Mastering the Art of French Cooking, Volume 2 (236 page)

pâté (pâté; terrine)

chicken (de volaille)

without pork (verte; sans porc)

pork (de porc)

with pork, in brioche (de porc en brioche)

with pork and chicken (de campagne)

with veal and pork (de veau et porc; de campagne), I: 568;
5.1

and pork sausages (caillettes; gayettes)

lobster (homard)

general information
,
1.1

buying

cutting up raw

dealing with live, I: 220;
1.1

removing meat from cooked

sex of

tomalley and roe

à l’américaine, I: 223

in aspic, I: 549

bisque (bisque de, à l’américaine)

butter (beurre de), I: 104;
1.1

in chaud-froid, I: 553

in fish stew, Normandy-style (marmite aux fruits de mer; dieppoise; chaudrée normande)

garnish for fish filets, I: 213

with herb sauce (aux aromates), I: 223

quenelles, I: 189

quiche, I: 149

soufflé, I: 167, 170

soups

bisque

cream of (velouté de crustacés)

marmite dieppoise

tails à l’américaine, I: 223

thermidor, I: 221

timbales, I: 175

luncheon dishes, I: 139–206;
see also
entrées and luncheon dishes

M

macaroon(s) (macarons)

cup custards (crème Sainte-Anne au caramel), I: 611

to pulverize, I: 583

soufflé, I: 617, 620

macerate (definition of), I: 13

macérer (to macerate), I: 13

Madeira wine

for cooking, I: 32

for jellied stocks and aspics, I: 114

sauce:
see
sauces, Madeira

make the ribbon, I: 579

malakoff, charlottes, I: 605–8

marinades

for beef, I: 306, 310, 323;
3.1
,
3.2

French dressing (sauce vinaigrette), I: 94

for lamb, I: 341–2

for pork, I: 376–7

for rabbit

for veal, I: 358, 567;
3.1

marinate (definition of), I: 13

mariner (to marinate), I: 13

Marley, le

marmite:
see
fish, stews

Marquis, le, I: 679

marrons:
see
chestnuts

marrow (moelle)

to prepare, I: 19

sauce, I: 76, 294–5, 419

marsala for cooking, I: 32

matelote

mayonnaise sauce, I: 86;
see also
aïoli

measures and weights

flour, I: 17–18;
app1.1

miscellaneous equivalents, I: 21–3

tables of equivalents, I: 20–1;
app1.1

meat(s)
3.1
(viandes), I: 288

glaze, I: 110

grinders

leftovers:
see
beef, leftover
; etc,

loaf I: 375;
5.1
,
5.2

stock, I: 107

see also
beef
;
veal
; etc.

mélanger (to blend), I: 11

Melba toast

meringue(s)

general information

italienne (with sugar syrup)

butter-cream frosting and filling

for frozen chocolate mousse (le Saint-Cyr, glacé)

with whipped cream (Chantilly meringuée)

as a filling

as ice cream (Chantilly glacée)

white (standard)

almond cakes (brésiliens)

for baked Alaska

with nuts, for cake (le Succès; le Progrès; la Dacquoise)

for wine-poached pears

metric system, I: 20–1

meurette

mijoter (to simmer), I: 11

mille-feuilles:
see
Napoleons

mince, to, I: 13, 27

for mushrooms, I: 509

mixer, electric:
see
electric mixers

moelle:
see
marrow

molds:
see
kitchen equipment

mornay:
see
sauces, mornay

moules:
see
mussels

Mouli food mill, I: 9;
1.1
,
app1.1

for puréeing soups

moussaka, I: 349, 577

mousse(s) (mousses)

dessert

chocolate (au chocolat), I: 604

see also
desserts, frozen

entrée—cold, I: 558–64

chicken (de volaille), I: 560

chicken liver (de foies de volaille), I: 559

duck, game, or turkey (mousseline de volaille), I: 560

fish (mousseline de poisson, blanche neige), I: 562

ham (de jambon), I: 561

salmon (de saumon), I: 562

shellfish (mousseline de crustacés, blanche neige), I: 564

entrée—hot

fish, I: 187

see also
quenelles

mousseline sauce, I: 83

sabayon, I: 84, 169

mouton:
see
lamb and mutton

mushroom(s) (champignons), I: 508–17

general information
, I: 22

to mince, slice, flute, I: 509–11

broiled (grillés), I: 512

canned, I: 517

with cheese, for appetizers, I: 202

cold, à la grecque, I: 537

creamed (sautés à la crème), I: 514

duxelles, I: 515

in beef (filets de boeuf en feuilletons)

to cloak beef tenderloin

in lamb, boned leg of stuffed (gigot farci, en croûte)

with rice (riz duxelles), I: 531

in Viroflay stuffing

in other stuffings

essence of (fumet de), I: 512

minced:
see above
duxelles

purée, raw, to stuff artichoke bottoms

quiche, I: 152

sauce:
see
sauces, mushroom

sautéed (au beurre), I: 513

in brown Madeira sauce (sautés, sauce madère), I: 515

with garlic, bread crumbs (à la bordelaise), I: 513

soufflé, I: 166

soup (potage velouté aux; potage aux, Île de France), I: 40;
1.1

stewed (à blanc), I: 511

stock (fumet de), I: 512

stuffed (farcis), I: 516

timbales, I: 175

with veal chops or steaks (côtes de veau braisées aux)

mussels (moules), I: 226–32

garnish for fish, I: 213–16

on half shell, broiled (au beurre d’escargot; à la provençale), I: 228

marinated, for salad (salade de), I: 229

in rice ring (pilaf de), I: 231

in sauce (en sauce; mouclades; à la poulette; à la béarnaise), I: 230

soup (soupe aux), I: 231

steamed in wine (à la marinière), I: 227–8

mustard (moutarde)

butter, I: 100

to coat calf’s liver, I: 407

to coat roast lamb, I: 335

sauce:
see
sauces, mustard

mutton:
see
lamb and mutton

N, O

nap, to (definition of), I: 13

Napoleons (mille-feuilles)

general information
,
7.1

cheese (à la fondue de fromage)

cheese filling for

dessert, with pastry cream or whipped cream

forming, baking, assembling

icing for

napper (to nap), I: 13

la cuillère (to coat a spoon), I: 11

navarin printanier, I: 345

navets:
see
turnips

noisettes (filberts)

oeufs:
see
eggs

oie:
see
goose

oignons:
see
onions

oil, types of, I: 19

olives (olives)

with beef stew

with beef tenderloin

in garniture, financière,
2.1
,
2.2

in onion tart, I: 151

in stuffings

for lamb (farce aux), I: 338

for meat, with mushrooms

for paupiettes, with pimento

in tomato quiche (niçoise), I: 148

omelette(s) (omelettes), I: 126–38

general information
, I: 126–8

to make, I: 128–35

garnishes for, I: 135–6

gratinéed with tomatoes (gratinées à la tomate), I: 136

with herbs, cheese, etc. (aux fines herbes, au fromage), I: 135–6

pipérade, I: 137

rolled (roulée), I: 132

scrambled (brouillée), I: 129

onion(s) (oignons), I: 22, 480–5;
6.1

general information
, I: 480–1

to chop, dice, etc., I: 27, 30

with beef stew (boeuf aux oignons)

braised

brown (glacés à brun), I: 483

sweet and sour (aigre-doux)

white (glacés à blanc), I: 481

canned, I: 484

cold

à la grecque, I: 539

sweet and sour (aigre-doux)

creamed (à la crème), I: 482

in eggplant casserole (ratatouille), I: 503

garniture, I: 484

gratins, with potatoes, I: 153–5

parslied (persillés), I: 482, 484

with peas (petits pois aux), I: 464

quiche or tart, I: 150, 151

sauce (soubise), I: 64, 355, 485

soup, I: 43–5

cream of (crème aux, soubise)

and potato (potage parmentier), I: 37

with watercress (potage au cresson), I: 38

with spinach (gratin d’épinards aux)

stuffed with rice, onion, and cheese (farcis au riz)

in stuffings:
see
list of stuffings
,
app.1

orange(s) (oranges)

bavarian cream (bavarois à l’), I: 596

butter cream icing (au beurre à l’), I: 674

butter filling for spongecake, I: 672

butters for dessert crêpes, I: 650–1

cake, I: 671, 676

cream filling for cakes (crème à l’)

flavored hollandaise, I: 83

glazed (glacées), I: 629

liqueur for cooking, I: 32

mousse, I: 603;
7.1

peel, to glaze, I: 587;
7.1

sauce, with duck, I: 76;
4.1

soufflé, I: 616

ossobuco

ounce-gram equivalents, I: 18, 20, 21

for flour, I: 18;
app1.1

oven

baker’s vs. house ovens

baker’s, simulated

temperature conversions, I: 24–5

French, British, American, I: 25

types of, I: 3

oysters (huîtres)

garnish for fish filets, I: 215–16