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Mastering the Art of French Cooking
by Julia Child, Louisette Bertholle, and Simone Beck
621 Recipes
Recipes Completed:
392
Recipes Remaining:
229
* refers to favorites
SOUP
Completed Recipes:
Potage Parmentier (Leek or Onion and Potato Soup)
Vichyssoise (Cold Leek and Potato Soup)
Potage Velouté aux Champignons (Cream of Mushroom Soup)
Potage au Cresson (Water-cress Soup)
Cold Water-cress Soup
Potage Crème de Cresson (Cream of Water-cress Soup)
Aïgo Bouïdo (Garlic Soup)
Soupe a l'Oeuf, Provençale (Garlic Soup with Poached Eggs)
Soupe à l'Ail aux Pommes de Terre (Saffron-flavored Garlic Soup with Potatoes)
Soupe à L'Oignon (Onion Soup)
Soupe à l'Oignon Gratinée (Onion Soup Gratinéed with Cheese)
Soupe Gratinée des Trois Gourmandes (Onion Soup Gratinéed de Luxe)
Garnish: Croûtes (hard-toasted French Bread)
Garnish: Croûtes au Fromage (cheese croûtes)
Potage Crème d'Épinards (Cream of Spinach Soup)
Soupe au Pistou (Provençal Vegetable Soup with Garlic, Basil and Herbs)*
Soupe aux Choux - Garbure (Main-course Cabbage Soup)
Soupe de Poisson (Strained Fish Soup)
Optional Sauce: Rouille (Garlic, Pimiento and Chili Pepper Sauce)
Remaining Recipes:
Potage Crème d'Oseille or Potage Germiny (Cream of Sorrel Soup)
Bouillabaisse (Bouillabaisse)
SAUCES
Completed Recipes:
Sauce Béchamel /
Sauce Velout
é
(White Sauce)
Sauce Crème - Sauce Suprême (Cream Enrichment - Cream Sauce)
Sauce Aurore (Béchamel or Velouté with Tomato Flavoring)
Sauce Parisienne - formerly Sauce Allemande (Egg Yolk and Cream Enrichment)*
Sauce Mornay (Cheese Sauce)
Sauce Béarnaise (Béarnaise Sauce)
Sauce Choron (Tomato-flavored Béarnaise)
Sauce Vinaigrette (French Dressing)
Sauce Ravigote (Vinaigrette with Herbs, Capers, and Onions)
Vinaigrette à la Crème (Sour Cream Dressing - Dill Sauce)
Sauce Brune (Flour-based Brown Sauce)
Sauce Ragoût (Flour-based Brown Sauce with Giblets)
Sauce Madère (Brown Madeira Sauce)
Beurre Blanc - Beurre Nantais (White Butter Sauce)
Beurre Maître d'Hôtel (Parsley Butter)
Beurre de Fines Herbes (Mixed Herb Butter)
Beurre d'Estragon (Tarragon Butter)
Beurre de Moutarde (Mustard Butter)
Beurre Noir - Beurre Noisette (Brown Butter Sauce)
Beurre au Citron (Lemon Butter Sauce)
*
Sauce Robert (Brown Mustard Sauce)
Sauce Aïoli (Provençal Garlic Mayonnaise)*
Mayonnaise (Mayonnaise: Egg Yolk and Oil Sauce)
Mayonnaise aux Fines Herbes (Mayonnaise with Green Herbs
Beurre pour Escargots (Snail Butter)*
Sauce Tomate (Tomato Sauce)
Coulis de Tomates à la Provençale (Fresh Tomato Purée with Garlic and Herbs)
Sauce au Cari (Light Curry Sauce)
Sauce Chivry/Sauce à L'Estragon (Herbal White Wine Sauce and Tarragon Sauce)
Sauce Soubise (Onion Sauce)
Sauce Hollandaise (Hollandaise Sauce: Egg Yolk and Butter Sauce flavored with Lemon Juice)
Hollandaise avec Blancs d'Oeufs (Hollandaise with Beaten Egg Whites)
Sauce à l'Italienne
Sauce Bordelaise
Sauce à l'Orange
Sauce Bourguignonne
Remaining Recipes:
Sauce Béchamel /
Sauce Velout
é
(White Sauce) -
Butter Enrichment
Sauce Bâtarde / Sauce au Beurre (Mock Hollandaise)
Sauce aux Câpres (Caper Sauce)
Sauce à la Moutarde (Mustard Sauce)
Sauce aux Anchois (Anchovy Sauce)
Sauce Poivrade (Brown Game Sauce)
Sauce Venaison (Brown Sauce for Venison)
Jus Lié (Starch-Thickened Brown Sauce)
Sauce Diable (Peppery Brown Sauce)
Sauce Piquante (Brown Sauce with Pickles and Capers)
Sauce Brune aux Fines Herbes / Sauce Brune à L'Estragon (Brown Herb or Tarragon Sauce)
Sauce Brune au Cari (Brown Curry Sauce)
Sauce Duxelles (Brown Mushroom Sauce)
Sauce Chasseur (Brown Mushroom Sauce with Fresh Tomatoes, Garlic, and Herbs)
Sauce au Porto (Brown Port-wine Sauce)
Sauce Périgueux (Brown Mustard Sauce with Truffles)
Sauce Mousseline / Sauce Chantilly (Hollandaise with Whipped Cream)
Sauce Maltaise (Orange-flavored Hollandaise)
Sauce Vin Blanc (Hollandaise with White-wine Fish Fumet)
Sauce Mousseline Sabayon (Hollandaise with Cream and White-wine Fish Fumet)
Sauce Colbert (Béarnaise with Meat Glaze)
Mayonnaise Verte (Green Herbal Mayonnaise)
Sauce Riviera / Beurre Montpellier (Green Mayonnaise with Butter or Cream Cheese, Pickles, Capers, and Anchovies)
Sauce Tartare (Hard Yolk Mayonnaise)
Sauce Rémoulade (Mayonnaise with Anchovies, Pickles, Capers, and Herbs)
Mayonnaise Collée (Gelatin Mayonnaise - for Decorating Cold Dishes)
Sauce Alsacienne / Sauce de Sorges (Herbal Mayonnaise Made with Soft-boiled Eggs)
Sauce Moutarde (Cold Mustard Sauce with Herbs)
Beurre d'Anchois (Anchovy Butter)
Beurre d'Ail (Garlic Butter)
Beurre à l'Oeuf (Egg Yolk Butter)
Beurre Colbert (Tarragon Butter with Meat Flavoring)
Beurre Marchand de Vins (Shallot Butter with Red Wine)
Beurre Bercy (Shallot Butter with White Wine)
Beurre de Crustacés (Shellfish Butter)
STOCKS
Completed:
Fonds Blanc de Volaille (White Poultry Stock)
Brown Chicken Stock
Fonds de Cuisine Simple (Simple Meat Stock)
Clarification du Bouillon (Clarification of Stock)
Gelée (Homemade Jellied Stock)
Remaining Recipes:
Fonds Blanc (White Stock - Veal Stock)
Fonds Brun (Brown Stock)
Fonds Brun de Volaille (Brown Poultry Stock)
Glace de Viande (Meat Glaze)
White Chicken Stock
Fumet de Poisson au Vin Blanc (White-wine Fish Stock)
Emergency Fish Stock - Clam Juice
EGGS
Completed Recipes: DONE!
Oeufs Pochés (Poached Eggs)
Oeufs Mollets (Six-Minute Boiled Eggs)
Oeufs en Croustades à la Béarnaise (Poached Eggs and Mushrooms, Béarnaise Sauce)
Oeufs sur le Plat - Oeufs Miroir (Shirred Eggs)
À la Crème (With Cream)
Au Beurre Noir (With Black Butter Sauce)
Gratinés (Browned with Cheese)
Pipérade (With Tomatoes, Onions, and Peppers)
Aux Fines Herbes (With Herb Butter)
Oeufs en Cocotte (Eggs Baked in Ramekins)
Aux Fines Herbes (With Herbs)
Oeufs Brouillés (Scrambled Eggs)
Aux Fines Herbes (With Herbs)
Au Fromage (With Cheese)
Aux Truffes (With Truffles)
L'Omelette:
L'Omelette Brouillée (Scrambled Omelette)
L'Omelette Roulée (Rolled Omelette) - p. 132
Omelettes Gratinées à la Tomate (Tomato-filled Omelettes Gratinéed with Cream and Cheese)
Aux Fines Herbes (With Herbs)
Au Fromage (With Cheese)
Aux Épinards (With Spinach)
Pipérade (Open-faced Omelette Garnished with Onions, Peppers, Tomatoes, and Ham)
Oeufs à la Bourguignonne (Eggs Poached in Red Wine)
Oeufs Sur Canapés/Oeufs en Croustades (Poached Eggs on Canapés, Artichoke Bottoms, Mushroom Caps, or in Pastry Shells)*
Oeufs à la Fondue de Fromage (Poached Eggs on Canapés with Cheese Fondue Sauce)
Oeufs en Gelée (Poached Eggs in Aspic)
ENTREES AND LUNCHEON DISHES
Completed Recipes:
Pâte Brisée (Short Paste, Pastry Dough, Pie Crust)
Soufflé au Fromage (Cheese Soufflé)*
Soufflé Vendôme (Soufflé with Poached Eggs)
Soufflé aux Épinards (Spinach Soufflé)*
Soufflé de Saumon (Salmon Soufflé)
Soufflé Demoulé, Mousseline (Unmolded Soufflé)
Soufflé de Poisson (Fish Soufflé)
Soufflé aux Blancs d'Oeufs (Cheese Soufflé with Egg Whites Only)*
Filets de Poisson en Soufflé (Fish Soufflé Baked on a Platter)
Timbales de Foies de Volaille (Unmolded Chicken Liver Custards)
Soufflé de Homard / Soufflé de Crabe / Soufflé aux Crevettes (Lobster, Crab, or Shrimp Soufflé)
Tartelettes (Little Pastry Shells)*
Fondue au Gruyère (Cream Filling with Swiss Cheese)*
Gratin de Pommes de Terre et Saucisson (Gratin of Potatoes, Onions, and Sausages)
Croûtes (Toasted Bread Cases)
Pâte à Crêpes (Crêpe Batter)
Crêpes Farcies et Roulées (Stuffed and Rolled French Pancakes)*
Gâteau de Crêpes à la Florentine (Mound of French Pancakes Filled with Cream Cheese, Spinach, and Mushrooms)
Timbale de Crêpes (Molded French Pancakes with Various Fillings)
Pâte à Choux (Cream Puff Paste)
Quenelles de Poisson (Fish Quenelles)
Quenelles de Crustacés (Shrimp, Lobster, or Crab Quenelles)
Petits Choux au Fromage (Cheese Puffs)
Gnocchi de Pommes de Terre (Potato Gnocchi)
Gnocchi Gratinés au Fromage (Gnocchi Baked with Cheese)
Gnocchi Mornay (Gnocchi Baked with Cheese Sauce)
Gnocchi de Semoule Avec Pâte à Choux - Patalina (Semolina Gnocchi)
Galettes au Roquefort (Roquefort Cheese Biscuits)
Quiche Lorraine (Cream and Bacon Quiche)*
Quiche au Fromage de Gruyère (Swiss Cheese Quiche)*
Quiche au Roquefort (Roquefort Cheese Quiche)*
Quiche aux Oignons (Onion Quiche)*
Quiche aux Endives (Endive Quiche)*
Flamiche - Quiche aux Poireaux (Leek Quiche)*
Quiche à la Tomate, Niçoise (Fresh Tomato Quiche with Anchovies and Olives)
Quiche au Camembert (Camembert Cheese Quiche)
Quiche aux Épinards (Spinach Quiche)*
Quiche aux Fruits de Mer (Shrimp, Crab, or Lobster Quiche)
Quiche aux Champignons (Mushroom Quiche)*
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives)
Amuse-Gueule au Roquefort (Roquefort Cheese Balls - Cold)
Croquettes (Crème Frites, Fondues, Cromesquis)*
Gratin de Pommes de Terre aux Anchois (Gratin of Potatoes, Onions, and Anchovies)
Gratin aux Fruits de Mer (Gratin of Creamed Salmon or Other Fish)
Râpée Morvandelle (Gratin of Shredded Potatoes with Ham and Eggs and Onions)
Gratin de Poireaux (Gratin of Leeks with Ham)*
Gratin d'Endives (Gratin of Endive with Ham)*
Gratin de Volaille / Gratin de Cervelles / Gratin de Ris de Veau (Gratin of Chicken, Turkey, Brains, or Sweetbreads with Mushrooms)
Petits Chaussons au Roquefort (Pastry Turnovers with Roquefort Cheese)*
Bouchées Parmentier au Fromage (Potato Cheese Sticks)
Galettes au Fromage (Cheese Wafers)
Galettes au Camembert (Camembert Biscuits)
Canapés / Bread Cases / Tarlet Shells:
Canapés - Croutons (Plain or Sautéed Bread Rounds)
Fillings:
Mushrooms or Chicken Livers
Fondue de Volaille (Cream Filling with Chicken or Turkey)
Garlic and Wine Flavoring
Ham
Fondue de Crustacés (Cream Filling with Shellfish or Clams)*
Remaining Recipes:
Gratin de Quenelles de Poisson (Quenelles Gratinéed with White Wine Sauce)
Quenelles aux Huîtres (Fish Quenelles with Oysters)
Quenelles de Saumon (Salmon Quenelles)
Quenelles de Veau - Quenelles de Volaille (Veal, Chicken, or Turkey Quenelles)
FISH
Completed Recipes:
Moules à la Marinière - I (Fresh Mussels Steamed Open in Wine and Flavorings)
Moules à la Marinière - II (Mussels Steamed with Wine, Flavorings, and Bread Crumbs)
Filets de Poisson Pochés au Vin Blanc (Fish Filets Poached in White Wine)*
Filets de Poisson à la Bretonne (Fish Filets Poached in White Wine and a Julienne of Vegetables)
Filets de Poisson Bercy aux Champignons (Fish Filets Poached in White Wine with Mushrooms)
Filets de Poisson Gratinés, à la Parisienne (Fish Filets Poached in White Wine; Cream and Egg Yolk Sauce)
Homard Thermidor (Lobster Thermidor - Gratinéed in its Shell)
Coquilles St. Jacques à la Provençale (Scallops Gratinéed with Wine, Garlic, and Herbs)
Coquilles St. Jacques à la Parisienne (Scallops and Mushrooms in White Wine Sauce)
Thon à la Provençale (Tuna or Swordfish Steaks with Wine, Tomatoes, and Herbs)
Remaining Recipes:
Sole à la Dieppoise (Fish Filets with Mussels and Shrimp)
Sole à la Normande (Fish Filets with Shellfish and Mushrooms)
Sole Walewska (Fish Filets with Shellfish and Truffles)
Sole à la Nantua (Fish Filets with Écrevisses)
Sole Bonne Femme (Fish Filets with Mushrooms)
Filets de Sole Farcis (Stuffed Fish Filets)
Homard aux Aromates (Lobster Steamed in Wine with Herb Sauce)
Homard à l'Américaine (Lobster Simmered with Wine, Tomatoes, Garlic, and Herbs)
Moules au Beurre d'Escargot / Moules à
la Proven
ç
ale
(Mussels on the Half Shell, Gratinéed)
Salade de Moules (Mussels Marinated in Oil and Herbs)
Moules en Sauce / Mouclades / Moules à
la
Poulette / Moules à
la
Béarnaise (Steamed Mussels Served in Scallop Shells)
Pilaf de Moules (Sauced Mussels in a Rice Ring)
Soupe aux Moules (Mussel Soup)
POULTRY
Completed Recipes:
Poulet Rôti (Roast Chicken)
Poulet à la Broche (Spit-roasted Chicken)
Poulet au Porto (Roast Chicken Steeped with Port Wine, Cream, and Mushrooms)
Poulet Po
ê
l
é
à
L'Estragon (Casserole-roasted Chicken with Tarragon)
Farce Duxelles (Mushroom Stuffing)
Fondue du Poulet à la Crème (Chicken Simmered with Cream and Onions)*
Suprêmes de Volaille à Blanc (Breast of Chicken with Cream)
Suprêmes de Volaille Archiduc (Chicken Breasts with Paprika, Onions, and Cream)
Suprêmes de Volaille à l'Écossaise (Chicken Breasts with Diced Aromatic Vegetables and Cream)
Supr
êmes de Volaille aux Champignons (Chicken Breasts with Mushrooms and Cream)*
Suprêmes de Volaille à la Milanaise (Chicken Breasts Rolled in Parmesan and Fresh Bread Crumbs)
Suprêmes de Volaille à Brun (Chicken Breasts Sautéed in Butter)
Brown Deglazing Sauce with Wine
Deglazing Sauce with Truffles
Fricassée de Poulet à l'Ancienne (Old-fashioned Chicken Fricassée with Wine-flavored Cream Sauce, Onions, and Mushrooms)
Fricassée de Poulet à l'Indienne (Curry Sauce)
Fricassée de Poulet au Paprika (Paprika Sauce)
Coq au Vin (Chicken in Red Wine with Onions, Mushrooms, and Bacon)
Poulet Rôti à la Normande (Roast Chicken Basted with Cream, Herb and Giblet Stuffing)
Poulet Sauté (Sautéed Chicken)
Sauce: Poulet Sauté Chasseur (Tomato and Mushroom Sauce)
Sauce: Poulet Sauté à la Crème (Deglazing Sauce with Cream)
Poulet Sauté aux Herbes de Provence (Chicken Sautéed with Herbs and Garlic, Egg Yolk and Butter Sauce)
Poulet en Cocotte Bonne Femme (Casserole-roasted Chicken with Bacon, Onions, and Potatoes)
Poulets Grillés à la Diable (Chicken Broiled with Mustard, Herbs, and Bread Crumbs)
Caneton Rôti (Roast Duckling)
Caneton Rôti à l'Alsacienne (Roast Duck with Sausage and Apple Stuffing)
Caneton à l'Orange (Roast Duck with Orange Sauce)
Caneton aux Cerises / Caneton Montmorency (Roast Duck with Cherries)
Caneton aux Pêches (Roast Duck with Peaches)
Caneton Braisé aux Marrons (Braised Duck with Chestnut and Sausage Stuffing)*
Caneton Poêlé aux Navets (Casserole-roasted Duck with Turnips)
Canard Braisé avec Choucroute - à la Badoise (Duck Braised in Sauerkraut)
Oie Rôtie aux Pruneaux (Roast Goose with Prune and Foie Gras Stuffing)*
Remaining Recipes:
Coquelets sur Canap
é
s (Roast Squab Chickens with Chicken Liver Canap
é
s and Mushrooms)
Fricass
é
e de Poulet
à
l'Estragon (Tarragon Sauce)
Canard Brais
é
aux Choux Rouges (Duck Braised in Red Cabbage)
Canard en Croûte (Boned, Stuffed Duck Baked in a Crust)
Oie Braisée aux Marrons (Braised Goose with Chestnut and Sausage Stuffing)
MEAT
Completed Recipes:
Bifteck Saut
é
B
é
arnaise (Pan-broiled Steak with B
é
arnaise Sauce)
Bifteck Sauté au Beurre (Pan-broiled Steak)
Bifteck Haché à la Lyonnaise (Ground Beef with Onions and Herbs)
Bifteck Sauté Marchand de Vins / Bifteck Sauté a la Bordelaise (Pan-broiled Steak with Red Wine Sauce)
Bifteck Sauté Bercy (Pan-broiled Steak, with Shallot and White Wine Sauce)
Steak au Poivre (Pepper Steak with Brandy Sauce)
Tournedos Sautés aux Champignons / Tornedos Sautés Chasseur (Filet Steaks with Mushroom and Madeira Sauce)*
Tournedos Henri IV (Filet Steaks with Artichoke Bottoms and Béarnaise Sauce)*
Boeuf à la Catalane (Beef Stew with Rice, Onions, and Tomatoes)*
Carbonnades à la Flamande (Beef and Onions Braised in Beer)
Daube de Boeuf / Estouffade de Boeuf / Terrine de Boeuf (Casserole of Beef with Wine and Vegetables - Hot or Cold)
Sauté de Boeuf à la Parisienne (Beef Sauté with Cream and Mushroom Sauce)
Sauté de Boeuf à la Bourguignonne (Beef Sauté with Red Wine, Mushrooms, Bacon, and Onions)
Saut
é
de Boeuf
à
la Proven
ç
ale (Beef Saut
é
with Fresh Tomato Sauce, Olives, and Herbs)
Foie de Veau Sauté (Sautéed Calf's Liver)
Foie de Veau à la Moutarde (Liver with Mustard, Herbs, and Bread Crumbs)
Sauce Crème â la Moutarde (Cream and Mustard Sauce)
Côtes de Porc Poêlées (Casserole-sautéed Pork Chops)
Pork Marinades:
Marinade Simple (Lemon Juice and Herb Marinade)
Marinade au Vin (Wine Marinade)
Marinade Sèche (Salt Marinade with Herbs and Spices)
Côtes de Porc Sauce Nénette (Pork Chops with Mustard, Cream, and Tomato Sauce)
Bitokes à la Russe (Hamburgers with Cream Sauce)*
Côtes de Porc Robert / Côtes de Porc Charcutière (Pork Chops Braised in Fresh Tomatoes)
Rôti de Porc Poêlé (Casserole-roasted Pork)
Porc Braisé aux Choux Rouges (Pork Braised with Red Cabbage)
Rôti de Porc aux Navets (Casserole-roasted Pork with Turnips)
Rôti de Porc Grand' Mère (Casserole-roasted Pork with Potatoes and Onions)
Casserole-roasted Pork
Sauce: Sauce Moutarde à la Normande (Mustard Sauce with Cream)
R
ô
ti de Porc aux Choux (Casserole-roasted Pork with Cabbage)
Tranches de Jambon en Pipérade (Ham Slices Baked with Tomatoes, Onions, and Peppers)
Ris de Veau Braisés (Braised Sweetbreads)
Ris de Veau à la Crème / Ris de Veau a la Maréchale (Creamed Sweetbreads)
Ris de Veau à la Crème et aux Champignons (Creamed Sweetbreads with Mushrooms)
Ris de Veau au Gratin (Sweetbreads au Gratin)
Ris de Veau Braisés à l'Italienne (Braised Sweetbreads with Brown Mushroom Sauce)*
Escalopes de Ris de Veau Sautés (Sweetbreads Sautéed in Butter)*
Fricadelles de Veau à la Niçoise (Veal Patties with Tomatoes, Onions, and Herbs)
Fricadelles de Veau à la Crème (Veal Patties with Cream and Herb Sauce)*
Fricadelles de Veau Duxelles (Veal Patties with Mushrooms)
Gigot de Pré-Salé Rôti (Roast Leg of Lamb)
Gigot ou Épaule de
Pr
é
-Sal
é, Farci (Stuffed Leg or Shoulder of Lamb)
Farce aux Herbs (Garlic and Herb Stuffing)
Moussaka (Lamb and Eggplant Mold)
Remaining Recipes:
Tournedos Rossini (Filet Steaks with Foie Gras, Truffles, and Madeira Sauce)
Filets de Boeuf Braisé Prince Albert (Braised Filet Stuffed with Foie Gras and Truffles)
Marinade, for Filet of Beef
Potée Normande / Pot-au-Feu (Boiled Beef with Pork, Chicken Sausage, and Vegetables)
Boeuf à la Mode (Beef Braised in Red Wine)
Cold Braised Beef
Pièce de Boeuf à la Cuillère (Minced Braised Beef in a Beef Shell)
Boeuf Bourguignon / Boeuf à la Bourguignonne (Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms)
Paupiettes de Boeuf / Roulades de Boeuf / Petites Ballotines de Boeuf (Braised Stuffed Beef Rolls)
Daube de Boeuf / Estouffade de Boeuf / Terrine de Boeuf (Casserole of Beef with Wine and Vegetables - Hot or Cold)
Daube de Boeuf
à
la Proven
ç
ale (Casserole of Beef with Garlic and Anchovy Sauce)
Sauce Spéciale à l'Ail pour Gigot (Garlic Sauce for Roast Lamb)
Gigot
à
la Moutarde (Herbal Mustard Coating for Roast Lamb)
Gigot ou Épaule de
Pr
é
-Sal
é, Farci (Stuffed Leg or Shoulder of Lamb)
Farce de Porc (Pork and Herb Stuffing)
Farce aux Rognons (Rice and Kidney Stuffing)
Farce Duxelles (Ham and Mushroom Stuffing)
Farces aux Olives (Olive and Ground Lamb Stuffing)
Farce Mentonnaise (Salmon and Anchovy Stuffing)
Gigot ou Épaule de
Pr
é
-Sal
é Braisé - aux Haricot (Braised Leg or Shoulder of Lamb - with Beans)
Gigot en Chevreuil (Leg of Lamb or Mutton Marinated in Red Wine)
Marinade Cuite (Cooked Wine Marinade)
Marinade au Laurier (Uncooked Wine Marinade with Bay Leaves)
Gigot à l'Anglaise (Boiled Leg of Lamb with Onion, Caper, or Tomato Sauce)
Navarin Printanier (Lamb Stew with Spring Vegetables)
Civet de Mouton (Lamb or Mutton Stew with Red Wine, Onions, Mushrooms, and Bacon)
Pilaf de Mouton à la Catalane (Lamb or Mutton Stew with Rice, Onions, and Tomatoes)
Daube de Mouton (Casserole of Lamb or Mutton with Wine, Mushrooms, Carrots, Onions, and Herbs)
Blanquette d'Agneau (Spring Lamb Stew with Onions and Mushrooms)
Lamb Shanks
Veau
Po
ê
l
é (Casserole-roasted Veal)
Veau
Po
ê
l
é
à
la Matignon (Casserole-roasted Veal with Diced Vegetables)
Veau Prince Orloff (Veal Gratinéed with Onions and Mushrooms)
Veau Sylvie (Veal Roasted with Ham and Cheese)
Sauté de Veau Morengo (Brown Veal Stew with Tomatoes and Mushrooms)
Blanquette de Veau à l'Ancienne (Veal Stew with Onions and Mushrooms)
Escalopes de Veau à la Crème (Sautéed Veal Scallops with Mushrooms and Cream)
Escalopes de Veau à l'Estragon (Sautéed Veal Scallops with Brown Tarragon Sauce)
Escalopes de Veau Chasseur (Sau
tée
d Veal Scallops with Mushrooms and Tomatoes)
Côtes de Veau aux Herbes (Veal Chops Braised with Herbs)
Fricadelles de Veau Mentonnaise (Veal Patties with Tuna and Anchovies)
Pain de Veau (Veal Loaf)
Porc Braisé avec Choucroute (Pork Braised with Sauerkraut)
Pork Sylvie (Pork Stuffed with Cheese)
Jambon Braisé Morvandelle (Ham Braised in Wine - Cream and Mushroom Sauce)
Sauce: Cream and Mushroom Sauce
Jambon Brais
é
au Mad
è
re (Ham Braised in Madeira Wine)
Jambon Farci et Braisé (Braised Ham with Mushroom Stuffing)
Jambon Farci en Cro
û
te (Stuffed Ham Baked in a Pastry Crust)
Tranches de Jambon Morvandelle (Sautéed Ham Slices - Cream and Madeira Sauce)
Tranches de Jambon à la Crème (Sautéed Ham Slices - Fresh Cream Sauce)
Cassoulet de Porc et de Mouton (Beans Baked with Pork Loin, Shoulder of Mutton or Lamb, and Sausage)
Cervelles au Beurre Noir (Calf's Brains in Brown Butter Sauce)
Cervelles Braisées (Braised Calf's Brains)
Cervelles en Matelote (Calf's Brains in Red Wine with Mushrooms and Onions)
Rognons de Veau en Casserole (Kidneys Cooked in Butter - Mustard and Parsley Sauce)
Rognons de Veau Flambés (Veal Kidneys Flamed in Brandy - Cream and Mushroom Sauce)
Rognons de Veau à la Bordelaise (Veal Kidneys in Red Wine Sauce with Marrow)
VEGETABLES
Completed Recipes:
Artichauts au Naturel (Whole Boiled Artichokes - Hot or Cold)
Fonds d'Artichauts a Blanc (Cooked Artichoke Bottoms - Preliminary Cooking)
Fonds d'Artichauts au Beurre (Buttered Artichoke Bottoms, Whole)
Artichauts Braisés à la Provençale (Artichokes Braised with Wine, Garlic, and Herbs)
Frozen Artichoke Hearts
Artichauts Printaniers (Artichokes Braised with Carrots, Onions, Turnips, and Mushrooms)
Quartiers de Fonds d'Artichauts au Beurre (Buttered Artichoke Bottoms, Quartered)
Fonds d'Artichauts Mirepoix (Buttered Artichoke Bottoms with Diced Vegetables)*
Fonds d'Artichauts à la Crème (Creamed Artichoke Bottoms)
Asperges au Naturel (Boiled Asparagus - Hot or Cold)
Pointes d'Asperges au Beurre (Buttered Asparagus Tips)
Timbales d'Asperges (Asparagus Mold)
Haricots Verts Blanchis (Blanched Green Beans - Preliminary Cooking)
Haricots Verts à l'Anglaise (Buttered Green Beans - I)
Haricots Verts a l Maître d'Hôtel (Buttered Green Beans - II - with Lemon Juice and Parsley)
Haricots Verts à la Provençale (Green Beans with Tomatoes, Garlic, and Herbs)
Haricots Verts Gratinées, à la Mornay (Green Beans Gratinéed with Cheese Sauce)
Frozen Green or Wax Beans
Haricots Verts à la Crème (Creamed Green Beans - I)
Choux de Bruxelles Blanchis (Blanched Brussels Sprouts - Preliminary Cooking)
Choux de Bruxelles Étuvés au Beurre (Brussels Sprouts Braised in Butter)
Choux de Bruxelles à la Mornay, Gratinés (Brussels Sprouts Gratinéed with Cheese Sauce)
Choux de Bruxelles à la Crème (Brussels Sprouts Chopped and Simmered in Cream)*
Timbale de Choux de Bruxelles (Brussels Sprouts Mold)
Frozen Brussels Sprouts
Choux de Bruxelles aux Marrons (Brussels Sprouts Braised with Chestnuts)
Choux de Bruxelles à la Milanaise (Brussels Sprouts Browned with Cheese)*
Choux de Bruxelles Étuvés à la Crème (Creamed Brussels Sprouts)
Chou-Fleur Blanchi (Blanched Cauliflower - Preliminary Cooking)
Sauce à la Crème (Fresh Cream Sauce)
Chou-Fleur aux Tomates Fraîches (Cauliflower Gratinéed with Cheese and Tomatoes)
Petits Pois Frais à l'Anglaise (Buttered Peas - I)*
Petits Pois Étuvés au Beurre (Buttered Peas - II)*
Épinards Blanchis (Blanched, Chopped Spinach - Preliminary Cooking)
Purée d'Épinards Simple (Cooked Chopped Spinach (Purée of Spinach)
Épinards, Étuvés au Beurre (Spinach Braised in Butter - Buttered Spinach)
Épinards à la Crème (Spinach Braised in Cream - Creamed Spinach)
Épinards au Jambon (Spinach with Ham)
Frozen Spinach
Épinards au Jus (Spinach Braised in Stock)
Épinards en Surprise (Spinach Hidden under a Giant Crepe)*
Petites Crêpes d'Épinards (Spinach Pancakes)*
Épinards Gratinés au Fromage (Spinach Gratinéed with Cheese)
Carottes Étuvées au Beurre (Carrots Braised in Butter)
Carottes Glacées (Glazed Carrots)
Carottes aux Fines Herbes
(Braised Carrots with Herbs)
Carottes Vichy (Carrots Vichy)*
Navets à l'Étuvée (Turnips Braised in Butter)
Navets Persillés (Parslied Turnips)
Purée de Navets Parmentier (Turnip and Potato Purée)
*
Concombres au Beurre (Baked Cucumbers)*
Concombres Persillés (Parslied Cucumbers)
Concombres à la Mornay (Cucumbers with Cheese Sauce)
Concombres aux Champignons et à la Crème (Creamed Cucumbers with Mushrooms)
Concombres à la Crème (Creamed Cucumbers)
Tomates Grillés au Four (Whole Baked Tomatoes)
Tomates à la Provençale (Tomatoes Stuffed with Bread Crumbs, Herbs, and Garlic)
Tomates Farcies Duxelles (Tomatoes Stuffed with Mushrooms)
Champignons Farcis (Stuffed Mushrooms)
Duxelles (Mushroom Duxelles - Minced Mushrooms Sautéed in Butter)
Riz Duxelles (Buttered Rice with Mushrooms)
Champignons Grillés (Broiled Mushroom Caps)
Champignons à Blanc (Stewed Mushrooms)
Champignons Sautés au Beurre (Sautéed Mushrooms)
Fumet de Champignons (Mushroom Essence)
Champignons Sautés, Sauce Madère (Sautéed Mushrooms in Brown Madeira Sauce)
Champignons Sautés à la Crème (Creamed Mushrooms)
Champignons Sautés à la Bordelaise (Mushrooms Sautéed with Shallots, Garlic, and Herbs)*
Gratin Dauphinois (Scalloped Potatoes with Milk, Cheese, and a Pinch of Garlic)*
Gratin Savoyard (Scalloped Potatoes with Meat Stock and Cheese)*
Gratin Jurassien (Scalloped Potatoes with Heavy Cream and Cheese)*
Gratin de Pommes de Terre Crécy (Scalloped Potatoes with Carrots and Cream)*
Pommes de Terre Sautées / Pomme de Terre Pour Garniture / Pommes de Terre Château (Potatoes Sautéed in Butter)
Pommes de Terre Parisiennes (Potato Balls Sautéed in Butter)
Pommes de Terre Sautées en Dés (Diced Potatoes Sautéed in Butter)
Crêpes de Pommes de Terre (Grated Potato Pancake)*
Purée de Pommes de Terre à l'Ail (Garlic Mashed Potatoes)
Riz à l'Indienne - Riz à la Vapeur (Steamed Rice)
Risotto - Pilaf - Pilau (Risotto - Braised Rice)*
Riz à l'Orientale (Vegetarian Rice Bowl)
Riz en Couronne (Rice Ring)*
Soubise (Braised Rice and Onions)*
Wild Rice
Frozen Peas
Oignons Glacés à Brun (Brown-braised Onions)*
Petits Pois aux Oignons (Buttered Peas with Onions)
Oignons Glacés a Blanc (White-braised Onions - Glazed Onions)*
Petits Oignons Persillés (Parslied Onions) - Oignons Glacés à Blanc
Poireaux Braisés au Beurre (Braised Leeks)
Poireaux Gratinés au Fromage (Leeks Browned with Cheese)
Aubergines Farcies Duxelles (Eggplant Stuffed with Mushrooms)
Ratatouille (Eggplant Casserole - with tomatoes, onions, peppers, and zucchini)
Endives à la Flamande (Braised Belgian Endive)*
Choux Broccoli (Broccoli)
Marrons Braisés (Whole Braised Chestnuts)
Purée de Marrons (Chestnut Purée)*
Chou Rouge à la Limousine (Braised Red Cabbage with Red Wine and Chestnuts)
Choucroute Braisée à l'Alsacienne (Braised Sauerkraut)
Choucroute Garnie (Sauerkraut Garnished with Meat)
Remaining Recipes:
Fonds d'Artichauts Mornay (Artichoke Bottoms Gratin
é
ed with Cheese Sauce)
Fonds d'Artichauts au Gratin (Stuffed Artichoke Bottoms au Gratin)
Frozen Asparagus
Haricots Verts, Sauce Cr
è
me (Creamed Green Beans - II)
Haricots Mange-Tout à l'Étuvée (Wax Beans Braised with Onions, Lettuce, and Cream)
Chou-Fleur à la Mornay, Gratiné (Cauliflower au gratin with Cheese)
Chou-Fleur en Verdue (Purée of Cauliflower and Water Cress with Cream)
Timbale de Chou-Fleur (Cauliflower Mold)
Pois Frais en Braisage (Buttered Peas - III)
Petits Pois Frais à la Française (Peas Braised with Lettuce and Onions)
Canned Peas
Canapés aux Épinards (Spinach and Cheese Canapés)
Épinards à la Mornay, Gratinés (Spinach Gratinéed with Cheese Sauce)
Timables d'Épinards (Spinach Mold)
Épinards à la Basquaise (Gratin of Spinach and Sliced Potatoes with Anchovies)
Carottes à la Crème (Creamed Carrots)
Carottes
à
la Foresti
è
re (Braised Carrots with Artichoke Bottoms and Mushrooms)
Carottes à la Concierge (Casserole of Creamed Carottes with Onions and Garlic)
Petits Oignons à la Crème (Creamed Onions)
Petits Oignons Persillés (Parslied Onions) - Oignons Glacés à Brun
Petits Oignons en Garniture (Vegetable Mixtures)
Canned Onions
Navets Glacés a Brun (Glazed Turnips)
Navets à la Champenoise (Turnip Casserole)
Laitues Braisées (Braised Lettuce)
Céleris Braisés (Braised Celery)
Cold Braised Celery
Céleri-Rave Braisé (Braised Celeriac - Celery Root)
Endive Gratinées (Endives Gratinéed with Cheese)
Poireau
à
la Mornay, Gratin
é
s (Leeks Browned with Cheese Sauce)
Canned Mushrooms
Gratin de Pommes de Terre Proven
ç
al (Scalloped Potatoes with Onions, Tomatoes, Anchovies, Herbs, and Garlic)
Salades de Riz (Rice Salads)
COLD BUFFET
Completed Recipes:
Céleri à la Grecque (Celery à la Grecque)
Légumes à la Grecque (Vegetables Cooked in Aromatic Broth)
Court Bouillon (The Aromatic Broth)
Champignons à la Grecque (Mushrooms à la Grecque)
Pommes de Terre à l'Huile (French Potato Salad)
*
Suprêmes de Volailles en Chaud-Froid Blanche Neige (Breast of Chicken in Chaud-froid)*
Suprêmes de Volaille en Chaud-froid a l'Écossaise (Breast of Chicken in Chaud-froid with Diced Vegetables)
*
Farce Pour Pâtés, Terrines, et Galantines (Pork and Veal Stuffing)
Mousse de Foies de Volaille (Chicken Liver Mousse)
*
Remaining Recipes:
Fonds d'Artichauts à la Grecque (Artichoke Bottoms a la Grecque)
Concombres à la Grecque (Cucumbers à la Grecque)
Aubergines à la Grecque (Eggplant à la Grecque)
Endives à la Grecque (Endive à la Grecque)
Fenouil à la Grecque (Fennel à la Grecque)
Poireaux à la Grecque (Leeks à la Grecque)
Oignons à la Grecque (Onions à la Grecque)
Poivrons
à
la Grecque (Red or Green Bell Peppers
à
la Grecque)
Céleri-Rave Rémoulade (Celery Root in Mustard Sauce)
Salade Niçoise (Mediterranean Combination Salad)
Salade de Boeuf à la Parisienne (Cold Beef and Potato Salad)
Salade à la d'Argenson (Rice or Potato and Beet Salad)
Foies de Volailles en Aspic (Chicken Livers in Aspic)
Hommard, Crabe, ou Crevettes en Aspic (Lobster, Crab, or Shrimp in Aspic)
Suprêmes et Mousse de Volaille en Chaud-froid (Breasts of Chicken and Mousse of Chicken in Chaud-froid)
Crabe ou Homard en Chaud-froid, Blanche Neige (Crab or Lobster, Chaud-froid)
Volailles en Escabèche (Cold Fowl in Lemon Jelly)
Boeuf Mode en Gelée (Cold Braised Beef in Aspic)
Mousseline de Volaille (Mousse of Chicken, Turkey, Duck, or Game)
Mousse de Jambon (Ham Mousse)
Mousse de Saumon (Salmon Mousse)
Mousseline de Poisson, Blanche Neige (Fish Mousse)
Mousseline de Crustac
é
s, Blanche Neige (Shellfish Mousse)
Terrine de Porc, Veau, et Jambon (Pork and Veal
P
â
t
é with Ham)
P
â
t
é de Veau et Porc avec Gibier (Game
P
â
t
é)
P
â
t
é
de Veau et Porc avec Foie (Pork and Veal P
â
t
é
with Liver)
P
â
t
é en Croûte (
P
â
t
é Baked in a Crust)
P
â
t
é de Canard en Croûte (Boned Stuffed Duck Baked in a Pastry Crust)
DESSERTS AND CAKES
Completed Recipes:
Soufflé à la Vanille (Vanilla Soufflé)*
Soufflé à l'Orange (Orange Soufflé with Cointreau, Curaçao, Grand Marnier, Etc.)
Soufflé au Café (Coffee Soufflé)*
Soufflé Praliné / Souffle aux Macarons (Soufflé with Caramelized Almond or Macaroons)
Soufflé aux Amandes (Almond Soufflé)
Soufflé Panaché (Half-and-Half Soufflé)
Soufflé Rothschild (Soufflé with Glacéed Fruits and Kirsch)
Île Flottante (Caramel Almond Soufflé, Unmolded - a cold dessert)
Soufflé au Chocolat (Chocolate Soufflé)*
Soufflé Démoulé aux Macarons (Rum and Macaroon Soufflé, Unmolded - a cold dessert)
Pralin (Caramelized Almonds)
Caramel (Caramel)
Pâte Brisée Sucrée (Sweet Short Paste)
Pate Sablée (Sugar Crust)
Clafouti aux Pommes (Apple Flan)
Clafouti (Cherry Flan)
Clafouti aux Poires (Pear Flan)
Clafouti au Mûres / Clafouti aux Myrtilles (Blackberry or Blueberry Flan)
Clafoutis à la Liqueur (Cherry Flan with Liqueur)
Clafouti à la Bourdaloue (Cherry or Pear Flan with Almond)
Clafouti aux Pruneaux (Plum Flan)
Crème Brûlée
Crème Anglaise (Light Custard Sauce)
Le Marquis (Chocolate Spongecake)
Biscuit au Beurre (Butter Spongecake)
Gâteau à l'Orange (Orange Spongecake)*
Gâteau Fourré à la Crème d'Orange (Spongecake with Orange-butter Filling)*
Crème au Beurre a l'Orange (Orange Butter-cream Icing)*
Glaçage au Chocolat (Chocolate-butter Icing)
Crème au Beurre, Ménagère (Butter Cream - I, with powdered sugar)
Un Moule Caramelisé (A Caramel-lined Mold)
Crème Pâtissière (Custard Filling)
Tarte aux Cerises, Flambée (Cherry Tart Flambée)
Tarte aux Fraises (Fresh Strawberry Tart - cold)
Tarte au Fromage Frais (Cream Cheese Tart - hot or cold)*
Tarte aux Abricots / Tarte aux Pêches (Fresh Apricot or Peach Tart - warm or cold)
Tarte au Citron / Tarte aux Limettes (Lemon or Lime Soufflé Tart - hot)
Tarte Normande aux Pommes (Custard Apple Tart - to be served hot)
Tarte aux Pommes (Apple Tart - warm or cold)
La Tarte des Desmoiselles Tatin (Upside-down Apple Tart - hot or cold)
Pêches Cardinal (Compote of Fresh Peaches with Raspberry Purée - a cold dessert)
Abricot / Gelée de Groseilles (For Apricot Glaze / For Red Currant Glaze)
Biscuits à la Cuiller (Ladyfingers)
Crème Plombières aux Fruits (Plombières with Fresh Strawberries or Raspberries)
Sauce aux Fraises / Sauce aux Framboises (Fresh Strawberry Sauce / Fresh Raspberry Sauce)
Bavarois aux Fruits (Strawberry or Raspberry Bavarian Cream - and other fruits)
Charlotte Chantilly, Aux Fraises / Charlotte Chantilly, Aux Framboises (Strawberry or Raspberry Cream - a cold dessert)
Charlotte Malakoff aux Fraises (Almond Cream with Fresh Strawberries - a cold dessert)
Charlotte Malakoff aux Framboises (Almond Cream with Raspberries)
Glazed Orange or Lemon Peel
Remaining Recipes:
Crème Chantilly (Lightly Beaten Cream)
Crème Saint-Honoré (Custard Filling with Beaten Egg Whites)
Frangipane (Almond Custard Filling)
Crème Plombières Pralinée (Caramel Almond Cream - a cold dessert)
Crème Plombières au Chocolat (Chocolate Cream)
Cr
è
me Plombi
è
res
à
l'Ananas (Plombi
è
res with Pineapple)
Bavarois à l'Orange (Orange Bavarian Cream - a cold dessert)
Bavarois au Chocolat (Chocolate Bavarian Cream)
Bavarois Pralinè (Almond Bavarian Cream)
Riz a l'Impératrice (Bavarian Cream with Rice and Fruits - a cold dessert)
Mousse à l'Orange (Orange Mousse - a frozen dessert)
Mousseline au Chocolat / Mayonnaise au Chocolat / Fondant au Chocolat (Chocolate Mousse - a cold dessert)
Charlotte Malakoff au Chocolat (Almond Cream with Chocolate)
Charlotte Basque (Almond Custard with Chocolate)
Crème Renversée au Caramel (Caramel Custard, Unmolded - warm or cold)
Petits Pots de Crème (Cups Custard, Unmolded)
Cr
è
me Sainte-Anne au Caramel (Macaroon Cup Custards, Unmolded)
Diplomate / Pouding de Cabinet (Custard with Glacéed Fruits, Unmolded - a warm or cold dessert)
Charlotte aux Pommes (Apple Charlotte, Unmolded - a hot or cold dessert)
Pommes Normande en Belle Vue (Applesauce Caramel Mold - a warm or cold dessert)
Pouding Alsacien (Gratin of Sautéed Apples - a cold dessert)
Aspic de Pommes (Rum-Flavored Apple Aspic, Unmolded - a cold dessert)
Pommes à la Sévillane (Apples Braised in Butter, Orange Sauce - a hot or cold dessert)
Oranges Glacées (Glazed Oranges - a cold dessert)
Poires au Gratin (Pears Baked in Macaroons - a hot or cold dessert)
Flan des Isles (Pineapple Custard, Unmolded - a cold dessert)
Galettes Sabl
é
es (Sugar Cookies)
Tarte aux Poires (Pear Tart)
Tarte aux Poires à la Bourdaloue (Pear and Almond Tart - tepid or cold)
Tarte à l'Ananas (Pineapple Tart)
Tarte au Citron et Aux Amandes (Lemon and Almond Tart - cold)
Tarte au Fromage Frais et aux Pruneaux (Cream Cheese and Prune Tart)
Crêpes Fines Sucrées (Light Batter - for crêpes Suzette)
Crêpes à la Levure (Yeast Batter - for stuffed crêpes)
Crêpes Soufflés (Raised Batter - for stuffed crêpes)
Crêpes Suzette (Crêpes and Orange Butter, Flambées)
Crêpes Fourrées et Flambées (Crêpes with Orange-almond Butter, Flambées)
Crêpes Fourrées, Frangipane (Crêpes with Almond Cream)
Gâteau de Crêpes à la Normande (Mound of Crêpes with Apples, Flambé)
Pâte à Baba et Babas (Baba Paste and Babas)
Babas au Rhum (Rum Babas)
to serve: Babas au Rhum, Classique (Rum Babas)
Babas aux Fruits (Rum Babas with Fruit)
Savarin (Savarin)
Savarin Chantilly (Savarin with Whipped Cream)
Petits Savarins (Small Savarins)
Glaçage à l'Abricot (Apricot Glaze with Almonds or Glacéed Fruits)
Gla
ç
age
à
la Cr
è
me ou au Chocolat (Butter-cream or Chocolate Icing)
Cr
è
me au Citron (Lemon-butter Filling)
Gâteau à l'Orange et aux Amandes (Orange and Almond Spongecake)
Reine de Saba (Chocolate and Almond Cake)
Crème au Beurre, Au Sucre Cuit (Butter Cream - II, with sugar syrup)
Crème au Beurre, a l'Anglaise (Butter Cream - III, with custard base)
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