Recipes from Julia Child's Cookbook

The Way to Cook

Soups

Chicken Stock/Broth: p. 4 See 11/6/9 Blog. Thumbs Up.
Rice and Onion Soup Base: p. 6
Veloute Soup Base: p. 8
Leek and Potato Soup: p. 13
Brown Beef Stock/Beef Bouillon/Broth: p. 14
To Clarify Stock: p. 15
All Purpose Chowder Base: p. 20
All Purpose Mediterranean Soup Base: p. 24

Breads

Dough for French Bread & Hard Rolls: p. 38
Whole Wheat Country Bread: p. 44
Spiced Brioche Dough for Bread Etc.: p. 48
Rosemary’s Classic Pizza Dough: p. 53

Eggs

To Hard Boil & Peel Eggs: p. 62
To Poach an Egg: p. 64
To Scramble Eggs: p. 66
The Tossed Omelette: p. 68
Individual Timbales of Fresh Corn: p. 70
Cheese Soufflé: p. 72
Vanilla Soufflé: p. 76

Fin Fish & Shellfish

Broiled Fish Steaks: p. 82. See 11/10/9 Blog. Thumbs Up.
Fish Steaks Braised in Wine with Herbal Fresh Tomato Sauce: p. 84
Braised Whole Fillet of Salmon in Wine and Aromatic Vegetables: p. 85
Fillets of Sole Poached in White Wine: p. 88. See 9/13/9 Blog . Thumbs Up
Whole Salmon Braised in Wine: p. 94 See 9/26/9 Blog. Thumbs Down
Whole Roasted Fish: Trout Meuniere: p. 97
Fillets of Sole Meuniere: p. 98. See 9/15/9 Blog. Thumbs Up.
Stove Top Poaching: p. 101
Lobsters: Steaming: p. 105
Peeled Skewered Shrimp: p. 109
Scallops Sautéed with Garlic & Herbs: p. 115
Scallops Poached in White Wine: p. 116. Blogged 10/7/9. Thumbs down.
Oysters Broiled in Garlic Butter: p. 119
Mussels Steamed in White Wine: p. 120
All Purpose Fish Mousse: p. 124

Poultry

Sautéed Chicken: p. 137
Ragout of Chicken & Onions in Red Wine: p. 141
Chicken Simmered in White Wine: p. 144. See 10/6/9 Blog. Thumbs Up
Broiled Butterflied Chicken: p. 154
Broil-Roasted Turkey: p. 158
To Roast a Large Chicken or Capon: p. 163. See 10/21/9 Blog. Thumbs Down
Traditional Roast Turkey: p. 168
Brown Turkey Stock: p. 173

Meat

Sautéed Beefsteaks: p. 192
Sautéed or Pan-Fried Hamburgers: p. 199
Sautéed Ham Steaks Simmered in White Wine: p. 206
Sautéed Calf’s Liver: p. 208
Broil Roasted Sirloin Steak: p. 210
Scotch Broth: p. 215. See 11/1/9 Blog. Thumbs Down. NAM
Broiled or Barbequed Spare Ribs: p. 216
Roast Prime Ribs of Beef: p. 218
Roast Leg of Lamb: p. 224 See 10/20/9 Blog. Thumbs Up
Roast Leg of Fresh Pork: p. 228 See 11/17/9 Blog. Thumbs Up
Braised Whole Ham: p. 230
Zinfandel of Beef: p. 236 See 9/29/9 Blog. Thumbs up
Boeuf Bourguignon: p. 237. See 9/29/9 Blog. Thumbs Up. NAM
Pot Roast of Beef: p. 243. See 12/14/9 Blog. Thumbs Down
Beef & Pork Meat Loaf: p. 251 See 12/7/9 Blog. Thumbs Up.
Pork Sausage Meat: p. 257
To Corn Your Own Beef: p. 260

Vegetables

Blanched Broccoli: p. 269. Seel 10/6/9 Blog. Thumbs Up
Steamed Cauliflower: p. 270. See 9/15/9 Blog. Thumbs down
Blanched Brussels Sprouts: p. 274. See 11/17/9 Blog. Thumbs Up
Blanched Green Beans: p. 276
Cooked Chopped Spinach: p. 278
Steamed Artichokes: p. 279
Plain Boiled Asparagus: p. 284 See 11/22/9 Blog. Thumbs Down
Cabbage Steamed in Wedges: p. 288
Steamed Shredded Cabbage: p. 289
Steamed Whole Eggplant: p. 291
Grated Sautéed-Steamed Beets: p. 293
Grated Sautéed Zucchini: p. 294 See 11/30/9 Blog. Thumbs Up
Braised Celery, Mirepoix: p. 297. See 9/26/9 Blog. Thumbs Up
Braised Endives: p. 299. See 10/20/9 Blog. Thumbs Up
Stuffed Onions: p. 302. See 9/13/9 Blog. Thumbs Down
Braised Cabbage Rolls: p. 304
Whole Cooked Chestnuts: p. 310
Ratatouille: p. 317
Homemade Mashed Potatoes: p. 320 See 11/30/9 Blog. Thumbs Up
Potatoes Dauphinoise: p. 322. See 10/20/9 Blog. Thumbs Down
Plain Boiled White Rice: p. 327. See 10/6/9 Blog. Thumbs Up
Wild Rice Braised with Mirepoix: p. 330. See 11/10/9 Blog. Thumbs Up.
Pressure Cooked Beans: p. 332
Open-Pot Bean Cookery: p. 332
Cooked Lentils: p. 337
To Cook the 3 Kernels: p. 339
Cooked Polenta: p. 342

Salad

Oil & Lemon Dressing: p. 350
Tossed Green Salad: p. 351
Fresh Tomato Relish: p. 359-NMA. See 10/23/9 Blog. Thumbs Down
Cooked Sliced Potatoes for Salad: p. 361.
Machine Made Mayonnaise: p. 363
Cooked Pasta for Salads: p. 367. See 10/23/9 Blog. Thumbs Up.
Pasta with Fresh Tomatoes & Basil: p. 368-NMA. See 10/23/9 Blog. Thumbs Down
Coleslaw: p. 375. See 11/9/9 Blog. Thumbs Up.

Pastry Dough

Butter Dough for Pastries & Pie Crusts: Pate Brisee Fine: p. 381
French Puff Pastry Dough: p. 389 See 9/29/9 Blog. Redo
Choux Pastry: p. 396
All-Purpose Crepe Formula: p. 405

Desserts

Fresh Lemon Sherbet: p. 414. See 9/26/9 Blog. Thumbs Up.
Applesauce: p. 424
Oven Baked Apple Slices: p. 428
Apple Compote: p. 441. See 9/26/9 Blog. Thumbs Up.
Crème Anglaise: Custard Sauce : p. 446

Cakes & Cookies

Spongecake Batter: p. 457. See 10/16/9 Blog. Thumbs down
Genoise Cake Batter: Pate a Genoise: p. 458
Sweet Pastry & Cookie Dough: Pate Sablee: p. 489