Mastering the Art of French Cooking, Volume 2 (233 page)

bouchées with fillings:
see below
,
vol-au-vent

cheese dish (ramequin du juste milieu)

chicken (poulet et poularde)

in aspic

with tarragon

bouillabaisse, cold

breasts in chaud-froid, I: 551–2

in chaud-froid

crab or lobster in chaud-froid, I: 553

crêpes:
see
crêpes for entrée

eggs, poached (oeufs sur canapés, en croustades), I: 118–22

in aspic (oeufs en gelée), I: 547

fish stews

from Burgundy with wine, onions, lardons, mushrooms (matelote; meurette; pauchouse)

from Normandy with sole and shellfish (marmite aux fruits de mer; dieppoise; chaudrée normande)

from Provence with aïoli (bourride)

gnocchi:
see
gnocchi

goose, preserved (confit d’oie)

gratins:
see
gratins for entrée

green beans with tomatoes and garlic (haricots verts à la provençale), I: 447

ham in aspic (jambon persillé)

moussaka, I: 349, 577

mousses:
see
mousses, entrée

pastry dough for

potatoes (pommes de terre)

filled cakes (galettes de, farcies)

hashed brown, with tomatoes (galette de, aux tomates)

pie (tourte limousine)

puff pastry

quenelles:
see
quenelles

quiches:
see
quiches

sausage dishes

baked in brioche

baked in plain or puff pastry

boudin blanc, broiled

large, fresh, with sauerkraut or potatoes

pork and liver with greens (caillettes; gayettes)

Provençal, of leftover braised beef and greens

soufflés:
see
soufflés, entrée

spinach and cheese canapés (canapés aux épinards), I: 472

stuffed vegetables

leaves of cabbage (feuilles de chou farcies)

whole cabbage, cold (chou farci)

zucchini (courgettes farcies)

tarts (tartes)

cheese in puff pastry (feuilletée au fromage; jalousie)

onion (pissaladiére niçoise), I: 151

timbales:
see
timbales for entrée

vol-au-vent

with chicken filling (garniture de volaille, financière)

with seafood filling (garniture dieppoise; aux fruits de mer)

with sweetbread filling (ris de veau à la financière)

entremets:
see
desserts

épices, pain d’

épices fines, for sausages

épinards:
see
spinach

equipment:
see
kitchen equipment

escabèche, I: 554

escalopes de veau:
see
veal, scallops

espagnole sauce base, I: 66

étuver (to braise), I: 11

F

Fahrenheit-Centigrade conversions, I: 24–5

faire sauter (to toss), I: 14

farces:
see
pâtés and terrines
;
sausages
;
stuffings

farina (semoule de blé)

semolina gnocchi, I: 183

for thickening soup

farine:
see
flour

fat

fatback, I: 564;
5.1

goose, I: 282;
5.1

pork, I: 564;
5.1
,
5.2
,
5.3

removal of, I: 12

to render

for sautéing, I: 13

see also
larding
;
pork, fat

fennel (fenouil)

cold, à la grecque, I: 539

garnish for soup

feuilletée, pâte:
see
pastry, puff

filberts (noisettes)

meringue layer, for cake (le Progrès)

to prepare

filet

of beef:
see
beef, filet
;
beef, tenderloin

of fish:
see
fish, filets

mignon, I: 290, 296

steaks, I: 290–1, 296–300

fillings

for cake
;
see
cake fillings
;
see also
list

cheese, for appetizers, entrées, pastries, I: 201–2;
2.1

chicken

cream (fondue de volaille), I: 203

for vol-au-vent (garniture de volaille)

for crêpes, I: 193–5

for croquettes, I: 203

for desserts:
see
desserts, fillings

eggplant, for hard-boiled eggs or tomatoes

seafood

cream (fondue de crustacés), I: 202

for vol-au-vent (garniture aux fruits de mer)

stuffings:
see
stuffings and list
,
app.1

sweetbread, for vol-au-vent (ris de veau à la financière)

turkey (fondue de volaille), I: 203

financière, à la (garniture)

with chicken, quenelles, etc.

with sweetbreads, etc.

fines herbes, I: 18

fish (poisson), I: 207–33;
1.1

general information
, I: 207;
1.1

buying, I: 207

fish for bouillabaisse, I: 50

fish for poached filets, I: 208

fish for quenelles, I: 185

fish for stews and chowders

baked with wine and tomatoes (Thon à la provençale), I: 219, 576

bouillabaisse, I: 52

fish for, I: 50

filets (filets)

poached in white wine (pochés au vin blanc), I: 208–16

stuffed (de sole farcis), I: 216

types of fish to filet, I: 208

gratin of creamed salmon or other fish (gratin aux fruits de mer), I: 156

leftover, in gratin, I: 156

mousse

cold (mousseline de, blanche neige), I: 562

hot, I: 187

quenelles, I: 184–90

fish for, I: 185

in salade niçoise, I: 542

sauces for, I: 83–5, 169, 232–3

soufflé, I: 166–71, 173

soup and bouillabaisse, I: 49–53

stews and chowders

general information
,
1.1

types of fish used

with garlic mayonnaise, Provençal-style (bourride)

with mushrooms, onions, and wine, Burgundy-style (matelote; meurette; pauchouse)

with sole, shellfish, and wine sauce, Normandy-style (marmite aux fruits de mer; marmite dieppoise; chaudrée normande)

stocks (fumets de), I: 114–15

for fish stew

stuffing for lamb (farce mentonnaise), I: 338

timbales, I: 175

see also
crab
;
lobster
; etc.

flans, fruit:
see
clafoutis

fleurons (puff-pastry puffs)

floating island, French, I: 622

flour (farine)

general information
, I: 17–18; 56, 544

for bread

and butter paste, I: 58, 64, 265

and butter roux, I: 56, 68

for cake with fruit

French and American, I: 17–18;
app1.1

to measure

new system, scooped

old system, sifted, I: 17–18

old-new equivalents

for puff pastry

rye, in spice cake

foie:
see
liver

foie gras

with pork and veal sausages (saucisson truffé au)

with steak Rossini, I: 299

stuffing

for beef tenderloin, I: 304;
3.1

for chicken, half-boned (poularde à la d’Albuféra)

for lamb, boned leg in pastry (gigot farci, en croûte)

with prunes for goose (oie rôtie aux pruneaux), I: 284

for veal, sliced and roasted (veau en feuilletons)

for veal scallops (noisettes de veau, périgourdine)

fold, to (definition of), I: 13, 161

fond(s)

d’artichaut:
see
artichoke, hearts

meringue-nut layers (le Succès, la Dacquoise, etc.)

see also
stocks

fondant,
7.1
,
7.2

food mill:
see
vegetable mill

food processor:
see
electric food processor

forcemeat

chicken and pork or veal (boudin blanc),
4.1
,
5.1

quenelles, I: 184–90

see also
stuffings

form the ribbon, I: 579

fouetter (to beat), I: 11

fowl:
see
chicken, fowl

fraises:
see
strawberries

framboises:
see
raspberries

frangipane (almond custard), I: 591

freezing

bread and bread dough:
see text of each recipe

brioches and brioche dough,
2.1
,
2.2

croissants and croissant dough,
2.1
,
2.2

pastry:
see text of each recipe

fremir (“to shiver”), I: 11

French

bread,
2.1
;
see also
bread, French dressing (sauce vinaigrette), I: 94

measures, I: 20–1

flour equivalents, I: 17–18;
app1.1

oven temperatures, I: 25

frittons (goose cracklings), I: 282;
5.1

fromage:
see
cheese

frostings:
see
list of,
7.1
;
see also
cake fillings and frostings

frozen desserts:
see
desserts, frozen

fruit(s) (fruits)

cookie serving cups for (langues de chats)

fillings

for cakes:
see
cake fillings and frostings

for crêpes, I: 653–4

for savarins, I: 664

flans (clafoutis), I: 655–8;
7.1

glacéed or candied (confits), I: 17, 587, 629;
7.1

juice, to remove excess (tarts)

sauces and glazes, I: 592–4, 630;
7.1

soufflés, I: 616–18, 645;
7.1

tarts:
see
tarts for dessert

see also
cakes
;
custards, desserts
;
desserts
;
apples
;
pears
; etc.

G

galantines, I: 569

stuffing for, I: 565

game (gibier)

half-boning and trussing

hens

cold in escabèche, I: 554

roasted (coquelets), I: 246

in tarragon aspic, I: 549

mousse of leftover, I: 560

pâté, with veal and pork (pâté de veau et porc avec gibier), I: 568

sauce (sauce poivrade), I: 70