Read Mastering the Art of French Cooking, Volume 2 Online
Authors: Julia Child
capon, caponette (chapon), I: 235;
4.1
casserole-roasted, I: 249
caramel, I: 583–5
almond cream (plombières), I: 594
almond soufflé (île flottante), I: 622
applesauce mold (pommes normande en belle vue), I: 624
custards, I: 610–11;
7.1
to line a mold with, I: 584;
7.1
to make (syrup), I: 584;
7.1
walnut ice cream
caramelized
almonds, I: 583, 617;
7.1
apples, in upside-down tart (la tarte des Demoiselles Tatin), I: 638
cookies
walnuts
carrots (carottes), I: 22, 28–9, 476–80
with artichoke hearts (à la forestière), I: 478
braised (étuvées au beurre), I: 477
creamed (à la crème), I: 478
with onions and garlic (à la concierge), I: 480
glazed (glacées), I: 479
with herbs (aux fines herbes), I: 477
with scalloped potatoes, I: 525
Vichy, I: 479
cassoulet, I: 399–404
variations, I: 404
caul fat
general information
for sausage casing,
5.1
,
5.2
for wrapping beef tenderloin
for wrapping veal,
3.1
,
3.2
cauliflower (chou-fleur), I: 456–61
blanched (blanchi), I: 457
custard mold (timbale de), I: 461
au gratin with cheese (à la mornay, gratiné), I: 459
and tomatoes (aux tomatoes fraîches), I: 459
purée with watercress (en verdure), I: 460
soup with watercress (potage de la Fontaine Dureau)
céleri:
see
celery
céleri-rave:
see
celery root
celeriac:
see
celery root
celery (céleri), I: 22
braised (braisés), I: 491
cold, I: 492, 578
à la grecque, I: 538
soup, with potatoes and leeks (potage Célestine)
celery root; celeriac (céleri-rave)
braised (braisé), I: 492
cold, mustard sauce (rémoulade), I: 540
Centigrade-Fahrenheit conversions, I: 24–5
cervelles:
see
brains
champagnes, types to serve, I: 34
champignons:
see
mushrooms
Chantilly (whipped cream), I: 580;
7.1
,
7.2
,
7.3
with meringue, for fillings and ice cream
general information
see also
goose, preserved
;
pâtés and terrines
;
pork, dry-salt curing
;
sausages
chard (blettes)
in beef sausages (tous nus)
braised with onions
with cheese sauce (gratinées)
in pork and liver sausages (caillettes)
in stuffings,
3.1
,
3.2
,
5.1
charlotte(s)
almond custard with chocolate (basque), I: 608
apple (aux pommes), I: 623
chocolate dessert or layer-cake from leftover cake (africaine)
malakoff
chocolate (au chocolat), I: 607
with raspberries (aux framboises), I: 607
with strawberries (aux fraises), I: 605
molds for, I: 161–2;
app1.1
rum-cake caramel custard, flambée (Jamaïque en flammes)
strawberry or raspberry cream (Chantilly, aux fraises ou aux framboises), I: 608
châteaubriand, I: 290–1
chaud-froid:
see
sauces, chaud-froid
cheese (fromage)
general information
, I: 16, 22
biscuits or wafers (bouchées; galettes; baguettes), I: 196–8
fillings
for appetizers, I: 201–2;
2.1
for crêpes, I: 194
fondue, for cream horns, mille-feuilles, and croquets
Napoleons (mille-feuilles à la fondue de)
omelette, I: 135
puffed dish, from vol-au-vent insides (ramequin du juste milieu)
puffs (petits choux au), I: 181
quiches, I: 147–8
sauces:
see
sauces, cheese
;
sauces, mornay
soufflés, I: 163, 171, 173
variations, I: 173
sticks (bouchées Parmentier au), I: 198
to stuff roast pork, I: 385
in stuffings, I: 243, 251, 358, 502;
6.1
,
6.2
tarts, I: 647–8
with puff pastry (feuilletée au; jalousie au)
turnovers (petits chaussons au roquefort), I: 204
cherry(ies) (cerises)
with duck, I: 278
flans (clafoutis), I: 655, 656, 658
tart (tarte aux, flambée), I: 643
chestnut(s) (marrons), I: 517–20
braised (braisés), I: 519
with Brussels sprouts, I: 452
with red cabbage, I: 496
purée, I: 518
and sausage stuffing, I: 286
chicken (poulet et poularde et volaille), I: 234–71;
4.1
general information
, I: 234–40, 251–3;
4.1
to bone
breasts, I: 267
half-boned
whole, I: 570
to buy
cut up (ready-cut)
whole
defrosting, I: 235
disjointing of whole, I: 254
fryers (pans for) (sautoirs)
half-boning and stuffing
preparation for cooking
breasts, I: 267
cut up, I: 254;
4.1
whole
to bone and stuff
for poaching
to truss, I: 237–9; 271
washing, singeing, I: 236
stock, I: 109–10, 236–7
scraps for
stuffings for, I: 243, 251;
4.1
,
4.2
,
5.1
,
app.1
to truss, I: 237–9;
4.1
types of
chart, ages and sizes, I: 235
for poaching whole
boiled (pot au feu), I: 306
boudin blanc (sausage),
4.1
,
5.1
bouillabaisse,
4.1
,
4.2
,
4.3
breasts of (suprêmes de), I: 267–71
cold in chaud-froid, I: 551–3
poached in butter, I: 268–70
with cream sauce (à blanc), I: 268
with mushrooms (aux champignons), I: 269
with paprika (Archiduc), I: 268
with vegetables (à l’écossaise), I: 269
sautéed in butter (à brun), I: 270–1
broiled with mustard (grillés à la diable), I: 265
cold
in aspic (en gelée),
4.1
,
4.2
,
4.3
bouillabaisse of
chaud-froid
breasts, I: 551–3
pieces (morvandelle)
whole (poularde en)
in lemon jelly (en escabèche), I: 554
list of other dishes, I: 576
in tarragon aspic (en gelée à l’estragon), I: 549;
4.1
coq au vin, I: 263
cut up:
see
chicken, breasts
;
chicken, fricassees
;
chicken, poached
;
chicken, sautéed
filling for
appetizers, I: 203
bouchées and vol-au-vent (garniture de volaille, financière)
fowl
boiled (pot au feu), I: 306
in lemon jelly (escabèche), I: 554
poached in wine
fricassees (fricassée de), I: 258–65
with curry (à l’indienne), I: 261
fondue with cream (fondue de, à la crème), I: 262
with paprika (au paprika), I: 262
in red wine (coq au vin), I: 263
with tarragon (à l’estragon), I: 262
with wine sauce (à l’ancienne), I: 258
giblets in stuffing, I: 243, 251
half-boned (demi-désossée)
poached (à la d’Albuféra)
stuffed, in pastry crust (en soutiengorge; en croûte)
leftover
in filling for appetizers, I: 203
in gratin, I: 157
mousse (mousseline de volaille), I: 560
liver:
see
liver, chicken
mousse of, I: 560
pâté
with pork and liver (de campagne)
with veal and spinach (terrine verte)
pieces:
see
chicken, breasts
;
chicken, fricassees
;
chicken, poached
;
chicken, sautéed
poached (poché), pieces
with aïoli sauce (en bourride)
in aspic (en gelée),
4.1
,
4.2
chaud-froid (morvandelle)
fowl
gratinéed with cheese (mornay)
in white wine (bouillabaisse)
with cream sauce (waterzooi)
and vegetables (au vin blanc)
poached (poché), whole
general information
,
4.1
casserole-poached, in wine and tarragon (à l’estragon)
half-boned, stuffed (à la d’Albuféra)
quenelles of, I: 189
roast (rôti), I: 240–9
basted with cream (à la normande), I: 243
casserole-roasted (poêlé), I: 249–53
oven-roasted, I: 240
with port wine and mushrooms (au porto), I: 245
spit-roasted (à la broche), I: 242
with stuffings, I: 243, 251
timetable, for roasting, I: 240
sausage (boudin blanc),
4.1
,
5.1
sautéed (sauté), I: 254
with cream, I: 256
with herbs and garlic, I: 257
with tomato and mushroom sauce, I: 256
squab, roasted (coquelets sur canapés), I: 246
stuffings
foie gras, truffles, livers, rice (d’Albuféra)
herb and giblet (à la normande), I: 243
mushroom (duxelles), I: 251
other stuffings,
4.1
,
5.1
see also
list,
app.1
tarragon (estragon)
in aspic, I: 549;
4.1
casserole-roasted, I: 249
fricassee, I: 262
poached with white wine, whole
whole:
see
chicken, half-boned
;
chicken, poached
;
chicken, roast
to cook
chocolate (chocolat)
butter creams, I: 680–4
cake
and almond (Reine de Saba), I: 677