INDEX

A

aïoli (butter of Provence), 19, 53

albumin

in egg whites, 44, 144

in fish, 199

skimming from stock, 28

almond paste

almond paste flowers, 656,

656–660, 657, 658, 659, 660

colors for flowers, 656, 656

leaves, 660, 660

uses for, 656

almonds

Almond Floating Islands, 483– 485, 484, 485

Almond Shells, 651–655, 652, 653, 654, 655

Cognac-Almond Truffles, 641– 643, 642, 643

Puff Paste Almond Cake, 610, 610–612, 611, 612

Trout with Almonds, 230, 230–231, 231

aluminum pots, 6

anchovies

anchovy purée, 115, 115

Anchovy Sticks and Fish, 606, 606–609, 607, 609

in crisscross pattern on pizza, 457, 457

Angel Hair, 536, 536–537, 537

anglaise, crème. See crème anglaise

anglaise potatoes, 130, 130

apples

Apple Charlotte, 625, 625–627, 626, 627

apple swans, 693, 693–695, 694, 695

Apple Tart, 565, 565–568, 566, 567, 568

Tarte Tatin, 568–572, 569, 570, 571, 572

Apricot Savarin, Bourbon, 526, 526–527, 527

arrowroot, 28

artichokes

bottoms filled with vegetable salad, 208, 208

folding artichoke napkins, 722, 722–724, 723, 724

hearts, 87, 87–89, 88, 89

hollowing out and stuffing, 90, 90–92, 91, 92

lemon to prevent discoloration of, 86, 86, 88, 88, 89

parsley as garnish for, 87, 87

peeling and trimming, 88, 88–89, 89

removing choke, 86, 86–87, 87

scissors for cutting, 90, 90

serving suggestions for, 85

stock for cooking artichoke hearts, 89

testing for doneness, 86

varieties of, 85

whole, 85, 85–87, 86, 87

The Art of Cooking, 4

asparagus, 78–81

arranging and garnishing, 81, 81

Asparagus Stew, 81–82, 82

breaking and bundling, 79, 79–80, 80

peeling, 78, 78–79

trimming and cooking, 80, 80

types of, 78, 78

aspic

pig’s feet for, 421

Poached Salmon Glazed with Aspic, 205, 205–209, 206, 207, 208, 209

roast chicken in, 45

technique for, 273, 273

B

babas

Baba Dough, 523, 523–524, 524

Rum Babas with Peaches, 523, 523–525, 524, 525

savarin compared to, 523

baguettes, 448, 448

bain-marie (tepid water), 154, 154

baked Alaska, 501

Baked Sole with Mushrooms and Parsley, 214, 214–217, 215, 216, 217

baking bread, 442. See also bread

barbecuing, 7

bardes. See lard leaves

bark with leaves, chocolate, 508, 512, 512–514, 513, 514

Basic Sponge Cake, 504, 504–506, 505, 506

baskets, orange, 696, 696–697, 697

bass, black, boning out and filleting gravlax and, 239, 239–241, 240, 241

beans

Braised Beef Tongue with Lentils, 375, 375–376, 376

preparing sea beans, 101, 101

shelling fava beans, 101, 101– 102, 102

béarnaise sauce, 47

béchamel sauce. See White Sauce with Beurre Manié

beef. See also steak; veal

Beef Rib Roast, 347, 347–348, 348

Braised Beef Tongue with Lentils, 375, 375–376, 376

calf sweetbreads, 386

carving rib roast, 436, 436–437, 437

Consommé, 43, 43–44, 44

cooking calves liver, 381

cooking methods for, 162, 304

cuts of, 162, 354, 354–355, 355

feet, 377, 378, 378

Filet of Beef with Truffle Sauce, 34

kidneys, 382

natural casings from, 408, 408

peeling and slicing calves liver, 381, 381

Pepper Steak, 351, 351–352, 352

preparing beef tongue, 375, 375–376, 376

preparing marrow, 379–380, 380

preparing skirt, flank, and

hanging tenderloin, 356, 356–357, 357

Steak “Marchand de Vin” with Marrow, 34

Stuffed Flank Steak, 357–361, 358, 359, 360, 361

tournedos, 354, 354

trimming fillet or tenderloin, 352, 352–353, 353

trimming shell steak, 349, 349–350, 350

Tripe with Wine and Calvados, 377, 377–379, 378, 379

beef fillet

chain of fillet, 352, 352–353, 353

cuts of, 354, 354–355, 355

Filet of Beef with Truffle Sauce, 34

trimming fillet or tenderloin, 352, 352–353, 353

berries

Fresh Raspberry Linzer Torte, 529, 529–532, 530, 531, 532

Glazed Strawberries, 538, 538–539, 539

Poached Peaches with Raspberry

Sauce, 535, 535–536, 536

Raspberry Sauce, 553–554, 554, 581, 583, 583–584, 584

Raspberry Soufflé, 631–632, 632

Strawberry Sherbet, 553, 553– 554, 554

beurre blanc. See White Butter Sauce

Beurre Maître D’Hôtel (Lemon-Parsley Butter), 52, 52

beurre manié. See White Sauce with Beurre Manié

bisque of crayfish, 188

bittersweet chocolate, 549

black bass, boning out and filleting gravlax and, 239, 239–

241, 240, 241

Black Pudding, 403, 403–406, 404, 405, 406

black truffles, 123–125, 124, 125

blood. See Black Pudding

bombes (molds), 554, 554

boning fish

boning and skinning salmon, 202, 202–203, 203, 206, 206

boning out and filleting black bass and gravlax, 239, 239– 241, 240, 241

cleaning and boning trout, 228, 228–229, 229

scissors for cleaning and boning fish, 211, 211, 228, 228, 229,

229

boning meat

boning, stuffing, tying, and cooking saddle of lamb, 307, 307–308, 308

boning out leg of veal, 341, 341–345, 342, 343, 344, 345

boning poultry

Boned Stuffed Squab, 291–296, 292, 293, 294, 295, 296

boning and cutting up duck,
299, 299–301, 300, 301

boning chicken in one piece, 266, 266–269, 267, 268, 269

boning out and stuffing chicken breasts, 280, 280–283, 281,
282, 283

boning out quail, 297, 297–298, 298

boudin. See Black Pudding

bourbon

Bourbon Apricot Savarin, 526, 526–527, 527

Bourbon Syrup, 515

Vanilla-Bourbon Buttercream,

515, 515–518, 516, 517, 518

Vanilla-Bourbon Layer Cake,

515, 515–518, 516, 517, 518

brains

brains in black butter, 390

cooking and serving suggestions

for, 388

lamb, 325, 325, 388

veal, 388, 388–390, 389, 390

braising

Braised Beef Tongue with

Lentils, 375, 375–376, 376

Braised Lettuce, 105, 105–106,

106

preparing celery for, 92–93, 93

bread, 440–467. See also

decorations for bread;

Brie in Brioche Dough, 465,

465–466, 466

Brioche Dough, 462, 462–465,

463, 464, 465

brioche mousseline, 462

for canapés, 716, 716–719,

717, 718, 719

Cheese Bread, 454–455, 455

Country Bread, 442–448, 443,

444, 445, 446, 447, 448

Croissants and Pain au

Chocolate, 458, 458–461, 459,

460, 461

making cream puff dough cases,

467, 467

Melba Toast, 714, 714–715, 715

Milk Bread, 449, 449–451, 450, 451

Pistachio Sausage in Brioche

with Mushroom Sauce, 399–

402, 400, 401, 402

Provence-Style Pizza, 456, 456–

457, 457

Pullman Bread, 451–454, 452,

453, 454

round, crisscross cut, 453, 453

round, square, and heart-

shaped croutons, 712, 712–

714, 713, 714

rubbing toasted bread with

garlic, 115, 115

sandwiches, 451, 454

Breaded Sweetbreads with Tarragon Sauce, 386, 386–388, 387, 388

Breaded Veal Scaloppine, 333, 333–334, 334

breasts

boning out and stuffing chicken breasts, 280, 280–283, 281,

282, 283

Stuffed Veal Breast, 337–340,

338, 339, 340

Brie in Brioche Dough, 465, 465–466, 466

Brill, Stuffed, 222, 222–225, 223, 224, 225

brine, liquid (salt and water)

checking saltiness of, 234

curing fish with, 233

curing ham with, 411

Stuffed Pig’s Feet in, 421–423,

422, 423

technique for, 417–418

brioche

Brie in Brioche Dough, 465,

465–466, 466

Brioche Dough, 462, 462–465,

463, 464, 465

brioche mousseline, 462

decorations on, 465, 466, 466

Pistachio Sausage in Brioche

with Mushroom Sauce,

399–402, 400, 401, 402

broiled dishes

Broiled Lobster, 195, 195–197,

196, 197

preparing chicken for broiling,

263, 263–265, 264, 265

brown roux, 28, 50

brown sauce, 27–28

wine as addition to, 28

brown stock, 27–28

Classic Brown Stock, 29, 29–31,

30, 31

Fast Brown Stock, 32–33, 33

seasoning for, 28

butter

brains in black butter, 390

butter flowers, 672, 672–674,

673, 674

clarified, 47, 50

coating dishes with, 63, 63

Colbert Butter, 226, 227, 227

compound, 52, 52

Lemon-Parsley Butter, 52, 52

marrow as substitute for, 379

shortening compared to, 558, 591

Sole Sautéed in Butter, 218,

218–220, 219, 220

unclarified, 47

unsalted and salted, 50

White Butter Sauce, 45–46, 46

White Sauce with Beurre Manié,

50, 50–51, 51

butter of Provence. See aïoli

buttercream

Chocolate Butter Cream, 494,

497, 497–498, 498

types of, 515

Vanilla-Bourbon Buttercream,

515, 515–518, 516, 517, 518

butterflies, carrot, 690–691, 691

C

Cage, Caramel, 581, 584, 584–585, 585

cake. See also icing

Basic Sponge Cake, 504, 504–

506, 505, 506

Cake Glazed with Fondant, 660,

660–662, 661, 662

Chestnut Chocolate Cake, 649,

649–650, 650

Chocolate Cake, 518–522, 519,

520, 521, 522

Chocolate Meringue Nut Cake,

494–498, 495, 496, 497, 498

Christmas Yule Log with Mint

Leaves, 508, 508–514, 509, 510,

511, 512, 513, 514

Jelly Roll Cake, 508, 508

Potato and Truffle Cake, 126,

126–127, 127

Proust’s Small Coffee Cakes, 528, 528

Puff Paste Almond Cake, 610,

610–612, 611, 612

Rolled Cake, 506, 506–507, 507

St. Valentine Custard Cake, 540,

540–544, 541, 542, 543, 544

Straw Potato Cake, 132–133, 133

Vanilla-Bourbon Layer Cake, 515,

515–518, 516, 517, 518

cake pans, lining

jelly roll pan, 67, 67

round, 66, 66–67, 67

Calvados, Tripe with Wine and, 377, 377–379, 378, 379

canapés, 716, 716–719, 717, 718, 719

Candied Lime and Grapefruit Peels, 663, 663–664, 664

Candied Orange Rind, 698, 698–699, 699

caramel

Butter Caramel, 483–485, 484, 485

Caramel Cage, 581, 584, 584,

585, 585

Caramel Glaze, 568, 569, 572, 572

Caramel Lime Soufflé with Lime

Sauce, 633–636, 634, 635, 636

Caramel Snow Eggs, 480–482,

481, 482

Pears in Caramel on Puff Paste,

612–613, 613

carbon steel knives, 7

carnations (almond paste), 658, 658–659, 659

carolines (puff paste cookies), 612–613, 613

carrots

carrot butterflies, 690–691, 691

julienne of, 16, 16

for vegetable flowers, 685, 685–

687, 686, 687, 689, 689–690, 690

carving, 424–439

carving gravlax, 426, 426–427, 427

carving ham, 413, 413, 437,

437–439, 438, 439

carving poached salmon, 427,

427–428, 428

carving rib roast, 436, 436–437, 437

carving roast chicken, 429,

429–432, 430, 431, 432

carving turkey, 433, 433–435,

434, 435

resting meat before, 304, 332

carving fruit

apple swans, 693, 693–695, 694, 695

lemons, 700, 700–702, 701, 702

orange baskets, 696, 696–697, 697

watermelon, 703, 703–707, 704,

705, 706, 707

carving vegetables. See also vegetable flowers

carrot butterflies, 690–691, 691

fluted mushrooms, 683, 683–

685, 684, 685

mushroom fish, 681, 681–682, 682

olive rabbits, 692, 692–693, 693

casings, sausage

natural, 408, 408

stuffing, 409, 409

cast iron skillet and kettle, 6

caul fat, 394, 394

caviar

caviar canapés, 718, 718

identifying, 248–249, 249

celeriac or celery root, 94, 94

celery

julienne of, 18, 18

peeling and trimming, 93, 93

preparing for braising, 92–93, 93

ceramic knives, 7

ceramic sharpener, 7, 10, 10–11, 11

chain of fillet

beef, 352, 352–353, 353

lamb, 308, 308

veal, 329, 329

Chantilly Filling, 651, 655, 655

charcuterie and offal, 370–423.
See also sausages

Black Pudding, 403, 403–406,

404, 405, 406

brains, 388, 388–390, 389, 390

Breaded Sweetbreads with

Tarragon Sauce, 386, 386–388,

387, 388

Chicken Liver Custards, 372,

372–373, 373

Cold Parsleyed Ham, 414–416,

415, 416

Country Pâté with Pecans and

Hot Honey Mustard, 393,

393–395, 394, 395

cured, raw country ham, 411,

411–413, 412, 413

definition of charcuterie, 390

making chicken cracklings, 374,

374, 445, 445

peeling and slicing calves liver,

381, 381

Pistachio Sausage in Brioche with

Mushroom Sauce, 399–402,

400, 401, 402

Pork Spread Rillettes, 390–392,

391, 392

preparing beef tongue, 375,

375–476, 376

preparing fresh foie gras, 396,

396–398, 397, 398

preparing kidneys, 382, 382–385,

383, 384, 385

preparing marrow, 379–380, 380

preparing salami and sausage,

407–410, 408, 409, 410

Rolled Headcheese, 417–420,

418, 419, 420

Stuffed Pig’s Feet, 421–423, 422, 423

Stuffed Veal Kidneys, 383, 383–

384, 384

Tripe with Wine and Calvados,

377, 377–379, 378, 379

Charcutière Sauce, 362, 364, 364–365, 365

charlotte

Apple Charlotte, 625, 625–627,

626, 627

Chocolate Charlotte, 628, 628– 630, 629, 630

charlotte mold, 455, 455, 626,

626–627, 627

chateaubriand steak, 354, 354–355, 355

cheese

Brie in Brioche Dough, 465,

465–466, 466

Cheese Bread, 454–455, 455

Cheesecake, 665, 665–666, 666

Cream Cheese Dough, 564, 564

Potato-Cheese Stuffed Onions,

117, 117–118, 118

Puff Paste Cheese Straws, 604,

604–605, 605

soufflé, 63

cheesecloth, chicken tied in, 271, 271–273, 272, 273

Cherries in Wine, Spicy, Vanilla Ice Cream in Netty Cups with, 555–557, 556, 557

chestnuts

buying, cooking, and uses for,

646–647

Chestnut Chocolate Cake, 649,

649–650, 650

peeling and glazing chestnuts,

646–648, 647, 648

chicken

boning chicken in one piece, 266,

266–269, 267, 268, 269

boning out and stuffing chicken

breasts, 280, 280–283, 281,

282, 283

carving roast chicken, 429,

429–432, 430, 431, 432

chicken cracklings, 374, 374, 445,

445

Chicken Liver Custards, 372,

372–373, 373

Chicken Pie, 286, 286–287, 287

Chicken Sausage, 270, 270–273,

271, 272, 273

Chicken Stuffed under the Skin,

260–262, 261, 262

chicken tied in cheesecloth, 271,

271–273, 272, 273

Chicken with Morels, 283–285,

284, 285

eviscerating, 252, 252–255, 253,

254, 255

galantine, 270

grillé à diable, 265

Hunter Chicken, 35

oyster of meat, 267, 267

preparing chicken for stews, bone

in, 277, 277–278, 278

preparing chicken for stews, off

the bone, 274, 274–277, 275,

276, 277

roast chicken in aspic, 45

stuffing chicken wings, 278,

278–279, 279

trussing, 256, 256–258, 257, 258

tying (half-hitch technique), 259,

259–260, 260

wishbone, 266, 266, 280, 280

chinois (strainer), 33, 33, 39, 39,

42, 42

chocolate. See also ganache; truffles (chocolate)

bittersweet, 549

Chestnut Chocolate Cake, 649,

649–650, 650

chocolate bark with leaves, 508,

512, 512–514, 513, 514

Chocolate Butter Cream, 494,

497, 497–498, 498

Chocolate Cake, 518–522, 519,

520, 521, 522

Chocolate Charlotte, 628, 628–

630, 629, 630

chocolate cigarettes, 549, 549–

550, 550

chocolate goblets, 644, 644–646,

645, 646

Chocolate Icing, 519, 520, 520–

522, 521

chocolate leaves, 639, 639–640, 640

chocolate liquor, 549

Chocolate Meringue Nut Cake,

494–498, 495, 496, 497, 498

Chocolate Soufflé with Rum

Sauce, 637, 637–638, 638

Chocolate Truffettes, 641–643,

642, 643

decorations, 549, 549–550, 550

diluting ganache with water for

chocolate sauce, 580

ganache soufflé, 518, 519, 519–

520, 520

melting in microwave, 549

Pain au Chocolate, 458, 458–461,

459, 460, 461

Rum-Chocolate Ganache or

Glaze, 508, 511, 511–514,

512, 514

working with, 549

chopping

and crushing garlic, 19, 19–20, 20

holding knife to chop vegetables,

12, 12–15, 13, 14, 15

mushrooms in food processor,

22, 22

parsley, 14, 14

chopping blocks, 6–7

chops, lamb

buying, 313

preparing, 316, 316–317, 317

Chops, Stuffed Pork, with Sour Sauce, 362, 362–365, 363,

364, 365

choron sauce, 47

choux. See cream puffs

Christmas Yule Log with Mint Leaves, 508, 508–514, 509, 510, 511, 512, 513, 514

cigarettes, chocolate, 549, 549–550, 550

ciselés (little slits, sole fillet), 212, 212

citrus fruit. See also lemons; limes; oranges

bitterness of raw peels as

decoration, 678

Candied Lime and Grapefruit

Peels, 663, 663–664, 664

Candied Orange Rind, 698,

698–699, 699

orange peel julienne, 699, 699

stripper tool for citrus peels,

696, 696

clams

cleaning soft-shell clams, 164,

164–165

cooking methods for, 162

knives, 162–163, 163

preparing razor clams, 165, 165

removing shell from, 163, 163

serving, 163, 163

Soft-Shell Clams, 164, 164–165, 165

washing, 164, 164, 165, 165

clarification

clarified butter, 47, 50

process of, 43

Strong, Clarified Stock, 43,

43–44, 44

Classic Brown Stock, 29, 29–31, 30, 31

Classic Omelet Fines Herbes, 147, 147–149, 148, 149, 152, 152

Classic Puff Paste Detrempe, 590, 591, 591–593, 592, 593

cloves, stuck in onions, 37, 37

coating cookie sheets, 63, 63

coating mold for soufflé, 63

Coffee Cakes, Proust’s Small, 528, 528

Coffee-Rum Truffles, 641–643, 642, 643

Cognac-Almond Truffles, 641–643, 642, 643

Colbert Butter, 226, 227, 227

Cold Parsleyed Ham, 414–416, 415, 416

cold water

to avoid potato discoloration, 128

stop cooking asparagus with, 80, 80

collar for soufflé, 75, 75

compound butter, 52, 52

Consommé, 43, 43–44, 44

containers. See receptacles

cookie sheets, 6

coating, 63, 63

cookies

carolines, 612–613, 613

cookie dough, 558, 562

Palm Cookies, 621, 621–623,

622, 623

copper pots, 6

corn

cooking methods for, 83

Corn Crêpes, 83, 83

Corn Fritters, 84, 84

purée, 83

scraping kernels, 83, 83

corn syrup, 536

cornets

cornucopia molds, 708, 708–

709, 709

Dessert Cornets, 710, 710–711, 711

Ham Cornets, 708, 708–709, 709

paper cone, 72, 72–74, 73, 74,

718, 718

Salmon Cornets, 709, 709

types of, 708

cornstarch, 28

cornucopia molds, 708, 708–709, 709

Country Bread, 442–448, 443, 444, 445, 446, 447, 448

Country Pâté with Pecans and Hot Honey Mustard, 393, 393–395, 394, 395

Country-Style Fines Herbes Omelet, 149, 149–150, 150, 152, 152

crabs

Hard-Shell Crab with Wine, 174,

174–176, 175, 176

killing and cleaning, 175, 175–

176, 176

male and female, 174, 174

preparing soft-shell crabs, 176,

176–177, 177

roe, 174, 175, 175

tomalley (liver), 176, 176

uses for, 174

cracklings, chicken, 374, 374, 445, 445

crayfish

bisque of, 188

Crayfish in Broth, 186–187, 187

Crayfish Tails au Gratin, 188,

188–189, 189

species of, 186

cream. See also buttercream; custard cream; pastry cream

Chocolate Butter Cream, 494,

497, 497–498, 498

Chocolate Pastry Cream Filling,

494, 497, 497–498, 498

Crème Brulée with Verbena,

667, 667–669, 668, 669

Eggs “Cocotte” with Cream, 153,

153–154, 154

English Custard Cream, 477, 477

folding in, 62, 62

Praline Cream, 479, 479–480, 480

Vanilla Pastry Cream, 478,

478–479, 479

Whipped Cream, 526, 527, 527

Cream Cheese Dough, 564, 564

cream puff dough (pâte à choux)

technique for, 578, 578–579, 579

uses for, 578

cream puffs (choux)

Cream Puff Ring, 586, 586–589,

587, 588, 589

Cream Puff Swans, 581, 581–

585, 582, 583, 584, 585

éclair compared to, 580

making cream puff dough cases,

467, 467

techniques for, 580, 580–581, 581

cream sauces, 36, 50

Mussels with Cream Sauce, 171, 171

crème anglaise

English Custard Cream, 477, 477

flavoring variations for, 477

crème pâtissière

flavoring variations for, 478

Praline Cream, 479, 479–480, 480

Vanilla Pastry Cream, 478,

478–479, 479

crêpes

Corn Crêpes, 83, 83

Crêpes Suzettes, 545, 545–548,

546, 547, 548

making, 546, 546–547, 547

uses for, 545

croissants

Croissants and Pain au Chocolate,

458, 458–461, 459, 460, 461

proof box for, 461, 461

shaping, 458, 460, 460–461, 461

croutons

round, square, and heart-shaped

croutons, 712, 712–714, 713, 714

rubbing toasted bread with

garlic for, 115, 115

uses for, 712

cucumber

Cucumber Salad, 96, 96–97, 97

salt to macerate, 97, 97

seeding, 96, 96

slicing, 97, 97

uses for, 96

curing fish

with brine, liquid, 233

with salt, 233, 238, 238

Salt-Cured Salmon, 202, 202–

204, 203, 204

curing meat. See also brine, liquid

cured, raw country ham, 411,

411–413, 412, 413

curing pig’s feet, 415, 415

curing sausage, 407, 410, 410

curing or pickling salt, 407

Currant-Glazed Strawberries, 538, 538

custard cream

English Custard Cream, 477, 477

pastry cream compared to, 478

technique for, 480–482, 481, 482

custards

Chicken Liver Custards, 372,

372–373, 373

Crème Brulée with Verbena,

667, 667–669, 668, 669

English Custard Cream, 477, 477

Rum Custard Sauce, 483–485,

484, 485

St. Valentine Custard Cake, 540,

540–544, 541, 542, 543, 544

D

Dandelion Salad, 114, 114–115, 115

decorations. See flowers; presentation; vegetable flowers

decorations for bread, 442, 447, 447, 448, 448

anchovies in crisscross pattern

on pizza, 457, 457

on brioche, 465, 466, 466

crisscross effect on bread, 448, 448

wheat stalks on bread, 447, 447

decorations for pastry and dessert

almond paste flowers, 656,

656–660, 657, 658, 659, 660

Candied Lime and Grapefruit

Peels, 663, 663–664, 664

chocolate cigarettes, 549, 549–

550, 550

chocolate leaves, 639, 639–640, 640

for Christmas Yule Log with

Mint Leaves, 508, 512, 512–

514, 513, 514

décor Mexicain, 522, 522

Royal Icing for, 518, 519, 521,

521–522, 522

for Rum Babas with Peaches,

525, 525

for St. Valentine Custard Cake,

544, 544

for vacherin (meringue shells),

493, 493–494, 494

for Vanilla-Bourbon Layer Cake,

518, 518

Deep Fried Potatoes, 131, 131–132, 132

Deep Fried Zucchini, 98, 98

Deep-Fried Eggs, 156, 156–157, 157

deglazing pan, 30, 30

demi-glace (half-glaze)

definition and uses of, 27, 28

technique for, 29, 29–31, 30, 31

desserts. See iced desserts; pastry and dessert; specific desserts

détrempe (puff paste dough), 590

Classic Puff Paste Detrempe,

591, 591–593, 592, 593

diablotins (twisted cheese straws), 604

dicing eggplant, 15, 15

Dill, Potato-, Gnocchi, 472, 472–473, 473

dough, cookie, 558, 562

dough (bread)

Brie in Brioche Dough, 465,

465–466, 466

Brioche Dough, 462, 462–465,

463, 464, 465

dough starter, 442, 446, 446

épi “head of wheat” shape, 451, 451

kneading, 444, 444, 450, 450, 558

making cream puff dough cases,

467, 467

pizza, 456, 456–457, 457

proof box for, 446, 446, 448, 448

risen, 445, 445, 450, 450, 452, 452

rolling and shaping baguettes,

448, 448

rolling and shaping oval loaf, 446, 446

dough (pastry and dessert). See also détrempe; pie dough, sweet (pâte sucrée); pie dough (pâte brisée); puff paste; vol-au-vents

Baba Dough, 523, 523–524, 524

Cream Cheese Dough, 564, 564

Cream Puff Dough, 578, 578–

579, 579

fraisage technique, 530, 562, 562

Linzer Dough, 529, 529–531,

530, 531

Netty Cup Dough, 555, 557, 557

panade, 578, 579, 579

Pie Dough and Pie Shell, 558,

558–561, 559, 560, 561

Sweet Pie Dough and Pastry

Shell, 562, 562–564, 563, 564

dressing

mayonnaise as, 53

for salads, 103

duck

boning and cutting up, 299,

299–301, 300, 301

galantine, 270

preparing fresh foie gras, 396,

396–398, 397, 398

Dugléré sauce, 36

Dumplings, 366, 368, 368–369, 369

Duxelle of Mushrooms, 22, 22–23, 23

E

éclair

choux compared to, 580

techniques for, 580, 580–581, 581

eel

Eel with Potato Miettes, 246,

246–248, 247, 248

skinning and cleaning, 246,

246–248, 247, 248

smoking, 246

eggplant, dicing, 15, 15

eggs, 142–157. See also hollandaise sauce; meringue; omelets; soufflés

albumin in egg whites, 44, 144

beating egg whites, 631

Caramel Snow Eggs, 480–482,

481, 482

checking saltiness of brine by

floating, 234

Classic Omelet Fines Herbes, 147,

147–149, 148, 149, 152, 152

coating pie shell with egg wash,

563, 563, 564

Country-Style Fines Herbes Omelet, 149, 149–150, 150, 152, 152

Deep-Fried Eggs, 156, 156–157, 157

Eggs “Cocotte” with Cream, 153,

153–154, 154

Flat Omelet, Farmer-Style, 151,

151–152, 152

folding in egg whites, 62, 62

freezing, 144

garnishes for, 155, 157

hard-cooked egg for vegetable flowers, 680, 680

hard-cooked for poached salmon decoration, 207, 207, 208, 208

omelets, 147–152

poaching, 145, 145–147, 146, 147

Scrambled Eggs, 155, 155

separating, 144, 144–145, 145, 631

straining sauces with, 42

Stuffed Omelet Hunter-Style,

150, 150–151, 151, 152, 152

yolk, for repairing broken-down

mayonnaise, 56

electric compared to gas stoves and ovens, 7

electric mixer, 7

kneading bread with, 444, 444

emulsion

hollandaise sauce as, 28, 45

hot and cold, 45

mayonnaise as, 45

endives

preparing, 107, 107–108, 108

as salads, 107

English Custard Cream, 477, 477

English Trifle, 532–534, 533, 534

épi “head of wheat” shape, 451, 451

equipment, 6–7. See also specific equipment

Escargots Bourguignonne, 181, 181–183, 182, 183

Espagnole sauce, 28