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.
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Click here for all of the completed soup recipes!
Completed
Pending
• Soupe aux Choux- Garbure [Main-course Cabbage Soup], p. 48
• Soupe de Poisson [Strained Fish Soup], p. 50
• Rouille [Garlic, Pimiento, and Chili Pepper Sauce], p. 52
• Bouillabaisse [Bouillabaisse], p. 52
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Click here for all of the completed sauce recipes!
Completed
Pending
• Canned Chicken Broth, p. 57
• Sauce Bèchamel/Sauce Veloutè [White Sauce], p. 57
• Butter Enrichment for White Sauce, p. 58
• Egg Yolk and Cream Enrichment [Sauce Parisienne- formerly Sauce Allemande], p. 60
• Sauce Aurore [Bèchamel or Veloutè with Tomato Flavoring], p. 62
• Sauce Chivry/Sauce à l'Estragon [Herbal White Wine Sauce and Tarragon Sauce], p 62
• Sauce au Cari [Light Curry Sauce], p. 63
• Sauce Soubise [Onion Sauce], p. 64
• Sauce Bàtarde/ Sauce au Beurre [Mock Hollandaise], p. 64
• Sauce aux Câpres [Caper Sauce], p. 65
• Sauce à la Moutarde [Mustard Sauce], p. 66
• Sauce aux Anchois [Anchovy Sauce], p. 66
• Sauce Brune [Flour-based Brown Sauce], p. 67
• Sauce Ragoût [Flour-based Brown Sauce with Giblets], p. 69
• Sauce Diable [Peppery Brown Sauce], p. 71
• Sauce Piquante [Brown Sauce with Pickles and Capers], p. 72
• Sauce Robert [Brown Mustard Sauce], p. 72
• Sauce Brune aux Fines Herbes/ Sauce Brune à l'Estragon [Brown Herb or Tarragon Sauce], p. 73
• Sauce Brune au Cari [Brown Curry Sauce], p. 73
• Sauce Duxelles [Brown Mushroom Sauce], p. 74
• Sauce Madère [Brown Madeira Sauce]/ Sauce au Porto [Brown Port-wine Sauce], p. 75
• Sauce Pèrigueux [Brown Madeira Sauce with Truffles], p. 75
• Sauce Tomate [Tomato Sauce], p. 76
• Hollandaise avec Blancs d'Oeufs [Hollandaise with Beaten Egg Whites], p. 83
• Sauce Mousseline/ Sauce Chantilly [Hollandaise with Whipped Cream], p. 83
• Sauce Vin Blanc [Hollandaise with White-wine Fish Fumet], p. 84
• Sauce Colbert [Bèarnaise with Meat Glaze], p. 85
• Mayonnaise [Mayonnaise: Egg Yolk and Oil Sauce], p. 86
• Mayonnaise Verte [Green Herbal Mayonnaise], p. 89
• Sauce Riviera/ Beurre Montpellier [Green Mayonnaise with Butter or Cream Cheese,
Pickles, Capers, and Anchovies], p. 90
Pickles, Capers, and Anchovies], p. 90
• Sauce Tartare [Hard Yolk Mayonnaise], p. 90
• Mayonnaise Collèe [Gelatin Mayonnaise- for Decorating Cold Dishes], p. 91
• Sauce Aïoli [Provençal Garlic Mayonnaise], p. 92
• Sauce Ravigote [Vinaigrette with Herbs, Capers, and Onion], p. 95
• Sauce Moutarde [Cold Mustard Sauce with Herbs], p.95
• Beurre Blanc- Beurre Nantais [White Butter Sauce], p. 96
• Beurre Noir- Beurre Noisette [Brown Butter Sauce], p. 98
• Beurre de Moutarde [Mustard Butter], p. 100
• Beurre d'Anchois [Anchovy Butter], p. 101
• Beurre d'Ail [Garlic Butter], p. 101
• Beurre à l'Oeuf [Egg Yolk Butter], p. 101
• Beurre Colbert [Tarragon Butter with Meat Flavoring], p. 102
• Beurre de Crustacès [Shellfish Butter], p. 104
• Fonds Blanc [White Stock- Veal Stock], p. 109
• Fonds Brun [Brown Stock], p. 110
• Glace de Viande [Meat Glaze], p. 110
• Homemade Jellied Stock, p. 112
• Emergency Fish Stock- Clam Juice, p. 115
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Click here for all of the completed egg recipes!
Completed
Pending
• l'Omelette Roulèe [Rolled Omelette], p. 132
• Omelettes Gratinèes à la Tomate [Tomato-filled Omelettes Gratinèed with Cream and Cheese], p. 136
• Pipèrade [Open-faced Omelette Garnished with Onions, Peppers, Tomatoes, and Ham], p. 137
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Click here for all of the completed entrèes & luncheon recipes!
Completed
Pending
• Spinach Soufflè Variation: Ham, p. 166
• Spinach Soufflè Variation: Mushrooms, p. 166
• Soufflè de Saumon [Salmon Soufflè], p. 166
• Soufflè de Poisson [Fish Soufflè], p. 168
• Soufflè de Homard/ Soufflè de Crabe/ Soufflè aux Crevettes [Lobster, Crab, or Shrimp Soufflè], p. 170
• Filets de Poisson en Soufflè [Fish Soufflè Baked on Platter], p. 170
• Soufflè Dèmoulè, Mousseline [Unmolded Soufflè], p. 171
• Soufflè aux Blancs d'Oeufs [Cheese Soufflè with Egg Whites Only], p. 173
• Timbales de Foies de Volaille [Unmolded Chicken Liver Custards], p. 174
• Pâte à Choux [Cream Puff Paste], p. 175
• Small Puffs, p. 178
• Petits Choux au Fromage [Cheese Puffs], p. 181
• Gnocchi de Pommes de Terre [Potato Gnocchi] served as Gnocchi Gratinès au Fromage
[Gnocchi Baked with Cheese], p. 181
[Gnocchi Baked with Cheese], p. 181
• Gnocchi Mornay [Gnocchi Baked with Cheese Sauce], p. 182
• Gnocchi de Semoule Avec Pate a Choux- Patalina [Semolina Gnocchi], p. 183
• Quenelles de Poisson [Fish Quenelles], p. 185
• Gratin de Quenelles de Poisson [Quenelles Gratinèed in White Wine Sauce], p. 188
• Quenelles aux Huîtres [Fish Quenelles with Oysters], p. 189
• Quenelles de Veau- Quenelles de Volaille [Veal, Chicken, or Turkey Quenelles], p. 189
• Pâte à Crêpes [Crêpe Batter], p. 191
• Gâteau de Crêpes à la Florentine [Mound of French Pancakes Filled with Cream Cheese,
Spinach, and Mushrooms], p. 193
Spinach, and Mushrooms], p. 193
• Timbale de Crêpes [Molded French Pancakes with Various Fillings], p. 195
• Amuse-Gueule au Roquefort [Roquefort Cheese Balls- Cold], p. 196
• Galettes au Fromage [Cheese Wafers], p. 197
• Galettes au Roquefort [Roquefort Cheese Biscuits], p. 197
• Galettes au Camembert [Camembert Biscuits], p. 198
• Bouchèes Parmentier au Fromage [Potato Cheese Sticks], p. 198
• Fondue au Gruyère [Cream Filling with Swiss Cheese], p. 201
• Fondue au Gruyère Variation: Garlic and Wine Flavoring, p. 202
• Fondue au Gruyère Variation: Ham, p. 202
• Fondue au Gruyère Variation: Mushrooms or Chicken Livers, p. 202
• Fondue de Crustacès [Cream Filling with Shellfish or Clams], p. 202
• Croquettes [Crèmes Frites, Fondues, Cromesquis], p. 203
• Petits Chaussons au Roquefort [Pastry Turnovers with Roquefort Cheese], p. 204
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Click here for all of the completed fish recipes!
Completed
✔ Filets de Poisson Bercy aux Champignons [Fish Filets Poached in White Wine with Mushrooms], p. 210
Pending
• Homard Thermidor [Lobster Thermido- Gratinèed in its Shell], p. 221
• Homard aux Aromates [Lobster Steamed in Wine with Herb Sauce], p. 223
• Homard à l'Amèricaine [Lobster Simmered with Wine, Tomatoes, Garlic, and Herbs], p. 223
• Moules à la Marinière I [Fresh Mussels Steamed Open in Wine and Flavorings], p. 227
• Moules à la Marinière II [Mussels Steamed with Wine, Flavorings, and Bread Crumbs], p. 228
• Moules au Beurre d'Escargot/ Moules à la Provençale [Mussels on the Half Shell, Gratinèed], p. 228
• Salade de Moules [Mussels Marinated in Oil and Herbs], p. 229
• Moules en Sauce/ Mouclades/ Moules à la Poulette/ Moules à la Bearnaise
[Sauced Mussels Served in Scallop Shell], p. 230
[Sauced Mussels Served in Scallop Shell], p. 230
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Click here for all of the completed poultry recipes!
Completed
✔ Poulet en Cocotte Bonne Femme [Casserole-roasted Chicken with Bacon, Onions, and Potatoes], p. 252
Pending
• Brown Chicken Stock, p. 236
• Poulet à la Broche [Spit-roasted Chicken], p. 242
• Fricassèe de Poulet au Paprika [Paprika Sauce], p. 262
• Fricassèe de Poulet à l'Estragon [Tarragon Sauce], p. 262
• Fondue de Poulet à la Crème [Chicken Simmered with Cream and Onions], p. 262
• Coq au Vin [Chicken in Red Wine with Onions, Mushrooms, and Bacon], p. 263
• Poulets Grillès à la Diable [Chicken Broiled with Mustard, Herbs, and Bread Crumbs], p. 265
• Suprêmes de Volaille à Blanc [Breast of Chicken with Cream], p. 268
• Suprêmes de Volaille Archiduc [Chicken Breasts with Paprika, Onions, and Cream], p. 268
• Suprêmes de Volaille à l'Ècossaise [Chicken Breasts with Diced Aromatic Vegetables and Cream], p. 269
• Suprêmes de Volaille aux Champignons [Chicken Breasts with Mushrooms and Cream], p. 269
• Suprêmes de Volaille à Brun [Chicken Breasts Sauteed in Butter], p. 270
• Brown Deglazing Sauce with Wine, p. 271
• Deglazing Sauce with Truffles, p. 271
• Suprêmes de Volaille à la Milanaise [Chicken Breasts Rolled in Parmesan and Fresh Bread Crumbs], p. 271
• Caneton Rôti [Roast Duckling], p. 274
• Caneton Rôti à l'Alsacienne [Roast Duck with Sausage and Apple Stuffing], p. 275
• Caneton à l'Orange [Roast Duck with Orange Sauce], p. 276
• Caneton aux Cerises/ Caneton Montmorency [Roast Duck with Cherries], p. 278
• Caneton aux Pêches [Roast Duck with Peaches], p. 279
• Caneton Poêlè aux Navets [Casserole-roasted Duck with Turnips], p. 279
• Canard Braisè avec Choucroute- à la Badoise [Duck Braised in Sauerkraut]/ Canard Braisè aux Choux Rouges
[Duck Braised in Red Cabbage], p. 280
[Duck Braised in Red Cabbage], p. 280
• Oie Rôtie aux Pruneaux [Roast Goose with Prune and Foie Gras Stuffing], p. 283
• Oie Braisèe aux Marrons [Braised Goose with Chestnut and Sausage Stuffing], p. 285
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Click here for all of the completed meat recipes!
Completed
✔ Sautè de Boeuf à la Bourguignonne [Beef Sautè with Red Wine, Mushrooms, Bacon, and Onions], p. 326
Pending
• Farce aux Rognons [Rice and Kidney Stuffing], p. 337
• Farce Duxelles [Ham and Mushroom Stuffing], p. 337
• Farce aux Olives [Olive and Ground Lamb Stuffing], p. 338
• Farce Mentonnaise [Salmon and Anchovy Stuffing], p. 338
• Gigot ou Èpaule de Prè-salè Braisè (aux Haricots) [Braised Leg or Shoulder of Lamb- with Beans], p. 338
• Marinade Cuite [Cooked with Wine Marinade], p. 341
• Marinade au Laurier [Uncooked Wine Marinade with Bay Leaves], p. 342
• Gigot à l'Anglaise [Boiled Leg of Lamb with Onion, Caper, or Tomato Sauce], p. 342
• Navarin Printanier [Lamb Stew with Spring Vegetables], p. 345
• Moussaka [Lamb and Eggplant Mold], p. 349
• Veau Poêlè [Casserole-roasted Veal], p. 353
• Veau Poêlè à la Matignon [Casserole-roasted Veal with Diced Vegetables], p. 354
• Veau Prince Orloff [Veal Gratinèed with Onions and Mushrooms], p. 355
• Veau Sylvie [Veal Roasted with Ham and Cheese], p. 357
• Sautè de Veau Marengo [Brown Veal Stew with Tomatoes and Mushrooms], p. 360
• Blanquette de Veau à l'Ancienne [Veal Stew with Onions and Mushrooms], p. 362
• Escalopes de Veau à la Crème [Sautèed Veal Scallops with Mushrooms and Cream], p. 366
• Escalopes de Veau à l'Estragon [Sautèed Veal Scallops with Brown Tarragon Sauce], p. 367
• Escalopes de Veau Chasseur [Sautèed Veal Scallops with Mushrooms and Tomatoes], p. 368
• Côtes de Veau aux Herbes [Veal Chops Braised with Herbs], p. 369
• Veal Chops Braised with Herbs- Sauce Variation, p. 371
• Fricadelles de Veau à la Niçoise [Veal Patties with Tomatoes, Onions, and Herbs], p. 372
• Fricadelles de Veau à la Crème [Veal Patties with Cream and Herb Sauce], p. 373
• Veal Patties with Cream and Herb Sauce- Sauce Variation, p. 374
• Fricadelles de Veau Duxelles [Veal Patties with Mushrooms], p. 374
• Fricadelles de Veau Mentonnaise [Veal Patties with Tuna and Anchovies], p. 375
• Marinade Sèche [Salt Marinade with Herbs and Spices], p. 376
• Marinade Simple [Lemon Juice and Herb Marinade], p. 376
• Marinade au Vin [Wine Marinade], p. 377
• Rôti de Porc Poêlè [Casserole-roasted Pork], p. 380
• Sauce Moutarde à la Normande [Mustard Sauce with Cream], p. 382
• Rôti de Porc Grand' Mère [Casserole-roasted Pork with Potatoes and Onions], p. 382
• Rôti de Porc aux Choux [Casserole-roasted Pork with Cabbage], p. 383
• Porc Braisè aux Choux Rouges [Pork Braised with Red Cabbage], p. 384
• Côtes de Porc Poêlèes [Casserole-sautèed Pork Chops], p. 386
• Côtes de Porc Sauce Nènette [Pork Chops with Mustard, Cream, and Tomato Sauce], p. 387
• Côtes de Porc Robert/ Côtes de Porc Charcutière [Pork Chops Braised in Fresh Tomato Sauce], p. 388
• Jambon Braisè Morvandelle [Ham Braised in Wine- Cream and Mushroom Sauce], p. 391
• Cream and Mushroom Sauce, Version I for Ham Braised in Wine, p. 392
• Cream and Mushroom Sauce, Version II, with egg yolks for Ham Braised in Wine, p. 392
• Jambon Braisè au Madère [Ham Braised in Madeira Wine], p. 393
• Jambon Farci et Braisè [Braised Ham with Mushroom Stuffing], p. 394
• Tranches de Jambon en Pipèrade [Ham Slices Baked in Tomatoes, Onions, and Peppers], p. 396
• Tranches de Jambon Morvandelle [Sautèed Ham Slices- Cream and Madeira Sauce], p. 397
• Tranches de Jambon à la Crème [Sautèed Ham Slices- Fresh Cream Sauce], p. 398
• Cassoulet de Porc et de Mouton [Beans Baked with Pork Loin, Shoulder of Mutton or Lamb,
and Sausage], p. 401
and Sausage], p. 401
• Foie de Veau Sautè [Sautèed Calf's Liver], p. 405
• Sauce Crème à la Moutarde [Cream and Mustard Sauce], p. 406
• Foie de Veau à la Moutarde [Liver with Mustard, Herbs, and Bread Crumbs], p. 407
• Blanching Sweetbreads, p. 409
• Blanching Brains, p. 409
• Ris de Veau Braisès [Braised Sweetbreads], p. 409
• Ris de Veau Braisès à l'Italienne [Braised Sweetbreads with Brown Mushroom Sauce], p. 411
• Ris de Veau à la Crème/ Ris de Veau à la Marechale [Creamed Sweetbreads], p. 412
• Ris de Veau à la Crème et aux Champignons [Creamed Sweetbreads with Mushrooms], p. 412
• Ris de Veau au Gratin [Sweetbreads au Gratin], p. 413
• Cervelles au Beurre Noir [Calf's Brains in Brown Butter Sauce], p. 413
• Cervelles en Matelote [Calf's Brains in Red Wine with Mushrooms and Onions], p. 415
• Rognons de Veau en Casserole [Kidneys Cooked in Butter- Mustard and Parsley Sauce], p. 417
• Rognons de Veau Flambès [Veal Kidneys Flamed in Brandy- Cream and Mushroom Sauce], p. 418
• Rognons de Veau à la Bordelaise [Veal Kidneys in Red Wine Sauce with Marrow], p. 419
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Click here for all of the completed vegetable recipes!
Completed
✔ Concombres au Beurre [Baked Cucumbers] served as Concombres Persillès [Parslied Cucumbers], p. 499
Pending
• Artichauts Braisès à la Provençale [Artichokes Braised with Wine, Garlic, and Herbs], p. 426
• Artichauts Printaniers [Artichokes Braised with Carrots, Onions, Turnips, and Mushrooms], p. 427
• Quartiers de Fonds d'Artichauts au Beurre [Buttered Artichoke Bottoms, Quartered], p. 431
• Fonds d'Artichauts Mirepoix [Buttered Artichoke Bottoms with Diced Vegetables], p. 432
• Fonds d'Artichauts à la Crème [Creamed Artichoke Bottoms], p. 432
• Fonds d'Artichauts Mornay [Artichoke Bottoms Gratineed with Cheese Sauce], p. 433
• Fonds d'Artichauts au Gratin [Stuffed Artichoke Bottoms au Gratin], p. 433
• Frozen Artichoke Hearts, p. 434
• Frozen Asparagus, p. 439
• Timbale d'Asperges [Asparagus Mold], p. 440
• Haricots Verts à la Maître d'Hôtel [Buttered Green Beans II- with Lemon Juice and Parsley], p. 444
• Haricots Verts, Sauce Crème [Creamed Green Beans II], p. 445
• Haricots Verts Gratinès, à la Mornay [Green Beans Gratinèed with Cheese Sauce], p. 446
• Haricots Mange-Tout à l'Ètuvèe [Wax Beans Braised with Onions, Lettuce, and Cream], p. 448
• Frozen Green or Wax Beans, p. 449
• Choux de Bruxelles Ètuvès à la Crème [Creamed Brussels Sprouts], p. 452
• Choux de Bruxelles aux Marrons [Brussels Sprouts Braised with Chestnuts], p. 452
• Choux de Bruxelles à la Mornay, Gratinès [Brussels Sprouts Gratinèed with Cheese Sauce], p. 453
• Choux de Bruxelles à la Crème [Brussels Sprouts Chopped and Simmered in Cream], p. 453
• Sauce à la Crème [Fresh Cream Sauce], p. 458
• Chou-Fleur à la Mornay, Gratinè [Cauliflower au gratin with Cheese], p. 459
• Chou-Fleur en Verdure [Purèe of Cauliflower and Water Cress with Cream], p. 460
• Petits Pois Frais à l'Anglaise [Buttered Peas I- for very tender, sweet, fresh, green peas], p. 462
• Petits Pois Ètuvès au Beurre [Buttered Peas II- for large but tender fresh green peas], p. 463
• Petits Pois aux Oignons [Buttered Peas with Onions], p. 464
• Pois Frais en Braisage [Buttered Peas III- for large, rather tough, fresh green peas], p. 464
• Petits Pois Frais à la Française [Peas Braised with Lettuce and Onions- for medium sized, tender,
fresh peas], p. 465
fresh peas], p. 465
• Frozen Peas, p. 466
• Èpinards au Jambon [Spinach with Ham], p. 470
• Èpinards à la Crème [Spinach Braised in Cream- Creamed Spinach], p. 471
• Èpinards Gratinès au Fromage [Spinach Gratinèed with Cheese], p. 471
• Èpinards à la Mornay, Gratinès [Spinach Gratinèed with Cheese Sauce], p. 472
• Èpinards en Surprise [Spinach Hidden under a Giant Crêpe], p. 473
• Petites Crêpes d'Èpinards [Spinach Pancakes], p. 474
• Frozen Spinach, p. 475
• Carottes à la Forestière [Braised Carrots with Artichoke Bottoms and Mushrooms], p. 478
• Carottes Glacèes [Glazed Carrots], p. 479
• Oignons Glacès à Blanc [White-braised Onions- Glazed Onions] served as Petits Oignons Persillès
[Parslied Onions], p. 481
[Parslied Onions], p. 481
• Petits Oignons à la Crème [Creamed Onions], p. 482
• Canned Onions, p. 484
• Soubise [Braised Rice and Onions], p. 485
• Navets Glacès à Brun [Glazed Turnips], p. 488
• Cèleris Braisès [Braised Celery], p. 491
• Cèleri-Rave Braisè [Braised Celeriac- Celery Root], p. 492
• Endives à la Flamande [Braised Belgian Endive], p. 493
• Endives Gratinèes [Endives Gratinèed with Cheese], p. 494
• Poireaux Braisès au Beurre [Braised Leeks], p. 495
• Poireaux Gratinès au Fromage [Leeks Browned with Cheese], p. 496
• Poireaux à la Mornay, Gratinès [Leeks Browned with Cheese Sauce], p. 496
• Chou Rouge à la Limousine [Braised Red Cabbage with Red Wine and Chestnuts], p. 496
• Concombres à la Crème [Creamed Cucumbers], p. 500
• Concombres aux Champignons et à la Crème [Creamed Cucumbers with Mushrooms], p. 501
• Aubergines Farcies Duxelles [Eggplant Stuffed with Mushrooms], p. 501
• Ratatouille [Eggplant Casserole- with tomatoes, onions, peppers, and zucchini], p. 503
• Tomates à la Provençale [Tomatoes Stuffed with Bread Crumbs, Herbs, and Garlic], p. 507
• Champignons Sautés à la Crème [Creamed Mushrooms], p. 514
• Champignons Sautés, Sauce Madère [Sautéed Mushrooms in Brown Madeira Sauce], p. 515
• Duxelles [Mushroom Duxelles- Minced Mushrooms Sautéed in Butter], p. 515
• Canned Mushrooms, p. 517
• Purée de Marrons [Chestnut Purée], p. 518
• Marrons Braisés [Whole Braised Chestnuts], p. 519
• Gratin de Pommes de Terre Crécy [Scalloped Potatoes and Carrots with Cream], p. 525
• Gratin de Pommes de Terre Provençal [Scalloped Potatoes wtih Onions, Tomatoes, Anchovies,
Herbs, and Garlic], p. 525
Herbs, and Garlic], p. 525
• Riz Duxelles [Buttered Rice with Mushrooms], p. 531
• Riz a l'Orientale [Vegetarian Rice Bowl], p. 531
• Salades de Riz [Rice Salads], p. 532
• Risotto-Pilaf-Pilau [Risotto- Braised Rice], p. 532
• Riz en Couronne [Rice Ring], p. 534
• Wild Rice, p. 535
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Click here for all of the completed cold buffet recipes!
Completed
Pending
• Poulet en Gelée à l'Estragon [Chicken Tarragon in Aspic], p. 549
• Suprêmes de Volaille en Chaud-Froid, Blanche Neige [Breast of Chicken in Chaud-froid], p. 551
• Suprêmes de Volaille en Chaud-froid à l'Écossaise [Breast of Chicken in Chaud-froid with
Diced Vegetables], p. 552
Diced Vegetables], p. 552
• Suprêmes et Mousse de Volaille en Chaud-froid [Breasts of Chicken and Mousse of Chicken in
Chaud-froid], p. 552
Chaud-froid], p. 552
• Crabe ou Homard en Chaud-froid, Blanche Neige [Crab or Lobster in Chaud-froid], p. 553
• Volailles en Èscabeche [Cold Fowl in Lemon Jelly], p. 554
• Boeuf Mode en Gelée [Cold Braised Beef in Aspic], p. 556
• Mold Lined with Jelly, p. 558
• Mousse de Foies de Volaille [Chicken Liver Mousse], p. 559
• Mousseline de Volaille [Mousse of Chicken, Turkey, Duck, or Game], p. 560
• Mousseline de Poisson, Blanche Neige [Fish Mousse- with shellfish and chaud-froid sauce], p. 562
• Farce Pour Pâtés, Terrines, et Galantines [Pork and Veal Stuffing], p. 565
• Terrine de Porc, Veau, et Jambon [Pork and Veal Pâté with Ham], p. 566
• Pâté de Veau et Porc avec Gibier [Game Pâté], p. 568
• Pâté de Veau et Porc avec Foie [Pork and Veal Pâté with Liver], p. 568
• Pâté de Canard en Croûte [Boned Stuffed Duck Baked in a Pastry Crust], p. 571
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Click here for all of the completed dessert and cake recipes!
Completed
Pending
• Un Moule Caramelisé [A Caramel-lined Mold], p. 584
• Glazed Orange or Lemon Peel, p. 587
• Crème Pâtissière [Custard Filling], p. 590
• Crème Saint-Honorè [Custard Filling with Beaten Egg Whites], p. 591
• Frangipane [Almond Custard Filling], p. 591
• Gelée de Groseilles [For Red Currant Glaze], p. 594
• Crème Renversée au Caramel [Caramel Custard, Unmolded- warm or cold], p. 610
• Petits Pots de Crème [Cup Custards, Unmolded], p. 611
• Crème Sainte-Anne au Caramel [Macaroon Cup Custards, Unmolded], p. 611
• Diplomate/ Pouding de Cabinet [Custard with Glacéed Fruits, Unmolded- a warm or cold dessert], p. 612
• Soufflé à la Vanille [Vanilla Soufflé], p. 614
• Soufflé à l'Orange [Orange Soufflé with Cointreau, Curaçao, Grand Marnier, etc.], p. 616
• Soufflé Rothschild [Souffle with Glacéed Fruits and Kirsch], p. 617
• Soufflé au Café [Coffee Soufflé], p. 617
• Soufflé Praliné/ Soufflé aux Macarons [Soufflé with Caramelized Almonds or Macaroons], p. 617
• Soufflé aux Amandes [Almond Soufflé], p. 618
• Soufflé Panaché [Half-and-half Soufflé], p. 618
• Soufflé au Chocolat [Chocolate Soufflé], p. 619
• Soufflé Démoulé aux Macarons [Rum and Macaroon Soufflé, Unmolded- a cold dessert], p. 620
• Île Flottante [Caramel Almond Soufflé, Unmolded- a cold dessert], p. 622
• Charlotte aux Pommes [Apple Charlotte, Unmolded- a hot or cold dessert], p. 623
• Pommes Normande en Belle Vue [Applesauce Caramel Mold- a warm or cold dessert], p. 624
• Pouding Alsacien [Gratin of Sautéed Apples- a cold dessert], p. 626
• Aspic de Pommes [Rum-Flavored Apple Aspic, Unmolded- a cold dessert], p. 627
• Pommes à la Sévillane [Apples Braised in Butter, Orange Sauce- a hot or cold dessert], p. 628
• Oranges Glacées [Glazed Oranges- a cold dessert], p. 629
• Pêches Cardinal [Compote of Fresh Peaches with Raspberry Puree- a cold dessert], p. 630
• Poires au Gratin [Pears Baked with Macaroons- a hot or cold dessert], p. 630
• Flan des Isles [Pineapple Custard, Unmolded- a cold dessert], p. 631
• Pâte Brisée Sucrée [Sweet Short Paste], p. 633
• Pâte Sablée [Sugar Crust], p. 633
• Galettes Sablées [Sugar Cookies], p. 635
• Tarte aux Pommes [Apple Tart- warm or cold], p. 635
• Tarte Normande aux Pommes [Custard Apple Tart- to be served hot], p. 637
• La Tarte des Demoiselles Tatin [Upside-down Apple Tart- hot or cold], p. 638
• Tarte aux Abricots/ Tarte aux Pêches [Fresh Apricot or Peach Tart- warm or cold], p. 639
• Tarte aux Fraises [Fresh Strawberry Tart- cold], p. 640
• Tarte aux Poires à la Bourdaloue [Pear and Almond Tart- tepid or cold], p. 642
• Tarte aux Cerises, Flambée [Cherry Tart Flambee], p. 643
• Tarte à l'Ananas [Pineapple Tart], p. 644
• Tarte au Citron/ Tarte aux Limettes [Lemon or Lime Souffle Tart- hot], p. 645
• Tarte au Citron et aux Amandes [Lemon and Almond Tart- cold], p. 646
• Tarte au Fromage Frais [Cream Cheese Tart- hot or cold], p. 647
• Tarte au Fromage Frais et aux Pruneaux [Cream Cheese and Prune Tart], p. 648
• Crêpes Fines Sucrées [Light Batter- for crêpes Suzette], p. 649
• Crêpes à la Levure [Yeast Batter- for stuffed crêpes], p. 649
• Crêpes Soufflées [Raised Batter- for stuffed crêpes], p. 650
• Crêpes Suzette [Crêpes with Orange Butter, Flambées], p. 650
• Crêpes Fourrées et Flambées [Crêpes with Orange-almond Butter, Flambées], p. 651
• Crêpes Fourrées, Frangipane [Crêpes with Almond Cream], p. 652
• Gâteau de Crêpes à la Normande [Mound of Crêpes with Apples, Flambé], p. 653
• Clafouti [Cherry Flan], p. 655
• Clafouti à la Liqueur [Cherry Flan with Liqueur], p. 656
• Clafouti aux Poires [Pear Flan], p. 656
• Clafouti aux Pruneaux [Plum Flan], p. 657
• Clafouti aux Pommes [Apple Flan], p. 657
• Clafouti aux Mûres/ Clafouti aux Myrtilles [Blackberry or Blueberry Flan], p. 657
• Clafouti à la Bourdaloue [Cherry or Pear Flan with Almonds], p. 658
• Pâte à Baba et Babas [Baba Paste and Babas], p. 658
• Babas au Rhum [Rum Babas] served as Babas au Rhum, Classique [Rum Babas], p. 660
• Babas aux Fruits [Rum Babas with Fruit], p. 661
• Savarin [Savarin], p. 662
• Savarin Chantilly [Savarin with Whipped Cream], p. 664
• Glaçage à l'Abricot [Apricot Glaze with Almonds or Glaceed Fruits], p. 670
• Gâteau à l'Orange [Orange Spongecake], p. 671
• Gâteau Fourre à la Creme d'Orange [Spongecake with Orange-butter Filling], p. 672
• Crème au Beurre à l'Orange [Orange Butter-cream Icing], p. 674
• Gâteau à l'Orange et aux Amandes [Orange and Almond Spongecake], p. 676
• Reine de Saba [Chocolate and Almond Cake], p. 676
• Le Marquis [Chocolate Spongecake], p. 679
• Crème au Beurre, Ménagère [Butter Cream I- with powdered sugar], p. 681
• Crème au Beurre, au Sucre Cuit [Butter Cream II- with sugar syrup], p. 681
• Crème au Beurre, à l'Anglaise [Butter Cream III- with custard base], p. 683
✽ 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.
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