Mastering the Art of French Cooking, Volume 2 (240 page)

ragoût, I: 69

ravigote, I: 95

rémoulade, I: 91

Riviera, I: 90

Robert, I: 72

roux

for brown sauce, I: 68;
3.1

for braising sauce

for cheese sauce

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)

with canned tomatoes

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)

chocolate

custard

crème anglaise, I: 588, 683;
7.1
,
7.2

sabayon

jam or jelly, I: 593

raspberry (aux framboises), I: 592, 630

sabayon, for pears

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

buying and preparing

filling

substitutes for

caul fat

cheesecloth

to cure, to hang (saucisson à cuire)

cuts for

fat for

making links

salt and spices (épices fines)

with beans (cassoulet), I: 401

with boiled beef (pot-au-feu), I: 306

boudin blanc,
4.1
,
5.1

breakfast (chair à saucisse)

in brioche (en brioche)

with aspic

formed in a loaf pan

free-form

braised beef and greens (les tous nus; quenelles de boeuf provençales)

cakes,
5.1
,
5.2
,
5.3

French type, homemade, I: 403

casings:
see above, general information
, casings

chard or spinach

with beef (tous nus)

pork and liver (caillettes)

chicken liver in brioche (de foies de volaille)

chipolatas,
5.1
,
5.2

goose-neck, stuffed (cou d’oie farcie)

gratin, with potatoes, I: 155

large, fresh, to cook (à cuire)

other suggestions

links

liver, chicken (de foies de volaille)

liver, pork, and greens (caillettes; gayettes)

meat loaf,
5.1
,
5.2

panade for,
5.1
,
5.2

plain pork (chair à)

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)

variations

gratinéed

with cream and mushrooms (à la parisienne), I: 216

with wine and garlic (à la provençale), I: 218

soup (marmite dieppoise)

cream of (velouté de Saint-Jacques)

in stews and chowders

timbales, I: 175

seafood

filling for vol-au-vent (garniture
dieppoise; aux fruits de mer)

see also
crab
;
fish
;
lobster
; etc.

sel épicé (spiced salt)

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)

bisques

butter (beurre de), I: 104;
1.1

lobster

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

soups (bisques)

see also
clam
;
crab
;
lobster
; etc.

shells

for appetizer tartlets, I: 200

for dessert tarts, I: 634–5;
7.1

for patties

for puffs, I: 177–80

for quiches, I: 143–6;
2.1

upside down

sherbets:
see
desserts, frozen

sherry for cooking, I: 32

short paste:
see
pastry, dough

shrimp(s) (crevettes)

in aspic, I: 549

bisque (bisque de)

butter (shellfish butter), I: 104;
1.1

to cook, I: 213

quenelles, I: 189

quiche, I: 149

soufflé, I: 167, 170

soup (marmite dieppoise)

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)

other ideas

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

soufflé glacé

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

kettles (marmites)

asparagus

cream of green (crème d’asperges vertes)

frozen

white European

bean, white, with garnish (à la Victorine)

bisques

bouillabaisse, I: 52

fish for, I: 50

of scallops

cabbage (aux choux; garbure), I: 48

canned

cauliflower and watercress (de la Fontaine Dureau)

celery with potatoes and leeks (Célestine)

cold

asparagus

cauliflower and watercress

celery

cucumber

herb, green

leek and potato, I: 39

mushroom

onion

pea-pod

scallop

spinach

turnip

vichyssoise, I: 39

watercress, I: 39, 41;
1.1

zucchini

see also end of recipe texts

crab

bisque (de crabes)

cream of (velouté de crustacés)

crayfish bisque (d’écrevisses)

cucumber (aux concombres)

eggplant and tomato garnish, for bean

fennel and tomato garnish, for bean

fish (de poisson), I: 49–53

bisques

bouillabaisse, I: 52

fish for, I: 50

of scallops

bourride

matelotes, meurettes, pauchouses

shellfish

stews and chowders

fish for

with garlic mayonnaise, Provençal-style (bourride)

with sole, shellfish, Normandy-style (marmite aux fruits de mer; marmite dieppoise; chaudrée normande)

with wine, onions, mushrooms, Burgundy-style (matelote; meurette; pauchouse)

garlic (aïgo bouïdo), I: 46–8