastry shells for,
2.1
,
2.2

seafood garniture for (dieppoise; aux fruits de mer)

sweetbread garniture for (ris de veau à la financière)

boudin blanc,
4.1
,
5.1

bouillabaisse

chicken, poached in white wine

with aïoli sauce (poulet en bourride)

provençal (de poulet)

with vegetables and egg-yolk sauce (waterzooi de poulet)

fish (à la marseillaise), I: 52

scallops (Saint-Jacques)

bouilli

cheese filling for pastries

sauce base for soufflés, I: 614, 619

bouillir (to boil), I: 11

bouquet garni, I: 18

bourguignonne sauce, I: 76

bourride

of chicken

of fish

brains (calf, lamb, etc.) (cervelles), I: 408–9, 413–16

blanching of, I: 409

braised (braisées), I: 415

cold, I: 577

leftover, in gratin, I: 157

in pâté, with veal, chicken, spinach (terrine verte)

in red wine (en matelote), I: 415

sautéed, brown butter sauce (au beurre noir), I: 413

soufflé, I: 167

braise, to (definition of), I: 11

braiser (to braise), I: 11

braising:
see
beef
;
lamb
; etc.

brandy

for cooking, I: 32

sauce for pepper steak, I: 296

bread(s) (pain)

general information
,
2.1

dough texture, volume, temperature

equipment for making,
2.1
,
2.2
,
2.3
,
app1.1
,
app1.2

kneading, hand vs. machine

timing

weather

yeast

brioches
;
see also
brioches

cases (croûtes), preparation of, I: 200