French Classics Made Easy (78 page)

tomato,
325
–26

Brown sugar, approximate equivalents for,
363

Brown vegetable stock,
309

Brunoise
,
7
,
151

médaillons de veau à la
,
151
–52

Burgundy, beef,
149
–50

Butter,
4

adding to sauce just before serving,
323

anchovy, puff pastry with,
75

approximate equivalents for,
363

beurre blanc,
312
,
329
–30

basil,
330

chive,
330

tarragon,
330

watercress,
330

clarifying,
327

Buttercream,
350
–51

chocolate,
351

coffee,
351

Grand Marnier,
242

liqueur or eau-de-vie,
351

praline,
351

vanilla,
351

C

Cabbage, in chicken and pork in a pot,
168
–69

Café:

crème au beurre au
,
351

essence de
,
358
–59

gâteau chocolat au
,
241

gâteau moka
,
241
–42

glace au
,
292

pots de crème au
,
270
–71

sirop de
,
358

Cake flour,
237

Cakes,
235
–51

almond:

meringue layer, with coffee and chocolate buttercream,
248
–50

with raspberry purée,
244
–45

with sorbet and fruit,
245

apricot jam roll,
243
–44

chocolate:

génoise,
237

génoise with Grand Marnier ganache,
240
–41

génoise with mocha ganache,
241

mousse,
246

roll with whipped cream,
251

decorating:

with ganache and royal icing,
238
–39

herringbone design,
238
–39

making and using decorating cone for,
353

royal icing for,
352

spiderweb design,
239

gâteau moka,
241
–42

with chocolate ganache,
242

génoise,
235
–37

chocolate,
237

chocolate, with Grand Marnier ganache,
240
–41

chocolate, with mocha ganache,
241

cutting into layers,
242

high-altitude cooking and,
362

orange, with Grand Marnier buttercream,
242

high-altitude cooking and,
362

kirsch, with fruit and whipped cream,
248

layer:

classic,
236

cutting génoise for,
242

orange génoise with Grand Marnier buttercream,
242

pecan meringue layer, with coffee and chocolate

buttercream,
250

roll:

apricot jam,
243
–44

chocolate, with whipped cream,
251

Sachertorte,
240

savarin:

kirsch cake with fruit and whipped cream,
248

molds for,
247

rum-soaked,
246
–48

see also
Icings

Calvados, apple omelet with,
262

Canard:

aux cerises
,
139

au cidre
,
136
–38

aux olives
,
131

à l’orange
,
131
–34

aux pêches
,
138
–39

rôti
,
135
–36

Candies,
295
–98

chocolate-dipped fruit,
297
–98

ganache truffles,
295
–97

Caramel, crème,
268
–69

Caramel, crème renversée au
,
268
–69

Careers Through Culinary Parts Program (C-CAP),
2

Carolines
,
227

Carottes:

à l’étuvée
,
178
–79

au gingembre
,
179

glacées au madère
,
179

purée de
,
179

Vichy
,
178

Carré d’agneau vert pré
,
156
–57

Carrot(s),
4

with ginger,
179

Madeira-glazed,
179

old-fashioned roast pork with onions and,
165

purée,
179

waterless cooked,
178
–79

Cassoulet, light,
167
–68

Cassoulet maigre
,
167
–68

Cast-iron cookware,
13

enameled,
13

grill pans,
12
,
144

Cauliflower purée,
179
–80

Caviar, oeufs brouillés en surprise au
,
36

Caviar-topped scrambled egg cups,
36

Cerises, canard aux
,
139

Champagne:

chicken with,
121

oranges in,
285
–87

Champagne:

oranges au
,
285
–87

poulet au
,
121

Champignons:

à la crème
,
188

duxelles
,
187

à la grecque
,
190

sauvages à la crème
,
188

Chantilly, savarin, aux fruits
,
248

Chasseur:

escalopes de veau
,
153

meaning of word,
153

Cheese,
4

approximate equivalents for,
363

eggs Magda,
35
–36

four-, ravioli,
84
–85

in green salads,
31

Roquefort soufflé,
44
–46

soufflé, Gruyère pastry ring filled with,
72
–73

souffléed omelet,
263

see also
Gruyère; Swiss-style cheese

Cherries:

Alsatian-style fruit tart,
216
–18

roast duck with,
139

Chervil:

béarnaise sauce,
327
–29

green mayonnaise,
334

Chevreuil (sauce)
,
323
–24

Chicken,
107
–25

apple cider,
121

baby (poussins):

broiled, with herbs and mustard,
122
–23

grilled or roasted,
123

breasts:

Basque-style sautéed,
124
–25

with sautéed root vegetables,
152

with Champagne,
121

coq au vin,
115
–17

in cream sauce,
120
–21

duxelles sauce for,
187

French terms for,
111

glaze,
310

home-style terrine with prunes,
54
–56

poached, with creamy tarragon sauce,
111
–12

in a pot,
113
–15

creamy,
115

pork and,
168
–69

with Riesling,
119
–21

roast:

Basque-style,
125

truffled,
108
–10

salad:

with fresh peaches in currylime dressing,
32
–33

with mango,
32

with mangoes and ginger,
33

sautéed:

breasts, Basque-style,
124
–25

with mustard and rosemary,
128

à la Portugaise,
118
–19

with sherry vinegar,
121
–22

stew with morels, creamy,
155

stock,
307
–8

canned,
305

reducing to glaze,
310

techniques:

cooked, cutting into serving pieces,
114

raw, cutting into serving pieces,
113

testing for doneness,
9

truffling,
109

trussing,
133

Chicken liver(s):

mousse,
56
–57,
56
–58

Turkish omelet,
38
–39

wild rice with mushrooms,
208
–9

Chili pepper, in rouille,
333

China caps,
139

Chinois
,
139

Chips, potato,
200

Chive(s):

beurre blanc,
330

green mayonnaise,
334

slow-scrambled eggs with,
36

Chocolat
:

choux soufflés au
,
226
–27

crème au beurre au
,
351

fruits glacés au
,
297
–98

ganache
,
349
–50

gâteau
:

au café
,
241

au Grand Marnier
,
240
–41

gâteau roulé au
,
251

génoise au
,
237

glace au
,
291

et aux amandes grillées
,
291

macarons au
,
257

marquise au
,
293

cardinale
,
293

mousse au
,
275
–76

gâteau
,
246

profiteroles au
,
224
–25

Grand Marnier
,
225

pudding au
,
267

sauce au
,
344

sorbet à l’orange et au
,
290

soufflé au Grand Marnier et au
,
266
–67

truffes au, à la crème
,
295
–97

Chocolate:

almond macaroons,
257

biarritz,
255
–56

buttercream,
351

almond meringue layer cake with chocolate and coffee buttercream,
248
–50

pecan meringue layer cake with chocolate and coffee buttercream,
250

choosing,
295

-dipped fruit,
297
–98