French Classics Made Easy (81 page)

mushrooms à la Grecque,
190

omelets,
36
–39

Gruyère,
39

with herbs,
36
–38

ratatouille,
39

souffléed cheese,
263

Turkish,
38
–39

pâtés,
53
–57

chicken liver mousse,
56
–57

home-style terrine with prunes,
54
–56

rustic country-style,
56

puff pastry(ies),
74
–77

with anchovy butter,
75

dough for (rough puff, rapid puff, or half-puff pastry;
pâte demi-feuilletée
),
230
–31

with Gruyère,
75

shells à la Normande,
77

shells filled with seafood in white wine sauce,
76
–77

quiches,
63
–68

curried crab,
67
–68

Lorraine,
64

onion tart,
66

ratatouille,
193
–94

serving American-style side dishes as,
171

soufflés,
40
–46

Gruyère,
46

ham,
41
–42

Roquefort,
44
–46

smoked salmon,
42

spinach,
43
–44

see also
Salads; Soups

Fish,
88
–98

fillets:

American bouillabaisse,
99
–101

folding,
97

skinning,
96

fingers, deep-fried, with parsley and onion rings,
98

glaze,
310

mousse, cold vs. hot,
47

mousseline(s),
47
–52

basic,
48
–49

with a hidden scallop,
51

improving texture of,
49

ring with seafood in saffron-tomato sauce,
49
–50

spoon-molding into quenelles,
71

-stuffed trout with two sauces,
52

red snapper baked in Mediterranean tomato sauce,
91
–92

salmon:

fillets, grilled,
89
–90

poached, with beurre blanc,
92
–93

poached, with green mayonnaise,
93
–94

smoked, soufflé,
42

sole fillets with poached mushrooms and shrimp sauce,
95
–97

soup, Mediterranean,
21
–22

stock,
306
–7

reducing to glaze,
310

techniques:

buying,
88

grilling,
90

skinning for presentation,
52

terrine,
49

see also
Seafood

Flambéing,
282

Floating island with raspberry sauce,
274

Flour,
4
,
338

approximate equivalents for,
363

cake,
237

coating baking sheets with,
340

sifting,
237

Foie de volaille, mousse de
,
56
–58

Fonds:

brun:

économique
,
303
–4

rapide
,
304

de gibier
,
304

de légumes:

blanc
,
308
–9

brun
,
309

de volaille
,
307
–8

Fonds à succès, gâteau aux
,
248
–50

Fonds de progrès
,
248

Food processors,
12

puréeing soups with,
25

Forcemeat,
53

Four-cheese ravioli,
84
–85

Foyot (sauce)
,
329

Fraisage
,
213
,
214

Fraises:

confiture de
,
356

feuilletés aux
,
232
–33

omelette au Cointreau et aux
,
262

omelette aux
,
262

au sabayon
,
283
–84

sorbet aux
,
288

soufflé aux
,
266

Framboise(s):

confiture de
,
355
–56

coulis de
,,
345

pain de gênes sur
,
244
–45

feuilletés aux
,
232
–33

sorbet aux
,
288

tartes aux pêches et aux
,
215

French bread,
339
–42

French-fried potatoes,
197
–200

chips,
200

julienned,
200

puffed slices,
199

straws and matchsticks,
200

thick-cut,
199

waffled,
199

French onion soup,
20

Fritters, rum-flavored banana,
223

Fromage(s):

feuilletés au
,
75

omelette au
,
39

quatre, ravioli aux
,
84
–85

soufflé au
,
46

Frostings.
See
Icings

Fruit(s):

almond cake with sorbet and,
245

chocolate-dipped,
297
–98

desserts:

bananas flambéed with rum,
282
–83

oranges in Champagne,
285
–87

pears poached in port wine,
284
–85

prunes, Armagnac-soaked,
298
–99

prunes, Madeira-soaked,
299

prunes poached in port wine,
285

strawberries with sabayon,
283
–84

dried, in green salads,
31

jams:

apricot,
355
–56

raspberry,
355
–56

strawberry,
355
–56

kirsch cake with whipped cream and,
248

prepping,
7

tart, Alsatian-style,
216
–18

arranging apples in,
217

see also specific fruits

Fruits:

glacés au chocolat
,
297
–98

pain de gênes au sorbet et aux
,
245

savarin chantilly aux
,
248

Fruits de mer
:

bouchées de
,
76
–77

turban de
,
49
–50

Fumet de poisson
,
306
–7

G

Galantines
,
53

Game:

glaze,
310

marinade,
324
–25

sauce:

currant-pepper, creamy,
324

with pepper,
322
–24

pepper, creamy,
323
–24

stock,
304

Ganache,
349
–50

decorating cake with royal icing and,
238
–39

gâteau moka with,
242

Grand Marnier, chocolate génoise with,
240
–41

mocha, chocolate génoise with,
241

truffles,
295
–97

Ganache
,
349
–50

gâteau moka à la
,
242

Garlic:

aioli,
332
–33

butter, green beans with,
183

glazed,
181

gradations of,
117

mashed potatoes,
205

peeling,
181

Gastrique
,
134

Gâteau(x)
,
236

chocolat:

au café
,
241

au Grand Marnier
,
240
–41

Cluny
,
236

financier
,
236

aux fonds à succès
,
248
–50

au Grand Marnier
,
242

Lutetia
,
236

mascotte pralinée
,
236

moka
,
241
–42

à la ganache
,
242

mousse au chocolat
,
246

régent
,
236

roulé au chocolat
,
251

Sachertorte
,
240

succès à la glace
,
250

succès aux pacanes
,
250

Gâteau moka,
241
–42

with chocolate ganache,
242

Gaufrettes
,
199

Gelatin:

marquise Alice,
271
–72

stirring “over ice,”
272

Gênes, pain de:

sur coulis de framboise
,
244
–45

au sorbet et aux fruits
,
245

Genièvre, suprêmes de faisan au
,
125
–27

Génoise,
235
–37

chocolate,
237

with Grand Marnier ganache,
240
–41

with mocha ganache,
241

Sachertorte,
240

cutting into layers,
242

high-altitude cooking and,
362

names of layer cakes with,
236

orange, with Grand Marnier buttercream,
242

Génoise au chocolat
,
237

Gibier
:

fonds de
,
304

glace de
,
310

marinade pour
,
324
–25

Gigot d’agneau:

en chevreuil
,
160
–61

à la moutarde
,
159

rôti
,
158
–59

sauce Choron
,
159

Gingembre:

carottes au
,
179

poitrine de boeuf braisée au coriandre et
,
147
–48

salade de volaille aux mangues et au
,
33

Ginger:

braised brisket with coriander and,
147
–48

candied, chocolate-dipped,
298

carrots with,
179

chicken salad with mangoes and,
33

shrimp with curry, tomato and,
103