Mastering the Art of French Cooking, Volume 2 (230 page)

capon, caponette (chapon), I: 235;
4.1

casserole-roasted, I: 249

caramel, I: 583–5

almond cream (plombières), I: 594

almond soufflé (île flottante), I: 622

applesauce mold (pommes normande en belle vue), I: 624

custards, I: 610–11;
7.1

to line a mold with, I: 584;
7.1

to make (syrup), I: 584;
7.1

walnut ice cream

caramelized

almonds, I: 583, 617;
7.1

apples, in upside-down tart (la tarte des Demoiselles Tatin), I: 638

cookies

walnuts

carrots (carottes), I: 22, 28–9, 476–80

with artichoke hearts (à la forestière), I: 478

braised (étuvées au beurre), I: 477

creamed (à la crème), I: 478

with onions and garlic (à la concierge), I: 480

glazed (glacées), I: 479

with herbs (aux fines herbes), I: 477

with scalloped potatoes, I: 525

Vichy, I: 479

casings, for sausages

cassoulet, I: 399–404

variations, I: 404

caul fat

general information

for sausage casing,
5.1
,
5.2

for wrapping beef tenderloin

for wrapping veal,
3.1
,
3.2

cauliflower (chou-fleur), I: 456–61

blanched (blanchi), I: 457

custard mold (timbale de), I: 461

au gratin with cheese (à la mornay, gratiné), I: 459

and tomatoes (aux tomatoes fraîches), I: 459

purée with watercress (en verdure), I: 460

soup with watercress (potage de la Fontaine Dureau)

céleri:
see
celery

céleri-rave:
see
celery root

celeriac:
see
celery root

celery (céleri), I: 22

braised (braisés), I: 491

cold, I: 492, 578

à la grecque, I: 538

soup, with potatoes and leeks (potage Célestine)

celery root; celeriac (céleri-rave)

braised (braisé), I: 492

cold, mustard sauce (rémoulade), I: 540

Centigrade-Fahrenheit conversions, I: 24–5

cervelles:
see
brains

champagnes, types to serve, I: 34

champignons:
see
mushrooms

Chantilly (whipped cream), I: 580;
7.1
,
7.2
,
7.3

with meringue, for fillings and ice cream

charcuterie chez soi

general information

see also
goose, preserved
;
pâtés and terrines
;
pork, dry-salt curing
;
sausages

chard (blettes)

in beef sausages (tous nus)

braised with onions

with cheese sauce (gratinées)

in pork and liver sausages (caillettes)

in stuffings,
3.1
,
3.2
,
5.1

charlotte(s)

almond custard with chocolate (basque), I: 608

apple (aux pommes), I: 623

chocolate dessert or layer-cake from leftover cake (africaine)

malakoff

chocolate (au chocolat), I: 607

with raspberries (aux framboises), I: 607

with strawberries (aux fraises), I: 605

molds for, I: 161–2;
app1.1

rum-cake caramel custard, flambée (Jamaïque en flammes)

strawberry or raspberry cream (Chantilly, aux fraises ou aux framboises), I: 608

châteaubriand, I: 290–1

chaud-froid:
see
sauces, chaud-froid

cheese (fromage)

general information
, I: 16, 22

biscuits or wafers (bouchées; galettes; baguettes), I: 196–8

fillings

for appetizers, I: 201–2;
2.1

for crêpes, I: 194

fondue, for cream horns, mille-feuilles, and croquets

Napoleons (mille-feuilles à la fondue de)

omelette, I: 135

puffed dish, from vol-au-vent insides (ramequin du juste milieu)

puffs (petits choux au), I: 181

quiches, I: 147–8

sauces:
see
sauces, cheese
;
sauces, mornay

soufflés, I: 163, 171, 173

variations, I: 173

sticks (bouchées Parmentier au), I: 198

to stuff roast pork, I: 385

in stuffings, I: 243, 251, 358, 502;
6.1
,
6.2

tarts, I: 647–8

with puff pastry (feuilletée au; jalousie au)

turnovers (petits chaussons au roquefort), I: 204

cherry(ies) (cerises)

with duck, I: 278

flans (clafoutis), I: 655, 656, 658

tart (tarte aux, flambée), I: 643

chestnut(s) (marrons), I: 517–20

braised (braisés), I: 519

with Brussels sprouts, I: 452

with red cabbage, I: 496

purée, I: 518

and sausage stuffing, I: 286

chicken (poulet et poularde et volaille), I: 234–71;
4.1

general information
, I: 234–40, 251–3;
4.1

to bone

breasts, I: 267

half-boned

whole, I: 570

to buy

cut up (ready-cut)

whole

defrosting, I: 235

disjointing of whole, I: 254

fryers (pans for) (sautoirs)

half-boning and stuffing

preparation for cooking

breasts, I: 267

cut up, I: 254;
4.1

whole

to bone and stuff

for poaching

to truss, I: 237–9; 271

washing, singeing, I: 236

stock, I: 109–10, 236–7

scraps for

stuffings for, I: 243, 251;
4.1
,
4.2
,
5.1
,
app.1

to truss, I: 237–9;
4.1

types of

chart, ages and sizes, I: 235

for poaching whole

boiled (pot au feu), I: 306

boudin blanc (sausage),
4.1
,
5.1

bouillabaisse,
4.1
,
4.2
,
4.3

breasts of (suprêmes de), I: 267–71

cold in chaud-froid, I: 551–3

poached in butter, I: 268–70

with cream sauce (à blanc), I: 268

with mushrooms (aux champignons), I: 269

with paprika (Archiduc), I: 268

with vegetables (à l’écossaise), I: 269

sautéed in butter (à brun), I: 270–1

broiled with mustard (grillés à la diable), I: 265

cold

in aspic (en gelée),
4.1
,
4.2
,
4.3

bouillabaisse of

chaud-froid

breasts, I: 551–3

pieces (morvandelle)

whole (poularde en)

in lemon jelly (en escabèche), I: 554

list of other dishes, I: 576

in tarragon aspic (en gelée à l’estragon), I: 549;
4.1

coq au vin, I: 263

cut up:
see
chicken, breasts
;
chicken, fricassees
;
chicken, poached
;
chicken, sautéed

filling for

appetizers, I: 203

bouchées and vol-au-vent (garniture de volaille, financière)

fowl

boiled (pot au feu), I: 306

in lemon jelly (escabèche), I: 554

poached in wine

fricassees (fricassée de), I: 258–65

with curry (à l’indienne), I: 261

fondue with cream (fondue de, à la crème), I: 262

with paprika (au paprika), I: 262

in red wine (coq au vin), I: 263

with tarragon (à l’estragon), I: 262

with wine sauce (à l’ancienne), I: 258

giblets in stuffing, I: 243, 251

half-boned (demi-désossée)

poached (à la d’Albuféra)

stuffed, in pastry crust (en soutiengorge; en croûte)

leftover

in filling for appetizers, I: 203

in gratin, I: 157

mousse (mousseline de volaille), I: 560

liver:
see
liver, chicken

mousse of, I: 560

pâté

with pork and liver (de campagne)

with veal and spinach (terrine verte)

pieces:
see
chicken, breasts
;
chicken, fricassees
;
chicken, poached
;
chicken, sautéed

poached (poché), pieces

with aïoli sauce (en bourride)

in aspic (en gelée),
4.1
,
4.2

chaud-froid (morvandelle)

fowl

gratinéed with cheese (mornay)

in white wine (bouillabaisse)

with cream sauce (waterzooi)

and vegetables (au vin blanc)

poached (poché), whole

general information
,
4.1

casserole-poached, in wine and tarragon (à l’estragon)

half-boned, stuffed (à la d’Albuféra)

quenelles of, I: 189

roast (rôti), I: 240–9

basted with cream (à la normande), I: 243

casserole-roasted (poêlé), I: 249–53

oven-roasted, I: 240

with port wine and mushrooms (au porto), I: 245

spit-roasted (à la broche), I: 242

with stuffings, I: 243, 251

timetable, for roasting, I: 240

sausage (boudin blanc),
4.1
,
5.1

sautéed (sauté), I: 254

with cream, I: 256

with herbs and garlic, I: 257

with tomato and mushroom sauce, I: 256

squab, roasted (coquelets sur canapés), I: 246

stuffings

foie gras, truffles, livers, rice (d’Albuféra)

herb and giblet (à la normande), I: 243

mushroom (duxelles), I: 251

other stuffings,
4.1
,
5.1

see also
list,
app.1

tarragon (estragon)

in aspic, I: 549;
4.1

casserole-roasted, I: 249

fricassee, I: 262

poached with white wine, whole

whole:
see
chicken, half-boned
;
chicken, poached
;
chicken, roast

chipolatas (definition)

to cook

chocolate (chocolat)

butter creams, I: 680–4

cake

and almond (Reine de Saba), I: 677