French Classics Made Easy (81 page)

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Authors: Richard Grausman

BOOK: French Classics Made Easy
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mushrooms à la Grecque,
190
omelets,
36
–39
Gruyère,
39
with herbs,
36
–38
ratatouille,
39
souffléed cheese,
263
Turkish,
38
–39
pâtés,
53
–57
chicken liver mousse,
56
–57
home-style terrine with prunes,
54
–56
rustic country-style,
56
puff pastry(ies),
74
–77
with anchovy butter,
75
dough for (rough puff, rapid puff, or half-puff pastry;
pâte demi-feuilletée
),
230
–31
with Gruyère,
75
shells à la Normande,
77
shells filled with seafood in white wine sauce,
76
–77
quiches,
63
–68
curried crab,
67
–68
Lorraine,
64
onion tart,
66
ratatouille,
193
–94
serving American-style side dishes as,
171
soufflés,
40
–46
Gruyère,
46
ham,
41
–42
Roquefort,
44
–46
smoked salmon,
42
spinach,
43
–44
see also
Salads; Soups

Fish,
88
–98

fillets:
American bouillabaisse,
99
–101
folding,
97
skinning,
96
fingers, deep-fried, with parsley and onion rings,
98
glaze,
310
mousse, cold vs. hot,
47
mousseline(s),
47
–52
basic,
48
–49
with a hidden scallop,
51
improving texture of,
49
ring with seafood in saffron-tomato sauce,
49
–50
spoon-molding into quenelles,
71
-stuffed trout with two sauces,
52
red snapper baked in Mediterranean tomato sauce,
91
–92
salmon:
fillets, grilled,
89
–90
poached, with beurre blanc,
92
–93
poached, with green mayonnaise,
93
–94
smoked, soufflé,
42
sole fillets with poached mushrooms and shrimp sauce,
95
–97
soup, Mediterranean,
21
–22
stock,
306
–7
reducing to glaze,
310
techniques:
buying,
88
grilling,
90
skinning for presentation,
52
terrine,
49
see also
Seafood

Flambéing,
282

Floating island with raspberry sauce,
274

Flour,
4
,
338

approximate equivalents for,
363
cake,
237
coating baking sheets with,
340
sifting,
237

Foie de volaille, mousse de
,
56
–58

Fonds:

brun:
économique
,
303
–4
rapide
,
304
de gibier
,
304
de légumes:
blanc
,
308
–9
brun
,
309
de volaille
,
307
–8

Fonds à succès, gâteau aux
,
248
–50

Fonds de progrès
,
248

Food processors,
12

puréeing soups with,
25

Forcemeat,
53

Four-cheese ravioli,
84
–85

Foyot (sauce)
,
329

Fraisage
,
213
,
214

Fraises:

confiture de
,
356
feuilletés aux
,
232
–33
omelette au Cointreau et aux
,
262
omelette aux
,
262
au sabayon
,
283
–84
sorbet aux
,
288
soufflé aux
,
266

Framboise(s):

confiture de
,
355
–56
coulis de
,,
345
pain de gênes sur
,
244
–45
feuilletés aux
,
232
–33
sorbet aux
,
288
tartes aux pêches et aux
,
215

French bread,
339
–42

French-fried potatoes,
197
–200

chips,
200
julienned,
200
puffed slices,
199
straws and matchsticks,
200
thick-cut,
199
waffled,
199

French onion soup,
20

Fritters, rum-flavored banana,
223

Fromage(s):

feuilletés au
,
75
omelette au
,
39
quatre, ravioli aux
,
84
–85
soufflé au
,
46

Frostings.
See
Icings

Fruit(s):

almond cake with sorbet and,
245
chocolate-dipped,
297
–98
desserts:
bananas flambéed with rum,
282
–83
oranges in Champagne,
285
–87
pears poached in port wine,
284
–85
prunes, Armagnac-soaked,
298
–99
prunes, Madeira-soaked,
299
prunes poached in port wine,
285
strawberries with sabayon,
283
–84
dried, in green salads,
31
jams:
apricot,
355
–56
raspberry,
355
–56
strawberry,
355
–56
kirsch cake with whipped cream and,
248
prepping,
7
tart, Alsatian-style,
216
–18
arranging apples in,
217
see also specific fruits

Fruits:

glacés au chocolat
,
297
–98
pain de gênes au sorbet et aux
,
245
savarin chantilly aux
,
248

Fruits de mer
:

bouchées de
,
76
–77
turban de
,
49
–50

Fumet de poisson
,
306
–7

G

Galantines
,
53

Game:

glaze,
310
marinade,
324
–25
sauce:
currant-pepper, creamy,
324
with pepper,
322
–24
pepper, creamy,
323
–24
stock,
304

Ganache,
349
–50

decorating cake with royal icing and,
238
–39
gâteau moka with,
242
Grand Marnier, chocolate génoise with,
240
–41
mocha, chocolate génoise with,
241
truffles,
295
–97

Ganache
,
349
–50

gâteau moka à la
,
242

Garlic:

aioli,
332
–33
butter, green beans with,
183
glazed,
181
gradations of,
117
mashed potatoes,
205
peeling,
181

Gastrique
,
134

Gâteau(x)
,
236

chocolat:
au café
,
241
au Grand Marnier
,
240
–41
Cluny
,
236
financier
,
236
aux fonds à succès
,
248
–50
au Grand Marnier
,
242
Lutetia
,
236
mascotte pralinée
,
236
moka
,
241
–42
à la ganache
,
242
mousse au chocolat
,
246
régent
,
236
roulé au chocolat
,
251
Sachertorte
,
240
succès à la glace
,
250
succès aux pacanes
,
250

Gâteau moka,
241
–42

with chocolate ganache,
242

Gaufrettes
,
199

Gelatin:

marquise Alice,
271
–72
stirring “over ice,”
272

Gênes, pain de:

sur coulis de framboise
,
244
–45
au sorbet et aux fruits
,
245

Genièvre, suprêmes de faisan au
,
125
–27

Génoise,
235
–37

chocolate,
237
with Grand Marnier ganache,
240
–41
with mocha ganache,
241
Sachertorte,
240
cutting into layers,
242
high-altitude cooking and,
362
names of layer cakes with,
236
orange, with Grand Marnier buttercream,
242

Génoise au chocolat
,
237

Gibier
:

fonds de
,
304
glace de
,
310
marinade pour
,
324
–25

Gigot d’agneau:

en chevreuil
,
160
–61
à la moutarde
,
159
rôti
,
158
–59
sauce Choron
,
159

Gingembre:

carottes au
,
179
poitrine de boeuf braisée au coriandre et
,
147
–48
salade de volaille aux mangues et au
,
33

Ginger:

braised brisket with coriander and,
147
–48
candied, chocolate-dipped,
298
carrots with,
179
chicken salad with mangoes and,
33
shrimp with curry, tomato and,
103

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