Mastering the Art of French Cooking (7/524)

I was so inspired by the “Julie/Julia Project” in Julie & Julia of cooking through Julia Child’s book Mastering the Art of French Cooking. I love projects and I love the idea of cooking through a huge compilation of recipes!

My first day of skimming through the cookbook, I noticed immediately that Julia Child has done a remarkable job of including fantastic educational notes and informative comments along side her recipes.  I feel confident and empowered as I stare French cooking in the face.  This is the index of her book Mastering the Art of French Cooking.  If the item is a hyperlink it means I have attempted the recipe and the link will take you to my blogged post about it. AH! Can’t wait to get started!

CHAPTER I – SOUPS

Leek and Potato Soup – Potage Parmentier
Cream of Mushroom Soup – Potage Veloute Aux Champignons
Cream of Water-cress Soup – Potage Crème De Cresson
Onion Soup – Soupe A L‘oignon
Garnishings for onion soup – Hard-toasted French bread – Croutes
*Provencal Vegetable Soup with Garlic, Basil and Herbs – Soupe Au Pistou
Garlic Soup – Aigo Bouido
Main-course Cabbage Soup – Soupe Aux Choux -Garbure
Strained Fish Soup – Soupe De Poisson
Bouillabaisse – Bouillabaisse

CHAPTER II – SAUCES

White Sauces – Sauce Bechamel, Sauce Veloute
Cream Enrichment – Cream Sauce – Sauce Crème – Sauce Supreme
Egg Yolk and Cream Enrichment – Sauce Parisienne – formerly Sauce Allemande
Cheese Sauce – Sauce Mornay
Bechamel or Veloute with Tomato Flavoring – Sauce Aurore
Herbal White Wine Sauce and Tarragon Sauce – Sauce Chivry. Sauce a L‘Estragon
Light Curry Sauce – Sauce au Cari
Onion Sauce – Sauce Soubise
*Mock Hllandaise – Sauce Batarde. Sauce Au Beurre
Caper Sauce – Sauce aux Capres
Mustard Sauce – Sauce a’ la Moutarde
Brown Sauces – Beef Bouillon
Flour-based Brown Sauce – Sauce Brune
*Flour-based Brown Sauce with Giblets – Sauce Ragout
Brown Game Sauce – Sauce Poivrade
Brown Sauce for Venison – Sauce Venaison
Peppery Brown Sauce – Sauce Diable
Brown Sauce with Pickles and Capers – Sauce Piquante
Brown Mustard Sauce – Sauce Robert
Brown herb or Tarragon Sauce – Sauce Brune aux Fines Herbes. Sauce Brune a l‘Estragon
Brown Curry Sauce – Sauce Brune au Cari
Brown Mushroom Sauce – Sauce Duxelles
Brown Mushroom Sauce with Fresh Tomatoes, Garlic and Herbs – Sauce Chasseur
Brown Madeira Sauce / Brown Port-wine Sauce – Sauce Madere. Sauce au Porto
Brown Medeira Sauce with Truffles – Sauce Periguex
Tomato Sauces – Sauce Tomate
Fresh Tomato Puree with Garlic and Herbs – Coulis De Tomates A la Provencale
The Hollandaise Family
Hollandaise with Beaten Egg Whites – Hollandaise avec Blancs d‘Oeufs
Hollandaise with Whipped Cream – Sauce Mousseline. Sauce Chantilly
Orange-Flavored Hollandaise – Sauce Maltaise
Hollandaise with White-wine Fish Fumet – Sauce Vin Blanc
Hollandaise with Cream and White-wine Fish Fumet – Sauce Mousseline Sabayon
*Bearnaise Sauce – Sauce Bearnaise
Tomato-flavored Béarnaise – Sauce Choron
Bearnaise with Meat Glaze – Sauce Colbert
The Mayonnaise Family
Mayonnaise with Green Herbs – Mayonnaise aux Fines Herbes
Green Herbal Mayonnaise – Mayonnaise Verte
Green Mayonnaise – sauce Riviera. Buerre Montpellier
Hard Yolk Mayonnaise – Sauce Tartare
(Soft) MayonnaiseSauce Remoulade
Gelatin Mayonaise (decorating cold dishes) – Mayonnaise Collee
Provecal Garlic Mayonnaise – Sauce Aioli
Herbal Mayonnaise (soft) – Sauce Alsacienne. Sauce de Sorges
*Vinaigrettes: French Dressing – Sauce Vinaigrette
Vinaigrettes: Herb, Caper, Onion – Sauce Ravigote
Vinaigrette: Sour Cream Dressing – Dill Sauce – Vinaigrette a la Creme
Vinaigrette: Cold Mustard Sauce – Sauce Moutarde
White Butter Sauce – Buerre Blanc. Beurre Nantais
Lemon Butter Sauce – Beurre au Citron
Brown Butter Sauce – Beurre Noir. Beurre Noisette
Cold Flavored Butters – Cream the Butter
Mustard Butter – Beurre de Moutarde
Anchovy Butter – Beurre d‘Anchois
Garlic Butter – Beurre d‘Ail
Egg Yolk Butter – Beurre a l‘Oeuf
Parsley Butter – Beurre Maitre d‘Hotel
Mixed Herb Butter – Beurre de Fines Herbes
Tarragon Butter – Beurre d‘Estragon
Tarragon Butter with Meat Flavoring – Beurre Colbert
Snail Butter – Beurre pour Escargots
Shallot Butter with Red /White Wine – Beurre Marchand de Vins. Beurre Bercy
Shellfish Butter – Beurre de Crustaces
“Other Sauces”
Stocks and Aspics
*Simple Meat Stock – Fonds de Cuisine Simple
White Stock – Veal Stock – Fonds Blanc
White Poultry Stock – Fonds Blanc de Volaille
Brown Stock – Fonds Brun
Brown Poultry Stock – Fonds Brun de Volaille
Meat Glaze – Glace de Viande
Clarification of Stock
Homeade Jellied Stock
White-wine Fish Stock – Fumet de Poisson au Vin Blanc
Emergency Fish Stock

CHAPTER III – EGGS
Poached Eggs
Shirred Eggs
Eggs in Ramekins
Scrambled Eggs
Omelettes

CHAPTER IV – ENTREES AND LUNCHEON DISHES
Pie Dough and Pastry Shells
Quiches, Tarts, and Gratins
Souffles and Timbales
Pate a Choux, Puffs, Gnocchi, and Quenelles
Crepes
Cocktail Appetizers

CHAPTER V – FISH
Fish Filets Poached in White Wine
Two Recipes from Provence
Two Famous Lobster Dishes
Mussels
List of Other Fish Dishes

CHAPTER VI – POULTRY
Roast Chicken
Casserole-roasted Chicken
Sauteed Chicken
Fricasseed Chicken
Broiled Chicken
Chicken Breasts
Duck Goose
Goose

CHAPTER VII – MEAT
Beef
Lamb and Mutton
Veal
Pork
Ham
Cassoulet
Liver
Sweetbreads
Brains
Kidneys

CHAPTER VIII – VEGETABLES
Green Vegetables
Carrots, Onions, and Turnips
Lettuce, Celery, Endive, and Leeks
The Cabbage Family
Cucumbers
Eggplant
Tomatoes
Mushrooms
Chestnuts
Potatoes
Rice

CHAPTER IX – COLD BUFFET
Cold Vegetables
Composed Salads
Aspics
Molded Mousses
Pate and Terrines
List of Other Cold Dishes

CHAPTER X – DESSERTS AND CAKES
Sweet Sauces and Fillings
Custards, Mousses, and Molded Desserts
Sweet Souffles
Fruit Desserts
Tarts
Crepes
Clafoutis
Babas and Savarins
Ladyfingers – Biscuits a la Cuiller
Cakes

Chocolate and Almond Cake – Reine De Saba
Chocolate Icing – Glacage au Chocolat


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