French Classics Made Easy (84 page)

paste,
356
–57

pastry cream,
348

pastry cream, cream puffs or éclairs filled with,
229

pastry cream, in Paris-Brest,
228
–29

powder,
357

toasting,
242
,
284

see also
Almond(s); Hazelnuts; Pecan(s); Praline

O

Oeufs:

brouillés:

à la ciboulette
,
36

Magda
,
35
–36

en surprise au caviar
,
36

aux truffes
,
35
–36

à la neige
,
274

Oignon(s):

petits:

glacés
,
181

à la grecque
,
190

soupe à l’
,
19

gratinée
,
20

tarte à l’
,
66

Oils,
5

with stronger flavors,
331

Olive(s):

blanching,
129

sauce:

grilled squabs with,
131

roast duck with,
131

roast squabs with,
129
–31

sautéed squabs with,
131

sautéed chicken à la Portugaise,
118
–19

Olives:

canard aux
,
131

pigeonneaux aux
,
129
–31

Omelet pans,
12
,
37

Omelets,
36
–39

breakfast, strawberry,
262

dessert,
261
–63

apple, with Calvados,
262

with Cointreau,
261
–62

orange souffléed,
262
–63

with rum,
261

strawberry-filled, with Cointreau,
262

savory,
36
–39

Gruyère,
39

with herbs,
36
–38

ratatouille,
39

souffléed cheese,
263

Turkish,
38
–39

techniques:

folding,
37

mixing ingredients with eggs before cooking,
39

Omelettes:

au Cointreau
,
261
–62

et aux fraises
,
262

aux fines herbes
,
36
–38

aux fraises
,
262

au fromage
,
39

à la ratatouille
,
39

au rhum
,
261

soufflée à l’orange
,
262
–63

turque
,
38
–39

Vallée d’Auge
,
262

Onion(s),
5

old-fashioned roast pork with carrots and,
165

pearl:

glazed,
181

à la Grecque,
190

ratatouille,
193
–94

rings, deep-fried,
98

soup,
19

French,
20

tart,
66

Orange:

canard à l’
,
131
–34

omelette soufflée à l’
,
262
–63

sorbet au chocolat et à l’
,
290

Orange(s):

in Champagne,
285
–87

chocolate sorbet,
290

crêpes Suzette,
280
–81

duck à l’,
131
–34

génoise,
235
–37

with Grand Marnier buttercream,
242

sectioning,
286

souffléed omelet,
262
–63

zest knots,
277

Orientale:

crevettes à l’
,
103

meaning of word,
103

quiche au crabe à l’
,
67
–68

Oustaù de Baumanière, Les-Baux-de-Provence,
111

Oven placement,
8
–9

Oven temperatures,
8

conversion table for,
363

high-altitude cooking and,
362

“Over ice,” stirring mixtures,
272

Oysters, in puff-pastry shells à la Normande,
77

P

Pacanes:

grillées, glace moka aux
,
291
–92

succès aux
,
250

Pain:

complet
,
342

français
,
339
–42

libanais
,
341
–42

Pain de gênes:

sur coulis de framboise
,
244
–45

au sorbet et aux fruits
,
245

Palmiers
,
258

Palm leaf cookies,
258

Paloise (sauce)
,
329

Pamplemousse:

rose, salade d’endives et de
,
28

sorbet au
,
289

Pans.
See
Pots and pans

Paris-Brest,
228
–29

Parisian-style gnocchi,
70
–72

forming,
70

green,
72

herbed,
72

spoon-molding,
71

Parisienne/allemande (sauce)
,
95
–97,
312

Parmesan:

four-cheese ravioli,
84
–85

fresh pasta with cream, peas and,
80

Parsley:

deep-fried,
98

green mayonnaise,
334

Pasta,
78
–85

fresh,
79
–80

with cream, peas, and Parmesan,
80

green,
81

high-altitude cooking and,
362

noodles:

egg, with morels,
82
–83

stretching,
82

ravioli:

four-cheese,
84
–85

guidelines for,
84

Pastry(ies), dessert,
212
–34

banana fritters, rum-flavored,
223

carolines,
227

choux grillés
,
227

cream puffs:

filled with chocolate soufflé,
226
–27

filled with praline-flavored

crème St-Honoré
,
229

croquembouche,
227

éclairs,
227

filled with praline-flavored

crème St-Honoré
,
229

Napoleons,
234

Paris-Brest,
228
–29

profiteroles,
227

chocolate-dipped,
224
–25

chocolate-dipped, with Grand Marnier,
225

ice cream–filled,
224

salambos,
227

tartlets, puff-pastry:

raspberry-topped,
233

strawberry-topped,
232
–33

tarts,
214
–20

blueberry,
214
–15

fruit, Alsatian-style,
216
–18

Italian prune plum,
215

peach and raspberry,
215

pear tarte tatin,
220

tarte tatin,
219
–20

Pastry(ies), savory,
69
–77

cream-puff,
69
–73

dough for (
pâte à choux salée
),
221

gnocchi, Parisian-style,
70
–72

gougères
,
73

Gruyère pastry ring filled with cheese soufflé,
72
–73

potato puffs,
203
–4

puff,
74
–77

with anchovy butter,
75

with Gruyère,
75

shells à la Normande,
77

shells filled with seafood in white wine sauce,
76
–77

Pastry bags and tubes,
249

using,
222

Pastry cream,
347
–48

with cornstarch,
349

lightening with beaten egg whites,
348

liqueur-flavored,
348

praline,
348

cream puffs or éclairs filled with,
229

in Paris-Brest,
228
–29

Pastry doughs:

cream-puff:

savory (
pâte à choux salée
),
221

sweet (
pâte à choux sucrée
),
221

rough puff, rapid puff, or half-puff (
pâte demi-feuilletée
),
230
–31

tart (
pâte brisée
),
213
–14

fraisage
and,
213
,
214

high-altitude cooking and,
362

sweet (
pâte sucrée
),
214

techniques:

decorative rim,
68

high-altitude cooking,
362

lining tart pan,
65

testing for doneness,
10

unmolding tart or quiche,
218

Pâte à choux
,
221

Pâte brisée
,
213
–14

high-altitude cooking and,
362

Pâté de campagne
,
56

Pâte demi-feuilletée
,
230
–31

Pâtés,
53
–57

chicken liver mousse,
56
–57

home-style terrine with prunes,
54
–56

rustic country-style,
56

Pâtes fraîches
,
79
–80

aux petits pois
,
80

vertes
,
81

Pâte sucrée
,
214

Paupiette
,
97

Pea(s):

fresh pasta with cream, Parmesan and,
80

split-, soup,
23
–24

peasant-style,
24

Peach(es):

Alsatian-style fruit tart,
216
–18

chicken salad with, in curry-lime dressing,
32
–33

cutting for tart,
217

glazed, roast duck with,
138
–39

and raspberry tart,
215

seafood salad with,
33

Pear(s):

Alsatian-style fruit tart,
216
–18

cutting for tart,
217

poached in port wine,
284
–85