French Classics Made Easy (86 page)

Provençale:

aioli (
aïoli
),
332
–33

broiled tomatoes with garlic and herbs (
tomates à la provençale
),
192

ratatouille (
ratatouille
),
193
–94

shrimp à la (
crevettes à la provençale
),
102

Pruneaux:

d’Agen
,
164

à l’Armagnac
,
298
–99

glace aux
,
292

au madère
,
299

au porto
,
284
–85

rôti de porc aux
,
163
–65

terrines maison aux
,
54
–56

Prune plum(s), Italian:

Alsatian-style fruit tart,
216
–18

tart,
215

Prunes:

Armagnac-soaked,
298
–99

ice cream,
292

chocolate-dipped,
298

French, from Agen (
les pruneaux d’Agen
),
164

home-style terrine with,
54
–56

Madeira-soaked,
299

poached in port wine,
285

wine-poached, pork rib roast with,
163
–65

Pudding au chocolat
,
267

Puffed sliced potatoes,
199
–200

Puff pastry(ies), dessert,
230
–34

dough for (rough puff, rapid puff, or half-puff pastry;
pâte demi-feuilletée
),
230
–31

Napoleons,
234

palm leaf cookies,
258

tartlets:

raspberry-topped,
233

strawberry-topped,
232
–33

Puff pastry(ies), savory,
74
–77

with anchovy butter,
75

dough for (rough puff, rapid puff, or half-puff pastry;
pâte demi-feuilletée
),
230
–31

with Gruyère,
75

shells:

filled with seafood in white wine sauce,
76
–77

making,
77

à la Normande,
77

Puffs, potato,
203
–4

with spinach,
204

truffled,
204

Puréeing soups,
25

Purées:

broccoli,
180

carrot,
179

cauliflower,
179
–80

spinach, creamed,
191

techniques:

boiling vegetables,
180

mixing thick béchamel sauce with puréed vegetable,
179
,
191

puréeing vegetable together with cooked potato or rice,
179

turnip,
180

Purées
,
16

de brocoli
,
180

de carottes
,
179

de chou-fleur
,
179
–80

d’épinards
,
191

de navets
,
180

de pommes de terre à l’ail
,
205

Q

Quenelles, spoon-molding,
71

Quetsches, tartes aux
,
215

Quiches,
63
–68

curried crab,
67
–68

Lorraine,
64

onion tart,
66

techniques:

decorative rim,
68

lining tart pan,
65

unmolding,
218

Quiches
,
63
–68

au crabe à l’orientale
,
67
–68

Lorraine
,
64

tarte à l’oignon
,
66

R

Rabbit,
107

sautéed, with mustard and rosemary,
127
–28

Radishes, in green salads,
31

Ragoûts:

blanquettes de veau aux morilles
,
154
–55

boeuf bourguignon
,
149
–50

coq au vin
,
115
–17

navarin d’agneau
,
161
–63

Raifort (sauce)
,
335
–36

Raisin(s):

chocolate-dipped,
298

rum ice cream,
292

Raisins secs, glace au rhum et aux
,
292

Ranges, professional-style,
152

Raspberry:

coulis,
345

jam,
355
–56

and peach tart,
215

purée, almond cake with,
244
–45

sauce, floating island with,
274

sorbet,
288

-topped puff-pastry tartlets,
233

Ratatouille,
193
–94

omelet,
39

Ratatouille
,
193
–94

omelette à la
,
39

Ravioli:

four-cheese,
84
–85

guidelines for,
84

Ravioli aux quatre fromages
,
84
–85

Red snapper baked in Mediterranean tomato

sauce,
91
–92

Reducing liquids,
321

Régent
,
236

Reheating foods,
10
–11

in microwave oven,
209

Remoulade sauce,
335

Rhum:

bananes flambées au
,
282
–83

glaces aux raisins secs et au
,
292

omelette au
,
261

savarin au
,
246
–48

Rib steaks, grilled,
144
–45

Rice:

pilaf,
207

riz à l’impératrice
,
273

white, boiled,
206

wild, with mushrooms,
208
–9

Ricotta cheese, in four-cheese ravioli,
84
–85

Riesling, chicken with,
119
–21

Riesling, poulet au
,
119
–21

Riz:

au blanc
,
206

à l’impératrice
,
273

pilaf
,
207

sauvage forestière
,
208
–9

Roasting pans,
12

Roasts:

beef:

fillet,
146

rare, warming or reheating,
10

chicken:

Basque-style,
125

truffled,
108
–10

duck,
135
–36

with cherries,
139

with glazed apples and cider cream sauce,
136
–38

with glazed peaches,
138
–39

à l’orange,
131
–34

with olive sauce,
131

lamb:

leg of,
158
–59

leg of, French-style,
161

leg of, mustard-roasted,
159

leg of, venison-style,
160
–61

leg of, with Choron sauce,
159

rack of, on a bed of watercress,
156
–57

rack of, with béarnaise or Choron sauce,
157

pork:

old-fashioned, with carrots and onions,
165

rib roast with wine-poached prunes,
163
–65

with
sauce Robert
,
165

poultry:

cutting into serving pieces,
114

trussing,
133

Robert (sauce)
,
321
–22

Roll (cake):

apricot jam,
243
–44

chocolate, with whipped cream,
251

Rolling pins, French,
12
,
85

Romarin:

lapin sauté à la moutarde et au
,
127
–28

poulet sauté à la moutarde et au
,
128

Root vegetables:

sautéed, veal medallions with,
151
–52

see also specific root vegetables

Roquefort soufflé,
44
–46

Roquette, potage à la
,
23

Rosemary:

sautéed chicken with mustard and,
128

sautéed rabbit with mustard and,
127
–28

Rôti de porc:

grand-mère
,
165

aux pruneaux
,
163
–65

sauce Robert
,
165

Rouget à la Suzanne
,
91
–92

Rough puff pastry (
pâte demi-feuilletée
),
230
–31

Rouille,
333

Roux,
312

Royal icing,
352

decorating cake with ganache and,
238
–39

Rum:

bananas flambéed with,
282
–83

dessert omelet with,
261

-flavored banana fritters,
223

raisin ice cream,
292

-soaked savarin,
246
–48

tropical fruit sorbet with,
289

Rustic country-style pâté,
56

S

Sabayon, fraises au
,
283
–84

Sabayon, strawberries with,
283
–84

Sachertorte,
240

Saffron sauce with fresh tomatoes,
317
–18

Safran, sauce au, à la tomate fraîche
,
317
–18

Salade(s):

composée
,
27

de crevettes et de coquilles St.-Jacques
,
30
–31

d’endives
,
28
–29

et de betteraves
,
29

et de cresson
,
28
–29

aux noix
,
29

et de pamplemousse rose
,
28

de fruits de mer aux pêches ou aux mangues
,
33

haricots verts en
,
183

de tomates
,
33

verte
,
27
,
31

de volaille:

aux mangues
,
32

aux mangues et au gingembre
,
33

aux pêches
,
32
–33

Salad greens, washing and storing,
29

Salads,
27
–33

beets with vinaigrette,
176

chicken:

with fresh peaches in currylime dressing,
32
–33

with mango,
32

with mangoes and ginger,
33

composed,
27

endive,
28
–29

and beet,
29

and pink grapefruit,
28