Julia Child Recipe Checklist

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189 OF 528 RECIPES COMPLETED

BUTTER COUNT: 810 TB |
COST: $2502.70

✽ This post may contain affiliate sales links. Please see full disclosure policy for details.

✽ All of these recipes come out of Julia Child's Mastering the Art of French Cooking, Volume I which you can buy here (affiliate link). This cookbook was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and published by Alfred A. Knopf in 1961.

✽ This blog, Laura the Gastronaut, and these blog posts were/are not endorsed or supported by Julia Child or Julia Child Foundation. The views expressed on this blog are my own.

✽ View checklist sorted alphabetically →

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French

• Aïgo Bouïdo

• Artichauts au Naturel

• Artichauts Braisès à la Provençale

• Asperges au Naturel

English

• Almond Bavarian Cream

• Almond Cream with Chocolate

• Almond Cream with Fresh Strawberries- a cold dessert

• Almond Custard with Chocolate

• The Aromatic Broth

• Artichokes Braised with Wine, Garlic, and Herbs

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French

• Bavarois à l'Orange

• Bavarois au Chocolat

• Bavarois aux Fruits

• Beurre Maître d'Hôtel

• Beurre Marchand de Vins

• Beurre pour Escargots

• Bifteck Hachè à la Lyonnaise

• Bifteck Sautè au Beurre

• Bifteck Sautè Bèarnaise

• Bifteck Sautè Bercy

• Biscuit au Beurre

• Biscuits à la Cuiller

• Bitokes à la Russe

• Boeuf à la Catalane

• Boeuf à la Mode

• Boeuf Bourguignon/ Boeuf à la Bourguignonne

English

• Baked Cucumbers

• Bavarian Cream with Rice and Fruits- a cold dessert

• Beef and Onions Braised in Beer

• Beef Braised in Red Wine

• Beef Sauté with Cream and Mushroom Sauce

• Beef Sauté with Fresh Tomato Sauce, Olives, and Herbs

• Beef Sauté with Red Wine, Mushrooms, Bacon, and Onions

• Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms

• Beef Stew with Rice, Onions, and Tomatoes

• Blanched Brussels Sprouts- Preliminary Cooking

• Blanched Cauliflower- Preliminary Cooking

• Blanched, Chopped Spinach- Preliminary Cooking

• Blanched Green Beans- Preliminary Cooking

• Boiled Asparagus

• Boiled Beef with Pork, Chicken, Sausage, and Vegetables

• Braised Carrots with Herbs

• Braised Filet of Beef Stuffed with Foie Gras and Truffles

• Braised Lettuce

• Braised Sauerkraut

• Braised Stuffed Beef Rolls

• Broiled Mushroom Caps

• Brown-braised Onions

• Brussels Sprouts Braised in Butter

• Brussels Sprouts Browned with Cheese

• Buttered Artichoke Bottoms, Whole

• Buttered Asparagus Tips

• Buttered Green Beans I

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French

• Canapés aux Èpinards

• Caramel

• Carbonnades à la Flamande

• Carottes à la Concierge

• Carottes à la Crème

• Carottes aux Fines Herbes

• Carottes Étuvèes au Beurre

• Cèleri-Rave Rèmoulade

• Champignons à Blanc

• Champignons à la Grecque

• Champignons Farcis

• Champignons Grillès

• Champignons Sautès à la Bordelaise

• Champignons Sautès au Beurre

• Charlottè Basque

• Charlotte Chantilly, aux Fraises

• Charlottè Malakoff au Chocolat

• Charlotte Malakoff aux Fraises

• Choucroute Braisée à l'Alsacienne

• Chou-Fleur aux Tomates Fraîches

• Chou-Fleur Blanchi

• Choux de Bruxelles à la Milanaise

• Choux de Bruxelles Blanchis

• Choux de Bruxelles Étuvès au Beurre

• Concombres à la Mornay

• Concombres au Beurre

• Coquelets sur Canapès

• Coquilles St. Jacques à la Parisienne

• Coquilles St. Jacques à la Provençale

• Coulis de Tomates à la Provencale

• Court Bouillon

• Crème Anglaise

• Crème Chantilly

• Crème Plombières à l'Ananas

• Crème Plombières au Chocolat

• Crème Plombières aux Fruits

• Crème Plombières Pralinée

• Crêpes de Pommes de Terre

• Croûtes

• Croûtes au Fromage

English

• Canned Beef Bouillon

• Canned Peas

• Caramel

• Caramel Almond Cream- a cold dessert

• Caramelized Almonds

• Carrots Braised in Butter

• Casserole of Beef with Garlic and Anchovy Sauce

• Casserole of Beef with Wine and Vegetables

• Casserole of Creamed Carrots with Onions and Garlic

• Casserole-roasted Chicken with Bacon, Onions, and Potatoes

• Casserole-roasted Chicken with Tarragon

• Cauliflower Gratinèed with Cheese and Tomatoes

• Celery Root in Mustard Sauce

• Cheese Croûtes

• Cheese Sauce

• Cheese Soufflè

• Chicken Livers in Aspic

• Chicken Sautèed with Herbs and Garlic, Egg Yolk and Butter Sauce

• Chocolate Bavarian Cream

• Chocolate-butter Icing

• Chocolate Cream

• Chocolate Mousse- a cold dessert

• Clarification of Stock

• Cold Beef and Potato Salad

• Cold Leek and Potato Soup

• Cooked Artichoke Bottoms- Preliminary Cooking

• Cooked Chopped Spinach- Purèe of Spinach

• Cream and Bacon Quiche

• Cream Enrichment- Cream Sauce

• Cream of Mushroom Soup

• Cream of Water-cress Soup

• Creamed Carrots

• Creamed Green Beans I

• Cucumbers with Cheese Sauce

• Curry Sauce

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French

• Daube de Boeuf

• Daube de Boeuf à la Provençale

English

• Deglazing Sauce with Cream

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French

• Épinards à la Basquaise

• Épinards Blanchis

• Épinards Étuvès au Beurre

English

• Eggs Baked in Ramekins

• Eggs Poached in Red Wine

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French

• Farce aux Herbes

• Farce de Porc

• Farce Duxelles

• Filets de Boeuf Braisè Prince Albert

• Filets de Poisson à la Bretonne

• Filets de Poisson Bercy aux Champignons

• Filets de Poisson Gratinès, à la Parisienne

• Filets de Poisson Pochès au Vin Blanc

• Flamiche- Quiche aux Poireaux

• Foies de Volaille en Aspic

• Fonds d'Artichauts à Blanc

• Fonds d'Artichauts au Beurre

• Fonds de Cuisine Simple

• Fricassée de Poulet à l'Ancienne

• Fricassée de Poulet à l'Indienne

• Fumet de Poisson au Vin Blanc

English

• Filet Steaks with Artichoke Bottoms and Bèarnaise Sauce

• Filet Steaks with Foie Gras, Truffles, and Madeira Sauce

• Filet Steaks with Mushroom and Madeira Sauce

• Fish Filets Poached in White Wine

• Fish Filets Poached in White Wine and a Julienne of Vegetables

• Fish Filets Poached in White Wine; Cream and Egg Yolk Sauce

• Fish Filets Poached in White Wine with Mushrooms

• Fish Filets with Mussels and Shrimp

• French Dressing

• French Potato Salad- Sliced Potatoes in Oil and Vinegar Dressing

• Fresh Strawberry Sauce

• Fresh Tomato Purée with Garlic and Herbs

• Fresh Tomato Quiche with Anchovies and Olives

• Frozen Brussels Sprouts

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French

• Gigot à la Moutarde

• Gigot de Pré-Salé Rôti

• Glaçage au Chocolat

• Gratin Aux Fruits De Mer

• Gratin Dauphinois

• Gratin de Poireaux

• Gratin de Pommes de Terre aux Anchois

• Gratin Jurassien

• Gratin Savoyard

English

• Garlic and Herb Stuffing

• Garlic Mashed Potatoes

• Garlic Sauce for Roast Lamb

• Garlic Soup

• Garlic Soup with Poached Eggs

• Grated Potato Pancakes

• Gratin of Creamed Salmon or Other Fish

• Gratin of Leeks with Ham

• Gratin of Potatoes, Onions, and Anchovies

• Gratin of Shredded Potatoes with Ham and Eggs and Onions

• Gratin of Spinach and Sliced Potatoes with Anchovies

• Green Beans with Tomatoes, Garlic, and Herbs

• Ground Beef with Onions and Herbs

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French

• Haricots Verts à l'Anglaise

• Haricots Verts à la Créme

• Haricots Verts à la Provençale

• Haricots Verts Blanchis

English

• Hamburgers with Cream Sauce

• Hard-toasted French Bread

• Herbal Mayonnaise Made with Soft-boiled Eggs

• Herbal Mustard Coating for Roast Lamb

• Hollandaise Sauce: Egg Yolk and Butter Sauce flavored with Lemon Juice

• Hollandaise Sauce Made in the Electric Blender

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French

• Jus Liè

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French

• Laitues Braisèes

English

• Ladyfingers

• Leek or Onion and Potato Soup

• Leek Quiche

• Lemon Butter Sauce

• Light Custard Sauce

• Lightly Beaten Cream

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French

• Mayonnaise aux Fines Herbes

• Mousse à l'Orange

• Mousseline au Chocolat/ Mayonnaise au Chocolat/ Fondant au Chocolat

English

• Marinade, for Filet of Beef

• Mayonnaise Made in the Electric Blender or Food Processor

• Mayonnaise with Green Herbs

• Mediterranean Combination Salad

• Minced Braised Beef Served in a Beef Shell

• Mushroom Quiche

• Mushroom Stuffing

• Mushrooms à la Grecque

• Mushrooms Sautèed with Shallots, Garlic, and Herbs

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French

• Navets à la Champenoise

• Navets à l'Étuvèe

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French

• Oeufs à la Bourguignonne

• Oeufs Brouillès

• Oeufs en Cocotte

• Oeufs en Croustades à la Bèarnaise

• Oeufs en Gelée

• Oeufs Mollets

• Oeufs Pochès

• Oeufs sur Canapès/ Oeufs en Croustades

• Oeufs sur le Plat- Oeufs Miroir

• Oignons Glacés à Brun

• l'Omelette Brouillée

English

• Old-fashioned Chicken Fricassee with Wine-flavored Cream Sauce, Onions, and Mushrooms

• Onion Quiche

• Onion Soup

• Onion Soup Gratinèed with Cheese

• Onion Soup Gratinèed de Luxe

• Onion Tart with Anchovies and Black Olives

• Orange Bavarian Cream- a cold dessert

• Orange-flavored Hollandaise

• Orange Mousse- a frozen dessert

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French

• Pâte Brisèe

• Paupiettes de Boeuf/ Roulades de Boeuf/ Petites Ballotines de Boeuf

• Piéce de Boeuf à la Cuillére

• Pissaladière Niçoise

• Pointes d'Asperges au Beurre

• Pommes de Terre à l'Huile

• Pommes de Terre Sautèes/ Pommes de Terre Pour Garniture/
Pommes de Terre Château

• Potage au Cresson

• Potage Crème de Cresson

• Potage Parmentier

• Potage Veloutè aux Champignons

• Potèe Normande/ Pot-au-Feu

• Poulet au Porto

• Poulet en Cocotte Bonne Femme

• Poulet Poêlè à l'Estragon

• Poulet Rôti

• Poulet Rôti à la Normande

• Poulet Sauté

• Poulet Sauté à la Créme

• Poulet Sauté aux Herbes de Provence

• Pralin

• Purèe d'Épinards Simple

• Purée de Navets Parmentier

• Purèe de Pommes de Terre à l'Ail

English

• Pan-broiled Steak

• Pan-broiled Steak with Bèarnaise Sauce

• Pan-broiled Steak with Shallots and White Wine Sauce

• Parsley Butter

• Pepper Steak with Brandy Sauce

• Plombières with Fresh Strawberries or Raspberries

• Plombières with Pineapple

• Poached Eggs

• Poached Eggs and Mushrooms, Bèarnaise Sauce

• Poached Eggs in Aspic

• Poached Eggs on Canapès, Artichoke Bottoms, Mushroom Caps, or in Pastry Shells

• Pork and Herb Stuffing

• Potatoes Sautèed in Butter

• Provençal Vegetable Soup with Garlic, Basil, and Herbs

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French

• Quiche à la Tomate, Niçoise

• Quiche au Roquefort

• Quiche aux Champignons

• Quiche aux Épinards

• Quiche aux Fruits de Mer

• Quiche aux Oignons

• Quiche Lorraine

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French

• Râpée Morvandelle

• Riz à l'Impèratrice

• Riz à l'Indienne- Riz à la Vapeur

English

• Rice or Potato and Beet Salad

• Roast Chicken

• Roast Chicken Basted with Cream, Herb, and Giblet Stuffing

• Roast Chicken Steeped with Port Wine, Cream, and Mushrooms

• Roast Leg of Lamb

• Roast Squab Chickens with Chicken Liver Canapès and Mushrooms

• Roquefort Cheese Quiche

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French

• Salade à la d'Argenson

• Salade de Boeuf à la Parisienne

• Salade Niçoise

• Sauce Alsacienne/ Sauce de Sorges

• Sauce aux Fraises

• Sauce Bèarnaise

• Sauce Choron

• Sauce Crème- Sauce Suprême

• Sauce Hollandaise

• Sauce Maltaise

• Sauce Mornay

• Sauce Spéciale à l’Ail pour Gigot

• Sauce Vinaigrette

• Sauté de Boeuf à la Bourguignonne

• Sauté de Boeuf à la Parisienne

• Sauté de Boeuf à la Provençale

• Sole à la Dieppoise

• Soufflè au Fromage

• Soufflè aux Épinards

• Soupe à l'Ail aux Pommes de Terre

• Soupe à l'Oeuf, Provençale

• Soupe à l'Oignon

• Soupe à l'Oignon Gratinèe

• Soupe au Pistou

• Soupe Gratinèe des Trois Gourmandes

• Steak au Poivre

English

• Saffron-flavored Garlic Soup with Potatoes

• Sautèed Chicken

• Sautèed Mushrooms

• Scalloped Potatoes with Heavy Cream and Cheese

• Scalloped Potatoes with Meat Stock and Cheese

• Scalloped Potatoes with Milk, Cheese, and a Pinch of Garlic

• Scallops and Mushrooms in White Wine Sauce

• Scallops Gratinéed with Wine, Garlic, and Herbs

• Scrambled Eggs

• Scrambled Omelette

• Shallot Butter with Red Wine

• Shallot Butter with White Wine

• Shirred Eggs

• Short Paste, Pastry Dough, Pie Crust

• Shrimp, Crab, or Lobster Quiche

• Simple Meat Stock

• Six-minute Boiled Eggs

• Snail Butter

• Sour Cream Dessing- Dill Sauce

• Spinach and Cheese Canapés

• Spinach Braised in Butter- Buttered Spinach

• Spinach Quiche

• Spinach Soufflè

• Starch-thickened Brown Sauce

• Steamed Rice

• Stewed Mushrooms

• Strawberry or Raspberry Bavarian Cream- and other fruits

• Strawberry or Raspberry Cream

• Stuffed Mushrooms

T
French

• Thon à la Provençale

• Tomates Grillèes au Four

• Tournedos Henri IV

• Tournedos Rossini

• Tournedos Sautès aux Champignons/ Tournedos Sautès Chasseur

English

• Tomato-flavored Bèarnaise

• Tuna and Swordfish Steaks with Wine, Tomatoes, and Herbs

• Turnip and Potato Purée

<• Turnip Casserole

• Turnips Braised in Butter

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French

• Vichyssoise

• Vinaigrette à la Crème

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English

• Water-cress Soup

• White-wine Fish Stock

• Whole Baked Tomatoes

• Whole Boiled Artichokes- Hot or Cold

✽ You can find this recipe and all the other Julia Child recipes I make in Mastering the Art of French Cooking, Volume I (affiliate link).
→ Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.

*This Recipe Checklist post may contain Amazon affiliate links. These link to products that I personally use and recommend. If you purchase anything using my links, it will not cost you anything. It will though give laurathegastronaut.com some financial support which helps me keep this blog running. Thank you for reading my blogs and your continued support.