Mastering the Art of French Cooking, Volume 2 (242 page)

surprise du Vésuve, la

Suzette, crêpes, I: 650

swedes:
see
rutabagas

sweetbread(s) (ris de veau), I: 408–13

general information

blanching of, I: 409

soaking and peeling of, I: 408

braised (braisés), I: 409

with brown mushroom sauce (braisés à l’italienne), I: 411

with quenelles, truffles, etc. (à la financière)

cold in salad, I: 577

creamed (à la crème; à la maréchale), I: 412

with mushrooms (aux champignons), I: 412

au gratin, I: 413

gratin of leftover, I: 157

sautéed in butter (escalopes de, sautés), I: 413

soufflé, I: 167, 173

timbales, I: 175

Swiss chard:
see
chard

swordfish steaks (thon à la provençale), I: 219, 576

syrup (sugar)

for butter-cream filling, I: 681

caramel, I: 584;
7.1

for fondant

for fruit poaching, I: 630, 642

kirsch, for savarins, I: 663

rum, for babas, I: 660

T

tables

chicken types, I: 235

of equivalents (American, French, British)

flour, I: 18;
app1.1

metric system, I: 20–1

flour, I: 18;
app1.1

mayonnaise, ingredients proportions, I: 87

soufflés, ingredients proportions, I: 163

temperature conversion, I: 25

timetables for roasting:
see
chicken
;
duck
; etc.

tarragon (estragon)

butter (beurre d’), I: 102

with meat glaze (Colbert), I: 102

chicken

in aspic, I: 549

casserole-poached

casserole-roasted, I: 249

fricasseed, I: 262

sauce:
see
sauces, tarragon

tart(s) for dessert (tartes sucrées), I: 632–48;
7.1

almond (Pithiviers)

apple (aux pommes), I: 635;
7.1

with custard (normande), I: 637

upside-down (des Demoiselles Tatin), I: 638

apricot (aux abricots), I: 639

variations, I: 640

cherry (aux cerises, flambée), I: 643

cream cheese (au fromage frais), I: 647

and prune (et aux pruneaux), I: 648

custard fillings for, I: 590–2

fruits, various, in puff pastry,
7.1
,
7.2

jam (jalousie)

lemon (au citron), I: 645–7

with almonds (et aux amandes), I: 646

soufflé, I: 645

lime soufflé (aux limettes), I: 645

pastry dough for, I: 632–4;
2.1

puff pastry

pastry shells for, I: 634–5

puff pastry

peach (aux pêches), I: 639

pear (aux poires), I: 638; I: 632–48;
7.1

and almond (à la Bourdaloue), I: 642

pineapple (à l’ananas), I: 644

puff pastry (pâte feuilletée)

almond (Pithiviers)

apple or pear (aux pommes ou aux poires)

other fruits,
7.1
,
7.2

peekaboo with jam or fruit (jalousie)

shells for fruit (abaisses en feuilletage pour, aux fruits)

strawberry (aux fraises), I: 640

variations, I: 641

tart(s) for entrée

molds for, I: 143;
app1.1

onion, I: 151

pastry dough for, I: 139–43;
2.1
,
2.2

pastry shells for, I: 143–6;
2.1

peekaboo with cheese, in puff pastry (jalousie au fromage)

see also
quiches

tartare sauce, I: 90

tartlets, shells for, I: 200

temperature, Fahrenheit-Centigrade conversions, I: 24–5

tenderloin of beef:
see
beef, tenderloin

Tentation de Bramafam, la (eggplant caviar)

terrines:
see
pâtés and terrines

thermidor sauce, for lobster, I: 221

timbale(s) (timbales) for dessert almond cream (le Pélerin en)

timbale(s) (timbales) for entrée

asparagus (d’asperges), I: 440

broccoli (de choux brocoli)

Brussels sprouts (de chou de Bruxelles), I: 454

cauliflower (de chou-fleur), I: 461

chicken liver (de foies de volaille), I: 174

variations, I: 175

French pancakes (de crêpes), I: 195

spinach (d’épinards), I: 175, 474

unmolded, egg proportions for

zucchini (de courgettes)

toilette:
see
caul fat

tomalley

crab

lobster

tomato(es) (tomates), I: 505–8

general information
, I: 23

to peel, seed, juice, etc., I: 505–6

baked whole (grillées au four), I: 506

casserole with eggplant (ratatouille), I: 503

garnish for soup

with hashed brown potatoes

omelette, I: 136–8

gratinéed, I: 136

open-faced (pipérade), I: 137

pipérade:
see
pipérade

purée with herbs (coulis de, à la provençale), I: 78

quiche, I: 148

in salad nicoise, I: 542

sauce, I: 76–8, 388;
6.1

with scalloped potatoes, I: 525

soup, Mediterranean (potage Magali)

stuffed (à la provençale; farcies duxelles); I: 507–8

with scrambled eggs, I: 576

in stuffings,
6.1
,
6.2

tongue(s) (langues)

general information

cooking methods

fresh versus smoked and pickled

peeling

preparation, fresh or frozen

salting

types,
3.1
,
3.2

beef (de boeuf)

general information
,
3.1

boiled, with sweet-and-sour sauce (à l’aigre–douce)

braised, with Madeira sauce (braisée, au madère)

flavorings, etc.

sauces for

sliced, braised with curry (braisée, Calcutta)

lamb (d’agneau)

pork (de porc)

veal (de veau)

tools:
see
kitchen equipment

toss, to (definition of), I: 14

tournedos, I: 290–1, 296–300

tripe (tripes)

general information
,
3.1

buying

French

names

preliminaries to cooking

with onions (à la niçoise)

truffes au chocolat

truffle(s) (truffes)

general information
, I: 19

with chicken, chaud-froid (chaud-froid de poulet, morvandelle)

with chicken, in pastry (garniture de volaille, financière)

with chicken livers, in sausage (saucisson aux foies de volaille)

chocolate (au chocolat)

in deglazing sauce for chicken breasts, I: 271

with eggs, scrambled (oeufs brouillés aux), I: 126

with fish filets, I: 215

for pâtés, I: 564–9;
5.1

in pork and veal sausage (saucisson truffé au foie gras)

with potatoes (pommes de terre sarladaise)

sauce (Périgueux), I: 75

in sausage (saucisson à cuire)

with steak (tournedos), I: 299

in stuffings

for chicken, half-boned (poularde à la d’Albuféra)

with foie gras for beef, I: 304

for leg of lamb, in pastry (gigot farci, en croûte)

for veal roast, sliced (veau en feuilletons)

with veal scallops (noisettes de veau, périgourdine)

with sweetbreads in pastry (ris de veau à la financière)

trussing a bird, I: 237–9;
4.1

tuna

in combination salad (salade niçoise), I: 542

steaks (thon à la provençale), I: 219, 576

in veal patties and veal loaf, I: 375

turkey (dinde)

with beans (cassoulet), I: 404

to bone, I: 570

to half-bone and truss

leftover

in eggplant and tomato casserole

filling for appetizers, I: 203

gratin of, I: 157

mousse (mousseline de volaille), I: 560

preserved

quenelles, I: 189

soufflé, I: 167

in stuffing for eggplant

stuffings for, I: 565 272–6, 513–15

in tarragon aspic, I: 549

timbales, I: 175

turnip(s) (navets), I: 485–9

general information
, I: 485–6

braised in butter (à l’étuvée), I: 486

casserole of (à la champenoise), I: 488

with duck (caneton poêlé aux), I: 279

glazed (glacés à brun), I: 488

greens, in stuffing for beef roll

parslied (persillés), I: 487

with pork (rôti de porc aux), I: 383

and potato purée (purée de, Parmentier), I: 487

purée, with rice (purée Freneuse)

purée of rutabagas (la purée, châteaux en Suède)

sautéed in butter (petits, sautés, en garniture)

soup, green (potage Untel)

turnovers

with Roquefort cheese (petits chaussons au Roquefort), I: 204

pastry dough for, I: 139–43;
2.1
,
2.2
,
2.3

U, V

unmolding, directions for

aspics, I: 559

cakes, I: 668

desserts, I: 586

utensils:
see
kitchen equipment

vanilla (vanille), I: 587

ice cream, with chocolate sauce (Chantilly glacée, au chocolat)

other sauces and flavorings

in sauce or filling (crème anglaise; crème pâtissière), I: 588–92

soufflé, I: 614, 618

variations follow recipe: symbol
before recipe title