Mastering the Art of French Cooking, Volume 2 (229 page)

croissants
;
see also
croissants

croûtons

crumbs, I: 21, 266

in stuffings:
see
list of stuffings
,
app.1

dough(s) (pâtes)

general information
,
2.1

delayed action,
2.1
,
2.2

chart

to freeze

brioches

croissants,
2.1
,
2.2

French

sandwich

egg (brioché; brioche commune; Louis XV)

with raisins (brioché aux raisins)

freezing:
see directions in each recipe

French

general information
,
2.1

baker’s oven, simulated

delayed action

dough for

sour dough

equipment needed

special equipment (baker’s oven),
2.1
,
2.2

flour for

forming

long loaves (ficelles)

rolls (petits pains, tire-bouchons, champignons)

round loaves (pain de ménage, miches, boules)

kneading

hand-kneading,
2.1
,
2.2

machine-kneading,
2.1
,
2.2

self-criticism

shapes, illustrated

slashing

long loaves,
2.1
,
2.2

rolls,
2.1
,
2.2

round loaves

storing of

plain (pain français)

hard-toasted (croûtes), I: 44

honey (d’épices)

for Melba toast (de mie)

pans, sizes

for white sandwich (de mie),
2.1
,
2.2

raisin

egg (brioché)

kougloff (brioche)

white (de mie)

rolls

brioches, small

croissants

of French bread dough,
2.1
,
2.2
,
2.3

rounds (canapés), I: 199;
7.1

spice (d’épices)

white sandwich (de mie)

pans for,
2.1
,
2.2

breasts of chicken:
see
chicken, breasts of

brioche(s)

general information

dough for

pâte à, commune

pâte à, fine

kneading

by hand

by machine

pans and molds for,
2.1
,
2.2
,
2.3
,
app1.1

crust (covering)

for beef Wellington

for boned lamb (gigot farci, en croûte)

for pâté

for sausage and pâté

for stuffed veal (feuilletons de veau)

large (grosse, à tête)

with raisins (kougloff)

ring-shaped (en couronne)

shortcake (le Marly; la Riposte)

small (petites, à tête)

British

measures, I: 20–1

oven temperatures, I: 25

brittle (pralin)

almond, I: 583;
7.1

walnut

broccoli (choux brocoli), I: 455–6;
6.1

general information
,
6.1

buying

cooking methods

preparing

recipes to prepare ahead

blanched, plain boiled (blanchis)

braised in butter (étuvés au beurre)

with bread crumbs and chopped egg (à la polonaise)

in brown butter (au beurre noir)

with cheese (gratinés au fromage, à la milanaise)

chopped

with cheese sauce (gratin de, mornay)

in cream (étuvés à la crème)

sautéed (sauté de)

cold

custard molds (timbales de)

with lemon (au citron)

with poached eggs

sauces for

sautéed with onions, bacon, and bread crumbs (à la niçoise)

brown sauces, I: 66–76

broyage suisse:
see
Succès, le

Brussels sprouts (choux de Bruxelles), I: 449–55

blanched (blanchis), I: 450

braised

in butter (étuvés au beurre), I: 451

with chestnuts (aux marrons), I: 452

browned with cheese (à la milanaise), I: 453

chopped, with cream (à la crème), I: 453

creamed (étuvés à la crème), I: 452

custard mold (timbales de), I: 454

frozen, I: 454

gratinéed with cheese sauce (à la mornay, gratinés), I: 453

buffet, cold, I: 536–78

butter (beurre)

general information
, I: 15–16, 22

American and French, I: 15

clarified, I: 15

creaming of, I: 100

foam, I: 16

for sauce enrichment, I: 58

and sugar (creaming of), I: 581

unsalted or sweet, I: 15

cake, yellow (le quatre quarts)

creams:
see
cake fillings and frostings

and flour

paste (sauce thickener), I: 58, 65, 265

roux (sauce thickener)

for brown sauces, I: 68

for white sauces, I: 56

sauces:
see
sauces, butter

butter(s), cold flavored (beurres), I: 99–105

anchovy (d’anchois), I: 101

crab (de crabe), I: 104;
1.1

crayfish (d’écrevisses), I: 104;
1.1

egg yolk (à l’oeuf), I: 101

garlic (d’ail), I: 101

and herbs (snail butter) (pour escargots), I: 103

herb (tarragon, etc.) (maître d’hôtel; de fines herbes; d’estragon), I: 102

lobster (de homard), I: 104;
1.1

mustard (de moutarde), I: 100

orange, I: 650

and almond, I: 651

shallot

and red wine (marchand de vins), I: 103

and white wine (bercy), I: 103

shellfish (de crustacés), I: 104;
1.1

shrimp (de crevettes), I: 104;
1.1

C

cabbage (chou), I: 22

red (rouge)

braised with chestnuts (à la limousine), I: 496

with duck, I: 280

soup (garbure), I: 48

stuffed

leaves (feuilles de, farcies)

alternate stuffing of beef and ham

leaves, small ball-shaped (petits, farcis)

whole (farci)

cabinet pudding, I: 612

caillettes (pork and liver sausages)

cake(s) (gâteaux), I: 667–80

general information
, I: 667–9

directions for filling and icing, I: 672–5

butter spongecake (biscuit au beurre), I: 669

chocolate

and almond (Reine de Saba), I: 677

made from leftover cake (la charlotte africaine)

rich, light (le Glorieux)

spongecake (le Marquis), I: 679

fruit in, to keep from sinking

fruitcake (le cake)

honey cake (pain d’épices)

for layer cakes (le Génoise électrique)

meringue-almond, individual brésiliens)

meringue-nut layer (le Succès; le Progrès; la Dacquoise)

variations

orange (à l’orange)

and almond spongecake (et aux amandes), I: 676

spongecake, I: 671

for petits fours (le Génoise électrique)

pound cake (le quatre quarts)

spice cake (pain d’épices)

spongecake with orange-butter filling, I: 672

walnut (aux noix; le Saint-André)

with apricot filling (le Saint-André aux abricots)

yellow butter (le quatre quarts)

yellow loaf, with rum, raisins, cherries (le cake)

cake fillings and frostings

general information
, I: 672–5, 680–1

list and description

almond brittle, I: 583;
7.1

apricot (abricot)

filling (confit d’, en sirop),
7.1
,
7.2

glaze (glaçage à l’), I: 593, 670;
7.1

butter creams (crème au beurre)

chocolate, kirsch, rum, etc., I: 680–4

custard-based (à l’anglaise)

lemon (au citron), I: 676

meringue-based

orange (à l’orange), I: 674

with pralin (nut brittle)

chocolate (melted chocolate and butter), I: 684;
7.1

custard, for rum cake

fondant,
7.1
,
7.2

glazes, I: 593–4, 670;
7.1
,
7.2

lemon-cream filling (crème au citron), I: 676;
7.1

meringue

butter-cream (crème au beurre à la meringue italienne)

decorations (meringue italienne)

with whipped cream (Chantilly meringuée)

white

orange-butter filling, I: 672

orange-cream filling (crème à l’orange)

red currant glaze (gelée de groseilles), I: 594

sugar icing (fondant)

walnut brittle (pralin aux noix)

cake pans

round (moules à biscuits), I: 143;
app1.1

sizes

square (moules à manqué carré)

canapés

bread rounds, sautéed in butter, I: 199–200;
7.1

liver, for roast birds, I: 247

marrow for, I: 19

preparation of, I: 199

spinach and cheese, I: 472

see also
appetizers
;
hors d’oeuvre

canard:
see
duck, duckling

candied fruits:
see
glacéed fruits

candy

chocolate truffles (les truffes aux chocolat)

walnut and almond puffs (les croquets Denison)

caneton:
see
duck, duckling

caper sauce (sauce au capres), I: 65

capers in brown butter sauce, I: 99