French Classics Made Easy (80 page)

jelly glaze,
354
–55

pepper game sauce, creamy,
324

Curry(ied):

crab quiche,
67
–68

lime dressing,
32

orientale
or
indienne
as signifier of,
103

shrimp with ginger, tomato and,
103

watercress soup,
23

Curry, potage au cresson et au
,
23

Custards,
269

crème anglaise,
346

crème caramel,
268
–69

pots de crème
, vanilla and coffee,
270
–71

sabayon, strawberries with,
283
–84

Cutting boards,
12

Cutting up ingredients,
7

D

Decorating cones, making and using,
353

Deep-fried:

fish fingers with parsley and onion rings,
98

gougères
,
73

potato puffs,
203
–4

Demi-glace,
312
,
319

Desserts,
210
–99

bananas flambéed with rum,
282
–83

chocolate-dipped fruit,
297
–98

chocolate marquise,
293

with berries,
293

crème caramel,
268
–69

crêpes,
278
–81

batter for,
278
–79

Suzette,
280
–81

variations,
280

floating island with raspberry sauce,
274

ganache truffles,
295
–97

marquise Alice,
271
–72

mousse:

chocolate,
275
–76

lemon,
277

lime,
276
–77

omelets,
261
–63

apple, with Calvados,
262

with Cointreau,
261
–62

orange souffléed,
262
–63

with rum,
261

strawberry-filled, with Cointreau,
262

oranges in Champagne,
285
–87

pears poached in port wine,
284
–85

pots de crème
, vanilla and coffee,
270
–71

prunes:

Armagnac-soaked,
298
–99

Madeira-soaked,
299

poached in port wine,
285

riz à l’impératrice
,
273

soufflés,
40

apricot,
263
–64

chocolate, cream puffs filled with,
226
–27

chocolate, with Grand Marnier,
266
–67

fallen chocolate,
267

Grand Marnier,
265
–66

mocha,
266

strawberry,
266

strawberries with sabayon,
283
–84

see also
Cakes; Cookies; Ice cream; Pastry(ies), dessert; Sorbets

Dessert sauces and basics,
343
–59

chocolate sauce,
344

coffee essence,
358
–59

coffee syrup,
358

crème anglaise,
346

jams:

apricot,
355
–56

raspberry,
355
–56

strawberry,
355
–56

pastry cream,
347
–48

with cornstarch,
349

lightening with beaten egg whites,
348

liqueur-flavored,
348

praline,
348

praline:

granulated,
357

paste,
356
–57

pastry cream,
348

powder,
357

raspberry coulis,
345

sabayon,
283
–84

sugar syrup,
359

see also
Icings

Diagonal, slicing on,
7

Dicing,
7

Dindonneau truffé
,
108

Dip-and-level method,
8

Doneness tests,
9
–10

for poultry, professional,
137

Dressings:

curry-lime,
32

vinaigrette,
312
,
336

herbed lemon,
30
–31

Duck,
107
,
131
–39

light cassoulet,
167
–68

roast,
135
–36

with cherries,
139

with glazed apples and cider cream sauce,
136
–38

with glazed peaches,
138
–39

à l’orange,
131
–34

with olive sauce,
131

trussing,
133

Dutch ovens,
12

Duxelles,
187

making sauce for chicken with,
187

E

Eau-de-vie, crème au beurre à l’
,
351

Eau-de-vie buttercream,
351

Échalotes glacés
,
181

Éclairs,
227

filled with praline-flavored
crème St-Honoré
,
229

Egg(s),
4
,
34
–39

approximate equivalents for,
363

in green salads,
31

noodles with morels,
82
–83

safety concerns and,
333

sizes of,
225

slow-scrambled:

with chives,
36

cups, caviar-topped,
36

Magda,
35
–36

with truffles,
35
–36

white(s):

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

almond meringue layer cake with ice cream,
250

chocolate-almond macaroons,
257

clarifying stock with,
303

floating island with raspberry sauce,
274

lightening pastry cream with,
348

macaroons,
257

pecan meringue layer cake with coffee and chocolate buttercream,
250

see also
Omelets

Eggplant, in ratatouille,
193
–94

Elephant ears (palm leaf cookies),
258

Enameled cast-iron cookware,
13

Endives, salade d’
,
28
–29

et de betteraves
,
29

et de cresson
,
28
–29

aux noix
,
29

et de pamplemousse rose
,
28

Endive salad,
28
–29

with beets,
29

with pink grapefruit,
28

with walnuts,
29

with watercress,
28
–29

Épinards:

purée d’
,
191

soufflés aux
,
43
–44

Equipment,
11
–13

aluminum cookware,
13

baking or cookie sheets,
12
,
256

basic, checklist for,
12

cast-iron cookware,
13

enameled,
13

grill pans,
12
,
144

china caps,
139

copper bowls,
42

copper cookware,
13

decorating cones, making and using,
353

fat separators,
110

fine-mesh sieves,
139

glass ovenproof cookware,
13

knives,
11
,
12

ladles,
209

microwave ovens,
9

melting chocolate in,
294

reheating in,
209

omelet pans,
12
,
37

pastry bags and tubes,
249

using,
222

porcelain ovenproof cookware,
13

pots and pans,
11
–13

for puréeing soups,
25

ranges, professional-style,
152

rolling pins, French,
12
,
85

savarin molds,
247

scales,
12
,
361

stainless steel cookware,
13

water bath (
bain-marie
),
328

melting chocolate in,
294

wooden spatulas, French,
12
,
226

Escalopes de veau chasseur
,
153

Escoffier, Auguste,
345

Espagnole
,
319

Essence de café
,
358
–59

Estragon
:

beurre blanc à l’
,
330

poularde pochée à l’
,
111
–12

F

Faisan, suprêmes de, au genièvre
,
125
–27

Fallen chocolate soufflé,
267

Farce
,
53

Fat separators,
110

Fennel, in baked red snapper in Mediterranean tomato sauce,
91
–92

Feuilletés:

d’anchois
,
75

aux fraises
,
232
–33

aux framboises
,
233

au fromage
,
75

Filet de boeuf:

Charlemagne
,
143

rôti
,
146

Filet(s) de sole:

en goujon
,
98

Granville
,
95
–96

Filets de saumon grillés
,
89
–90

Fillet of beef, roasted,
146

Fillet steaks Charlemagne,
143

Financier
,
236

“Finely chopped,”
7

Fine-mesh sieves,
12
,
139

First courses,
14
–85

asparagus,
175

cream-puff pastries,
69
–73

dough for (
pâte à choux salée
),
221

gnocchi, Parisian-style,
70
–72

gougères
,
73

Gruyère pastry ring filled with cheese soufflé,
72
–73

crêpes,
58
–62

ham and mushroom, with Mornay sauce,
60
–62

savory,
59
–60

soufflé-filled,
62

stuffed,
61

egg(s), slow-scrambled,
35
–36

with chives,
36

cups, caviar-topped,
36

Magda,
35
–36

with truffles,
35
–36

fish terrine,
49