Mastering the Art of French Cooking, Volume 2 (232 page)

for bombes glacées (pralin aux noix)

chocolate mousse (mousse au chocolat)

for crêpes, I: 650–4

custard:
see
custards, fillings for desserts

whipped cream with Italian meringue (Chantilly meringuée)

frozen (ice creams, mousses, sherbets)

baked Alaska flambée (la surprise du Vésuve)

bombe glacée

with apricot mousse and other sherbet

filling for, walnut-caramel ice cream

with vanilla ice cream (Chantilly glacée)

ice cream

apricot (mousse à l’abricot, Chantilly)

chocolate-burnt-almond (le Kilimanjaro; glace au chocolat, pralinée)

peach (aux pêches)

raspberry (aux framboises)

strawberry (aux fraises)

vanilla, with chocolate sauce (Chantilly glacée, au chocolat)

other sauces and flavorings

walnut-caramel (mousse glacée, pralinée aux noix; appareil à bombe)

whipped cream with Italian meringue for (Chantilly meringuée)

mousse and sherbet

apricot sherbet (mousse à l’abricot)

with cream (Chantilly)

chocolate mousse molded in meringues (le Saint-Cyr)

glacée or parfait

orange mousse (mousse à l’orange),
with pineapple and candied orange peel (à l’ananas)

peach sherbet (aux pêches)

raspberry sherbet (mousse aux framboises, glacée)

strawberry sherbet (mousse aux fraises, glacée)

soufflé glacé

whipped cream swirls, frozen

fruit

clafoutis (fruit flans):
see
clafoutis

ice creams, mousses, sherbets:
see
desserts, frozen

shortcake, with berries and other fruits (le Marly; la Riposte)

tarts:
see
tarts for dessert

see also other desserts and specific fruits

hot

apple(s) (pommes)

braised (à la Sevillane), I: 628

charlotte, I: 623

sliced, baked (gratin de, normande)

soufflés, in apples (soufflées, Calvados)

other ideas

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

clafoutis (fruit flans):
see
clafoutis

crêpes:
see
crêpes for dessert

pears (poires)

baked (au gratin), I: 630

poached, baked in meringue, wine custard sauce (meringuées, au sabayon)

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

soufflés:
see
soufflés, sweet or dessert

ice creams:
see
desserts, frozen

molded

caramel, to line mold, I: 584; 452

ladyfingers, to line mold, I: 585

unmolding, I: 586

mousses, frozen:
see
desserts, frozen

puff pastry

almond cream in (Pithiviers)

apple tart in (tarte aux pommes)

cookies, palm-leaf, caramelized sugar (palmiers)

cream horns (cornets),
2.1
,
7.1

cream rolls (rouleaux),
2.1
,
7.1

jalousie

mille-feuilles

Napoleons (mille-feuilles)

pear tart in (tarte aux poires)

peekaboo jam or fruit tart (jalousie)

Pithiviers

shells for fruit tarts (abaisses en feuilletage pour tartes aux fruits)

sauces:
see
sauces for desserts

sherbets:
see
desserts, frozen

tarts:
see
tarts for dessert

dice, how to cut into, I: 13,
1.1

dill sauce, I: 95

dinde:
see
turkey

disjointing

chicken, I: 254

goose

dough:
see
breads
;
brioches
;
pastry
; etc.

dove, roast, I: 246

duchesse potatoes

duck, duckling (canard et caneton), I: 272–81, 569–76

general information
, I: 272–3

to bone, I: 570

stock, I: 272

baked

with beans in cassoulet, I: 404

in pastry crust (pâté de, en croûte), I: 571

braised (braisé), I: 280–1

with chestnut and sausage stuffing (aux marrons), I: 281

with sauerkraut or red cabbage (avec choucroute—à la badoise; aux choux rouges), I: 280

cold, with orange (à l’orange), I: 576

mousse of leftover (mousseline de volaille), I: 560

pâté of, I: 568, 571

preserved (confit de)

roast (rôti), I: 274–9

with apple stuffing (à l’alsacienne), I: 275

casserole-roasted with turnips (poêlé aux navets), I: 279

with cherries (aux cerises; Montmorency), I: 278

with orange sauce (à l’orange), I: 276

with peaches (aux pêches), I: 279

spit-roasted, I: 275

timetable for roasting, I: 273

dumplings:
see
gnocchi
;
quenelles

duxelles:
see
mushrooms

E

échalotes:
see
shallots

écrevisse:
see
crawfish

egg(s) (oeufs), I: 22, 116–38

in aspic (en gelée), I: 547

baked in ramekins (en cocotte), I: 123–5

beating of, I: 127, 159–60, 579;

boiled

hard, in salad (salade niçoise), I: 542

six-minute (mollets), I: 118

bread (pain brioché)

see also
brioches

with broccoli

gratin, with potatoes, ham, etc., I: 153

omelettes:
see
omelettes

pastry dough

poached (pochés), I: 116–22

on canapés, cheese sauce (sur canapés; à la fondue de fromage), I: 118

in cheese or spinach soufflé (Vendôme; aux épinards), I: 165

in garlic soup (soupe à l’oeuf, provençale), I: 47

in pastry shells, béarnaise (en croustades à la béarnaise), I: 120

in red wine (à la bourguignonne), I: 121

proportions for unmolded custards

scrambled (brouillés), I: 125–6, 576

shirred (sur le plât, miroir), I: 122–3

whites

beating of, I: 159, 579

by hand

by machine

in custard filling (crème Saint-Honoré), I: 591

to fold into soufflés, etc., I: 160

in hollandaise sauce, I: 83

leftover, in cheese soufflé, I: 173

meringues:
see
meringue

in soufflés, I: 158

yolk(s)

added to hot sauces, I: 60

butter, I: 101

for hollandaise sauce, I: 79

for mayonnaise, I: 86

eggplant (aubergines), I: 501–5;
6.1

general information
,
6.1

blanching

buying

peeling

preliminaries to cooking

salting

storing

baked, with cheese and tomatoes (gratin d’, provençal)

broiled slices (en tranches, gratinées)

casserole with meat (gratin d’, farcies)

casserole with tomatoes (ratatouille), I: 503

cold, I: 577

caviar with walnuts (la Tentation de Bramafam)

à la grecque, I: 539;
6.1

with tomatoes and basil (en pistouille, froides)

garnish for soup

gratin, with cheese and tomatoes

gratin, with leftover meat

grecque, à la, I: 539;
6.1

mold, with lamb (moussaka), I: 349, 577

moussaka, I: 349, 577

with parsley and béchamel (en persillade, gratinées)

persillade

gratinéed, with béchamel

sautéed

soufflé

pistouille

cold

sautéed

with garlic, crumbs, and herbs (en persillade, sautées)

with tomatoes and peppers (pistouille)

soufflé (en persillade)

stuffed

gratin, with leftover meat

with mushrooms (farcies duxelles), I: 501

toppings for

electric blender

for bread crumbs, I: 266

for chicken-liver timbales, I: 274

for fruit flans, I: 655

for hollandaise sauce, I: 81

for mayonnaise, I: 88

for mousses, I: 559

for pancake batter, I: 191, 649

for pulverized almonds, I: 582;
7.1

for pulverized macaroons, I: 583

for shellfish butter, I: 104;
1.1

for soups and bisques, I: 37;
1.1
,
1.2

electric food processor

for brioche

for French bread

for pastry dough, I: 140;
2.1

for quenelles, I: 184–6

for sandwich bread

electric mixer(s)

for butter, I: 100

creams, I: 681–3

and sugar, I: 581

for cake batters:
see
all cakes, I: 669–80;
7.1

for doughs,
2.1
,
2.2
,
2.3
,
2.4
,
2.5

for egg whites, I: 160;
app1.1

for eggs and sugar, I: 579

illustrated

for quenelles, I: 185

for whipped cream, I: 580

see also directions in dessert recipes

electric skillet

for chicken, fricasseed, I: 259

for chicken, sautéed, I: 254

endives (endives), I: 493–5

braised (à la flamande), I: 493

cold, à la grecque, I: 539

gratin with ham, I: 156

gratin of sliced potatoes and (dauphinois aux)

gratinéed with cheese, I: 494

quiche, I: 152

entrecôte, I: 290

entrées, I: 139–206

artichoke bottoms

buttered (au beurre), I: 431

with poached eggs

stuffed with mushrooms

artichokes, whole, boiled (au naturel), I: 424

beef casserole (daube), I: 322–5

beef rolls (paupiettes), I: 318