French Classics Made Easy (89 page)

veal scallops with mushrooms and,
153

sautéed chicken à la Portugaise,
118
–19

shrimp with curry, ginger and,
103

velouté flavored with,
316
–17

Tournedos Charlemagne
,
143

Tropical fruit sorbet with rum,
289

Trout, mousseline-stuffed, with two sauces,
52

Truffes, oeufs brouillés aux
,
35
–36

Truffes au chocolat à la crème
,
295
–97

Truffle(d)(s) (funghi),
6

chicken, roast,
108
–10

potato puffs,
204

slow-scrambled eggs with,
36

turkey,
108

Truffles, ganache,
295
–97

Truite farcie aux deux sauces
,
52

Trussing a bird,
133

Tuiles:

almond,
252
–53

shaping,
253

Tuiles aux amandes
,
252
–53

Tuna steaks, grilling,
90

Turban de fruits de mer
,
49
–50

Turkey, truffled,
108

Turkish omelet (
omelette turque
),
38
–39

Turning vegetables,
162

Turnip(s):

chicken and pork in a pot,
168
–69

French lamb stew,
161
–63

purée,
180

V

Vallée d’Auge, poulet
,
121

Valois (sauce)
,
329

Vanilla:

buttercream,
351

crème anglaise,
346

génoise,
235
–37

gâteau moka,
241
–42

gâteau moka with chocolate ganache,
242

ice cream,
291

pots de crème
,
270
–71

Vanille:

crème au beurre à la
,
351

glace à la
,
291

pots de crème au
,
270
–71

Veal,
151
–55

chops with sautéed root vegetables,
152

in cream sauce,
120
–21

home-style terrine with prunes,
54
–56

medallions with sautéed root vegetables,
151
–52

scallops with mushrooms and tomato sauce,
153

stew with morels, creamy,
154
–55

testing for doneness,
9

Veau:

blanquette de, aux morilles
,
154
–55

côte(s) de:

à la brunoise
,
152

à la crème
,
120
–21

escalopes de, chasseur
,
153

médaillons de, à la brunoise
,
151
–52

Vegetable(s):

perfectly cooked vs. undercooked,
178

stock,
308
–9

brown,
309

techniques:

prepping,
7

steaming,
177

testing for doneness,
9

turning,
162

Vegetable dishes:

artichokes barigoule,
173
–74

asparagus,
174
–75

beets, baked,
175
–76

broccoli,
176
–77

purée,
180

carrot(s):

with ginger,
179

Madeira-glazed,
179

purée,
179

waterless cooked,
178
–79

cauliflower purée,
179
–80

garlic, glazed,
181

green beans,
182
–83

almondine,
183

with cream,
183

with garlic butter,
183

herbed,
183

with shallot butter,
183

vinaigrette,
183

leeks:

braised, with hollandaise or vinaigrette,
185

in cream sauce,
186
–87

mushrooms:

in cream sauce,
188

duxelles,
187

à la Grecque,
190

onion(s):

pearl, glazed,
181

rings, deep-fried,
98

purées:

broccoli,
180

carrot,
179

cauliflower,
179
–80

spinach, creamed,
191

turnip,
180

ratatouille,
193
–94

shallots, glazed,
181

spinach, creamed,
191

tomatoes, broiled, with garlic and herbs,
192

turnip purée,
180

white beans à la Bretonne,
184
–85

zucchini stuffed with mushrooms and ham,
195
–96

see also
Potato(es)

Velouté (sauce),
312
,
315
–16

enriched by egg yolks (
sauce allemande/parisienne
),
95
–97,
312

enriched by heavy cream (
sauce suprème
),
115
,
312

saffron-flavored, with fresh tomatoes,
317
–18

tomato-flavored,
316
–17

Veloutés
(soups),
16

Venison-style leg of lamb,
160
–61

Vert pré:

carré d’agneau
,
156
–57

meaning of term,
156

Viande, glace de
,
309
–10

Vinaigre de Xérès, poulet au
,
121
–22

Vinaigrette,
312
,
336

herbed lemon,
30
–31

Vinegar(s),
6
–7

sherry, chicken with,
121
–22

with stronger flavors,
331

tarragon,
6
–7

Volaille
:

blanquette de, aux morilles
,
155

consommé de
,
17
–18

foie de, mousse de
,
56
–58

fonds de
,
307
–8

glace de
,
310

salade de:

aux mangues
,
32

aux mangues et au gingembre
,
33

aux pêches
,
32
–33

suprêmes de:

basquaise
,
124
–25

à la brunoise
,
152

W

Waffled French-fries,
199

Walnut and endive salad,
29

Water, for bread,
338

Water bath,
328

melting chocolate in,
294

Watercress:

beurre blanc,
330

and endive salad,
28
–29

fresh green pasta,
81

green mayonnaise,
334

soup,
22
–23

curried,
23

vert pré
preparation and,
156

Weight conversions,
363

Whipped cream:

chocolate roll with,
251

kirsch cake with fruit and,
248

Whisks,
12

White beans:

à la Bretonne,
184
–85

light cassoulet,
167
–68

White rice, boiled,
206

White sauces,
312

béarnaise,
327
–29

with meat glaze,
329

with mint (
sauce paloise
),
329

with tomatoes (
sauce Choron
),
329

béchamel,
312
,
313

cheese-flavored (Mornay sauce),
312
,
313

enriched by heavy cream (
sauce crème
),
120
,
312

beurre blanc,
312
,
329
–30

basil,
330

chive,
330

tarragon,
330

watercress,
330

cream (
crème
),
120
,
312

with fresh tomatoes,
70
–71

hollandaise,
312
,
326
–27

velouté,
312
,
315
–16

enriched by egg yolks (
sauce allemande/parisienne
),
95
–97,
312

enriched by heavy cream (
sauce suprème
),
115
,
312

saffron-flavored, with fresh tomatoes,
317
–18

tomato-flavored,
316
–17

Whole-wheat bread,
342

Wild mushrooms in cream sauce,
188

Wild rice with mushrooms,
208
–9

Wine(s):

Bordelaise sauce,
320
–21

Burgundy, beef,
149
–50

Champagne:

chicken with,
121

oranges in,
285
–87

for cooking,
7

coq au vin,
115
–17

Madeira:

-glazed carrots,
179

sauce,
319

-soaked prunes,
299

-poached prunes, pork rib

roast with,
163
–65

port:

pears poached in,
284
–85

prunes poached in,
285

sauce,
319

Riesling, chicken with,
119
–21

Wire cooling racks,
12

Wooden spatulas, French,
12
,
226

Y

Yeast,
338

breads:

French,
339
–42

pita,
341
–42

whole-wheat,
342

cakes:

kirsch cake with fruit and whipped cream,
248

savarin, rum-soaked,
246
–48

high-altitude cooking and,
362

Z

Zagat, Tim and Nina,
274

Zest knots,
266

Zucchini:

peeling,
195

ratatouille,
193
–94

stuffed with mushrooms and ham,
195
–96

watercress soup,
22
–23