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THIS IS A BORZOI BOOK PUBLISHED BY ALFRED A. KNOPF Copyright 1961, 1983, 2001 by Alfred A. Knopf All rights reserved under International and Pan-American Copyright Conventions. Published in the United States by Alfred A. Knopf, a division of Random House, Inc., New York, and simultaneously in Canada by Random House of Canada Limited, Toronto. Distributed by Random House, Inc., New York. Knopf, Brozio Books, and the colophon are registered trademarks of Random House, Inc. Library of Congress Cataloging-in-Publication Data Child Julia. Mastering the art of French cooking. Rev. ed. of: Mastering the art of French cooking/Simone Beck, Louisette Bertholle, Julia Child. Vol.2 by Julia Child and Simone Beck. Includes index. I. Cookery, French. I. Bertholle, Louisette. II. Beck, Simone. III. Beck, Simone. Mastering the art of French cooking. IV. Title. TX719.C454 1983 641.5944 83-48113 ISBN 0-394-40179-6 (set) ISBN 0-394-72114-4 (pbk.:set) ISBN 0-375-41340-5 (v. I, 40th ann.ed.) Manufactured in the United States of America Published October 16, 1961 Republished from new plates, October 1971 Thirty-fourth printing (revised), September 1983 Fortiethy anniversary hardcover edition, October 16, 2001 Twenty-third printing, October 2011

NEW YORK Alred.A.Knopf

Julia Child Louisette Bertholle Simone Beck

Mastering the art of French Cooking0


THE TABLE OF CONTENTS Soups Soup Au Pistou Sauces

White Sauces Brown Sauces Tomato Scauces The Hollandaise Family The Mayonnaise Family Vinaigrettes Hot Butter Sauces Cold Flavored Butters List of Miscellaneous Sauces Stocks and Aspics

Poultrry 27

54 55 66 76 79 86 94 96 99 105

Eggs

Chapter Three - Eggs Poached Eggs Shirred Eggs Eggs in Ramekins

116 116 122 123

Entrees and Luncheon Dishes

Pie Douch and Pasty Shells Quiches, Tarts, and Gratins Souffles and Timbales Pate a Choux, Puffs, Gnocchi, and Quenelles Cocktail Appetizers

Finsh

Fish Filets Poached in White Wine Two Recipes from Provence Two Famous Lobster Dishes Mussels List of Other Fish Dishes

139 146 157 175 190 196

208 218 220 226 232

Roast Chicken Casserole-roasted Chicken Sauteed Chicken Broiled Chicken Chricken Breasts Duck Goose Meat

Beef Lamb and Mutton Veal Pork Cassoulet Liver Sweetbreads Brains Kidneys

240 249 254 265 267 272 282

288 328 350 375 399 405 409 413 416

Vegetables Green Vegetables Carrots, Onions, and Turnips Lettuce, Celery, Endive, and Leeks The Cabbage Family Eggplant Tomatoes Mushrooms Chestnuts Potatoes Rice

423 476 489 496 501 505 508 517 520 528

Desserts and Cakes

Funamentals Sweet Sauces and Fillings Sweet Souffles Clafoutis Cake

536 541 544 564 576


Poultrry


POULET SAUTE AUX HERBES DE PROVENCE Chicken Sauteed with Herbs and Garlic, Egg Yolk and Butter Suace Discription

Basil, thyme or savory, a pinch of fennel, and a bit of garlic give this saute a fine Provencal flavor that is even more pronounced if your herbs are fresh. The sauce is a type of hollandaise, as the herbal, buttery pan juices are beaten into egg yolks to make a thick and creamy liaison. Serve this dish with potatoes sauteed in butter or potato crepes, broiled tomatoes and a chilled rose wine. Ingredients

Steps

A heavy 10-inch fireproof casserole, skillet or electric skillet set at 300 degrees 1/4 lb. (1 stick) butter 3 lbs of cut-up frying chicekn dried in a towel 1 tsp thyme or savory 1 tsp basil 1/4 tsp ground fennel Salt and pepper 3 cloves unpeeled garlic

Heat the butter until it is foaming, then turn the chicken pieces in it for 7 to 8 minutes. Season the dark meat with herbs, salt and peper, and add the garlic to the casserole. Cover and cook slowly for 8 to 9 minutes. Season the white meat and add it to the casserole, basting the chicken with the butter. Cook for about 15 minutes, turning and basting 2 times, until the chicken is tender and its juices run pale yellow when the meat is pricked with a fork.

2/3 cup dry white wine or 1/2 cup dry white vermouth

When the chicken is done, remove it to a hot platter, cover and keep warm.

2 egg yolks 1 tb lemon juice 1 tb dry white wine or white vermouth A small enameled saucepan A wire whip

Mash the garlic cloves in the casserole with a spoon, then remove the garlic peel. Add the wine and boil it down over high heat, scraping up coagulated saute juices until the wine has been reduced by half.

Optional: 2 or 3 Tb softened butter 2 Tb fresh minced basil, fresh fennel tops

Beat the egg yolks in the saucepan until they are thick and sticky. Beat in the lemon juice and wine. Then beat in the casserole lidquid, a halfteaspoon at a time to make a thick creamy sauce like a hollandaise.

12

SERVES 4-6 people

PREPARATION - RESTING TIME 20 minutes- 24 hours

COOKING TIME 2 hours


CHARLOTTE AUX POMMES Apple Charlotte, Unmolded - a hot or cold dessrt Discription

THIS extemely good dessert is a thick, rum- and apricot-flavoured apple puree pilecd into a cylindrical mold which has been lined with butter soaked strips of white bread. It is baked in a very hot oven until the bread is golden brown, and is then unmolded. For the sake of drama, the mold should be 3 1/2 to 4 inches high. Be sure to pick the right cooking apples and that your puree is very thick indeed, or the dessert ill collapse when unmolded. Ingredients

Steps

6lbs. firm nonjuicy cooking apples (Golden Dlicious are always reliable) A heavy-bottomed stainless or enameled pan 12-inches across A wooden spoon

Quarter, peel, and core the apples. Slice them roughly into 1/8 inch pieces, You should have about 4 quarts. Place in pan, cover and cook over very low heat for about 20 minutes, stirring occasionally, until tender.

1/2 cup apricot preserves, forced through a sieve 1 cup granulated sugar 2 tsp vanilla extract 1/4 cup dark rum 3 Tb butter

Uncover and beat in the apriocot preserves, sugar, vanilla, rum, and butter. Raise heat and boil, stirring almost continuously until water content has all but evaporated - 20 minutes or more. The puree should be a very thick and fairly stiff paste which holds itself in a solid mass in the spoon.

10 to 12 slices of homemade-type white bread 4 inches square and 1/4 inch thick A 6-cup, fireproof, cylindrical mold about 3 inches high 1 cup clarified butter

Preheat oven to 425 drgees. Romove crusts. Cut a square end 4 semicircles of bread to fit the bottom of the mold exactly. Saute to a very light golden color in 3 or 4 tablespoons of the clrified butter. Fit them into the bottom of the mold. Cut the rest of the bread into strips 11/4 inches wide. Dip in around the inner circuference of the mold. Trim off protruding ends.

1/2 cup apricot preserves, forced through a sieve 3 Tb dark rum 2 Tb granulated sugar

Boil the apricot, rum, and sugar until thick and sticky. Spread it over the charlotte. Serve the dessert hot, warm, or cold with optional sauce or cream (page. 15)

14

SERVE 6-8 people OPTIONAL SAUCES Creme Chantilly Ligt Cream Pour the cream into the bowel se over ice, and beat it slowly until it begins to foam, while circulating the beater all around the bowl and lifting the cream as you whip it. Gradually increase the beating speed to moderate and continue utnil the beater leaves light traces on the surface of the cream. A bit of cream lifted and dropped on the surfae will softly retain its shape.


Mastering the Art of French Cooking