Mastering the Art of French Cooking, Volume 2 (238 page)

in tarragon aspic, I: 549

pie doughs, I: 139–43;
2.1
,
2.2

pie pans, sizes

pig

caul:
see
caul fat

suckling

see also
pork

pigeon (pigeonneau)

cold in jelly (escabèche), I: 554

roast (coquelets), I: 246

in tarragon aspic, I: 549

pilaf, pilau (risotto), I: 532

pimento (piment)

and olive stuffing for paupiettes

sauce for chicken (suprême pimentée)

pineapple (ananas)

boiled in syrup, I: 654

in brioche cake (le Marly; la Riposte)

cream plombières, I: 596

custard (flan des isles), I: 631

glazed (glacé)

with orange mousse (mousse d’orange à l’)

tart, I: 664

pipérade (tomatoes, peppers, etc.)

with beef stew

crêpes

with ham slices, I: 396

omelette, I: 137

with scrambled eggs, I: 126, 576

with shirred eggs, I: 123

see also variations in recipe texts

pistou (garlic and basil purée)

with beef stew

with eggplant

soup and sauce, I: 45

with zucchini

see also variations in recipe texts

pistouille

with eggplant

with zucchini

Pithiviers

plombières, I: 594–6

plum(s) (pruneaux; prunes)

baked in custard (flan aux; clafouti aux), I: 657;
7.1

poached in syrup, I: 654

poach, to (definition of), I: 13

pocher (to poach), I: 13

pôchouse:
see
pauchouse

poireaux:
see
leeks

poires:
see
pears

pois:
see
peas

poisson:
see
fish

poivrons:
see
peppers

pommes:
see
apples

pommes de terre:
see
potatoes

pork (porc), I: 375–89;
1.1
,
5.1

general information
, I: 375–80

curing of

cuts for

boiling, I: 307

chops, I: 386

curing

roasting and braising, I: 378

sausage making

stew, I: 389

fat

for beef braised and stewed

discussion of, I: 564;
5.1
,
5.2

for larding beef

for sausage-making

for terrines and pâtés,
5.1
,
5.2

marinades for, I: 375–7

with beans in cassoulet, I: 399

boiled (potée normande), I: 307

boudin blanc,
4.1
,
5.1

brains:
see
brains

braised (braisé), I: 384–5

with red cabbage (aux choux rouges), I: 384

with sauerkraut (avec choucroute), I: 385

chops (côtes de), I: 385–9

casserole-sautéed (poêlées), I: 386

fresh tomato sauce (Robert; charcutière), I: 388

mustard and cream sauce (sauce Nénette), I: 387

cold (rôti de, poêlé), I: 577

dry-salt curing (salaison à sec)

fat, leaf fat, leaf lard
;
see also
pork,
general information

leftover, in eggplant and tomato casserole

liver, discussed

pâté, I: 568;
5.1

parslied ham mold in aspic (jambon persillé)

pâté:
see
pâtés and terrines

preserved

roast (rôti de), I: 378–84

with cabbage (aux choux), I: 383

casserole-roasted (poêlé), I: 380

mustard and other sauces, I: 382

with potatoes and onions (grand’mère), I: 382

sauces for, I: 381–2

temperature and timing, I: 379

with turnips (aux navets), I: 383

salt (lard rance) in cabbage soup, I: 48

sausage:
see
sausages

steaks, I: 385–9

stews (ragoûts de), I: 389

stuffed with cheese (Sylvie), I: 385

in stuffings

with ham for eggplant

with ham for veal

with herbs for lamb, I: 336

with veal for pâtés, I: 565

suckling pig (cochon de lait)

general information
,
3.1

carving

fitting into pan

ordering

preparing for roasting

stuffings for,
3.1
,
3.2
,
app1.1

roast, stuffed (farci à la Trébizonde)

tongues (langues de)
;
see also
tongues

port wine

for cooking, I: 32

for jellied stocks and aspics, I: 114

sauce, I: 75

pot au feu, I: 306

pot roast:
see
beef, braised

potages et soupes:
see
soups

potato(es) (pommes de terre), I: 520–8

general information
, I: 22;
6.1

buying and storing

off-taste

to slice, I: 27

types

use of instant mashed (for duchesse du fromage)

Anna (Anna)

baking dishes for,
6.1
,
app1.1

baked, with endives (gratin dauphinois aux endives)

cakes, filled (galettes de, farcies)

cheese sticks (bouchées parmentier au fromage), I: 198

cold dish with, I: 578

in cream and basil (au basilic)

in cream and tarragon (à l’estragon)

duchesse

gnocchi, I: 181–3

gratins

with anchovies or sausages (aux anchois; et saucisson), I: 154–5

with endives (dauphinois aux endives)

with ham and eggs (râpée morvandelle), I: 153

with spinach (épinards à la basquaise), I: 474

see also
potatoes, scalloped

hashed brown, with tomatoes (galette de, aux tomates)

mashed (purée de)

for borders (duchesse)

cheese flavored (duchesse au fromage)

in cheese sticks (bouchées parmentier au fromage), I: 198

with garlic (à l’ail), I: 520

leftover, in pancakes

for nests or mounds (duchesse)

with turnips (navets parmentier), I: 487

molded, with cheese (galette de, au fromage)

pancakes (crêpes de), I: 521

filled (galettes de, farcies)

made from leftover mashed (galettes de, duchesse)

pie with herbs and cream (tourte limousine)

salads (salade de)

with beans, etc. (niçoise), I: 542

with beef (boeuf à la parisienne), I: 543

with beets (à la d’Argenson), I: 543

French (à l’huile), I: 541

sautéed

balls (parisiennes), I: 528

in butter (sautées; pour garniture; château), I: 526–8

diced (en dés), I: 528

with lemon and garlic (sautées, calabraise)

scalloped

with carrots and cream (gratin de, Crécy), I: 525

in cream (gratin jurassien), I: 524

with meat stock and cheese (gratin savoyard), I: 524

with milk and cheese (gratin dauphinois), I: 523

with onions and tomatoes (gratin de, provençal), I: 525, 578

soups

garlic with (soupe à l’ail aux), I: 48

with leeks

and celery (potage Célestine)

or onion (potage Parmentier), I: 37

vichyssoise, I: 39

and watercress (potage au cresson), I: 38–9

with stews

beef with olives

veal (printanier)

with truffles (sarladaise)

with veal chops or steaks

potiron:
see
pumpkins and winter squashes

poularde:
see
chicken

poulet:
see
chicken

poultry, I: 234–87;
4.1

to disjoint

to half-bone

preserved

stock, I: 109, 236, 237

to truss, I: 237–9;
4.1

see also
chicken
;
duck
;
goose
; etc.

pound cake (le quatre quarts)

pralin (caramelized ground nuts)

almonds (aux amandes), I: 583;
7.1

walnuts (aux noix)

precooking: symbol (*) in recipes

preserved goose (confit d’oie):
see
goose, preserved

preserves

fillings for crêpes, I: 654

sauces and glazes, I: 593–4

pressure cooker

for dried beans, I: 400

for soups, I: 37, 40

for stocks, I: 107

Progrès, le

prune(s) (pruneaux)

and foie gras stuffing for goose, I: 284

tart with cream cheese, I: 648

puff pastry (feuilletée):
see
pastry, puff

puff shells; puffs (pâte à choux), I: 177–81

pumpkins and winter squashes (potiron)

general information
,
6.1

purée with white beans (gratin de, d’Arpajon)

soup (potage au)

stuffed (tout rond)

purée, to (definition of), I: 13

purée(s) (purées)

apple (soufflé base)

cauliflower and watercress (choufleur en verdure), I: 460

chestnut (de marrons), I: 518

garlic and basil (pistou),
3.1
,
6.1
,
6.2

jam, preserves, or jelly, for sauce, I: 593

mushroom, to stuff artichoke bottoms

pumpkin with white beans (gratin de potiron d’Arpajon)

raspberry, for sauce, I: 592, 630

rice and turnip (Freneuse)

rutabagas (la, châteaux en Suède)

spinach (d’épinards simple), I: 469

strawberry, for sauce, I: 592

tomato with garlic and herbs (coulis de tomates à la provençale), I: 78

turnip and potato (de navets Parmentier), I: 487

white bean soup with garnish (soupe à la Victorine)

see also
potatoes, mashed

puréeing, I: 13

electric blender for soups, I: 37;
1.1

food mill, I: 9; 3, 535

Q