Mastering The Art of French Cooking, Volume 1

by Julia Child

ISBN-10: 0394533992
ISBN-13: 9780394533995
Region: France
Publisher: Alfred A. Knopf
Publication Date: October, 1983
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Recipe Index

Recipe Pagesort icon Rating
Potage Parmentier. Leek or Onion and Potato Soup 37
0
Potage au Cresson. Water-cress Soup 38
0
Vichyssoise. Cold Leek and Potato Soup 39
0
Cold Water-cress Soup 39
0
Potage Velouté aux Champignons. Cream of Mushroom Soup 40
0
Potage Crème de Cresson. Cream of Water-cress Soup 41
0
Potage Crème d’Orseille or Potage Germiny. Cream of Sorrel Soup 42
0
Soupe à  l’Oignon. Onion Soup 43
0
Potage Crème d’Epinards 43
0
Soupe à  l’Oignon Gratinée. Onion Soup Gratinéed with Cheese 44
0
Garnishing for Onion Soup 44
0
Soupe au Pistou. Provençal Vegetable Soup with Garlic, Basil and Herbs 45
0
Soupe Gratinée des Trois Gourmandes. Onion Soup Gratinéed de Luxe 45
0
Aïgo Bouïdo. Garlic Soup 46
0
Soupe à  l’Oeuf, Provençale. Garlic Soup with Poached Egg 47
0
Soupe aux Choux-garbure. Main-course Cabbage Soup 48
0
Soupe à  l’Ail aux Pommes de Terre. Saffron-flavored Garlic Soup with Potatoes 48
0
Soupe de Poisson. Strained Fish Soup 50
0
Bouillabaisse 52
0
Rouille. Garlic, Pimiento, and Chili Pepper Sauce 52
0
Sauce Velouté. White Sauce 57
0
Sauce Béchamel. White Sauce 57
0
Enrichments for White Sauces 58
0
Cream Enrichment - Cream Sauce. Sauce Crème - Sauce Suprême 59
0
Egg Yolk and Cream Enrichment. Sauce Parisienne - formerly Sauce Allemande 60
0
Sauce Mornay. Cheese Sauce 61
0
Sauce Chivry. Sauce à  l’Estragon. Herbal White Wine Sauce and Taragon Sauce 62
0
Sauce Aurure. Béchamel or Velouté with Tomato Flavoring 62
0
Sauce au Cari. Light Curry Sauce 63
0
Sauce au Beurre. Mock Hollandaise 64
0
Sauce Bâtarde. Mock Hollandaise 64
0
Sauce Soubise. Onion Sauce 64
0
Sauce aux Câpres. Caper Sauce 65
0
Brown Sauces. Sauces Brunes 66
0
Sauce aux Anchois. Anchovy Sauce 66
0
Sauce à  la Moutarde. Mustard Sauce 66
0
Sauce Brune. Flour-based Brown Sauce 67
0
Sauce Ragoût. Flour-based Brown Sauce with Giblets 69
0
Jus Lié. Starch-thickened Brown Sauce 70
0
Sauce Venaison. Brown Sauce for Venison 70
0
Sauce Poivrade. Brown Game Sauce 70
0
Sauce Diable. Peppery Brown Sauce 71
0
Sauce Robert. Brown Mustard Sauce 72
0
Sauce Piquante. Brown Sauce with Pickles and Capers 72
0
Sauce Brune au Cari. Brown Curry Sauce 73
0
Sauce Brune à  l’Estragon. Brown Tarragon Sauce 73
0
Sauce Brune aux Fines Herbes. Brown Herb Sauce 73
0
Sauce Duxelles. Brown Mushroom Sauce 74
0
Sauce Périgueux. Brown Madeira Sauce with Truffles 75
0
Sauce au Porto. Brown Port-wine Sauce 75
0
Sauce Madère. Brown Madeira Sauce 75
0
Sauce Chasseur. Brown Mushroom Sauce with Fresh Tomatoes, Garlic, and Herbs 75
0
Sauce Tomate. Tomato Sauce 76
0
Coulis de Tomates à  la Provençale. Fresh Tomato Purée with Garlic and Herbs 78
0
Sauce Hollandaise. Hollandaise Sauce: Egg Yolk and Butter Sauce flavored with Lemon Juice 79
0
Hollandaise Sauce made in the Electric Blender 81
0
Sauce Maltaise. Orange-flavored Hollandaise 83
0
Sauce Chantilly. Hollandaise with Whipped Cream 83
0
Sauce Mousseline. Hollandaise with Whipped Cream 83
0
Hollandaise avec Blancs d’Oeufs. Hollandaise with Beaten Egg Whites 83
0
Sauce Béarnaise. Béarnaise Sauce 84
0
Souce Mousseline Sabayon. Hollandaise with Cream and White-wine Fish Fumet 84
0
Sauce Vin Blanc. Hollandaise with White-wine Fish Fumet 84
0
Sauce Colbert. Béarnaise with Meat Glaze 85
0
Sauce Choron. Tomato-Flavored Béarnaise 85
0
Mayonnaise 86
0
Mayonnaise Verte. Green Herbal Mayonnaise 89
0
Mayonnaise aux Fines Herbes. Mayonnaise with Green Herbs 89
0
Sauce Tartare. Hard Yolk Mayonnaise 90
0
Beurre Montpellier. Green Mayonnaise with Butter or Cream Cheese, Pickles, Capers, and Anchovies 90
0
Sauce Riviera. Green Mayonnaise with Butter or Cream Cheese, Pickles, Capers, and Anchovies 90
0
Mayonnaise Collée. Gelatin Mayonnaise - for Decorating Cold Dishes 91
0
Sauce Rémoulade. Mayonnaise with Anchovies, Pickles, Capers, and Herbs 91
0
Sauce Aïoli. Provençal Garlic Mayonnaise 92
0
Sauce de Sorges. Herbal Mayonnaise made with Soft-boiled Eggs 93
0
Sauce Alsacienne. Herbal Mayonnaise made with Soft-boiled Eggs 93
0
Sauce Vinaigrette. French Dressing 94
0
Sauce Moutarde. Cold Mustard Sauce with Herbs 95
0
Vinaigrette à  la Crème. Sour Cream Dressing-Dill Sauce 95
0
Sauce Ravigote. Vinaigrette with Herbs, Capers, and Onion 95
0
Beurre Blanc - Beurre Nantis. White Butter Sauce 96
0
Beurre Noir - Beurre Noisette. Brown Butter Sauce 98
0
Beurre au Citron. Lemon Butter Sauce 98
0
Beurre de Moutarde. Mustard Butter 100
0
Beurre à  l’Oeuf. Egg Yolk Butter 101
0
Beurre d’Ail. Garlic Butter 101
0
Beurre d’Anchois. Anchovy Butter 101
0
Beurre Colbert. Tarragon Butter with Meat Flavoring 102
0
Beurre d’Estragon. Tarragon Butter 102
0
Beurre de Fines Herbes. Mixed Herb Butter 102
0
Beurre Maître d’Hotel. Parsley Butter 102
0
Beurre Bercy. Shallot Butter with White Wine 103
0
Beurre Marchand de Vins. Shallot Butter with Red Wine 103
0
Beurre pour Escargots. Snail Butter 103
0
Beurre de Crustacés. Shellfish Butter 104
0
Fonds de Cuisine Simple. Simple Meat Stock 107
0
Fonds Blanc de Volaille. White Poultry Stock 109
0
Fonds Blanc. White Stock - Veal Stock 109
0
Glace de Viande. Meat Glaze 110
0
Fonds Brun de Volaille. Brown Poultry Stock 110
0
Fonds Brun. Brown Stock 110
0
Clarification du Bouillon. Clarification of Stock 111
0
Gelée. Homemade Jellied Stock 112
0
Fumet de Poisson au Vin Blanc. White-wine Fish Stock 114
0
Emergency Fish Stock - Clam Juice 115
0
Oeufs Pochés. Poached Eggs 116
0
Oeufs à  la Fondue de Fromage. Poached Eggs on Canapés with Cheese Fondue Sauce 118
0
Oeufs en Croustades. Poached Eggs on Canapés, Artichokes Bottoms, Mushroom Caps, or in Pastry Shells 118
0
Oeufs sur Canapés. Poached Eggs on Canapés, Artichokes Bottoms, Mushroom Caps, or in Pastry Shells 118
0
Oeufs Mollets. Six-minute Boiled Eggs 118
0
Oeufs en Croustades à  la Béarnaise. Poached Eggs and Mushrooms, Béarnaise Sauce 120
0
Oeufs à  la Bourguignonne. Eggs Poached in Red Wine 121
0
Oeufs sur le Plat - Oeufs Miroir. Shirred Eggs 122
0
Oeufs en Cocotte. Eggs Baked in Ramekins 123
0
Oeufs Brouillés. Scrambled Eggs 125
0
Omelette 126
0
L’Omelette Brouillée. Scrambled Omelette 129
0
L’Omelette Roulée. Rolled Omelette 132
0
Omelettes Gratinées à  la Tomate. Tomato-filled Omelettes Gratinéed with Cream and Cheese 136
0
Pipérade. Open-faced Omelette Garnished with Onions, Peppers, Tomatoes, and Ham 137
0
Pâte Brisée. Short Paste, Pastry Dough, Pie Crust 139
0
Quiche au Fromage de Gruyére. Swiss Cheese Quiche 147
0
Quiche Lorraine. Cream and Bacon Quiche 147
0
Quiche à  la Tomate, Niçoise. Fresh Tomato Quiche with Anchovies and Olives 148
0
Quiche au Camembert. Camembert Cheese Quiche 148
0
Quiche au Roquefort. Roguefort Cheese Quiche 148
0
Quiche aux Fruits de Mer. Shrimp, Crab, or Lobster Quiche 149
0
Quiche aux Oignons. Onion Quiche 150
0
Flamiche - Quiche aux Poireaux. Leek Quiche 151
0
Pissaladière Niçoise. Onion Tart with Anchovies and Black Olives 151
0
Quiche aux Champignons. Mushroom Quiche 152
0
Quiche aux Endives. Endive Quiche 152
0
Râpée Morvandelle. Gratin of Shredded Potatoes with Ham and Eggs and Onions 153
0
Quiche aux Épinards. Spinach Quiche 153
0
Gratin de Pommes de Terre aux Anchois. Gratin of Potatoes, Onions, and Anchovies 154
0
Gratin de Poireaux. Gratin of Leeks with Ham 155
0
Gratin de Pommes de Terre et Saucisson. Gratin of Potaotes, Onions, and Sausages 155
0
Gratin aux Fruits de Mer. Gratin of Creamed Salmon or other Fish 156
0
Gratin d’Endives. Gratin of Endive and Ham 156
0
Gratin de Ris de Veau 157
0
Gratin de Cervelles 157
0
Gratin de Volaille 157
0
Soufflé au Fromage. Cheese Soufflé 163
0
Soufflé aux Épinards. Spinach Soufflé 165
0
Soufflé Vendôme. Soufflé with Poached Eggs 165
0
Soufflé de Saumon. Salmon Soufflé 166
0
Soufflé de Poisson. Fish Soufflé 168
0
Filets de Poisson en Soufflé. Fish Soufflé Baked on a Platter 170
0
Soufflé aux Crevettes. Shrimp Soufflé 170
0
Soufflé de Crabe. Crab Soufflé 170
0
Soufflé de Homard. Lobster Soufflé 170
0
Soufflé Démoule, Mousseline. Unmolded Soufflé 171
0
Soufflé aux Blancs d’Oeufs. Cheese Soufflé with Egg Whites Only 173
0
Timbales de Foies de Volaille. Unmolded Chicken Liver Custards 174
0
Pâta à  Choux. Cream Puff Paste 175
0
Gnocchi de Pommes de Terre. Potato Gnocchi 181
0
Petits Choux au Fromage. Cheese Puffs 181
0
Gnocchi Mornay. Gnocchi Baked with Cheese Sauce 182
0
Gnocchi Gratinés au Fromage. Gnocchi Baked with Cheese 182
0
Gnocchi de Semoule avec Pâte à  Choux - Patalina. Semolina Gnocchi 183
0
Quenelles de Poisson. Fish Quenelles 185
0
Gratin de Quenelles de Poisson. Quenelles Gratinéed in White Wine Sauce 188
0
Quenelles de Veau-Quenelles de Volaille. Veal, Chicken, or Turkey Quenelles 189
0
Quenelles de Crustacés. Shrimp, Lobster, or Crab Quenelles 189
0
Quenelles de Saumon. Salmon Quenelles 189
0
Quenelles aux Huîtres. Fish Quenelles with Oysters 189
0
Method for making Crêpes 191
0
Pâte à  Crêpes. Crêpes Batter 191
0
Gâteau de Crêpes à  la Florentine. Mound of French Pancakes filled with Cream Cheese, Spinach, and Mushrooms 193
0
Crêpes Farcies et Roulées. Stuffed and Rolled French Pancakes 195
0
Timbales de Crêpes. Molded French Pancakes with Various Fillings 195
0
Amuse-Gueule au Roquefort. Roquefort Cheese Balls - Cold 196
0
Galettes au Roquefort. Roquefort Cheese Biscuits 197
0
Galettes au Fromage. Cheese Wafers 197
0
Bouchées Parmentier au Fromage. Potato Cheese Sticks 198
0
Galettes au Camembert. Camembert Biscuits 198
0
Canapés - Croutons. Plain or Sautéed Bread Rounds 199
0
Tartelettes. Little Pastry Shells 200
0
Croûtes. Toasted Bread Cases 200
0
Fondue au Gruyère. Cream Filling with Swiss Cheese 201
0
Fondue de Crustacés. Cream Filling with Shellfish or Clams 202
0
Fondue au Gruyère. Cream Filling with Swiss Cheese, Mushrooms or Chicken Livers 202
0
Fondue au Gruyère. Cream Filling with Swiss Cheese and Ham 202
0
Fondue au Gruyère. Cream Filling with Swiss Cheese, Garlic and Wine Flavoring 202
0
Croquettes. Crèmes Frites, Fondues, Cromesquis 203
0
Fondue de Volaille. Cream Filling with Chicken or Turkey 203
0
Petits Chaussons au Roquefort. Pastry Turnovers with Roquefort Cheese 204
0
Filets de Poisson Pochés au Vin Blanc. Fish Filets Poached in White Wine 208
0
Filets de Poisson Bercy aux Champignons. Fish Filets Poached in White Wine with Mushrooms 210
0
Filets de Poisson Gratinés, à  la Parisienne. Fish Filets Poached in White Wine; Cream and Egg Yolk Sauce 211
0
Filets de Poisson à  la Bretonne. Fish Filets Poached in White Wine and a Julienne of Vegetables 211
0
Shellfish Garnitures, Mussels 213
0
Shellfish Garnitures, Shelled Fresh Oysters 213
0
Shellfish Garnitures, Écrevisses 213
0
Shellfish Garnitures, Shrimp 213
0
Shellfish Garnitures, Lobster 213
0
Sole à  la Dieppoise. Fish Filets with Mussels and Shrimp 214
0
Sole Walewska. Fish Filets with Shellfish and Truffles 215
0
Sole à  la Normande. Fish Filets with Shellfish and Mushrooms 215
0
Coquilles St. Jacque à  la Parisienne. Scallops and Mushrooms in White Wine Sauce 216
0
Filets de Sole Farcis. Stuffed Fish Filets 216
0
Sole Bonne Femme. Fish Filets with Mushrooms 216
0
Sole à  la Nantua. Fish Filets with Écrevisses 216
0
Coquilles St. Jacques à  la Provençale. Scallops Gratinéed with Wine, Garlic, and Herbs 218
0
Thon à  la Provençale. Tuna or Swordfish Steaks with Wine, Tomatoes, and Herbs 219
0
Homard Thermidor. Lobster Thermidor - Grantinéed in its shell 221
0
Homard à  l’Américaine. Lobster Simmered with Wine, Tomatoes, Garlic, and Herbs 223
0
Homard aux Aromates. Lobster Steamed in Wine with Herb Sauce 223
0
Moules à  la Marinière 1. Fresh Mussels Steamed Open in Wine and Flavorings 227
0
Moules à  la Provençale. Mussels on the Half Shell, Gratinéed 228
0
Moules au Beurre d’Escargot. Mussels on the Half Shell, Gratinéed 228
0
Moules à  la Marinière 2. Mussels Steamed with Wine, Flavorings, and Bread Crumbs 228
0
Salade de Moules. Mussels Marinated in Oil and Herbs 229
0
Moules à  la Béarnaise. Sauced Mussels Served in Scallop Shells 230
0
Moules à  la Poulette. Sauced Mussels Served in Scallop Shells 230
0
Mouclades. Sauced Mussels Served in Scallop Shells 230
0
Moules en Sauce. Sauced Mussels Served in Scallop Shells 230
0
Soupe aux Moules. Mussel Soup 231
0
Pilaf de Moules. Sauced Mussels in a Rice Ring 231
0
Brown Chicken Stock 236
0
White Chicken Stock 237
0
Poulet Rôti. Roast Chicken 240
0
Poulet à  la Broche. Spit-roasted Chicken 242
0
Poulet Rôti à  la Normande. Roast Chicken Basted with Cream, Herb and Giblet Stuffing 243
0
Poulet au Porto. Roast Chicken Steeped with Port Wine, Cream, and Mushrooms 245
0
Coquelets sur Canapés. Roast Squab Chickens with Chicken Liver Canapés and Mushrooms 246
0
Poulet Poêlé à  l’Estragon. Casserole-roasted Chicken with Tarragon 249
0
Farce Duxelles. Mushroom Stuffing 251
0
Poulet en Cocotte Bonne Femme. Casserole-roasted Chicken with Bacon, Onions and Potatoes 252
0
Poulet Sauté. Sautéed Chicken 254
0
Poulet Sauté Chasseur. Tomato and Mushroom Sauce 256
0
Poulet Sauté à  la Crème. Deglazing Sauce with Cream 256
0
Poulet Sauté aux Herbes de Provence. Chicken Sautéed with Herbs and Garlic, Egg Yolk and Butter Sauce 257
0
Fricassée de Poulet à  l’Ancienne. Old Fashioned Chicken Fricassee with Wine-flavored Cream Sauce, Onions, and Mushrooms 258
0
Fricassée de Poulet à  l’Indienne. Chicken Fricassee with Curry Sauce 261
0
Fondue de Poulet à  la Crème. Chicken Simmered with Cream and Onions 262
0
Fricassée de Poulet à  l’Estragon. Chicken Fricassee with Tarragon Sauce 262
0
Fricassée de Poulet au Paprika. Chicken Fricassee with Paprika Sauce 262
0
Coq au Vin. Chicken in Red Wine with Onions, Mushrooms, and Bacon 263
0
Poulets Grillés à  la Diable. Chicken Broiled with Mustard, Herbs, and Bread Crumbs 265
0
Suprêmes de Volaille Archiduc. Chicken Breasts with Paprika, Onions, and Cream 268
0
Suprêmes de Volaille à  Blanc. Breast of Chicken with Cream 268
0
Suprêmes de Volaille aux Champignons. Chicken Breasts with Mushrooms and Cream 269
0
Suprêmes de Volaille à  l’Ecossaise. Chciken Breasts with Diced Aromatic Vegetables and Cream 269
0
Suprêmes de Volaille à  Brun. Chicken Breasts Sautéed in Butter 270
0
Suprêmes de Volaille à  la Milanaise. Chicken Breasts Rolled in Permesan and Fresh Bread Crumbs 271
0
Chicken Breasts in Deglazing Sauce with Truffles 271
0
Chicken Breasts in Brown Deglazing Sauce with Wine 271
0
Duck Stock 272
0
Caneton Rôti. Roast Duckling 274
0

Publishers Information

About Mastering The Art of French Cooking, Volume 1

Publisher Web Link: http://knopf.knopfdoubleday.com/

This is the classic cookbook, in its entirety—all 524 recipes.

“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for more than forty years, has been teaching Americans how.?Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because:

• it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection;

• it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire;

• it adapts classical techniques, wherever possible, to modern American conveniences;

• it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse;

• it offers suggestions for just the right accompaniment to each dish, including proper wines.

Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. Bon appétit! (http://www.randomhouse.com/)

Author Information

About Julia Child

Julia Child was an American chef, author and television personality, who introduced French cuisine and cooking techniques to the American mainstream, through her many cookbooks and television programs.

Julia Child grew up in California but spent most of her adult life in Cambridge Massachusetts until 2001 when she retired back to California donating her famous kitchen to the Smithsonian National Museum of Natural History in Washington, DC, where it is now on display.

Julia’s culinary endeavor’s began in 1949 when she and husband Paul Child moved to Paris. Julia repeatedly recalled her first meal in Rouen of oysters, sole meunière and fine wine as a culinary revelation. She described the experience once in The New York Times as “an opening up of the soul and spirit for me”. While in Paris, she attended Le Cordon Bleu and thus the career of a Legend was launched.

Although she has numerous books and television series to her credit, her most famous works are the 1961 cookbook Mastering the Art of French Cooking and the television series The French Chef, which premiered in 1963 as an instant national hit and ran for ten years winning many Peabody and Emmy Awards. In the decades that followed Julia hosted many other television series including Julia & Company, Cooking with Master Chefs, Dinner at Julia’s, Julia Child and Jacques Pepin Cooking at Home and many more.

Among her many accolades Julia received the French Legion of Honor in 2000 and the U.S. Presidential Medal of Freedom in 2003. Julia also received an honorary doctorate from Harvard University and even graced the cover of Time Magazine.

On August 13, 2004 Julia Child passed away at the age of 91. Julia Child changed the way America eats, instilling passion into the food culture of the United States and much of the world.

This August, a film adaptation, titled Julie & Julia, also based on Julia Child’s biography, My Life in France, sees 2009 Academy Award nominee Amy Adams cast in the role of Julie Powell. (http://www.cordonbleu.edu/)

Cookbooks by Julia Child