Mastering the Art of French Cooking, Volume 2 (241 page)

with poached eggs (à l’oeuf, provençale), I: 47

with potatoes (à l’ail aux pommes de terre), I: 48

herb, green (aux herbes panachées)

leek and potato

with celery (Célestine)

Parmentier, I: 37

vichyssoise, I: 39

and watercress (au cresson), I: 38–9

leek and sweet pepper (catalane aux poivrons)

lobster

bisque (de homard à l’américaine)

cream of (velouté de crustacés)

mushroom, cream of

Île de France

velouté, I: 40

mussel (aux moules), I: 231

onion (à l’oignon), I: 43–5

cream of (crème aux oignons, soubise)

and potato (Parmentier), I: 37

pea-pod (belle potagère)

peasant types

pepper, sweet, and leek (catalane aux poivrons)

pistou, I: 45

potato (pomme de terre)

and garlic (à l’ail aux), I: 48

and leek with celery (Célestine)

and leek or onion (Parmentier), I: 37

with watercress (au cresson), I: 38–9

vichyssoise, I: 39

pumpkin (le potiron tout rond)

scallop (velouté de Saint-Jacques)

bouillabaisse (les Saint-Jacques en bouillabaisse)

variations

shellfish

cream of (velouté de crustacés)

shrimp bisque (de crevettes)

sorrel (crème d’oseille), I: 42

spinach (épinards)

cream of (crème d’), I: 43

Florentine (à la florentine)

sweet pepper and leek (catalane aux poivrons)

tomato with rice, Mediterranean (Magali)

turnip (Untel)

vegetable (Provençal) (au pistou)

veloutés, vegetable

vichyssoise, I: 39

watercress (au cresson)

and cauliflower (de la Fontaine Dureau)

cream of (crème de), I: 41

and potato, I: 38–9

white bean with garnish (à la Victorine)

zucchini (aux courgettes)

sour cream, I: 16;
1.1

dressing (vinaigrette à la crème), I: 95

sour dough

spice bread; spice cake (pain d’épices)

spiced salt for charcuterie (sel épicé)

spices for charcuterie (épices fine)

spinach (épinards), I: 467–76

general information
, I: 467–8

blanched chopped (precooking) (blanchis), I: 468

braised, I: 470–1

in butter (étuvés au beurre), I: 470

in cream (à la crème), I: 471

with ham (au jambon), I: 470

with onions (gratin d’, aux oignons)

in stock (au jus), I: 470

canapés, I: 472

crêpes (pancakes), I: 473–4

under giant crêpe (en surprise), I: 473

custard mold (timbale d’), I: 175, 474

filling for crêpes, I: 194

frozen, I: 475

gratin with potatoes (à la basquaise), I: 474

gratinéed, I: 471–3

with cheese (au fromage), I: 471

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

with ham (au jambon), I: 470

omelette, I: 136

pâté, with veal and chicken (terrine verte)

puréed (purée d’, simple), I: 469

quiche, I: 153

with sausage mixtures

with beef (tous nus)

with pork and liver (caillettes)

soufflé, I: 165

soup, I: 43

Florentine (potage à la florentine)

in stuffings,
3.1
,
3.2
,
3.3

timbales, I: 175, 474

with zucchini, sauté of (courgettes aux)

spirits for cooking, I: 32

spit-roasting

for chicken, I: 242

for duck, I: 275

spongecake

butter (biscuit au beurre), I: 669

chocolate (le Marquis), I: 679

orange (gâteau à l’orange), I: 671

and almond (et aux amandes), I: 676

with orange-butter filling, I: 672

spreads for appetizers:
see
appetizers, spreads for

squab, roast (coquelets sur canapés), I: 246

squash (courges, courgettes)

general information
,
6.1

to blanch

grated and salted

summer squash

versus winter

see also
pumpkins
;
zucchini

starch (corn, potato, rice)

for soufflé sauce base, I: 614, 619

thickening for brown sauce, I: 70

steak:
see
beef, steaks
;
pork, steaks
; etc.

stew:
see
beef, stew
;
fish, stew
;
veal, stew
; etc.

stocks (and bouillons) (fonds de cuisine), I: 106–15

general information
, I: 106–7

brown (brun), I: 110

canned

beef, I: 67

chicken, I: 57

clam, I: 115

consommé, I: 67

chicken (volaille), I: 236–7

brown (brun de), I: 110, 236

white (blanc de), I: 109, 237

chicken scraps for

clarification of, I: 111

degreasing of, I: 108

duck, I: 272

fish (fumet de poisson)

emergency (clam juice), I: 115

for fish stew

white wine (au vin blanc), I: 114

goose, I: 282

jellied (gelée), I: 112–14

meat (simple), I: 107

mushroom (fumet de champignons), I: 512

veal (blanc), I: 109; 216

white (blanc), I: 109

strawberry(ies) (fraises)

bavarian cream (bavarois), I: 600

in brioche cake (le Marly; la Riposte)

Chantilly (whipped cream), I: 608

malakoff, I: 605

plombières (custard), I: 595

in puff pastry shells

with rum babas, I: 661

sauce, I: 592

sherbet and ice cream (mousse aux)

tart (tarte aux), I: 640

straws, potato with cheese (bouchées Parmentier au fromage), I: 198

stuffing(s) (farces)

list of, with suggestions for use

for beef

for case, mushrooms and olives (boeuf en caisse, surprise)

for filet, foie gras with truffles (filet de boeuf braisé Prince Albert), I: 304

for rolls (paupiettes)

chard, sausage, ham, and onion (Gargantua)

olive and pimento (niçoise)

peppers, onions, and diced
mustard bread (à la catalane)

pork and veal, I: 319, 565

rice and garlic with herbs (à l’ail de Mme. Cassiot)

for tenderloin, mushroom (duxelles)

boudin blanc,
4.1
,
5.1

for ham (jambon farci et braisé), I: 394

for lamb

garlic and herb (aux herbes), I: 336

ham and mushroom (duxelles), I: 337

mushroom and kidney (duxelles aux rognons)

mushroom and spinach (Viroflay)

olive and ground lamb (aux olives), I: 338

pork and herb (de porc), I: 336

rice and kidney (aux rognons), I: 337

salmon and anchovy (mentonnaise), I: 338

for pâtés, I: 565;
5.1
,
5.2
,
5.3

for pork, for suckling pig, rice, sausage, and apricots (Trébizonde)

for poultry,
5.1
,
5.2

for chicken

chicken livers, foie gras, and rice (à la d’Albuféra)

herb and giblet (poulet roti à la normande), I: 243

mushroom (duxelles), I: 251

rice, chicken livers, mushrooms, and garlic (évocation d’Albuféra)

white forcemeat with mushrooms (normande, aux boudins blancs)

for duck

sausage and apple (caneton rôti à l’alsacienne), I: 275

for goose

foie gras in prunes (oie rôtie aux pruneaux), I: 284

pork and veal, I: 565

sausage and chestnut (oie braisée aux marrons), I: 286

for turkey

chicken livers, foie gras, and rice (à la d’Albuféra)

pork and veal, I: 565

rice, chicken livers, mushrooms, and garlic (évocation d’Albuféra)

white forcemeat with mushrooms (normande, aux boudins blancs)

for puff-paste chaussons (saucisson truffé au foie gras)

for veal

chard or spinach (poitrine de veau, farcie)

foie gras and truffles for scallops (noisettes de veau, périgourdine)

ground pork with ham, truffles, and foie gras (veau en feuilletons)

ham and cheese, I: 358

rice, onion, and mushroom, I: 356

other suggestions

for vegetables

for any vegetable, I: 243, 252, 336, 337, 338, 349, 502;
3.1
,
3.2
,
4.1
,
5.1
,
6.1
,
6.2
,
6.3
,
6.4
,
6.5
,
6.6

for artichoke hearts: mushroom purée (farcis, froids; en surprise)

for cabbage

leaves: braised beef and ham

whole or leaves: sausage, ham, and rice

for eggplant

eggplant, peppers, onions, tomatoes, and herbs

ground veal, turkey, or pork with onions and herbs

mushroom (aubergines farcies duxelles), I: 502

for mushrooms, I: 516

for onions: rice, onion, and cheese

for potato cakes

for tomatoes, I: 507, 516, 576

for zucchini

almond, cheese, and bread crumbs (aux amandes)

rice and peppers (au riz et aux poivrons)

Succès, le

suckling pig:
see
pork, suckling pig

suet for larding,
3.1
,
3.2

sugar (sucre)

to boil:
see
fondant

and butter (creaming of), I: 581

caramel:
see
caramel
;
caramelized

cookies (galettes sablées), I: 635

crust for tarts (pâte sablée), I: 633

and eggs (beating of), I: 579

icing (fondant),
7.1
,
7.2

short paste for tarts (pâte brisée sucrée), I: 633

syrup:
see
syrup

summer squash:
see
zucchini

suprêmes de volaille:
see
chicken, breasts of