Mastering the Art of French Cooking, Volume 2 (243 page)

veal (veau), I: 350–75; 203–25

general information
, I: 350–2;
3.1
,
3.2

cuts for

chops, I: 369;
3.1

ossobuco

patties, I: 372

roasting, I: 351

scallops, I: 365

steaks, I: 371;
3.1

stewing, I: 360;
3.1

quality, I: 350

timing for roasts, I: 352

blanquette, I: 362

boudin blanc (sausage),
4.1
,
5.1

brains:
see
brains

braised

baked in pastry (feuilletons, en croûte)

sliced and stuffed (en feuilletons)

breast (poitrine de)

general information
,
3.1

to bone

to buy

stuffed, braised (farcie)

stuffings for

chard or spinach

other stuffings,
3.1
,
app.1

chops and steaks (côtes de; rouelles), I: 369–71;
3.1

braised

gratinéed with cheese (au fromage)

with herbs (aux herbes), I: 369

variations, I: 371

with mushrooms and cream (braisées aux champignons)

with potatoes (Champvallon, gratinées)

in wine (dans leur jus)

variations (pistou, bonne femme, etc.)

cold, I: 577

kidneys:
see
kidneys, veal and lamb

leftover

in eggplant and tomato casserole

for patties, I: 375

loaf (pain de), I: 375

marinades, I: 358, 567;
3.1

pâtés:
see
pâtés and terrines

patties (ground veal) (fricadelles de), I: 372–5

with cream and herb sauce (à la crème), I: 373–4

of leftover veal, I: 375

with mushrooms (duxelles), I: 374

with tomatoes and onions (à la niçoise), I: 372

with tuna (mentonnaise), I: 375

quènelles, I: 189

roast (covered casserole) (poêlé), I: 351–9

with diced vegetables (à la matignon), I: 354

gratinéed with onions (Prince Orloff), I: 355

sliced and stuffed (en feuilletons)

in pastry crust (feuilletons, en croûte)

stuffed (ham and cheese) (Sylvie), I: 357

timing and temperature for roasting, I: 352

sausage (boudin blanc),
4.1
,
5.1
;
see also
sausages

scallops (escalopes de), I: 364–9

with cream and mushrooms (à la crème), I: 366

stuffed with foie gras and truffles (noisettes)

with tarragon sauce (à l’estragon), I: 367

with tomatoes and mushrooms (chasseur), I: 368

shank with beans (cassoulet), I: 404

shanks, braised (ossobuco; jarret de, à la provençale)

steaks, I: 371;
see also
veal, chops

stews, sautés, blanquettes, I: 359–64;
3.1

with onions (blanquette de, à l’ancienne), I: 362

ossobuco

with tomatoes (Marengo), I: 360

with tomatoes, mushrooms, and cream (ragoût de, aux champignons)

variations (olives, pipérade, etc.)

with vegetables (ragoût de, printanier)

stock, I: 109;
3.1

stuffed

with chard or spinach

with ham and cheese (Sylvie), I: 357

with onions and mushrooms (Prince Orloff), I: 355

with pork, foie gras, etc. (en feuilletons)

scallops (noisettes, périgourdine)

in stuffing,
3.1
,
6.1

stuffings for, I: 356, 358;
3.1
,
3.2
,
3.3
,
3.4
,
app.1

tongues (langues de)
;
see also
tongues

veau:
see
veal

vegetable mill, I: 9;
1.1
,
app.1

for puréeing soups

vegetables (légumes), I: 421–535;
6.1

general information
, I: 421;
see also information preceding each vegetable section

to chop, dice, mince, etc., I: 26–30

green, discussion of, I: 421–2

serving suggestions:
see suggestions in main-course recipes

cold, I: 536–41, 577–8;
6.1

in pot-au-feu, I: 306

soup (soupe au pistou), I: 45

stuffed:
see
stuffings, for vegetables

see also
soups
,
and names of specific vegetables

velouté sauce, I: 55–64, 356–7, 363

venison, sauce for (sauce venaison), I: 70

vermouth for cooking, I: 31

viande:
see
meat
;
pork
;
veal
; etc.

vichyssoise, I: 39

vinaigrette sauces, I: 94–5

volaille:
see
chicken

vol-au-vent,
2.1
,
2.2

chicken garniture for (de volaille financière)

cutters for

puff pastry dough for

puff pastry shells for

cover

uncooked insides, use of (ramequin du juste milieu)

seafood garniture for (dieppoise; aux fruits de mer)

sweetbread garniture for (ris de veau à la financière)

W

wafers, cheese (galettes au fromage), I: 197

walnut(s) (noix)

and almond puffs (les croquets Denison)

brittle (pralin aux noix)

cake (gâteau aux noix; le Saint-André)

with apricot filling (le Saint-André aux abricots)

caramel ice cream (mousse glacée, pralinée aux noix; appareil à bombe)

halves, caramelized (pralin aux noix)

watercress (cresson)

purée, with cauliflower (chou-fleur en verdure), I: 460

soup (potage au), I: 38–9, 41

with cauliflower (de la Fontaine Dureau)

waterzooi (bouillabaisse of chicken)

weights:
see
measures and weights

white sauces (sauces blanchis), I: 55–66

butter sauce (beurre blanc; beurre nantais), I: 96

wine(s) (vins), I: 31–6

baskets, decanters, I: 36

cooking with, I: 31–2

and food, I: 32–4

glasses, I: 36; 554

sauce, I: 62, 84, 217, 294–5

storage and serving, I: 33–6

see also serving suggestions with recipes

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

X,Y,Z

yeast

general information

batters and doughs (pâtes levées)

babas and savarins, I: 658

crêpes, I: 649, 650

French breads, brioches, croissants

zucchini (courgettes)

general information
,
6.1

to blanch whole

to buy and store

to grate and salt

peeling, blanching, salting

weights and measures

baked:
see below
gratinéed

blanched, whole; recipes

in cream

grated (rapées à la crème)

pieces, with tarragon (étuvées à la crème)

in eggplant casserole (ratatouille), I: 503

with garlic, parsley, and béchamel (en persillade, gratinées)

grated

in cream (rapées à la crème)

molded custard of, with cheese (timbale)

in olive oil and garlic (rapées, sautées à la provençale)

sautéed (rapées, sautées)

with spinach (aux épinards)

gratinéed (baked)

with cheese (à la milanaise)

with cheese sauce (mornay)

with garlic, parsley, and béchamel (persillade)

with rice, onions, and cheese (tian)

molded custard with onions and cheese (timbale)

pistouille

with rice, onions, and cheese (tian de, au riz)

sautéed

in butter

grated (rapées)

pieces (maître d’hôtel)

in oil and garlic

grated (provençale)

pieces (provençale)

soup (potage aux)

with spinach (aux épinards)

stuffed

with almonds and cheese (farcies aux amandes)

with rice and peppers (farcies au riz et aux poivrons)

see also
list of stuffings
,
app.1

with tomatoes, peppers, etc. (en pistouille)

A NOTE ABOUT THE AUTHORS

Julia Child was born in Pasadena, California, and grew up there. She was graduated from Smith College, later joined the OSS during the Second World War, and was sent to Asia, where she met and married Paul Child. His work for the State Department took them to Paris, where Mrs. Child developed her growing interest in cooking, attended the Cordon Bleu, and in 1952 established a cooking school and a collaboration with Simone Beck and Louisette Bertholle, which resulted in the first volume of
Mastering the Art of French Cooking.

Simone Beck spent her girlhood in Normandy, and started cooking early in life. Originally a student of bookbinding, her interest in cooking crystallized under the tutelage of private chefs and of Henri Pellaprat at the Cordon Bleu. She lived most of her life in Paris and Provence but became well known in America through
Mastering the Art of French Cooking
and two books published under her own name
.

Mrs. Child made her home in Cambridge, Massachusetts, and Santa Barbara, California. For years she taught Americans the art of French cooking on her nationwide Public Television programs. In 1968 recipes from her early programs were published in
The French Chef Cookbook.
In 1975
From Julia Child’s Kitchen
was published, followed in 1978 and 1979 by the two illustrated books
Julia Child & Company
and
Julia Child & More Company
based on those programs. She was also the author of
The Way to Cook, Cooking with Master Chefs, In Julia’s Kitchen with Master Chefs, Julia and Jacques Cooking at Home (
with Jacques Pépin), and, most recently, of
Julia’s Kitchen Wisdom.

Mrs. Child died in Santa Barbara in August 2004. Her memoir
, My Life in France,
written with Alex Prud’homme, was published posthumously in 2006
.