Read French Classics Made Easy Online
Authors: Richard Grausman
jelly glaze,
354
–55
pepper game sauce, creamy,
324
Curry(ied):
crab quiche,
67
–68
lime dressing,
32
orientale
or
indienne
as signifier of,
103
shrimp with ginger, tomato and,
103
watercress soup,
23
Curry, potage au cresson et au
,
23
Custards,
269
crème anglaise,
346
crème caramel,
268
–69
pots de crème
, vanilla and coffee,
270
–71
sabayon, strawberries with,
283
–84
Cutting boards,
12
Cutting up ingredients,
7
D
Decorating cones, making and using,
353
Deep-fried:
fish fingers with parsley and onion rings,
98
gougères
,
73
potato puffs,
203
–4
Desserts,
210
–99
bananas flambéed with rum,
282
–83
chocolate-dipped fruit,
297
–98
chocolate marquise,
293
with berries,
293
crème caramel,
268
–69
crêpes,
278
–81
batter for,
278
–79
Suzette,
280
–81
variations,
280
floating island with raspberry sauce,
274
ganache truffles,
295
–97
marquise Alice,
271
–72
mousse:
chocolate,
275
–76
lemon,
277
lime,
276
–77
omelets,
261
–63
apple, with Calvados,
262
with Cointreau,
261
–62
orange souffléed,
262
–63
with rum,
261
strawberry-filled, with Cointreau,
262
oranges in Champagne,
285
–87
pears poached in port wine,
284
–85
pots de crème
, vanilla and coffee,
270
–71
prunes:
Armagnac-soaked,
298
–99
Madeira-soaked,
299
poached in port wine,
285
riz à l’impératrice
,
273
soufflés,
40
apricot,
263
–64
chocolate, cream puffs filled with,
226
–27
chocolate, with Grand Marnier,
266
–67
fallen chocolate,
267
Grand Marnier,
265
–66
mocha,
266
strawberry,
266
strawberries with sabayon,
283
–84
see also
Cakes; Cookies; Ice cream; Pastry(ies), dessert; Sorbets
Dessert sauces and basics,
343
–59
chocolate sauce,
344
coffee essence,
358
–59
coffee syrup,
358
crème anglaise,
346
jams:
apricot,
355
–56
raspberry,
355
–56
strawberry,
355
–56
pastry cream,
347
–48
with cornstarch,
349
lightening with beaten egg whites,
348
liqueur-flavored,
348
praline,
348
praline:
granulated,
357
paste,
356
–57
pastry cream,
348
powder,
357
raspberry coulis,
345
sabayon,
283
–84
sugar syrup,
359
see also
Icings
Diagonal, slicing on,
7
Dicing,
7
Dindonneau truffé
,
108
Dip-and-level method,
8
Doneness tests,
9
–10
for poultry, professional,
137
Dressings:
curry-lime,
32
vinaigrette,
312
,
336
herbed lemon,
30
–31
light cassoulet,
167
–68
roast,
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
trussing,
133
Dutch ovens,
12
Duxelles,
187
making sauce for chicken with,
187
E
Eau-de-vie, crème au beurre à l’
,
351
Eau-de-vie buttercream,
351
Échalotes glacés
,
181
Éclairs,
227
filled with praline-flavored
crème St-Honoré
,
229
approximate equivalents for,
363
in green salads,
31
noodles with morels,
82
–83
safety concerns and,
333
sizes of,
225
slow-scrambled:
with chives,
36
cups, caviar-topped,
36
Magda,
35
–36
with truffles,
35
–36
white(s):
almond meringue layer cake with coffee and chocolate buttercream,
248
–50
almond meringue layer cake with ice cream,
250
chocolate-almond macaroons,
257
clarifying stock with,
303
floating island with raspberry sauce,
274
lightening pastry cream with,
348
macaroons,
257
pecan meringue layer cake with coffee and chocolate buttercream,
250
see also
Omelets
Eggplant, in ratatouille,
193
–94
Elephant ears (palm leaf cookies),
258
Enameled cast-iron cookware,
13
Endives, salade d’
,
28
–29
et de betteraves
,
29
et de cresson
,
28
–29
aux noix
,
29
et de pamplemousse rose
,
28
Endive salad,
28
–29
with beets,
29
with pink grapefruit,
28
with walnuts,
29
with watercress,
28
–29
Épinards:
purée d’
,
191
soufflés aux
,
43
–44
Equipment,
11
–13
aluminum cookware,
13
baking or cookie sheets,
12
,
256
basic, checklist for,
12
cast-iron cookware,
13
enameled,
13
grill pans,
12
,
144
china caps,
139
copper bowls,
42
copper cookware,
13
decorating cones, making and using,
353
fat separators,
110
fine-mesh sieves,
139
glass ovenproof cookware,
13
knives,
11
,
12
ladles,
209
microwave ovens,
9
melting chocolate in,
294
reheating in,
209
omelet pans,
12
,
37
pastry bags and tubes,
249
using,
222
porcelain ovenproof cookware,
13
pots and pans,
11
–13
for puréeing soups,
25
ranges, professional-style,
152
rolling pins, French,
12
,
85
savarin molds,
247
scales,
12
,
361
stainless steel cookware,
13
water bath (
bain-marie
),
328
melting chocolate in,
294
wooden spatulas, French,
12
,
226
Escalopes de veau chasseur
,
153
Escoffier, Auguste,
345
Espagnole
,
319
Essence de café
,
358
–59
Estragon
:
beurre blanc à l’
,
330
poularde pochée à l’
,
111
–12
F
Faisan, suprêmes de, au genièvre
,
125
–27
Fallen chocolate soufflé,
267
Farce
,
53
Fat separators,
110
Fennel, in baked red snapper in Mediterranean tomato sauce,
91
–92
Feuilletés:
d’anchois
,
75
aux fraises
,
232
–33
aux framboises
,
233
au fromage
,
75
Filet de boeuf:
Charlemagne
,
143
rôti
,
146
Filet(s) de sole:
en goujon
,
98
Granville
,
95
–96
Filets de saumon grillés
,
89
–90
Fillet of beef, roasted,
146
Fillet steaks Charlemagne,
143
Financier
,
236
“Finely chopped,”
7
First courses,
14
–85
asparagus,
175
cream-puff pastries,
69
–73
dough for (
pâte à choux salée
),
221
gnocchi, Parisian-style,
70
–72
gougères
,
73
Gruyère pastry ring filled with cheese soufflé,
72
–73
crêpes,
58
–62
ham and mushroom, with Mornay sauce,
60
–62
savory,
59
–60
soufflé-filled,
62
stuffed,
61
egg(s), slow-scrambled,
35
–36
with chives,
36
cups, caviar-topped,
36
Magda,
35
–36
with truffles,
35
–36
fish terrine,
49