Mastering the Art of French Cooking, Volume 2 (231 page)

layer, from leftover cake (la charlotte africaine)

rich and light (le Glorieux)

spongecake (le Marquis), I: 679

dessert creams

almond (charlotte malakoff au), I: 607

bavarian (bavarois), I: 599

custard with almonds (charlotte basque), I: 608

plombières, I: 595

filling for cake

ice cream

burnt-almond (le Kilimanjaro)

frozen mousse molded in meringues (le Saint-Cyr)

vanilla ice cream with chocolate sauce (Chantilly glacée, au)

icing (glaçage), I: 684

to melt, I: 582;
see also
icing for Napoleons

mousse, I: 604

frozen (le Saint-Cyr)

sauce

soufflé, I: 619

truffles

chop, how to, I: 27

chou:
see
cabbage

chou rouge:
see
cabbage, red

choucroute:
see
sauerkraut

chou-fleur:
see
cauliflower

choux (puff shells), I: 177–81

choux aspèrges:
see
asparagus

choux brocoli:
see
broccoli

choux de Bruxelles:
see
Brussels sprouts

chowders, fish

citrouille:
see
pumpkin

clafouti(s), I: 655–8

apple (aux pommes), I: 657;
7.1

rum, and raisins (normande)

blackberry or blueberry (aux mûres; aux myrtilles), I: 657

cherry, I: 655

with liqueur (à la liqueur), I: 656

or pear, with almonds (à la Bourdaloue), I: 658

pear (aux poires), I: 656, 658

plum (aux pruneaux; aux prunes), I: 657;
7.1

see also
suggestions for other fruits

clam

filling for appetizers, I: 202

juice for fish soups, I: 51

juice for fish stock, I: 115

clarification of meat stocks, I: 111

clarified butter, I: 15

coat a spoon (definition of), I: 11

cochon de lait:
see
pork, suckling pig

cocktail appetizers:
see
appetizers

cognac

for cooking, I: 32

for jellied stocks and aspics, I: 114

cold

buffet, I: 536–78

dishes, list of, I: 576–8

see also
chicken, cold
;
soups, cold
; etc.

collards

braised with onions

with pork and liver sausages (caillettes)

in stuffing for beef roll

compote of fruit

peaches, poached in syrup, I: 630

pears poached in red wine, I: 642;
7.1

concombres:
see
cucumbers

cone, paper decorating, to make

confit d’oie:
see
goose, preserved

cookie(s) (petits gâteaux sucrés)

almond wafers, curved (tuiles aux amandes)

doughs (pâtes sucrées; pâte sablée; pâte sèche)

pans and sheets (plaques à pâtisserie)

puff pastry

palm-leaf-shaped (palmiers)

tongue-shaped (couques)

serving cups for ices, fruits, and dessert creams (coupelles, langues de chats)

sugar (galettes sablées), I: 635

coq au vin, I: 263

coq en pâte

coquilles Saint-Jacques, I: 216–18

bouillabaisse

see also
scallops

cornet en papier, to make

cornets, puff pastry,
2.1
,
7.1

Cornish game hen, I: 246, 549, 554

cornstarch

for soufflé sauce base, I: 614, 619

thickening for brown sauce, I: 70

couper en dès (to dice), I: 13

courges, courgettes:
see
pumpkin
;
squashes
;
zucchini

court bouillon

for eggplant (en pistouille)

for scallop soup

for vegetables, I: 536

crab(s) (crabes)

general information
,
1.1

cleaning and cutting up raw

removing meat from cooked

tomalley

in aspic, I: 549

bisque

butter (beurre de), I: 104;
1.1

in chaud-froid, I: 553

quenelles, I: 189

quiche, I: 149

soufflé, I: 167, 170

soup

bisque

cream of (velouté de crustacés)

timbales, I: 175

cracklings, goose, I: 282;
5.1

crawfish (crayfish) (écrevisses)

bisque

butter (beurre d’, I: 104;
1.1

to cook, I: 213

cream (crème)

general information
, I: 16–17

cheese, I: 16

enrichment (white sauces), I: 59

French, duplication of, I: 16

sauces:
see
sauces, cream

sour, to make, I: 16;
1.1

to whip, I: 580; 422, 430, 450

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

frozen swirls

with Italian meringue, for fillings and ice cream (Chantilly meringuée)

as bombe glacée

as ice cream (Chantilly glacée)

crème

anglaise, I: 588, 683;
7.1

butter, for icings (au beurre)

brûlée, I: 589

Chantilly:
see
cream, whipped

double, I: 16

fraîche, I: 16; 4

pâtissière, I: 590

plombières, I: 594–6

Saint-Honoré, I: 591

Sainte-Anne au caramel, I: 611

crêpes for dessert, I: 648–55

with almond cream (fourrées, frangipane), I: 652

batters, I: 649–50

fillings for, I: 654

mound of, with apples (gâteau de, à la normande), I: 653

with orange-almond butter (fourrées et flambées), I: 651

soufflées, I: 650

Suzette, I: 650

crêpes for entrée, I: 190–5

batter, I: 191

molded (timbale de), I: 195

mound of (gâteau de, à la florentine), I: 193

à la pipérade

potato (de pommes de terre), I: 521

spinach (petites, d’épinards), I: 474

over spinach (en surprise), I: 473

stuffed and rolled (farcies et roulées), I: 195

crépine, crépinette:
see
caul fat

crevettes:
see
shrimp

croissants

dough for

forming

freezing of,
2.1
,
2.2

kneading

croquettes (crèmes frites; fondues; cromesquis), I: 203

croûte(s)

bread cases, I: 200

en croûte: see
pastry(ies), crust

for soup, I: 44

croûtons, I: 199;
1.1

cucumbers (concombres), I: 499–501

baked (au beurre), I: 499

with cheese sauce (à la mornay), I: 501

cold, à la grecque, I: 538

creamed (à la crème), I: 500

with mushrooms (aux champignons), I: 501

parslied (persillés), I: 500

soup (potage aux)

cup custards, I: 611

cup-deciliter equivalents, I: 21

currant glaze, I: 594

curry sauce, I: 63, 73

for chicken fricassee, I: 261

for beef tongue

custard(s)

desserts

almond with chocolate (charlotte basque), I: 608

almond cream (le Pélerin en timbale)

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

bavarian creams (bavarois), I: 596–603

caramel (crème renversée au caramel), I: 610–11

caramel almond plombières, I: 594

chocolate plombières, I: 595

cup, I: 611

with glacéed fruit (diplomate; pouding de cabinet), I: 612

pineapple (flan des isles), I: 631

plombières, I: 596

raspberry plombières, I: 595

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

strawberry plombières, I: 595

tarts, fruit, I: 637, 640–5

fillings for, I: 590–2

entrée molds:
see
timbales for entrée

fillings for desserts

almond cream, I: 591, 652;
7.1

butter-cream for cake (crème au beurre à l’anglaise)

crème pâtissière, I: 590

with egg whites (crème Saint-Honoré), I: 591

for rum cake

sauce, I: 588, 683;
7.1
,
7.2
,
7.3

cutting methods

mushrooms, I: 509–11

vegetables, I: 26–30

D

Dacquoise, la

daubes:
see
beef, braised
;
beef, stews
;
lamb, stews

deciliter-cup equivalents, I: 21

decorating cone, paper, to make

definitions, list of, I: 11–14

déglacer (to deglaze), I: 11

deglaze, to (definition of), I: 11

deglazing sauce, I: 76, 255–6, 271

dégraisser (to degrease), I: 12

degrease, to (directions for), I:

desserts, I: 579–665;
7.1

cold

almond cream mold (le Pélerin en timbale)

almond puff pastry (Pithiviers)

apple(s) (pommes)

in aspic, I: 627

braised (à la Sevillane), I: 628

gratin (pouding alsacien), I: 626

sliced, baked (gratin de pommes, normande; clafouti aux pommes)

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

bavarian creams, I: 596–603

charlottes, I: 605, 607, 608, 623;
7.1

chocolate (chocolat)

dessert made from leftover cake (la charlotte africaine)

mousse (mousseline au, mayonnaise au fondant au), I: 604

crème brûlée, I: 589

meringue-nut layer cake (la Dacquoise)

variations

orange mousse with pineapple (mousse d’oranges, à l’ananas)

oranges, glazed (oranges glacées), I: 629

peach compote (pêches cardinal), I: 630

pears, baked (poires au gratin), I: 630

plombières, I: 594–6

rice mold, orange-flavored, with cherries (riz des Hespérides)

strawberry brioche cake (le Marly; la Riposte)

walnut cake (gâteau aux noix; le Saint-André)

see also
desserts, frozen
;
desserts, puff pastry
; tarts for dessert

cookie serving cups (coupelles, langues de chats)

custards:
see
custards, desserts

fillings

almond cream, for puff pastry (Pithiviers)