Mastering the Art of French Cooking, Volume 2 (235 page)

kitchen equipment, I: 3–10;
app1.1

general information

best materials for pots, pans, casseroles, I: 3–4

copper pots, I: 4

ovens, I: 3;
2.1
,
2.2

stoves, I: 3

baking dishes, I: 5;
2.1
,
app1.1
,
app.2

baking pans

bashers, bludgeons, blunt instruments

baster, bulb, I: 8

for bread-making,
2.1
,
2.2
,
2.3
,
app1.1
,
app1.2

baker’s blades, for slashing (lames)

form to hold rising dough (banneton)

cake pans (moules à biscuits; à manqué carré), I: 143;
app1.1

casseroles and braising pans (cocottes et daubières), I: 5;
app1.1

chafing-dish heat elements

chicken fryers (sautoirs)

chopsticks

cleavers (feuilles à fendre)

colander

cookie pans and sheets (plaques à patisserie)

cork screws and bottle openers

crêpe pans, I: 192

croissant cutter,
2.1
,
app1.1

cutters (découpoirs)

for egg-white beating

electric beater

electric food processor

electric mixer

flan rings (formes sans fond), I: 143;
app1.1

food mill (Mouli), I: 9; 3,
app1.1

forks

frying pans (poêles), I: 6;
6.1
,
app1.1

gadgets

garlic press, I: 9;
app1.1

graters, grinders, shredders, I: 9;
app1.1
,
app.2
,
app.3

gratin dishes (plats à gratin), I: 5;
app1.1

knives, choppers, rockers, I: 6–7;
3.1
,
6.1
,
app1.1

larding needle (lardoire),
3.1
,
app1.1

for measuring

meat grinder

molds (moules)

for aspics

for babas, I: 660

for baking,
app1.1
,
app1.2

for brioches,
2.1
,
2.2
,
app1.1

charlotte, soufflé, I: 161–2;
app1.1

for frozen desserts

for kougloff,
2.1
,
app1.1

miscellaneous,
app1.1
,
app1.2

for pastry

horns,
2.1
,
app1.1

rolls,
2.1
,
app1.1

shells, I: 143;
2.1
,
app1.1

tartlets

for pâté (terrine),
5.1
,
app1.1

ring, I: 662;
2.1

savarin, I: 662

small,
app1.1
,
app1.2

mortar and pestle, I: 10

muffin tins,
2.1
,
2.2

omelette pans, I: 127, 192

openers,
app1.1
,
app1.2

pastry bag

for pastry-making,
app1.1
,
app1.2
,
app1.3

pepper mills

pie pans

pitter, cherry or olive

potato ricer

for potatoes Anna (cocottes à pommes Anna),
6.1
,
app1.1
,
app1.2

retrievers

roasting and broiling pans

roller pricker

rolling pins (rouleaux à pâtisserie),
2.1
,
app1.1

salad baskets

saucepans, covers, I: 5;
app1.1

for sausage-making

sauté pan, I: 6

sharpening steel, I: 6

shears and scissors, I: 8;

sieve (tamis) and pestle, I: 8

skillets (poêles), I: 6, 192

soufflé dishes, I: 161–2:
app1.1

soup kettles (marmites)

spatulas, I: 7;
app1.1
,
app1.2

spoons,
app1.1
,
app1.2

tenderizers,
app1.1
,
app1.2

thermometers

tongs

turnover tools

vol-au-vent cutters

whips or whisks, I: 7–8;
app1.1
,
app1.2

wine glasses, I: 36;
app1.1

wooden fork, spoons, spatulas, chopsticks, I: 7;
app1.1
,
app1.2

kneading:
see
bread, French
;
brioches
;
croissants

knives, I: 6–7;
3.1
,
6.1
,
app1.1

cutting techniques, I: 26–30

kougloff, kugelhopf

molds for,
2.1
,
app1.1

L

ladyfingers (biscuits à la cuiller), I: 665–7

desserts with, I: 594, 605–9, 612

to line a mold with, I: 585

lamb and mutton (agneau et mouton), I: 328–50;
3.1

general information
, I: 328–32;
3.1

to bone a leg, I: 329;
3.1

timing for roast, I: 330–1; 3.1

vegetables, garnitures, and wines for, I: 331–2

brains:
see
brains

breast of (poitrine d’)

kidneys:
see
kidneys, veal and lamb

leg or shoulder of (gigot ou épaule de), I: 329–44

with beans (cassoulet), I: 401

boiled (à l’anglaise), I: 342

braised (braisé), I: 338

with garlic sauce (sauce spéciale à l’ail pour), I: 334

marinated (en chevreuil), I: 341

mustard coating (à la moutarde), I: 335

roast (rôti), I: 332

mustard coating for, I: 335

sauces for, I: 334

garlic sauce, I: 334

stuffed

general information
, I: 330, 335;
3.1

boned, in pastry (gigot farci, en croûte)

garlic and herb, I: 336

ham and mushroom, I: 337

mushroom and kidney

mushroom and spinach (Viroflay)

olive and ground lamb, I: 338

pork and herb, I: 336

rice and kidney, I: 337

salmon and anchovy, I: 338

see also
list of stuffings
,
app.1

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

patties (fricadelles d’), I: 348

saddle (selle d’)

general information
,
3.1

buying

carving and serving

preparing

roasted (rôtie)

with Parmesan cheese and crumbs (milanaise)

with parsley and buttered bread crumbs (persillade)

shanks (jarrets de devant), I: 348

shoulder, braised, stuffed (épaule d’, farcie, Viroflay)

stew, I: 344–8

with mushrooms and onions (blanquette d’), I: 348

with red wine (civet de), I: 347

with rice (pilaf de, à la catalane), I: 348

with spring vegetables (navarin printanier), I: 345

variations, I: 347

with vegetables (daube de), I: 348

tongues (langues d’)
;
see also
tongues

in stuffing, with olives, I: 338

langues:
see
tongue(s)

langues de chats

lapin:
see
rabbit

lard gras:
see
pork, fat

lard de poitrine, I: 15;
see also
pork, fat

larding instructions,
3.1
,
3.2
,
3.3

needle,
3.1
,
app1.1

lardons,
1.1
,
3.1
,
3.2

leaf fat, leaf lard

leek(s) (poireaux), I: 495–6

braised (braisés au beurre), I: 495

browned with cheese (gratinés au fromage), I: 496

browned with cheese sauce (à la mornay, gratinés), I: 496

cold, I: 578

à la grecque, I: 539

gratin with ham (gratin de), I: 155

and potato soup

with celery (potage Célestine)

Parmentier, I: 37

vichyssoise, I: 39

with watercress (potage au cresson), I: 38–9

quiche, I: 151

and sweet pepper soup (soupe catalane aux poivrons)

leftovers

beef and ham stuffing for cabbage

beef in Provençal sausages or meat loaf (tous nus)

chocolate cake from letfover cake (charlotte africaine)

egg whites, in cheese soufflé, I: 173

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

pastry dough, for cookies, I: 635;
7.1

pâte à choux, for hors d’oeuvre, I: 177

pork, veal, or turkey with eggplant and tomatoes

potato pancakes, from mashed potatoes

puff pastry dough

cocktail shells (petites bouchées)

cookies (coques; palmiers)

decorations and garnitures (fluerons)

for soups

for stocks:
see
stocks, I: 106–15

see also
chicken, leftover
;
turkey, leftover
, etc.

légumes:
see
vegetables

lemon (citron)

butter-cream icing, I: 676

butter sauce, I: 98

cream filling (crème au)

peel, glazed, I: 587

tarts, I: 645–6

lettuce, braised (laitues braisées), I: 489

lime soufflé tart, I: 645

liqueurs for cooking, I: 32

liter-quart equivalents, I: 21

liver (foie)

calf’s (de veau), I: 405–7

mustard coating (à la moutarde), I: 407

sauces for, I: 406

sautéed (sauté), I: 405

chicken (de volaille)

in aspic, I: 548

canapés for roast birds, I: 247

filling with cheese for appetizers (fondue de), I: 202

mousse of, I: 559

in pâté,
5.1
,
5.2

in pork and veal sausages (saucisson truffé au)

sausage or spread (saucisson de; pâté de)

in stuffings

with foie gras, truffles, rice (à la d’Albuféra)

with herbs and giblets, I: 243

with mushrooms (farce duxelles), I: 251

with rice, mushrooms, garlic (d’Albuféra)

timbales, I: 174

variations, I: 175

goose (oie):
see
foie gras