Mastering the Art of French Cooking

for Jellied Stocks and Aspics

Unmolded, 10.1

Substitute for Almonds in

Bavarian Cream, 10.1

Caramel Cream, 10.1

MACERATE (Definition of), fm3.1

MACÉRER (to Macerate), fm3.1

MADEIRA WINE

for Cooking

Sauce; see also Index: Sauce, Madeira

MAKE THE RIBBON, 10.1

MALAKOFF, CHARLOTTES, 10.1

MARINADE(S)

for Beef

Red Wine

for Braised Beef, 7.1

for Stews (Daubes), 7.1

Wine and Truffle for Filet, 7.1

for Lamb

Cooked Red Wine, 7.1

Red Wine and Bay Leaves, 7.1

for Pork

Lemon Juice, 7.1

Salt and Spices, 7.1

Wine, 7.1

for Veal

Cognac and Madeira, 7.1

for Pâtés, 9.1

MARINATE (Definition of), fm3.1

MARINER (to Marinate), fm3.1

MARQUIS, LE, 10.1

MARRONS

Braisés

Purée de

MARROW

to Prepare

Sauce, 7.1, 7.2, 7.3

MARSALA FOR COOKING, fm8.1

MATIGNON BRAISINGVEGETABLES

for Beef

for Veal

MAYONNAISE

au Chocolat (Dessert)

Sauce; see also Index: Sauce Mayonnaise

MEASURES

Flour

Miscellaneous Equivalents

Tables of Equivalents

MEAT, 7.1

Cuts

American and French see specific Meat Sections in Text Booklet on, 7.1

Glaze

in Flavored Butter (Colbert), 2.1

in Béarnaise Sauce, 2.1

Loaf, Veal, 7.1; see also Pâtés, 9.1

Stock

MÉLANGER (to Blend), fm3.1

METRIC SYSTEM, fm5.1

MIJOTER (to Simmer) see Boil, fm3.1

MINCE, TO, fm3.1, fm7.1

for Mushrooms

MIREPOIX, 8.1

MOELLE, fm4.1

MOLDS (Containers)

for Babas

to Line with

Caramel, 10.1

Ladyfingers, 10.1

for Savarins

for Soufflés

MOLDS (Food) see Index: Custard Molds; Desserts, Molded; Mousses; Timbales

MORTAR AND PESTLE, fm2.1

MOUCLADES, 5.1

MOULD see Index: Mold

MOULE CARAMELISÉ, 10.1

MOULES, 5.1

à la Béarnaise

au Beurre d’Escargot

à la Marinière, 5.1, 5.2

MOULES (continued)

MOUSSAKA, 7.1

MOUSSE (Dessert)

General Information to Unmold, 10.1

Chocolate

Orange

à l’Orange

MOUSSE(S) (Entrée—Cold), 9.1

General Information

Jellied Stocks for, 2.1

to Unmold, 9.1

Sauce Chaud-froid for, 9.1, 9.2

Chicken

Liver

Duck, Game, or Turkey

MOUSSE (Entrée—Hot)

MOUSSELINE

de Crustacés, Blanche

Neige, 9.1

de Poisson

de Volaille

MOUTON, 7.1

MUSHROOM(S), 8.1

General Information

Discussion of, 8.1

to Mince, Slice, Flute, 8.1

Preparation of, 8.1

Weight Equivalents, fm5.1

MUSHROOM(S) (continued)

Minced (Duxelles)

Sauce see Index: Sauce, Mushroom

Sautéed

with Garlic, Bread Crumbs, 8.1

Soufflé see Variations, 4.1

Stewed

Stuffed

Stuffings and Fillings

for Chicken, 6.1

with Cream Cheese, 4.1

for Eggplant, 8.1

for Ham, 7.1

for Lamb, 7.1

with Swiss Cheese, 4.1

for Tomatoes, 8.1

Timbales see Variations, 4.1

Partial List of, with other Foods

Artichokes and Carrots

Beef Stew, 7.1, 7.2

Chicken, 6.1, 6.2, 6.3, 6.4

Eggs, 3.1, 3.2

Fish, 5.1, 5.2

Gnocchi (Additions)

Green Beans (Addition)

Rice

Sweetbreads, 7.1, 7.2

Veal, 7.1, 7.2, 7.3, 7.4

MUSSELS, 5.1

General Information

Canned

Scrubbing and Soaking

Garnish for Fish

on Half Shell, Broiled

Marinated, for Salad

in Sauce

Steamed in Wine, 5.1, 5.2

MUSTARD

Coating

for Chicken, 6.1

for Hothouse Lamb, 7.1

for Liver, 7.1

Sauce see Index: Sauce, Mustard

MUTTON, 7.1

Brains, 7.1, 7.2; see also Index: Brains

Leg of

Stew

N

NAP, TO (Definition of), fm3.1

NAPPER LA CUILLÈRE, fm3.1

NAVARIN, 7.1

NAVETS, 8.1

O

OEUFS, 3.1

à la Fondue de Fromage

OIE, 6.1

Confit d’, 1.1, 7.1, 7.2

Rôti aux Pruneaux

OIGNONS, 8.1

à la Crème

en Garniture

Glacés

à Blanc, 8.1

à Brun, 8.1

OIGNONS (continued)

à la Grecque

Persillés

Soubise

OIL, TYPES OF, fm4.1

OMELETTE(S), 3.1

General Information, 3.1

to Beat Eggs for, 3.1

Pans for, 3.1

to Transfer to Plate, 3.1

Master Recipes

Rolled, 3.1

Scrambled, 3.1

Gratinéed with Tomatoes

Gratinées à la Tomate

with Herbs, Cheese, etc.

Pipérade

ONION(S), 8.1

General Information

to Chop, Dice, etc., fm7.1, fm7.2

Discussion of, 8.1

Preparation of, 8.1

Removal of Odor, fm5.1

Weight Equivalents, fm5.1

Braised

Brown-braised, 8.1

White-braised (Glazed), 8.1

Green see Shallots, fm4.1

Quiche or Tart, 4.1, 4.2

and Rice Soubise

Sauce, 2.1, 7.1

in Chicken Casserole Roast

with Potatoes, 1.1

Partial List of, with Other Foods

Braised Onions

in Beef Stew, 7.1

and Brains in Red Wine, 7.1

in Chicken Fricassee, 6.1

Coq au Vin, 6.1

in Veal Stew, 7.1

ONION(S) (continued)

Partial List of, with Other Foods (continued)

in Gratin of Potatoes and Anchovies

and Sausages, 4.1

with Peas, 8.1, 8.2

with Pork

Chops see Variations, 7.1

Roast, 7.1

ORANGE(S)

Bavarian Cream

Butters for Dessert Crêpes

Cake

with Almonds, 10.1

Cake Fillings and Frostings

Butter Cream, 10.1

Butter Filling, 10.1

Peel

with Duck, 6.1

to Glaze, 10.1

Sauce, 2.1, 2.2, 6.1

Coating for Chicken Breasts

OUNCE-GRAM EQUIVALENTS, fm5.1

Flour

Other Measures

OVEN

Temperature Conversions

Types of

OYSTERS

Garnish for Fish Filets

with Quenelles

to Poach

P

PAIN DE VEAU, 7.1

PANCAKES

Grated Potato

see also Index: Crêpes

PANS

General Information, fm2.1

Illustrations, fm2.1, fm2.2, 3.1, 4.1

for Crêpes

for Omelettes

PAPRIKA

Chicken

Breasts, 6.1

Fricassee, 6.1

Sauce, 6.1, 6.2

PARMESAN CHEESE

see also Index: Cheese, Parmesan

PARSLEY

Cold in Jelly (Escabèche)

in Herb Bouquets

PARTRIDGE

with Beans (Cassoulet)

Pâté of

Roast see Coquelets, 6.1

PASTE

for Babas

for Cream Puffs

PASTRY

Crust

Duck Baked in, 9.1

Ham Baked in, 7.1

Dough

General Information, 4.1, 10.1

Decorations with, 9.1

Leftovers, 10.1

Master Recipes

for Dessert Tarts, 10.1

for Entrée Tarts, 4.1

Shells

Baking of

for Dessert Tarts, 10.1

for Entrée Tarts, 4.1

with Poached Eggs, 3.1

for Tartlets, 4.1

Turnovers

PATALINA, 4.1

PÂTE

Sucrée, 10.1

à Crêpes, 4.1, 10.1

PÂTÉS AND TERRINES, 9.1

General Information, 9.1

Aspic for, 9.1

Baking Dishes for, 9.1

Marinade for, 9.1

Pork Fat for, 9.1

to Serve, 9.1

Storage or Freezing of, 9.1

Master Recipes

Pork and Veal Stuffing for, 9.1

Pork, Veal, and Ham Pâté, 9.1

en Croûte

de Canard, 9.1

Duck

Boned, in Pastry Crust

Game Pâté

Porc et Veau

avec Foie, 9.1

avec Gibier, 9.1

avec Jambon, 9.1

Pork and Veal with Liver

PEACH(ES)

Bavarian Cream

Compote with Raspberry Sauce

with Cup Custards

with Duck

Poaching of (Compote)

Tart

with Custard see Variations, 10.1

PEAR(S)

Baked with Macaroons

Flan, 10.1, 10.2

Poached in Red Wine

Tart

with Almond Filling, 10.1

Tart (continued)

with Custard Filling see Variations, 10.1

PEAS (Fresh, Green), 8.1

General Information, 8.1

Braised with Lettuce, etc.

Buttered (I, II, III)

Canned

Frozen

with Onions, 8.1, 8.2

PÊCHES CARDINAL, 10.1

PEPPER STEAK, 7.1

PEPPERS, SWEET GREEN OR RED

Cold à la Grecque

in Eggplant Casserole

see also Index: Pipérade

PESTLE

and Mortar

and Sieve

PETIT SUISSE see Cheese, fm4.1

PETITS POIS see Index: Pois

PHEASANT

Jellied in Escabèche

Pâté of

PIE see Index: Pastry; Quiches; Tarts

PIGEON

Jellied in Escabèche

Roast see Coquelets, 6.1

PILAF, PILAU (Risotto), 8.1

PINEAPPLE

PIPÉRADE (Tomatoes, Peppers, etc.)

Master Recipe (Omelette), 3.1

with Ham Slices

with Scrambled Eggs Cold

Hot see Garnishings, 3.1

with Shirred Eggs

PISSALADIÈRE NIÇOISE, 4.1

PISTOU SOUP AND SAUCE, 1.1

PLOMBIÈRES, 10.1

PLUM(S)

Flan

Poached in Syrup

Tart see Variations, 10.1

POACH, TO

Definition of

see also Index: Eggs; Fish

POCHER (to Poach), fm3.1

POÊLE (Skillet), fm2.1

POIREAUX, 8.1

Braisés au Beurre

Gratinés au Fromage

à la Grecque

à la Mornay, Gratinés

POIRES AU GRATIN, 10.1

POIS (Petits Pois, Pois Verts, Pois Frais), 8.1

POISSON, 5.1

Coquilles St. Jacques

à la Parisienne, 5.1

à la Provençale, 5.1

Homard

à l’Americaine, 5.1

aux Aromates, 5.1

Thermidor, 5.1

Moules

Mousses, Mousselines

Sole, Filets de

Bercy, 5.1

Bonne Femme, 5.1

à la Bretonne, 5.1

à la Dieppoise, 5.1

Farcis, 5.1

Gratinés, à la Parisienne, 5.1

à la Nantua, 5.1

à la Normande, 5.1

Pochés au Vin Blanc, 5.1

Walewska, 5.1

Soufflés de

POIVRONS À LA GRECQUE, 9.1

POMMES

Aspic de

Charlotte de

Gratin de

Normande en Belle Vue

à la Sevillane

Tartes de, 10.1, 10.2, 10.3

POMMES DE TERRE, 8.1

Crêpes de

Gratins de

aux Anchois, 4.1

Crécy, 8.1

Dauphinois, 8.1

Jurassien, 8.1

Provençal, 8.1

Rapée Morvandelle, 4.1

et Saucisson, 4.1

Savoyard, 8.1

à l’Huile

Purée de, à l’Ail

Sautées

Château, 8.1

en Dés, 8.1

pour Garniture, 8.1

Parisienne, 8.1

PORC, 7.1

Braisé

avec Choucroute, 7.1

aux Choux Rouges, 7.1

Côtes de

Charcutière, 7.1

Poêlées, 7.1

Robert, 7.1

Sauce Nénette, 7.1

Ragoûts de

Rôti de, Poêlé

aux Choux, 7.1

Grand’ Mère, 7.1

aux Navets, 7.1

Sylvie

PORK, 7.1

General Information, 7.1

Cuts for

Boiling, 7.1

Chops, 7.1

Roasting and Braising, 7.1

Stew, 7.1

Fat, Discussion of, 9.1

PORK (continued)

General Information (continued)

Marinades for, 7.1

Temperature and Timing, 7.1

Vegetables and Wines, 7.1

with Beans in Cassoulet

Boiled see Potée Normande, 7.1

Brains see Index: Brains

Braised

with Red Cabbage, 7.1

with Sauerkraut, 7.1

Chops

General Information, 7.1

Master Recipe, 7.1

Fresh Tomato Sauce, 7.1

Mustard and Cream Sauce, 7.1

with Vegetables, 7.1

Cold

Pâté with Veal and Ham

Roast

Master Recipe, 7.1

with Cabbage, 7.1

with Potatoes and Onions, 7.1

Sauces for, 7.1

with Turnips, 7.1

Steaks

Stews

Stuffed with Cheese

Stuffings

with Herbs for Lamb, 7.1

with Veal for Pâtés, 9.1

PORT WINE

for Cooking

for Jellied Stocks and Aspics

Whole, Cooked with Chicken

for Roast Chicken, 6.1

POT AU FEU, 7.1

POT ROAST see Index: Beef, Braised

POTAGES ET SOUPES, 1.1

Potage (s)

Crème

de Cresson, 1.1

d’Epinards, 1.1

d’Oseille, 1.1

au Cresson, 1.1

Germiny, 1.1

Parmentier, 1.1

Velouté aux Champignons, 1.1

Vichyssoise, 1.1

Soupe(s)

Aïgo Bouïdo, 1.1

à l’Ail aux Pommes de Terre, 1.1

aux Choux, 1.1

aux Moules, 5.1

à l’Oeuf, Provençale, 1.1

à l’Oignon, 1.1

Gratinée, 1.1

des Trois Gourmandes, 1.1

au Pistou, 1.1

de Poisson, 1.1

POTATO(ES), 8.1

General Information, 8.1

to Slice, fm7.1

Types of, 8.1

Weight Equivalents, fm5.1

Cold Dishes with

Gnocchi

Gratins

with Anchovies and Onions, 4.1

with Ham, Eggs, etc., 4.1

with Sausages and Onions, 4.1

with Spinach, 8.1

see also Index: Potatoes, Scalloped

Mashed

with Garlic, 8.1

with Turnips, 8.1

Pancakes

Salad

Master Recipe, 9.1

with Beans, etc., Niçoise, 9.1

with Beef, 9.1

POTATO(ES) (continued)

Salad (continued)

with Rice and Beets, 9.1

Sautéed in Butter

Master Recipe, 8.1

Diced Potatoes, 8.1

Potato Balls, 8.1

Scalloped

Master Recipe, with Milk and Cheese, 8.1

with Carrots and Cream, 8.1

in Cream, 8.1

with Meat Stock and Cheese, 8.1

with Onions and Tomatoes, 8.1

see also Index: Potato, Gratins

Shredded

Gratin of, 4.1

Pancakes of, 8.1

Soup, 1.1, 1.2

Starch or Flour

for Chocolate Soufflé, 10.1

for Sauce Thickening, 2.1

Sticks with Cheese

Pork Chops see Variations, 7.1

Roast Pork, 7.1

POTÉE NORMANDE, 7.1

POTS FOR COOKING, fm2.1

POTS DE CRÈME au Chocolat, 10.1

Petits

POUDING

Alsacien

de Cabinet

POULARDE, 6.1

POULE AU POT, Potée, 7.1

POULET(S), 6.1

à la Broche

en Cocotte Bonne Femme

à l’Ancienne, 6.1

Fricassée de (continued)

à l’Estragon, 6.1

à l’Indienne, 6.1

au Paprika, 6.1

en Gelée à l’Estragon

à la Normande, 6.1

Chasseur, 6.1

à la Crème, 6.1

aux Herbes de Provence, 6.1

Suprêmes de see Index: Suprêmes

POULTRY, 6.1

Shears

Stock, 2.1, 6.1, 6.2

see also Index: Chicken; Duck; Goose; etc.

PRALIN (Caramelized Almonds), 10.1

with Almond Cream

with Bavarian Cream

for Crème Brulée

in Soufflés, 10.1, 10.2

PRÉ-SALÉ, PRÉS SALÉS see Terms, 7.1

PRECOOKING: Symbol (*) in Recipes

PRESERVED GOOSE, 1.1, 7.1, 7.2

PRESERVES FOR CRÊPE FILLINGS, 10.1

PRESSURE COOKER

PRUNE

Tart with Cream Cheese

PUDDINGS see Index: Custard Desserts; Charlottes; etc.

PUFF SHELLS (Puffs), 4.1

General Information, 4.1

Filling of

Freezing of

PUFF SHELLS (Puffs) (continued)

General Information (continued)

Paste for (Pâte à Choux)

for Dessert Puffs, 4.1

Cheese

Large Puffs

Small Puffs

PURÉE, TO (Definition of), fm3.1

Q

QUAIL, ROAST see Coquelets, 6.1

QUENELLE(S), 4.1

General Information, 4.1

Fish for, 4.1

Meats for, 4.1

Master Recipe, 4.1

de Crustacés

of Fish

Gratin of, 4.1

with Oysters, 4.1

of Salmon, 4.1

Sauces for, 4.1

of Shellfish, 4.1

Gratin de, 4.1

Stuffing with Fish Filets

de Veau

de Volaille

QUICHE(S), 4.1

General Information, 4.1

Pastry Shells for, 4.1

Master Recipe, 4.1

au Fromage de Gruyère

aux Fruits de Mer

QUICHE(S) (continued)

Onion, 4.1, 4.2

R

RABBIT PÂTÉ, 9.1

RAFRAÎCHIR (to Refresh), fm3.1

RAGOÛT see Index: Beef Stew; Lamb Stew; etc.

RAPÉE MORVANDELLE, 4.1

RASPBERRY

Creams (Desserts)

Bavarian (Custard), 10.1

Chantilly (Whipped Cream), 10.1

Malakoff (Almond), 10.1

Plombières (Custard), 10.1

Filling for Savarins

Discussion of, for Green Vegetables

for Fresh Peaches, 10.1

Tart see Variations, 10.1

RATATOUILLE, 8.1

RED

Cabbage see Index: Cabbage, Red

Currant Glaze

Wine

Butter, 2.1

Syrup for Pear Poaching, 10.1

see also Index: Sauce, Red Wine; Wine

REDUCE, TO (Definition of), fm3.1

RÉDUIRE (to Reduce), fm3.1

REFRESH, TO (Definition of), fm3.1

REINE DE SABA, 10.1

RIBBON, TO FORM THE, 10.1

RICE, 8.1

General Information, 8.1

Weights and Amounts, fm5.1, 8.1

Master Recipes

Braised (Risotto), 8.1

Packaged Precooked, 8.1

Ring of, 8.1

Steamed, 8.1

Wild, 8.1

and Onions (Soubise)

as Sauce, 7.1

as Vegetable, 8.1

Parboiled (converted)

Pudding (Bavarian Cream)

Salad, 9.1, 9.2

Starch

for Chocolate Soufflé, 10.1

for Sauce Thickening, 2.1

Vegetarian Bowl

RING MOLD FOR SAVARINS, 10.1

RIS DE VEAU, 7.1

Braisé

à l’Italienne

à la Crème

et aux Champignons, 7.1

Escalopes de, Sautées

au Gratin

à la Maréchale

RISOTTO, 8.1

RIZ, 8.1

RIZ (continued)

Risotto, Pilaf, Pilau

Salades, 9.1, 9.2

à la Vapeur

ROASTING see Index: Chicken, Roast; Veal, Roast; etc.

ROGNONS DE VEAU ET DE MOUTON, 7.1

à la Bordelaise

en Casserole

Flambés

ROMSTECK, 7.1

ROOSTER, 6.1

ROQUEFORT see Index: Cheese, Roquefort

ROTISSERIE

for Chicken

for Duck

ROUILLE, 1.1

ROUX

for Brown Sauce

for White Sauce

RUBBER SCRAPER OR SPATULA, fm2.1

RUM

Babas

for Cooking

Icing see Butter Creams, 10.1

Brandy for Steak au Poivre

Syrup for Babas

RUMSTECK, 7.1

RUTABAGAS see Turnips, 8.1

S

SALAD(S), 9.1

Beef and Potato

Combination (Niçoise)

Dressings and Sauces for

Mayonnaises

Vinaigrettes

Mussel

Potato

Master Recipe, 9.1

with Beans, etc. (Niçoise), 9.1

with Beef, 9.1

with Beets, 9.1

Rice and Beet

SALADE(S), 9.1

à la d’Argenson

de Boeuf à la Parisienne

de Moules

Niçoise

SALMON see Index: Fish, Salmon

SALT

Amounts to Use

Removal of Excess

SAUCE(S), 2.1

NOTE: Sauces for Dessert Listed Separately

General Information, 2.1

Deglazing for, fm3.1

Enrichments for

White Sauces

Butter, 2.1

Cream, 2.1

Cream and Egg Yolks, 2.1

Family of, 2.1

Saucepans for, 2.1

Stock for

Brown Sauces, 2.1

Fish, 2.1

White Sauces (Veloutés), 2.1

Thickenings for:

Egg Yolks

for Hollandaise, 2.1

for Mayonnaise, 2.1

for White Sauces, 2.1

Flour

and Butter Paste, 2.1

see also: Mock

Hollandaise, 2.1; Coq au Vin, 6.1

and Butter Roux

Brown, 2.1

White, 2.1

Starch, 2.1

Sauces for

Artichokes, 8.1

Asparagus, 8.1

Cauliflower, 8.1

Fish, 2.1, 4.1, 5.1

Hamburgers, 7.1

Lamb, 7.1

Liver, 7.1

Sauces for (continued)

Pork, 7.1, 7.2

Steaks, 7.1

Veal, 7.1, 7.2, 7.3

with Garlic for Beef Stew, 7.1

Aurore

Bâtarde

Béarnaise

for Filet Steaks, 7.1

with Meat Glaze Flavoring, 2.1

for Pan-broiled Steaks, 7.1

on Poached Eggs, 3.1

with Tomato Flavoring, 2.1

Béchamel

General Information, 2.1

Master Recipe, 2.1

Enrichments for, 2.1

Sauces Made with, 2.1

Bercy

with Fish Filets, 5.1

with Steak, 7.1

Beurre

Blanc, 2.1

au Citron, 2.1

Nantais, 2.1

Noir (Noisette), 2.1

see also Index: Beurre

au Beurre

Bigarade see Index: Sauce, Orange

Blanches

Bordelaise

for Kidneys, 7.1

for Steak, 7.1

Bourguignonne

General Information, 2.1

Recipes

with Beef Sauté, 7.1

with Beef Stew, 7.1

SAUCE(S) (continued)

Bourguignonne (continued)

Recipes (continued)

with Chicken (Coq au Vin), 6.1

with Poached Eggs

Brown

General Information, 2.1

Master Recipes, 2.1

Sauces Made with, 2.1

Curry

Deglazing

General Information, 2.1

Some Recipes

with Cream for Chicken Breasts, 6.1

for Sautéed

Chicken

with Wine for Sautéed Chicken, 6.1

and Truffles, 6.1

Madeira, 2.1

for Ham, 7.1

Mushroom see Index: Sauce, Mushroom

Mustard, 2.1

Peppery, 2.1

with Pickles, 2.1

Port Wine, 2.1

Tarragon, 2.1

Brune

au Cari, 2.1

à l’Estragon, 2.1

aux Fines Herbes, 2.1

Brunes, 2.1

Butter

Brown, 2.1

for Calf’s Brains, 7.1

with Capers, 2.1

SAUCE(S) (continued)

Butter (continued)

Brown (continued)

for Chicken Breasts, 6.1

for Shirred Eggs, 3.1

Lemon, 2.1

White, 2.1

see also Cold Flavored

Butters, 2.1; Hollandaise, 2.2

Caper

see also Beurre Noir, 2.1

Chasseur, 2.1, 7.1

Chaud-froid Blanche

Neige

General Information, 2.1

Recipes

with Chicken Breasts, 9.1

with Crab or Lobster, 9.1

with Fish Mousse, 9.1

Cheese

with Béchamel (Mornay), 2.1

with Wine and Garlic, 2.1, 3.1

Chivry

Choron

Colbert, 2.1 Coulis de Tomates, Provençale, 2.2

Cream

Master Recipe, 2.1

for Chicken Breasts, 6.1

Cold see Index: Sauce, Chaud-froid

with Egg Yolks, 2.1; see also Index: Sauce Parisienne

for Ham, 7.1, 7.2, 7.3

for Hamburgers, 7.1

with Madeira for Ham, 7.1

with Mushrooms

for Beef, 7.1

for Chicken Breasts, 6.1

for Chicken Roast, 6.1

for Ham, 7.1

for Kidneys, 7.1

for Veal Scallops, 7.1

with Mustard, 7.1

and Tomato, 7.1

with Port Wine for Chicken, 6.1

for Roast Chicken, 6.1

for Sautéed Chicken, 6.1

Sour, with Dill, 2.1

for Vegetables, 8.1

with White Wine for Chicken Fricassee, 6.1

Crème

à la Crème

Curry

Brown, 2.1

White, 2.1

with Baked Eggs see Sauce, 3.1

with Chicken Fricassee, 6.1

Deglazing see Index: Sauce, Brown Deglazing

Demi-glace (mentioned)

Diable

Duxelles

Egg(s)

Hard-boiled (Mayonnaise), 2.1

Soft-boiled (Mayonnaise)

Yolk

and Butter (Hollandaise), 2.1

and Cream (Parisienne), 2.1

and Oil (Mayonnaise), 2.1

Espagnole (mentioned)

SAUCE(S) (continued)

à l’Estragon

à la Fondue de Fromage, 2.1, 3.1

Game

Garlic

and Anchovy for Beef Stew, 7.1

and Basil for Soup or Pasta, 1.1

and Egg Yolks for Chicken, 6.1

Mayonnaise, 2.1

and Pepper for Fish Soup, 1.1

and Rice for Lamb

Herbal

Brown, 2.1

with Garlic for Chicken, 6.1

Hollandaise, 2.1; see also Béarnaise, 2.2

Mayonnaise, 2.1

Sour Cream Dressing, 2.1

White Wine, 2.1

Hollandaise

General Information, 2.1

Remedy for Turned Sauce, 2.1

Master Recipes

for the Electric Blender, 2.1

for Handmade Sauce, 2.1

for Mock Hollandaise, 2.1

Variations

à l’Italienne, 2.1, 7.1

Joinville (mentioned)

Jus Lié

Lemon Butter

Madeira

for Braised Ham, 7.1

with Foie Gras for Steak, 7.1

for Ham Slices, 7.1

with Mushrooms for Steak, 7.1

for Sautéed Mushrooms, 8.1

with Truffles, 2.1

SAUCE(S) (continued)

Madère

Maltaise

Marchand de Vins

Marrow

with Red Wine, for Kidneys, 7.1

for Steak, 7.1

with White Wine for Steak, 7.1

Matelote

Mayonnaise

General Information, 2.1

Remedy for Turned Sauce, 2.1

Master Recipes

for the Electric Blender, 2.1

for Handmade Sauce, 2.1

Variations

Mornay

Mousseline

Sabayon, 4.1

Moutarde, 2.1

à la Normande, 7.1

à la Moutarde, 2.1

Mushroom

Master Recipe (Duxelles), 2.1

with Cream

for Chicken

Breasts, 6.1

Fricassee, 6.1

Roast, 6.1

for Ham, 7.1

for Kidneys, 7.1

for Sautéed Beef, 7.1

for Veal Scallops, 7.1

with Ham, Herbs, etc., 2.1, 7.1

with Madeira for Steaks, 7.1

with Tomatoes for Veal, 7.1

Mustard

Brown, 2.1

with Cream

and Egg Yolks for Fish, 2.1

for Ham, 7.1

for Pork, 7.1, 7.2

with Oil for Cold Dishes, 2.1

with Parsley for Kidneys, 7.1

with Tomato, 7.1

Nantua

Nénette

Normande

Oil

Mayonnaises, 2.1

Vinaigrettes, 2.1

Onion (Soubise)

and Béchamel, 2.1

and Rice, 7.1

Used with

Boiled Lamb, 7.1

Eggs see Sauce, 3.1

Veal, 7.1

Orange

Brown

with Roast Duck, 6.1

Uses for, 2.1

Hollandaise for Vegetables, 2.1

à l’Orange

Paprika

with Chicken Breasts, 6.1

with Chicken Fricassee, 6.1

Parisienne (Cream and Egg Yolks)

General Information, 2.1

Buttering of, 5.1

Master Recipe, 2.1

for Chicken Fricassee, 6.1

for Fish Filets, 5.1, 5.2

for Mussels, 5.1

for Scallops, 5.1

for Veal Stew, 7.1

and Cream for Chicken, 6.1

au Porto

Poulette (mentioned), 2.1, 5.1

Ragoût

SAUCE(S) (continued)

Ravigote

Red Wine

with Bacon, Onions, etc. see Index: Sauce Bourguignonne

with Beef Marrow

for Kidneys, 7.1

for Steak, 7.1

Rémoulade

Riviera

Robert

Shallot

with Red Wine for Steak, 7.1

with White Wine for Steak, 7.1

de Sorges

Soubise, 2.1, 7.1; see also Index: Sauce, Onion

for Soufflé Base

Entrée Soufflés, 4.1

Sweet Soufflés, 10.1, 10.2

Suprême

de Poisson, 4.1

Tarragon

Béarnaise, 2.1

Brown, 2.1

for Roast Chicken, 6.1

for Veal Scallops, 7.1

White

for Fricasseed Chicken, 6.1

Tartare

Thermidor see Lobster, 5.1

Tomato

Master Recipe, 2.1

Fresh Purée with Herbs, 2.1

with Béchamel, 2.1

for Lobster, 5.1

with Mushrooms, 7.1

with Olives for Beef Sauté, 7.1

for Pork, 7.1

for Tuna or Swordfish, 5.1

Truffle

for Chicken Breasts, 6.1

Velouté

General Information, 2.1

Master Recipe, 2.1

Enrichments for, 2.1

Sauces Made with, 2.1

with Herbs

and Capers, 2.1

and Cream, 2.1

with Mustard, 2.1

White

Béchamels and Veloutés, 2.1

Wine

for Chicken Fricassee, 6.1

for Fish Filets, 5.1, 5.2

with Herbs, 2.1

Hollandaise for Fish, 2.1

for Steak, 7.1

SAUCE(S) for Desserts, 10.1

SAUCEPANS

General Information, fm2.1

for White Sauces

SAUERKRAUT

Master Recipe (braised), 8.1

with Duck

with Meat Garnish

with Pork

Chops see Variations, 7.1

Roast, 7.1

SAUMON, MOUSSE DE, 9.1

SAUSAGE(S)

French type, to make

Gratin with Potatoes

Polish

with Beans (Cassoulet), 7.1

with Boiled Beef, 7.1

Stuffing

with Apples for Duck, 6.1

with Chestnuts for Goose, 6.1

SAUTÉ

General Information, fm3.1

Pans for

see also Index: Chicken, Sauté; Liver, Sauté; etc.

SAUTOIR (Sauté Pan), fm2.1

SAVARINS, 10.1

General Information, 10.1

Fillings for, 10.1

Molds for, 10.1

Syrup for, 10.1

Master Recipe, 10.1

SCALLOPS

Bay or Sea

Gratinéed

with Cream and Mushrooms, 5.1

with Wine and Garlic, 5.1

Timbale see Variations, 4.1

Veal see Index: Veal Scallops

SEAFOOD see Index: Crab; Fish; Lobster; etc.

SEMOLINA GNOCCHI, 4.1

SHALLOT(S)

General Information, fm4.1

to Dice or Mince, fm7.1

Substitutes for, fm4.1

Weights, fm5.1

Butter

with Red Wine, 2.1

with White Wine, 2.1

Sauce

with Red Wine for Steak, 7.1

with White Wine for Steak, 7.1

SHELLFISH

Garnitures for Fish Filets

Filling for Appetizers

Gratin see Salmon Gratin, 4.1

Mousse

see also Index: Crab; Clam; etc.

SHERRY FOR COOKING, fm8.1

SHORT PASTE, 4.1, 10.1; see also Index: Pastry Dough

SHRIMP(S)

in Aspic

Butter see Shellfish Butter, 2.1

to Cook

as Garnish for Fish Filets

Quenelles

Vegetable (Rice and Onions)

Soufflé, 4.1; see also Variations, 4.2

SIEVE, DRUM, fm2.1

SIMMER, DEFINITION OF see Boil, fm3.1

SKILLET,fm2.1

for Crêpes

Electric, Use of, 6.1, 6.2

for Omelettes

SLICE, HOW TO, fm7.1

SNAIL BUTTER, 2.1

SOLE, FILETS see Index: Poisson, Sole

SORREL SOUP, 1.1

SOUBISE

Sauce

with Béchamel and Onions, 2.1

with Rice and Onions, 7.1

SOUFFLÉ(S)

General Information, 4.1

Ahead-of-time Notes, 4.1

Baking and Serving, 4.1

Egg Whites for, 4.1

Molds or Dishes for, 4.1

Proportions for, 4.1

Timing of, 4.1

Entrée

Master Recipe (Cheese), 4.1

aux Blancs d’Oeufs

Cheese

with Egg Whites Only, 4.1

Unmolded, 4.1

Chicken or Turkey see Variations, 4.1

de Crabe

aux Crevettes

Démoulé, Mousseline

Egg Whites (no Yolks)

aux Epinards

Fish

Baked on a Platter, 4.1

Shellfish see Variations, 4.1

au Fromage

de Homard

Lobster, Crab, or Shrimp

de Poisson, 4.1, 4.2

with Ham or Mushrooms, 4.1

Sweetbreads or Brains see Variations, 4.1

Tuna see Variations, 4.1

General Information, 10.1

Sauce-base for, 10.1

Timing of, 10.1

Master Recipe (Vanilla), 10.1

Almond, 10.1

aux Amandes, 10.1

au Café, 10.1

Caramelized Almonds, 10.1

au Chocolat, 10.1

Chocolate, 10.1

Coffee, 10.1

and Vanilla, 10.1

au Cointreau, Curaçao, etc., 10.1

Cold, Unmolded

Caramel Almond, 10.1

Rum and Macaroon, 10.1

see also Bavarian Creams, 10.1

Démoulé aux Macarons, 10.1

Egg Whites (no Yolks), 10.1

Glacéed Fruits and Kirsch, 10.1

au Grand Marnier, 10.1

Half-and-half, 10.1

Macaroon, 10.1

and Rum, Unmolded, 10.1

Orange, 10.1

Panaché, 10.1

Praliné, 10.1

Rothschild, 10.1

Tart with Lemon, 10.1

Vanilla, 10.1

Half-and-half, 10.1

à la Vanille, 10.1

SOUP(S), 1.1

General Information, 1.1

Electric Blender for, 1.1

Pressure Cooker for, 1.1

Bouillabaisse

Cabbage

Cold Potato

and Leek (Vichyssoise), 1.1

and Watercress, 1.1

see also Variations, 1.1

Fish

Garlic

with Poached Eggs, 1.1

with Potatoes, 1.1

Garnishings

Bread Rounds (Croûtes), 1.1

Garlic Sauce

with Basil (Pistou), 1.1

with Peppers (Rouille), 1.1

and Potato, 1.1

Potato(es)

with Fish Soup, 1.1

and Garlic, 1.1

and Leek or Onion, 1.1

with Watercress, 1.1

Sorrel

Spinach

Vegetable (Provençal)

Watercress

Cream of, 1.1

and Potato, 1.1

SOUPE see Index: Potages et Soupes

SOUR CREAM

General Information, fm4.1

Dressing

to Make

SPATULA, WOODEN, fm2.1

SPINACH, 8.1

General Information, 8.1

Preparation of, 8.1

Saucepans for see Warning, 8.1

Master Recipes

Blanched, Chopped (Precooking), 8.1

Cooked, Chopped (Purée), 8.1

Frozen, 8.1

Braised

in Butter (Buttered), 8.1

in Cream (Creamed), 8.1

in Stock, 8.1

Canapés, 8.1

Crêpes (Pancakes)

under Giant Crêpe, 8.1

Custard Mold

Timbales see Variations, 4.1

Filling for Crêpes

Gratin with Potatoes

Gratinéed

with Cheese, 8.1

with Cheese Sauce, 8.1

with Ham

Omelette

with Poached Eggs see Other Ideas, 3.1; Soufflé, 4.1

Thickening for Brown Sauce

Timbales see Variations, 4.1

SPIRITS FOR COOKING, fm8.1

SPIT ROASTING

SPONGECAKE

and Almond, 10.1

SPREADS AND FILLINGS FOR APPETIZERS, 4.1

SQUAB, ROAST see Coquelets, 6.1

STAINLESS STEEL WARE see Pots, fm2.1

STARCH (Corn, Potato, Rice)

for Soufflé Sauce Base, 10.1, 10.2

STEAK

au Poivre

see also Index: Beef Steak; Ham Steak; etc.

STEW see Index: Beef Stew; Veal Stew; etc.

STOCKS (and Bouillons), 2.1

General Information, 2.1

Clarification of, 2.1

Degreasing of, 2.1

Ingredients for, 2.1

Jellied, 2.1

Pressure Cooker for, 2.1

Storage of, 2.1

Substitutes for, 2.1

Stocks for

Brown Sauces, 2.1

Fish

Sauces, 2.1

Soup, 2.1

White Sauces, 2.1

Master Recipe, 2.1

Brown

Chicken, 6.1

Poultry, 2.1

Canned

Beef, 2.1

Chicken, 2.1

Clam, 2.1

Consommé, 2.1

Chicken

Brown, 6.1

White, 6.1

Duck

Fish

Emergency (Clam Juice), 2.1

White Wine, 2.1; see also Fish Filets, 5.1; Lobster Thermidor, 5.2

Chicken, 6.1

Poultry, 2.1

Veal, 2.1

STOVES, fm2.1

STRAWBERRY(IES)

Creams (Desserts)

Bavarian (Custard), 10.1

Chantilly (Whipped Cream), 10.1

Malakoff (Almond), 10.1

Plombières (Custard), 10.1

STRAWS (Potato with Cheese), 4.1

STUFFING(S)

for Beef Filet

Foie Gras and Truffles, 7.1

for Lamb

Garlic and Herbs, 7.1

Ham and Mushrooms, 7.1

Olive and Ground Lamb, 7.1

Pork and Herbs, 7.1

Rice and Kidneys, 7.1

Salmon and Anchovy, 7.1

for Mushrooms

Mushroom

for Chicken, 6.1

for Eggplant, 8.1

for Ham, 7.1

for Lamb, 7.1

for Tomatoes, 8.1

Pork and Veal for Pâtés

for Poultry

Herb and Giblet (Chicken), 6.1

Mushroom (Chicken), 6.1

Prune and Foie Gras (Goose), 6.1

Sausage and Apple (Duck), 6.1

Sausage and Chestnut (Goose), 6.1

for Tomatoes, 8.1, 8.2 see also Eggs, 9.1

see also Index: Fillings

SUGAR

and Butter (Creaming of)

Caramelized

Crust for Tarts

and Eggs (Beating of)

Syrup see Index: Syrup

Weight Equivalents

SUPRÊMES DE VOLAILLE, 6.1

SUZETTE (Crêpes), 10.1

SWEETBREAD(S), 7.1

General Information, 7.1

Blanching of, 7.1

Soaking and Peeling of, 7.1

Master Recipe (Braised), 7.1

with Brown Mushroom Sauce

with Mushrooms, 7.1

Soufflé see Variations, 4.1

with Egg Whites (no Yolks), 4.1

Timbales see Variations, 4.1

SYRUP (Sugar)

for Butter-cream Filling

for Fruit Poaching

Red Wine (Pears), 10.1

Vanilla (Peaches), 10.1

Kirsch for Savarins

Rum for Babas

T

TABLES

of Equivalents (American, French, British)

Flour, fm4.1

Metric System, fm5.1

Miscellaneous, fm5.1

Temperatures, fm6.1

Roasting Times see Index: Chicken; Lamb; Pork; etc.

TAMIS (Drum Sieve)

TARRAGON

with Meat Glaze, 2.1

Chicken

in Aspic, 9.1

Casserole Roasted, 6.1

Fricasseed, 6.1

Sauce, 2.1, 2.2; see also Index: Sauce, Tarragon

TART(S) FOR DESSERT, 10.1

General Information, 10.1

Custard Fillings for

Flaming of, 10.1

Pastry Shells for, 10.1

Apple

with Custard, 10.1

Upside-down, 10.1

Apricot

see also Variations, 10.1, 10.2

Banana see Variations, 10.1, 10.2

Cherry, Flambée

Cream Cheese

and Prune, 10.1

Custard

with Apples, 10.1

with Cherries, 10.1

with Pears, 10.1, 10.2

with Strawberries, 10.1

Grape see Variations, 10.1

Lemon

with Almonds, 10.1

Soufflé, 10.1

Lime Soufflé

Peach

and Custard see Variations, 10.1

Pear

and Almond, 10.1; see also Variations, 10.2, 10.3

Pineapple

Plum see Variations, 10.1, 10.2

Raspberry see Variations, 10.1

Strawberry

TART(S) FOR ENTRÉE

Onion

see also Index: Quiches; Gratins

TARTE(S) SUCRÉE(S), 10.1

et aux Amandes, 10.1

des Demoiselles Tatin

aux Fraises

au Fromage Frais

et aux Pruneaux, 10.1

à la Bourdaloue, 10.1

aux Pommes

des Demoiselles Tatin, 10.1

Normande, 10.1

TARTELETTES, 4.1

TARTLETS, SHELLS FOR, 4.1

TEMPERATURE, FAHREN-HEIT-CENTIGRADE CONVERSIONS, fm6.1

TENDERLOIN

see also Beef, Filet of

Butt

Steaks

TERRINE(S)

de Boeuf

see also Pâtés and Terrines, 9.1

THICKENERS see Index: Sauce, General Information

THON PROVENÇALE, 5.1

TIMBALE(S)

see Variations, 4.1: for Fish, Ham, Poultry, Vegetables

see also Index: Custard Molds

TIMETABLES FOR ROASTING see Index: Chicken, General Information; etc.

TOMATES, 8.1

TOMATO(ES), 8.1

General Information, 8.1

to Peel, Seed, Juice, etc., 8.1

Weight Equivalents, fm5.1

Baked Whole

Casserole with Eggplant

Omelette

Gratinéed, 3.1

Open-faced (Pipérade), 3.1

with Onions and Peppers see Index: Pipérade

Purée with Herbs

with Fish Filets (Walewska)

in Salad Niçoise

Sauce; see also Index: Sauce, Tomato

with Scalloped Potatoes

Stuffed

with Scrambled Eggs, 9.1

TOURNEDOS, 7.1

TRUFFLE(S)

General Information, fm4.1

with Baked Eggs see Suggestions, 3.1

with Chicken Breasts

with Omelettes see Suggestions, 3.1

with Scrambled Eggs

in Stuffings

with Foie Gras for Beef, 7.1

for Pâtés, 9.1

with Tournedos (Steak)

TRUSSING A CHICKEN, 6.1

TUNA see Index: Fish, Tuna

TURKEY

with Beans in Cassoulet

to Bone see Duck, 9.1

Leftover

Filling for Appetizers, 4.1

Gratin of, 4.1

Quenelles, 4.1

Soufflé see Variations, 4.1

Stuffing for see Goose, 6.1

Timbales see Variations, 4.1

TURNIPS, 8.1

General Information, 8.1

Preparation of, 8.1

Blanching of, 8.1

Braised in Butter, 8.1

Casserole of, 8.1

with Duck, 6.1

Glazed, 8.1

Parslied, 8.1

with Pork

Chops see Variations, 7.1

Roast, 7.1

and Potato Purée, 8.1

TURNOVERS, 4.1

U

UNMOLDED DESSERTS see Index: Desserts, Molded

UNMOLDING, DIRECTIONS

FOR

Aspics

Cakes

Desserts

V

VANILLA

General Information

(Extract, Sugar, Vanilla Bean), 10.1

in Custard

Desserts, 10.1

Sauce or Filling, 10.1

Icing see Butter Creams, 10.1