before recipe titlemacaroon(s) (macarons)
cup custards (crème Sainte-Anne au caramel), I: 611
to pulverize, I: 583
soufflé, I: 617, 620
macerate (definition of), I: 13
macérer (to macerate), I: 13
Madeira wine
for cooking, I: 32
for jellied stocks and aspics, I: 114
sauce: see sauces, Madeira
make the ribbon, I: 579
malakoff, charlottes, I: 605–8
marinades
for beef, I: 306, 310, 323; 3.1, 3.2
French dressing (sauce vinaigrette), I: 94
for lamb, I: 341–2
for pork, I: 376–7
for veal, I: 358, 567; 3.1
marinate (definition of), I: 13
mariner (to marinate), I: 13
marmite: see fish, stews
Marquis, le, I: 679
marrons: see chestnuts
marrow (moelle)
to prepare, I: 19
sauce, I: 76, 294–5, 419
marsala for cooking, I: 32
mayonnaise sauce, I: 86; see also aïoli
measures and weights
flour, I: 17–18; app1.1
miscellaneous equivalents, I: 21–3
tables of equivalents, I: 20–1; app1.1
meat(s) 3.1(viandes), I: 288
glaze, I: 110
leftovers: see beef, leftover; etc,
stock, I: 107
mélanger (to blend), I: 11
meringue(s)
italienne (with sugar syrup)
butter-cream frosting and filling
for frozen chocolate mousse (le Saint-Cyr, glacé)
with whipped cream (Chantilly meringuée)
as ice cream (Chantilly glacée)
white (standard)
with nuts, for cake (le Succès; le Progrès; la Dacquoise)
metric system, I: 20–1
mijoter (to simmer), I: 11
mille-feuilles: see Napoleons
mince, to, I: 13, 27
for mushrooms, I: 509
mixer, electric: see electric mixers
moelle: see marrow
molds: see kitchen equipment
mornay: see sauces, mornay
moules: see mussels
Mouli food mill, I: 9; 1.1, app1.1
moussaka, I: 349, 577
mousse(s) (mousses)
dessert
chocolate (au chocolat), I: 604
see also desserts, frozen
entrée—cold, I: 558–64
chicken (de volaille), I: 560
chicken liver (de foies de volaille), I: 559
duck, game, or turkey (mousseline de volaille), I: 560
fish (mousseline de poisson, blanche neige), I: 562
ham (de jambon), I: 561
salmon (de saumon), I: 562
shellfish (mousseline de crustacés, blanche neige), I: 564
entrée—hot
fish, I: 187
see also quenelles
mousseline sauce, I: 83
sabayon, I: 84, 169
mouton: see lamb and mutton
mushroom(s) (champignons), I: 508–17
general information, I: 22
to mince, slice, flute, I: 509–11
broiled (grillés), I: 512
canned, I: 517
with cheese, for appetizers, I: 202
cold, à la grecque, I: 537
creamed (sautés à la crème), I: 514
duxelles, I: 515
in beef (filets de boeuf en feuilletons)
in lamb, boned leg of stuffed (gigot farci, en croûte)
with rice (riz duxelles), I: 531
essence of (fumet de), I: 512
minced: see above duxelles
purée, raw, to stuff artichoke bottoms
quiche, I: 152
sauce: see sauces, mushroom
sautéed (au beurre), I: 513
in brown Madeira sauce (sautés, sauce madère), I: 515
with garlic, bread crumbs (à la bordelaise), I: 513
soufflé, I: 166
soup (potage velouté aux; potage aux, Île de France), I: 40; 1.1
stewed (à blanc), I: 511
stock (fumet de), I: 512
stuffed (farcis), I: 516
timbales, I: 175
with veal chops or steaks (côtes de veau braisées aux)
mussels (moules), I: 226–32
garnish for fish, I: 213–16
on half shell, broiled (au beurre d’escargot; à la provençale), I: 228
marinated, for salad (salade de), I: 229
in rice ring (pilaf de), I: 231
in sauce (en sauce; mouclades; à la poulette; à la béarnaise), I: 230
soup (soupe aux), I: 231
steamed in wine (à la marinière), I: 227–8
mustard (moutarde)
butter, I: 100
to coat calf’s liver, I: 407
to coat roast lamb, I: 335
sauce: see sauces, mustard
mutton: see lamb and mutton
nap, to (definition of), I: 13
Napoleons (mille-feuilles)
general information, 7.1
cheese (à la fondue de fromage)
dessert, with pastry cream or whipped cream
napper (to nap), I: 13
la cuillère (to coat a spoon), I: 11
navarin printanier, I: 345
navets: see turnips
oeufs: see eggs
oie: see goose
oignons: see onions
oil, types of, I: 19
olives (olives)
in garniture, financière, 2.1, 2.2
in onion tart, I: 151
in stuffings
for lamb (farce aux), I: 338
in tomato quiche (niçoise), I: 148
omelette(s) (omelettes), I: 126–38
general information, I: 126–8
to make, I: 128–35
garnishes for, I: 135–6
gratinéed with tomatoes (gratinées à la tomate), I: 136
with herbs, cheese, etc. (aux fines herbes, au fromage), I: 135–6
pipérade, I: 137
rolled (roulée), I: 132
scrambled (brouillée), I: 129
onion(s) (oignons), I: 22, 480–5; 6.1
general information, I: 480–1
to chop, dice, etc., I: 27, 30
with beef stew (boeuf aux oignons)
braised
brown (glacés à brun), I: 483
white (glacés à blanc), I: 481
canned, I: 484
cold
à la grecque, I: 539
creamed (à la crème), I: 482
in eggplant casserole (ratatouille), I: 503
garniture, I: 484
gratins, with potatoes, I: 153–5
parslied (persillés), I: 482, 484
with peas (petits pois aux), I: 464
quiche or tart, I: 150, 151
sauce (soubise), I: 64, 355, 485
soup, I: 43–5
and potato (potage parmentier), I: 37
with watercress (potage au cresson), I: 38
with spinach (gratin d’épinards aux)
stuffed with rice, onion, and cheese (farcis au riz)
in stuffings: see list of stuffings, app.1
orange(s) (oranges)
bavarian cream (bavarois à l’), I: 596
butter cream icing (au beurre à l’), I: 674
butter filling for spongecake, I: 672
butters for dessert crêpes, I: 650–1
cake, I: 671, 676
cream filling for cakes (crème à l’)
flavored hollandaise, I: 83
glazed (glacées), I: 629
liqueur for cooking, I: 32
mousse, I: 603; 7.1
peel, to glaze, I: 587; 7.1
sauce, with duck, I: 76; 4.1
soufflé, I: 616
ounce-gram equivalents, I: 18, 20, 21
for flour, I: 18; app1.1
oven
temperature conversions, I: 24–5
French, British, American, I: 25
types of, I: 3
oysters (huîtres)
garnish for fish filets, I: 215–16
with quenelles, I: 188
to poach, I: 213
pain: see bread
panade au riz, for pâtés and terrines
grated potato (de pommes de terre), I: 521
with tomatoes, onions, etc. (à la pipérade)
see also crêpes
pans: see kitchen equipment
paper decorating cone, to make
paprika sauce, I: 262, 268
parisienne sauce (sauce allemande), I: 60, 212, 214–16
parsley butter, I: 102
partridge (perdreau; perdrix)
with beans (cassoulet), I: 404
cold in jelly (escabèche), I: 554
pâté, I: 568
roast (coquelets), I: 246
paste
for babas and savarins, I: 658
for cream puffs (pâte à choux), I: 175
pastry(ies) (les pâtes)
cookies from leftover, I: 635; 7.1
crust (en croûte)
for beef Wellington (filet de boeuf)
for chicken (poularde en soutiengorge)
for chicken liver pâté (foies de volaille)
duck baked in (pâté de canard), I: 571
ham baked in (jambon farci), I: 395
lamb, boned leg, baked in (gigot farci)
for pâtés, I: 569–76; 5.1, 5.2
plain or puff, for sausage (saucisson)
puff pastry vs. brioche dough, 3.1, 3.2
decorations
duck en croûte, I: 574–5
doughs (pâtes), I: 139–46, 632–5; 2.1
decorations with, I: 574–5; 2.1, 3.1, 3.2, 5.1
for desserts and sweet tarts (sablées; sèches; sucrées), I: 633–4; 2.1
egg (brisée à l’oeuf), for upside-down shells and cases
electric mixer and processor for
for entrée tarts and quiches (brisée), I: 139–43; 2.1, 2.2
freezing of: see text of each recipe
hand-made, I: 139–43, 633–4
for shells, I: 139–43, 633–4; 2.1, 2.2, 2.3
for turnovers, I: 139–43; 2.1, 2.2, 2.3
equipment for making, app1.1, app1.2, app1.3
puff (feuilletée)
general information, 2.1
bouchées
chicken garniture for (de volaille, financière)
seafood garniture for (dieppoise; aux fruits de mer)
sweetbread garniture for (ris de veau à la financière)
cream horns (cornets)
cheese filling for (fondue de fromage)
cream rolls (rouleaux)
decorations and garnitures (fleurons)
leftovers (rognures)
cocktail shells (petites bouchées)
cookies
puff pastry vs. pie-crust dough
decorations and garnitures (fleurons)
mille-feuilles: see below Napoleons
mock, or simple, puff pastry (demifeuilletée)
Napoleons (mille-feuilles)
cheese (à la fondue de fromage)
dessert, with pastry cream or whipped cream
patty shells for bouchées and vol-au-vent
tart(s) (tartes)
vol-au-vent
chicken garniture for (de volaille, financière)
seafood garniture for (dieppoise; aux fruits de mer)
uncooked insides, use of (ramequin du juste milieu)
sweetbread garniture for (ris de veau à la financière)
quiches: see quiches
shells
for appetizer tartlets, I: 200
for dessert tarts, I: 634–5; 7.1
for quiches, I: 143–6; 2.1
tarts: see tarts for dessert and for entrée
turnovers with Roquefort cheese (petits chaussons au Roquefort), I: 204
pâte(s)
brisée, I: 139; 2.1
fine, I: 139; 2.1
à choux, I: 175, 181, 184
sablée; sèche, I: 633; 2.1
sucrée, I: 633; 2.1
pâtés and terrines (pâtés et terrines), I: 564–76; 5.1
general information, I: 564–5; 5.1
aspic for, I: 565; 5.1
baking dishes for, I: 565
marinade for, I: 567
pork fat for, I: 564; 5.1
storage or freezing of, I: 565
pork and pork liver (de foie et de porc en brioche)
chicken liver (de foies de volaille)
with chicken, veal, spinach (verte; sans porc)
en croûte, I: 569–76
general information, 5.1
illustrated directions for hinge mold
duck, boned, in pastry crust (canard en croûte), I: 571
duck (de canard), I: 568
boned, in pastry crust (en croûte), I: 571
game, with veal and pork (de veau et porc avec gibier), I: 568
pork
and chicken, with liver (de campagne)
and pork liver in brioche (de foie et de porc en brioche)
pork and veal
with game (de veau et porc avec gibier), I: 568
with ham (de porc, veau, et jambon), I: 566
with liver (de veau et porc avec foie; de campagne), I: 568; 5.1
stuffing for (farce pour), I: 565
spinach, with chicken, veal, etc, (verte; sans porc)
stuffings for, I: 565; 5.1, 5.2, 5.3
veal: see above chicken liver; pork and veal
patty shells, vol-au-vent, bouchées
paupiettes: see beef, rolls
peach(es) (pêches)
in brioche cake (le Marly; la Riposte)
compote with raspberry sauce (cardinal), I: 630
with duck (caneton aux), I: 279
sherbet and ice cream (mousse aux, glacée)
tart (tarte aux), I: 639, 641
pear(s) (poires)
baked with macaroons (au gratin), I: 630
flans (clafoutis), I: 656, 658
in meringue, wine custard sauce (meringuées, au sabayon)
poached in wine, I: 642; 7.1
tart(s) (tartes)
with almonds (à la Bourdaloue), I: 642
with custard, I: 638, 641
peas (fresh, green) (petits pois; pois verts; pois frais), I: 461–7
braised with lettuce (à la française), I: 465
buttered (I, II, III) (à l’anglaise; étuvés au beurre; en braisage), I: 462–5
canned, I: 467
frozen, I: 466
with onions (aux oignons: à la française), I: 464–5
pea-pod soup (soupe belle potagère)
peekaboo cheese tart, puff pastry (jalousie au fromage)
peekaboo jam or fruit tart (jalousie)
peppers, sweet green or red (poivrons)
cold, à la grecque (poivrons), I: 540
in eggplant casserole (ratatouille), I: 503
in garlic and oil (salade de poivrons, provençale)
and leek soup (soupe catalane aux)
pipérade: see pipérade
persillade
petits fours
almond wafers, lacy curled (tuiles aux amandes)
chocolate candy truffles (les truffes au chocolat)
walnut and almond puffs (les croquets Denison)
petits pois: see peas
pheasant (faisan)
cold in jelly (escabèche), I: 554
pâté, I: 568
in tarragon aspic, I: 549
pie doughs, I: 139–43; 2.1, 2.2
pig
caul: see caul fat
see also pork
pigeon (pigeonneau)
cold in jelly (escabèche), I: 554
roast (coquelets), I: 246
in tarragon aspic, I: 549
pilaf, pilau (risotto), I: 532
pimento (piment)
and olive stuffing for paupiettes
sauce for chicken (suprême pimentée)
pineapple (ananas)
boiled in syrup, I: 654
in brioche cake (le Marly; la Riposte)
cream plombières, I: 596
custard (flan des isles), I: 631
with orange mousse (mousse d’orange à l’)
tart, I: 664
pipérade (tomatoes, peppers, etc.)
with ham slices, I: 396
omelette, I: 137
with scrambled eggs, I: 126, 576
with shirred eggs, I: 123
see also variations in recipe texts
pistou (garlic and basil purée)
soup and sauce, I: 45
see also variations in recipe texts
pistouille
plombières, I: 594–6
plum(s) (pruneaux; prunes)
baked in custard (flan aux; clafouti aux), I: 657; 7.1
poached in syrup, I: 654
poach, to (definition of), I: 13
pocher (to poach), I: 13
pôchouse: see pauchouse
poireaux: see leeks
poires: see pears
pois: see peas
poisson: see fish
poivrons: see peppers
pommes: see apples
pommes de terre: see potatoes
pork (porc), I: 375–89; 1.1, 5.1
general information, I: 375–80
cuts for
boiling, I: 307
chops, I: 386
roasting and braising, I: 378
stew, I: 389
fat
discussion of, I: 564; 5.1, 5.2
for terrines and pâtés, 5.1, 5.2
marinades for, I: 375–7
with beans in cassoulet, I: 399
boiled (potée normande), I: 307
brains: see brains
braised (braisé), I: 384–5
with red cabbage (aux choux rouges), I: 384
with sauerkraut (avec choucroute), I: 385
chops (côtes de), I: 385–9
casserole-sautéed (poêlées), I: 386
fresh tomato sauce (Robert; charcutière), I: 388
mustard and cream sauce (sauce Nénette), I: 387
cold (rôti de, poêlé), I: 577
dry-salt curing (salaison à sec)
fat, leaf fat, leaf lard; see also pork, general information
leftover, in eggplant and tomato casserole
pâté, I: 568; 5.1
parslied ham mold in aspic (jambon persillé)
pâté: see pâtés and terrines
roast (rôti de), I: 378–84
with cabbage (aux choux), I: 383
casserole-roasted (poêlé), I: 380
mustard and other sauces, I: 382
with potatoes and onions (grand’mère), I: 382
sauces for, I: 381–2
temperature and timing, I: 379
with turnips (aux navets), I: 383
salt (lard rance) in cabbage soup, I: 48
sausage: see sausages
steaks, I: 385–9
stews (ragoûts de), I: 389
stuffed with cheese (Sylvie), I: 385
in stuffings
with herbs for lamb, I: 336
with veal for pâtés, I: 565
suckling pig (cochon de lait)
general information, 3.1
stuffings for, 3.1, 3.2, app1.1
roast, stuffed (farci à la Trébizonde)
tongues (langues de); see also tongues
port wine
for cooking, I: 32
for jellied stocks and aspics, I: 114
sauce, I: 75
pot au feu, I: 306
pot roast: see beef, braised
potages et soupes: see soups
potato(es) (pommes de terre), I: 520–8
general information, I: 22; 6.1
to slice, I: 27
use of instant mashed (for duchesse du fromage)
baking dishes for, 6.1, app1.1
baked, with endives (gratin dauphinois aux endives)
cakes, filled (galettes de, farcies)
cheese sticks (bouchées parmentier au fromage), I: 198
cold dish with, I: 578
in cream and basil (au basilic)
in cream and tarragon (à l’estragon)
gnocchi, I: 181–3
gratins
with anchovies or sausages (aux anchois; et saucisson), I: 154–5
with endives (dauphinois aux endives)
with ham and eggs (râpée morvandelle), I: 153
with spinach (épinards à la basquaise), I: 474
see also potatoes, scalloped
hashed brown, with tomatoes (galette de, aux tomates)
mashed (purée de)
cheese flavored (duchesse au fromage)
in cheese sticks (bouchées parmentier au fromage), I: 198
with garlic (à l’ail), I: 520
for nests or mounds (duchesse)
with turnips (navets parmentier), I: 487
molded, with cheese (galette de, au fromage)
pancakes (crêpes de), I: 521
made from leftover mashed (galettes de, duchesse)
pie with herbs and cream (tourte limousine)
salads (salade de)
with beans, etc. (niçoise), I: 542
with beef (boeuf à la parisienne), I: 543
with beets (à la d’Argenson), I: 543
French (à l’huile), I: 541
sautéed
balls (parisiennes), I: 528
in butter (sautées; pour garniture; château), I: 526–8
diced (en dés), I: 528
with lemon and garlic (sautées, calabraise)
scalloped
with carrots and cream (gratin de, Crécy), I: 525
in cream (gratin jurassien), I: 524
with meat stock and cheese (gratin savoyard), I: 524
with milk and cheese (gratin dauphinois), I: 523
with onions and tomatoes (gratin de, provençal), I: 525, 578
soups
garlic with (soupe à l’ail aux), I: 48
with leeks
or onion (potage Parmentier), I: 37
vichyssoise, I: 39
and watercress (potage au cresson), I: 38–9
with stews
potiron: see pumpkins and winter squashes
poularde: see chicken
poulet: see chicken
poultry, I: 234–87; 4.1
stock, I: 109, 236, 237
to truss, I: 237–9; 4.1
see also chicken; duck; goose; etc.
pralin (caramelized ground nuts)
almonds (aux amandes), I: 583; 7.1
precooking: symbol (*) in recipes
preserved goose (confit d’oie): see goose, preserved
preserves
fillings for crêpes, I: 654
sauces and glazes, I: 593–4
pressure cooker
for dried beans, I: 400
for soups, I: 37, 40
for stocks, I: 107
prune(s) (pruneaux)
and foie gras stuffing for goose, I: 284
tart with cream cheese, I: 648
puff pastry (feuilletée): see pastry, puff
puff shells; puffs (pâte à choux), I: 177–81
pumpkins and winter squashes (potiron)
general information, 6.1
purée with white beans (gratin de, d’Arpajon)
purée, to (definition of), I: 13
purée(s) (purées)
cauliflower and watercress (choufleur en verdure), I: 460
chestnut (de marrons), I: 518
garlic and basil (pistou), 3.1, 6.1, 6.2
jam, preserves, or jelly, for sauce, I: 593
mushroom, to stuff artichoke bottoms
pumpkin with white beans (gratin de potiron d’Arpajon)
raspberry, for sauce, I: 592, 630
rutabagas (la, châteaux en Suède)
spinach (d’épinards simple), I: 469
strawberry, for sauce, I: 592
tomato with garlic and herbs (coulis de tomates à la provençale), I: 78
turnip and potato (de navets Parmentier), I: 487
white bean soup with garnish (soupe à la Victorine)
see also potatoes, mashed
puréeing, I: 13
electric blender for soups, I: 37; 1.1
food mill, I: 9; 3, 535
quail, roast (caille rôtie), I: 246
quatre épices, for charcuterie
quatre quarts, le (pound cake)
quenelle(s), I: 184–90
in chicken filling for vol-au-vent (garniture de volaille, financière)
of fish (de poisson), I: 185
fish for, I: 185
gratin of, I: 188
with oysters (aux huîtres), I: 188
of salmon (de saumon), I: 189
of shellfish (de crustacés), I: 189
of poultry or veal (de volailles ou de veau), I: 189
stuffing for fish filets, I: 216
in sweetbread filling for vol-au-vent (ris de veau à la financière)
see also mousses, entrée
quiche(s), I: 146–53
Camembert, I: 148
cheese (au fromage), I: 147–8
cream and bacon (Lorraine), I: 147
endive (aux endives), I: 152
leek (aux poireaux; flamiche), I: 151
Lorraine, I: 147
mushroom (aux champignons), I: 152
onion (aux oignons), I: 150
pastry shells for
described, I: 143; 2.1
forming and baking, I: 143–6; 2.1
Roquefort, I: 148
seafood (aux fruits de mer), I: 149
spinach (aux épinards), I: 153
Swiss cheese), I: 147
tomato (à la tomate, niçoise), I: 148
rabbit (lapin)
general information, 3.1
buying and preparing for cooking
pâté, I: 568
stewed in red wine (au Saupiquet)
rafraîchir (to refresh), I: 13
ragoûts: see beef, stew; veal, stew; etc.
raised batters and doughs (pâtes levées)
babas and savarins, I: 658
crêpes, I: 649, 650
French breads, brioches, croissants
raisin(s) (raisins)
raspberry(ies) (framboises)
bavarian cream (bavarois), I: 600
in brioche cake (le Marly; la Riposte)
Chantilly, I: 608
cream plombières, I: 595
malakoff, I: 607
sauce, fresh, I: 592
on peaches, I: 630
sherbet and ice cream (mousse aux)
ratatouille, I: 503, 577
ravigote sauce, I: 95
reduce, to (definition of), I: 13
reduire (to reduce), I: 13
en purée (to purée), I: 13
refresh, to (definition of), I: 13
Reine de Saba, I: 677
rémoulade sauce, I: 91
ribbon, to form the, I: 579
rice (riz), I: 528–35
and beet salad (à la d’Argenson), I: 543
boiled, for salads (au blanc), I: 532
braised (risotto; pilaf, pilau), I: 532
buttered (I, II, III) (à l’anglaise; au beurre; étuvé au beurre), I: 530–1
mold, orange-flavored with cherries (des Hespérides)
with mushrooms (duxelles), I: 531
with mussels (pilaf de moules), I: 231
and onions (soubise), I: 355, 485
packaged precooked, I: 534–5
pudding (à l’Impératrice), I: 601
ring of (en couronne), I: 534
steamed (à l’indienne; à la vapeur), I: 529
in stuffings: see list of stuffings, app.1
and turnips, purée (purée Freneuse)
wild, I: 535
and zucchini, gratin of (tian)
ris de veau: see sweetbreads
risotto, I: 532
riz: see rice
rognons: see kidneys
rognures (leftover puff pastry)
rolls
beef: see beef, rolls
rooster, I: 235
rouille, sauce for fish soup, I: 51–2
roulades: see beef, rolls
rouleaux (cream rolls)
as appetizer with cheese filling
roux
for brown sauce, I: 68; 3.1
for white sauce, I: 56
rum (rhum)
in apple aspic, I: 627
babas, I: 660–1
in butter creams, I: 681–4
cake, caramel custard, flambée (charlotte Jamaïque en flammes)
for cooking, I: 32
soufflé, with macaroons (soufflé démoulé aux macaroons), I: 620
syrup for babas, I: 660
rutabagas, I: 485–6
purée (la purée, châteaux en Suède)
rye flour, in spice cake (pain d’épices)
Saint-Jacques en bouillabaisse, les
salad(s) (salades), I: 541–4
combination (niçoise), I: 542
mussel (de moules), I: 229
potato (de pommes de terre), I: 541–4
rice for (riz au blanc), I: 532
rice and beet (à la d’Argenson), I: 543
sweet pepper (de poivrons, provençale)
salmon (saumon)
gratin (aux fruits de mer), I: 156
mousse, I: 562
quenelles, I: 189
soufflé, I: 166
variations, I: 167
in stuffing for lamb (farce mentonnaise), I: 338
timbales, I: 175
salt
general information, I: 23
to remove excess, I: 23
spiced, for charcuterie (sel épicé)
sauce(s), I: 54–105
note: sauces for desserts listed separately
general information, I: 54–5
aïoli, I: 92; 1.1
alsacienne; de Sorges, I: 93
anchovy (aux anchois), I: 66
with garlic for beef stew (provençale), I: 324
aurore, I: 62
bâtarde, I: 64
béarnaise, I: 84
with meat-glaze flavoring (Colbert), I: 85
with tomato flavoring (Choron), I: 85
béchamel, I: 55–64
bercy
with fish filets, I: 210
with steak, I: 294
bonne femme, I: 216
bordelaise, I: 76, 295, 419
bourguignonne, I: 76
brandy, I: 296
brown (brunes), I: 66–76
butter (beurre)
brown (noir; noisette), I: 98–9
for calf’s brains, I: 413
for chicken breasts (noisette), I: 270
cold flavored, I: 99–105
lemon (au citron), I: 98
white (blanc; nantais), I: 96
caper (aux câpres), I: 65
Chantilly, I: 83
chasseur, I: 75, 368
chaud-froid
blanche neige, I: 105
cheese with wine and garlic (fondue de fromage), I: 105, 118
chivry, I: 62
choron, I: 85
Colbert, I: 85
cream (crème; suprême), I: 59, 60, 268, 458
and mushroom, for ham, I: 392
and mustard, for liver, I: 406
sour (vinaigrette à la crème), with dill, I: 95
and white wine, for chicken fricassee, I: 260
curry
brown (brune au cari), I: 73
white (au cari), I: 63, 261; 3.1
deglazing, I: 76, 255–6, 271
diable, I: 71
dieppoise, I: 214
dill, I: 95
duxelles, I: 74
egg yolk
(parisienne; allemande), I: 60
see also below hollandaise; mayonnaise
espagnole (sauce base), I: 66
game (poivrade), I: 70
garlic (à l’ail)
and anchovy for beef stew, I: 324
and basil (pistou), I: 45; 3.1, 6.1, 6.2
and egg yolks for chicken, I: 257
for lamb, I: 334
mayonnaise (aïoli), I: 92; 1.1, 4.1
and pepper (rouille) for fish soup, I: 52
herbal
brown (aux fines herbes), I: 73
hollandaise, I: 82
mayonnaise, I: 89–90, 93
white wine (Chivry), I: 62
hollandaise, I: 79–85
electric blender, I: 81
handmade, I: 79
mock (bâtarde; au beurre), I: 64
variations, I: 82–5
italienne, I: 76, 411
jus lié, I: 70
Madeira (madère), I: 75, 298, 300
brown, with truffles (Périgueux), I: 75
with mushrooms, I: 515
maltaise, I: 83
marchand de vins, I: 295
marrow (moelle), I: 76, 294–5, 419
matelote, I: 415
mayonnaise, I: 86–93
electric blender, I: 88
handmade, I: 87
remedy for turned, I: 88
variations, I: 89–93
mornay, I: 61, 193
mousseline, I: 83
sabayon, I: 84, 169
mushroom (duxelles), I: 74
brown (à l’italienne), I: 76, 411
and cream, I: 392
with tomatoes (chasseur), I: 75, 368
mustard (moutarde), I: 66, 95
brown (Robert), I: 72
with cream (à la normande), I: 382
for liver, I: 406
with pearl onions and raisins, for tongue (à l’aigre—douce)
with tomatoes and cream (Nénette), I: 387
Nantua, I: 216
Nénette, I: 387
normande, I: 215
onion (soubise), I: 64, 355, 485
orange, I: 76, 276
paprika (au paprika), I: 262, 268
parisienne, I: 60, 212, 214–16
Périgueux, I: 75
pimento, for chicken (suprême pimentée)
piquante, I: 72
poivrade, I: 70
port wine (au porto), I: 75
ragoût, I: 69
ravigote, I: 95
rémoulade, I: 91
Riviera, I: 90
Robert, I: 72
roux
for brown sauce, I: 68; 3.1
for white sauce, I: 56
Saupiquet, for braising rabbit
soubise, I: 64, 355, 485
suprême, I: 59, 188
tarragon (estragon)
béarnaise, I: 84
brown (brune à l’), I: 73, 251
for chicken, I: 262; 4.1
white (Chivry), I: 62
tartare, I: 90
thermidor, I: 221
tomato (tomate)
classic, I: 76
fresh tomatoes (coulis), I: 78, 388
truffle (Périgueux), I: 75, 271
velouté, I: 55–64, 356–7, 363
venison (venaison), I: 70
vinaigrette, I: 94–5
Walewska, I: 215
white
béchamels and veloutés, I: 55–66
butter (beurre blanc; beurre nantais), I: 96
wine, I: 62, 84, 217, 294–5
sauce(s) for desserts, I: 588–93
apricot (confit d’abricots en sirop)
crème anglaise, I: 588, 683; 7.1, 7.2
jam or jelly, I: 593
raspberry (aux framboises), I: 592, 630
strawberry (aux fraises), I: 592
saucisse, saucisson: see sausage
sauerkraut (choucroute), I: 280, 385
braised (braisée à l’alsacienne), I: 498
with meat garnish (garnie), I: 499
sausage(s) (saucisses et saucissons)
general information, 5.1
casings
substitutes for
to cure, to hang (saucisson à cuire)
salt and spices (épices fines)
with beans (cassoulet), I: 401
with boiled beef (pot-au-feu), I: 306
braised beef and greens (les tous nus; quenelles de boeuf provençales)
French type, homemade, I: 403
casings: see above, general information, casings
chard or spinach
chicken liver in brioche (de foies de volaille)
goose-neck, stuffed (cou d’oie farcie)
gratin, with potatoes, I: 155
large, fresh, to cook (à cuire)
liver, chicken (de foies de volaille)
liver, pork, and greens (caillettes; gayettes)
in plain or puff pastry (en croûte)
Polish, I: 404
pork and liver with greens (caillettes; gayettes)
pork and veal with truffles and foie gras (truffé au foie gras)
Provençal, braised beef and greens (les tous nus; quenelles de boeuf)
in stuffings, I: 275, 286; 3.1, 3.2, 5.1, 6.1
white-meat (boudin blanc), 4.1, 5.1
sauté, general information, I: 13
sauter (to sauté), I: 13
savarins, I: 662–5
fillings for, I: 664
mold for, I: 662
small (petits), I: 665
syrup for, I: 663
with whipped cream (Chantilly), I: 664
scallop(s) (coquilles Saint-Jacques)
bouillabaisse of (les Saint-Jacques en bouillabaisse)
gratinéed
with cream and mushrooms (à la parisienne), I: 216
with wine and garlic (à la provençale), I: 218
cream of (velouté de Saint-Jacques)
timbales, I: 175
seafood
filling for vol-au-vent (garniture dieppoise; aux fruits de mer)
see also crab; fish; lobster; etc.
semolina gnocchi, I: 183
serving suggestions: see individual recipes
shallot(s) (échalotes)
general information, I: 19, 23
to dice or mince, I: 30
butter (beurre bercy; beurre marchand de vins), I: 103
shellfish (crustacés)
butter (beurre de), I: 104; 1.1
filling for appetizers (fondue de), I: 202
filling, creamed, for vol-au-vent and bouchées (garniture dieppoise; aux fruits de mer)
garnitures for fish filets, I: 212–16
mousse, I: 564
see also clam; crab; lobster; etc.
shells
for appetizer tartlets, I: 200
for dessert tarts, I: 634–5; 7.1
for puffs, I: 177–80
for quiches, I: 143–6; 2.1
sherbets: see desserts, frozen
sherry for cooking, I: 32
short paste: see pastry, dough
shrimp(s) (crevettes)
in aspic, I: 549
butter (shellfish butter), I: 104; 1.1
to cook, I: 213
quenelles, I: 189
quiche, I: 149
soufflé, I: 167, 170
simmer, to (definition of), I: 11
skillets, I: 6, 192
electric, I: 254, 259
for potatoes Anna, 6.1, app1.1, app1.2
slice, how to, I: 27–8
snail butter (beurre pour escargots), I: 103
sole, filets: see fish, filets
sorrel soup (potage crème d’oseille), I: 42
soubise
sauce, I: 64
with rice and onions, I: 355, 485
soufflé(s) (soufflés)
general information, I: 157–63
dishes for (charlotte molds), I: 161–2; app1.1
entrée, I: 157–74
cheese (au fromage), I: 163
with egg whites only (aux blancs d’oeufs), I: 173
variations, I: 173
eggplant (d’aubergines en persillade)
fish (de poisson), I: 166, 168, 170
lobster, crab, or shrimp (de homard, de crabe, ou aux crevettes), I: 170
with poached eggs (Vendôme), I: 165
salmon (de saumon), I: 166
variations, I: 167
spinach (aux épinards), I: 165–6
unmolded (démoulé, mousseline), I: 171
vegetable variations, I: 166
sweet or dessert (sucrés), I: 613–22
general information, I: 613–14
almond (aux amandes), I: 618
apple in apples (pommes, Calvados)
caramel almond (île flottante), I: 622
caramelized almonds (praliné), I: 617
chocolate (au chocolat), I: 619
coffee (au café), I: 617
Cointreau, curaçao (à l’orange), I: 616
glacée of fruits and kirsch (Rothschild), I: 617
half-and-half (panaché), I: 618
macaroon (aux macarons), I: 617
and rum, unmolded (démoulé), I: 620
orange (à l’orange), I: 616
tart with lemon or lime (tarte au citron ou aux limettes), I: 645
vanilla (à la vanille), I: 614
soup(s) (potages et soupes et bisques), I: 37–53; 1.1
general information, I: 37; 1.1
asparagus
cream of green (crème d’asperges vertes)
bean, white, with garnish (à la Victorine)
bouillabaisse, I: 52
fish for, I: 50
cabbage (aux choux; garbure), I: 48
cauliflower and watercress (de la Fontaine Dureau)
celery with potatoes and leeks (Célestine)
cold
leek and potato, I: 39
vichyssoise, I: 39
watercress, I: 39, 41; 1.1
see also end of recipe texts
crab
cream of (velouté de crustacés)
crayfish bisque (d’écrevisses)
eggplant and tomato garnish, for bean
fennel and tomato garnish, for bean
fish (de poisson), I: 49–53
bouillabaisse, I: 52
fish for, I: 50
matelotes, meurettes, pauchouses
with garlic mayonnaise, Provençal-style (bourride)
with wine, onions, mushrooms, Burgundy-style (matelote; meurette; pauchouse)
garlic (aïgo bouïdo), I: 46–8
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
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
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
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)
cream of (velouté de crustacés)
sorrel (crème d’oseille), I: 42
spinach (épinards)
cream of (crème d’), I: 43
sweet pepper and leek (catalane aux poivrons)
tomato with rice, Mediterranean (Magali)
vegetable (Provençal) (au pistou)
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)
sour cream, I: 16; 1.1
dressing (vinaigrette à la crème), I: 95
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 pork and liver (caillettes)
soufflé, I: 165
soup, I: 43
Florentine (potage à la florentine)
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
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
clarification of, I: 111
degreasing of, I: 108
duck, I: 272
fish (fumet de poisson)
emergency (clam juice), I: 115
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
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)
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)
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 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
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
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 tomatoes, I: 507, 516, 576
for zucchini
almond, cheese, and bread crumbs (aux amandes)
rice and peppers (au riz et aux poivrons)
suckling pig: see pork, suckling pig
sugar (sucre)
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
short paste for tarts (pâte brisée sucrée), I: 633
syrup: see syrup
summer squash: see zucchini
suprêmes de volaille: see chicken, breasts of
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 fruit poaching, I: 630, 642
kirsch, for savarins, I: 663
rum, for babas, I: 660
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-roasted, I: 249
fricasseed, I: 262
sauce: see sauces, tarragon
tart(s) for dessert (tartes sucrées), I: 632–48; 7.1
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
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
pastry shells for, I: 634–5
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)
apple or pear (aux pommes ou aux poires)
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
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
toilette: see caul fat
tomalley
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
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
general information
fresh versus smoked and pickled
general information, 3.1
boiled, with sweet-and-sour sauce (à l’aigre–douce)
braised, with Madeira sauce (braisée, au madère)
sliced, braised with curry (braisée, Calcutta)
tools: see kitchen equipment
toss, to (definition of), I: 14
tournedos, I: 290–1, 296–300
tripe (tripes)
general information, 3.1
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)
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
leftover
in eggplant and tomato casserole
filling for appetizers, I: 203
gratin of, I: 157
mousse (mousseline de volaille), I: 560
quenelles, I: 189
soufflé, I: 167
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)
turnovers
with Roquefort cheese (petits chaussons au Roquefort), I: 204
pastry dough for, I: 139–43; 2.1, 2.2, 2.3
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)
in sauce or filling (crème anglaise; crème pâtissière), I: 588–92
soufflé, I: 614, 618
variations follow recipe: symbol before recipe title
veal (veau), I: 350–75; 203–25
general information, I: 350–2; 3.1, 3.2
cuts for
chops, I: 369; 3.1
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
stuffings for
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)
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
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 ham and cheese (Sylvie), I: 357
with onions and mushrooms (Prince Orloff), I: 355
with pork, foie gras, etc. (en feuilletons)
scallops (noisettes, périgourdine)
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
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
chicken garniture for (de volaille financière)
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)
wafers, cheese (galettes au fromage), I: 197
walnut(s) (noix)
and almond puffs (les croquets Denison)
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)
yeast
batters and doughs (pâtes levées)
babas and savarins, I: 658
crêpes, I: 649, 650
French breads, brioches, croissants
zucchini (courgettes)
general information, 6.1
baked: see below gratinéed
in cream
pieces, with tarragon (étuvées à la crème)
in eggplant casserole (ratatouille), I: 503
with garlic, parsley, and béchamel (en persillade, gratinées)
grated
molded custard of, with cheese (timbale)
in olive oil and garlic (rapées, sautées à la provençale)
gratinéed (baked)
with garlic, parsley, and béchamel (persillade)
with rice, onions, and cheese (tian)
molded custard with onions and cheese (timbale)
with rice, onions, and cheese (tian de, au riz)
sautéed
in butter
in oil and garlic
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