Mastering the Art of French Cooking, Volume 2 (234 page)

small, preserved

see also
quail
;
partridge
; etc.

garbure (cabbage soup), I: 48

garlic (ail), I: 22

butter, I: 101, 103

and cheese filling for appetizers, I: 202

mayonnaise (aïoli), I: 92; 51, 263

press, I: 9;
app1.1

pureé with basil (pistou)

with beef stew (boeuf au pistou)

with eggplant (pistouille)

with vegetable soup (soupe au pistou), I: 45

with zucchini (courgettes en pistouille)

sauce:
see
sauces, garlic

soup, I: 46–8

in stuffings, I: 336;
3.1
,
4.1

garnitures

for bouchées and vol-au-vent

chicken, with quenelles, etc., in wine sauce (de volaille, financière)

seafood, creamed (dieppoise; aux fruits de mer)

sweetbreads, with quenelles, truffles, etc. (ris de veau à la financière)

for fish filets, I: 212–16

see also vegetable suggestions in main-course recipe texts

gâteau japonais:
see
Succès, le

gâteaux:
see
cakes

gayettes (pork and liver sausages)

gelatin, I: 113

mayonnaise (mayonnaise collée), I: 91

see also
aspics

Génoise électrique, le cake

gigot:
see
lamb and mutton

ginger, beef stew with

glacéed fruits, I: 17

lemon peel, I: 587

orange peel, I: 587;
7.1

oranges, I: 629

pineapple

glaze, meat, I: 110

glazes for desserts and cakes, I: 593–4;
7.1

Glorieux, le

gnocchi, I: 181–4

with cheese (gratinés au fromage), I: 182

potato (de pommes de terre), I: 181

variations, I: 183

semolina (de semoule), I: 183

goose (oie), I: 282–7;
5.1

baked with beans (cassoulet), I: 404

braised, chestnut stuffing (braisée aux marrons), I: 285

cracklings (grattons; frittons), I: 282;
5.1

disjointing of

fat, rendering, I: 282;
5.1

liver:
see
foie gras

preserved (confit d’), I: 48, 399, 404

to make

storing

uses

roast, prune and foie gras stuffing (rôtie aux pruneaux), I: 283

sausage, gooseneck (cou d’, farci)

stock, I: 282

stuffings for, I: 284, 286, 565

timetable for roasting, I: 283

gougelhop (kougloff)

grams

conversion formulas, I: 21

I: 17–18;
app1.1

measures and equivalents, I: 20–1

gratin(s) for dessert

apples baked with rum, raisins, etc. (de pommes, normande)

apples, sautéed (pouding alsacien), I: 626

pears baked with macaroons (poires au gratin), I: 630

gratin(s) for entrée. I: 153–7

artichoke bottoms with cheese sauce (fonds d’artichauts mornay), I: 433

artichoke bottoms, stuffed (fonds d’artichauts au gratin), I: 433

brains (de cervelles), I: 157

broccoli, chopped, with cheese sauce (de brocoli, mornay)

Brussels sprouts with cheese sauce (choux de Bruxelles à la mornay), I: 453

chicken or turkey (de volaille), I: 157

dishes for (plats à gratin), I: 5; 524

eggplant (aubergines)

slices, broiled (en tranches)

stuffed with meat (farcies)

endive and ham (d’endives), I: 156

fish quenelles (de quenelles de poisson), I: 188

gnocchi baked with cheese (gnocchi, au fromage), I: 182

leeks and ham (de poireaux), I: 155

mussels on the half shell (moules au beurre d’escargot; à la provençale), I: 228

omelettes with tomato filling (omelettes, à la tomate), I: 136

potatoes, I: 153–5

salmon or other fish (aux fruits de mer), I: 156

scallops and mushrooms (coquilles St. Jacques à la parisienne), I: 216

scallops with wine and garlic (coquilles St. Jacques à la provençale), I: 218

spinach (épinards)

braised with onions (aux oignons)

with cheese sauce (à la mornay), I: 472

sweetbreads (de ris de veau), I: 157

zucchini with rice and onions (tian de courgettes au riz)

gratiné, to (definition of), I: 13

grattons (goose cracklings), I: 282; 317

greens:
see
chard
;
kale
;
spinach
; etc.

gugelhupf (kougloff)

guinea hen in tarragon aspic, I: 549

H

hacher (to mince), I: 13

ham (jambon), I: 389–99

general information
, I: 389–90

braised (braisé)

in cream and mushroom sauce (morvandelle), I: 392

in Madeira (au madère), I: 393

with mushroom stuffing (farci), I: 394

in pastry crust (en croûte), I: 395

cold, I: 577

mousse, I: 561

filling with cheese for appetizers, I: 202

fresh, home-salted

buying and preparation of meat

dry-salt cure

temperature for curing

in gnocchi, I: 183

gratin of

with endives (d’endives), I: 156

with leeks (de poireaux), I: 155

with potatoes (rapée morvandelle), I: 153

hock with beans (cassoulet), I: 404

mold, parslied (persillé)

omelette (pipérade), I: 137

pâté with veal and pork (terrine de porc et veau), I: 566

slices and steaks (tranches de)

in cream sauce (à la crème), I: 398

in cream and Madeira sauce (morvandelle), I: 397

with onions and tomatoes (en pipérade), I: 396

in soufflés, I: 166, 173

with spinach (épinards au), I: 470

in stuffing

for beef roll

for cabbage, with sausage and rice

for cabbage leaves, with beef

for lamb, I: 337

for veal,
3.1
,
3.2

timbales, I: 175

hamburgers, I: 300–3

hare pâté, I: 568

haricots:
see
beans

hazelnuts, to prepare

hen:
see
chicken, fowl
;
game

herb(s) (herbes), I: 18

bouquet, I: 18

butter, I: 102

omelette (aux fines), I: 135

sauces:
see
sauces, herbal

soup (potage aux, panachées)

in stuffings, I: 243, 336, 358;
3.1
,
3.2
;

see also
list of stuffings
,
app.1

hollandaise sauce, I: 79–85

mock (bâtarde), I: 64

homard:
see
lobster

honey bread (pain d’épices)

hors d’oeuvre and appetizers, I: 196–206

artichoke bottoms stuffed with mushroom purée (fonds d’artichauts farcis)

bouchées

with chicken filling (garniture de volaille, financière)

with seafood filling (garniture dieppoise; aux fruits de mer)

with sweetbreads and quenelles, truffles, mushrooms, and olives (ris de veau à la financière)

canapés of leftover pâté à choux, I: 177

celery root in mustard sauce (céleri-rave rémoulade), I: 540

cheese (fromage)

feuilletée or peekaboo tart (feuilletée au; jalousie)

Napoleons (mille-feuilles à la fondue de)

see also below
puff pastry

chicken liver mousse (mousse de foies de volaille), I: 559

chicken livers in aspic (foies de volaille en aspic), I: 548

cracklings (frittons; grattons), I: 282;
5.1

eggplant (aubergines)

caviar (la Tentation de Bramafam)

cold, à la grecque

kidneys cooked in butter (rognons de veau en casserole), I: 417

mushroom caps, broiled (champignons grillés), I: 512

mushrooms, stuffed (champignons farcis), I: 516

onions, stuffed (oignons farcis au riz)

onions, sweet and sour, cold (petits oignons aigre-doux)

pancakes, vegetable (crêpes à la pipérade)

pâté (pâté et terrine)

in pastry crust (en croûte)

pork and liver with veal or chicken (de campagne)

pork liver (de foie de porc)

porkless (verte)

puff pastry

horns with cheese filling (cornets)

rolls with cheese filling (rouleaux)

rice for (riz au blanc), I: 532

ratatouille, I: 503

salads

combination (salade niçoise), I: 542

rice or potato and beet (salade à la d’Argenson), I: 543

sweet peppers (salade de poivrons, provençale)

sausage (saucisson)

baked in brioche dough (en brioche)

baked in plain or puff pastry (en croûte)

spreads;
see
appetizers
, spreads for tarts, I: 151;
2.1

tomatoes, stuffed (tomatoes à la provençale), I: 507

see also
appetizers
;
canapés
;
quiches

huile, I: 19

I, J

ice creams:
see
desserts, frozen

icings, list of
;
see also
cake fillings and frostings

illustrations, list of, I: xvi;
fm.1

incorporer (to fold), I: 13

ingredients, list and description of, I: 15–19

jalousie (peekaboo tart)

cheese (au fromage)

jam or fruit

jam or jelly

fillings for crêpes, I: 654

sauces and glazes, I: 593–4

tart (jalousie)

Jamaïque en flammes, charlotte

jambon:
see
ham

jellied stock, I: 112–14

julienne

to cut into, I: 28–9

cutter attachment

K

kale

braised with onions

with pork and liver sausages (caillettes)

in stuffing for beef roll

kidney(s), veal and lamb (rognons de veau et de mouton), I: 416–20

general information
, I: 416–17

in butter (en casserole), I: 417

flambés, I: 418

with red wine and marrow sauce (
à
la bordelaise), I: 419

in stuffing with mushrooms for boned leg of lamb in pastry (gigot farci, en croûte)

in stuffing with rice for lamb (farce aux), I: 337

in other stuffings

Kilimanjaro, le

kirsch, in syrup for savarins, I: 663