Mastering the Art of French Cooking, Volume 2 (239 page)

quail, roast (caille rôtie), I: 246

quatre épices, for charcuterie

quatre quarts, le (pound cake)

quenelle(s), I: 184–90

beef (de boeuf provençales)

in chicken filling for vol-au-vent (garniture de volaille, financière)

of fish (de poisson), I: 185

fish for, I: 185

gratin of, I: 188

with oysters (aux huîtres), I: 188

of salmon (de saumon), I: 189

of shellfish (de crustacés), I: 189

of poultry or veal (de volailles ou de veau), I: 189

stuffing for fish filets, I: 216

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

see also
mousses, entrée

quiche(s), I: 146–53

Camembert, I: 148

cheese (au fromage), I: 147–8

cream and bacon (Lorraine), I: 147

endive (aux endives), I: 152

leek (aux poireaux; flamiche), I: 151

Lorraine, I: 147

mushroom (aux champignons), I: 152

onion (aux oignons), I: 150

pastry shells for

described, I: 143;
2.1

dough, I: 139–43;
2.1
,
2.2

forming and baking, I: 143–6;
2.1

Roquefort, I: 148

seafood (aux fruits de mer), I: 149

spinach (aux épinards), I: 153

Swiss cheese), I: 147

tomato (à la tomate, niçoise), I: 148

R

rabbit (lapin)

general information
,
3.1

buying and preparing for cooking

thawing frozen

pâté, I: 568

stewed in red wine (au Saupiquet)

rafraîchir (to refresh), I: 13

ragoûts:
see
beef, stew
;
veal, stew
; etc.

raised batters and doughs (pâtes levées)

babas and savarins, I: 658

crêpes, I: 649, 650

French breads, brioches, croissants

raisin(s) (raisins)

with braised onions

bread,
2.1
,
2.2

brioche with (kougloff)

in sauce for beef tongue

raspberry(ies) (framboises)

bavarian cream (bavarois), I: 600

in brioche cake (le Marly; la Riposte)

Chantilly, I: 608

cream plombières, I: 595

malakoff, I: 607

sauce, fresh, I: 592

on peaches, I: 630

sherbet and ice cream (mousse aux)

ratatouille, I: 503, 577

ravigote sauce, I: 95

reduce, to (definition of), I: 13

reduire (to reduce), I: 13

en purée (to purée), I: 13

refresh, to (definition of), I: 13

Reine de Saba, I: 677

rémoulade sauce, I: 91

ribbon, to form the, I: 579

rice (riz), I: 528–35

and beet salad (à la d’Argenson), I: 543

boiled, for salads (au blanc), I: 532

braised (risotto; pilaf, pilau), I: 532

buttered (I, II, III) (à l’anglaise; au beurre; étuvé au beurre), I: 530–1

mold, orange-flavored with cherries (des Hespérides)

with mushrooms (duxelles), I: 531

with mussels (pilaf de moules), I: 231

and onions (soubise), I: 355, 485

packaged precooked, I: 534–5

panade for pâtés

pudding (à l’Impératrice), I: 601

ring of (en couronne), I: 534

steamed (à l’indienne; à la vapeur), I: 529

in stuffings:
see
list of stuffings
,
app.1

and turnips, purée (purée Freneuse)

wild, I: 535

and zucchini, gratin of (tian)

Riposte, la

ris de veau:
see
sweetbreads

risotto, I: 532

riz:
see
rice

rognons:
see
kidneys

rognures (leftover puff pastry)

rolls

beef:
see
beef, rolls

brioches, small

cream (rouleaux),
2.1
,
7.1

croissants

French bread,
2.1
,
2.2
,
2.3

rooster, I: 235

rouille, sauce for fish soup, I: 51–2

roulades:
see
beef, rolls

rouleaux (cream rolls)

as appetizer with cheese filling

as dessert with cream filling

roux

for braising sauce

for brown sauce, I: 68;
3.1

for cheese sauce

for white sauce, I: 56

rum (rhum)

in apple aspic, I: 627

babas, I: 660–1

in butter creams, I: 681–4

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

for cooking, I: 32

soufflé, with macaroons (soufflé démoulé aux macaroons), I: 620

syrup for babas, I: 660

rutabagas, I: 485–6

purée (la purée, châteaux en Suède)

rye flour, in spice cake (pain d’épices)

S

sabayon sauce, for pears

Saint-André, le,
7.1
,
7.2

Saint-Cyr, le, glacé

Saint-Jacques en bouillabaisse, les

Saint-Jacques, velouté de

salad(s) (salades), I: 541–4

combination (niçoise), I: 542

mussel (de moules), I: 229

potato (de pommes de terre), I: 541–4

rice for (riz au blanc), I: 532

rice and beet (à la d’Argenson), I: 543

sweet pepper (de poivrons, provençale)

salmon (saumon)

gratin (aux fruits de mer), I: 156

mousse, I: 562

quenelles, I: 189

soufflé, I: 166

variations, I: 167

in stuffing for lamb (farce mentonnaise), I: 338

timbales, I: 175

salt

general information, I: 23

cure of goose

cure of pork

to remove excess, I: 23

spiced, for charcuterie (sel épicé)

sauce(s), I: 54–105

note:
sauces for desserts listed separately

general information
, I: 54–5

aïoli, I: 92;
1.1

for chicken (bouillabaisse)

for fish stew (bourride)

alsacienne; de Sorges, I: 93

anchovy (aux anchois), I: 66

with garlic for beef stew (provençale), I: 324

aurore, I: 62

bâtarde, I: 64

béarnaise, I: 84

with meat-glaze flavoring (Colbert), I: 85

with tomato flavoring (Choron), I: 85

béchamel, I: 55–64

with eggplant

bercy

with fish filets, I: 210

with steak, I: 294

bonne femme, I: 216

bordelaise, I: 76, 295, 419

bourguignonne, I: 76

brandy, I: 296

brown (brunes), I: 66–76

butter (beurre)

brown (noir; noisette), I: 98–9

for calf’s brains, I: 413

for chicken breasts (noisette), I: 270

cold flavored, I: 99–105

lemon (au citron), I: 98

white (blanc; nantais), I: 96

caper (aux câpres), I: 65

Chantilly, I: 83

chasseur, I: 75, 368

chaud-froid

blanche neige, I: 105

for chicken

cheese with wine and garlic (fondue de fromage), I: 105, 118

chivry, I: 62

choron, I: 85

Colbert, I: 85

cream (crème; suprême), I: 59, 60, 268, 458

and mushroom, for ham, I: 392

and mustard, for liver, I: 406

sour (vinaigrette à la crème), with dill, I: 95

and white wine, for chicken fricassee, I: 260

curry

brown (brune au cari), I: 73

white (au cari), I: 63, 261;
3.1

deglazing, I: 76, 255–6, 271

diable, I: 71

dieppoise, I: 214

dill, I: 95

duxelles, I: 74

egg yolk

(parisienne; allemande), I: 60

see also below
hollandaise
;
mayonnaise

espagnole (sauce base), I: 66

game (poivrade), I: 70

garlic (à l’ail)

and anchovy for beef stew, I: 324

and basil (pistou), I: 45;
3.1
,
6.1
,
6.2

and egg yolks for chicken, I: 257

for lamb, I: 334

mayonnaise (aïoli), I: 92;
1.1
,
4.1

and pepper (rouille) for fish soup, I: 52

herbal

brown (aux fines herbes), I: 73

hollandaise, I: 82

mayonnaise, I: 89–90, 93

white wine (Chivry), I: 62

hollandaise, I: 79–85

electric blender, I: 81

handmade, I: 79

mock (bâtarde; au beurre), I: 64

variations, I: 82–5

italienne, I: 76, 411

jus lié, I: 70

Madeira (madère), I: 75, 298, 300

brown, with truffles (Périgueux), I: 75

with mushrooms, I: 515

for tongue

maltaise, I: 83

marchand de vins, I: 295

marrow (moelle), I: 76, 294–5, 419

matelote, I: 415

mayonnaise, I: 86–93

electric blender, I: 88

handmade, I: 87

remedy for turned, I: 88

variations, I: 89–93

mornay, I: 61, 193

for broccoli

for poached chicken

mousseline, I: 83

sabayon, I: 84, 169

mushroom (duxelles), I: 74

brown (à l’italienne), I: 76, 411

and cream, I: 392

with tomatoes (chasseur), I: 75, 368

mustard (moutarde), I: 66, 95

brown (Robert), I: 72

with cream (à la normande), I: 382

for liver, I: 406

with pearl onions and raisins, for tongue (à l’aigre—douce)

with tomatoes and cream (Nénette), I: 387

Nantua, I: 216

Nénette, I: 387

normande, I: 215

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

orange, I: 76, 276

paprika (au paprika), I: 262, 268

parisienne, I: 60, 212, 214–16

Périgueux, I: 75

pimento, for chicken (suprême pimentée)

piquante, I: 72

poivrade, I: 70

port wine (au porto), I: 75