Name: The French Chef
Uploaded: 2022-04-20T15:53:51.000Z
Description: Grab your fork -- Julia Child is showcasing Sweetbreads, Brains and Tongue! Plus, she's preparing classic French dishes such as Lobster Thermidor, Bouillabaisse, Poached Chicken, Genoise Cake, Petits Fours and much more.

Grab your fork -- Julia Child is showcasing Sweetbreads, Brains and Tongue! Plus, she's preparing classic French dishes such as Lobster Thermidor, Bouillabaisse, Poached Chicken, Genoise Cake, Petits Fours and much more.

PBS Distribution

Julia Child showcases the basic recipe for layer cakes, wedding cakes, and petits fours, and the professional French recipe for butter cream. This versatile cake can play many roles, depending on how you choose to dress it.

Genoise Cake

Julia Child demonstrates how to turn sugar and water into white fondant icing which can be used to ice and decorate petits fours.

Petits Fours

Julia Child shows you how to make mayonnaise by hand or by machine. Once you've found how easy it is to make your own, you'll find a thousand uses for homemade mayonnaise.

The Mayonnaise Show

Swordfish steaks baked in wine and diced green beans make an unusual main course in Julia Child's three-part dinner in half an hour. And when you precede it with Tapenade a la Provencale, and follow it with Bananas Flambee, you have a quick dinner that tastes anything but quick.

Swordfish Dinner In A Half Hour

Julia Child prepares a veal stew of Italian origin. Braised veal shanks with a succulent brown sauce, pungent with the flavor of orange and lemon peel, become a delightful main course for an informal dinner.

Ossobuco

For a menu change-of-pace, Julia Child suggests sweetbreads and brains; Cervelles au Beurre Noir, sauteed brains in brown butter, and Ris de Veau a la creme, sweetbreads braised in butter and served in a delicious cream sauce. Delicate and different.

Sweetbreads And Brains

When you prepare asparagus the French way, you have more of it to eat, it cooks faster, it stays greener and tastes fresh from the garden. Asparagus is delicious plain or served with a buttery orange sauce for a change, and it's most unusual in a soup, custard or a quiche.

Asparagus From Tip To Butt

Julia Child uses a mushroom, rice, and herb filling to replace the boned-out breast of a fine roasting chicken, which is then re-assembled. This ingenious French method combines the elegance of presenting a whole bird with ease of serving.

Operation Chicken

Julia Child demonstrates a delicious and tender method of cooking a whole roasting chicken with wine and herbs in a covered casserole. Serve it plain, or use its juices to produce any number of fine sauces.

To Poach A Chicken

Julia Child shows you how to make your refrigerator work for you to produce these delicious soft French ice creams. Serve them in coupes, flutes, or cannelated molds -- ambrosia to end the meal.

Mousses, Bombes And Parfaits

Julia Child prepares the famous Mediterranean fish soup, served with garlic mayonnaise. This is a fascinating and unexpected combination born under the hot sun of southern France.

Bourride And Aioli

A French poached egg is not just for breakfast. Julia Child also uses one later in the day -- it goes into a souffle, it is served with Bearnaise Sauce and mushrooms in a buttery tartelette, or it comes shimmering to the table cloaked in aspic.

To Poach An Egg

Julia Child demonstrates a sophisticated French twist that makes carving roast leg of lamb a pleasure -- remove the leg bone from inside and replace it with a stuffing. Then slather on an herbal mustard coating and roast to a juicy pink.

Roast Leg Of Lamb

Julia Child shares an especially good recipe for this famous dish of lobster meat sauced and baked in its own shell, or in a reasonable facsimile.

Lobster Thermidor

Julia Child features blanching, skinning, braising, saucing, serving and eating a fresh beef tongue.

Speaking Of Tongues

Julia Child makes a robust open-faced omelet from the Basque country featuring ham, onions, tomatoes, peppers and herbs, followed by a fresh idea in strawberry desserts.

Piperade For Lunch

Julia Child prepares a delicate fish mousse baked in a ring of filets of sole -- an intriguing mixture of textures and flavors.

Turban Of Sole

See the color and gaiety of Marseilles with Julia Child, and learn how to make this famous fish chowder.

Bouillabaisse A La Marseillaise

Julia Child prepares Poulet Saute Marengo -- a delicious saute of chicken with fluted mushrooms, shrimp and French fried eggs, croutons and olives, all glazed with cognac. This dish was invented on the battlefield after Napoleon's victory at Marengo.

Napoleon's Chicken

How to make friends with an old enemy: a spinach turnover and a spinach roulade filled with mushrooms, demonstrated by Julia's colleague, Simone Beck, in Provence.

Spinach Twins

Julia Child makes a complex, but delicious, Gateau Saint-Honore, with a pie crust base, a pate a choux halo and tiny pate a choux puffs fixed upon the halo with sugar syrup. This glistening pastry shell is then filled with creme Saint-Honore, a delicious mixture of gelatin, beaten egg whites, whipped cream and liqueur, and then topped with strawberries or any other fruit in season.

Cake With A Halo

Julia Child begins this meal with oysters broiled on the half-shell and ends with Crepes Flambees, Sainte Claire. In between is a humble hamburger under a French disguise -- Bifteck Hache, Saute Nature, or sauteed hamburger with a wine, cream and tomato sauce.

Hamburger Dinner

Julia Child makes the Mediterranean salad that's a meal in itself. Lettuce, tomatoes, potatoes, beans, eggs, tuna fish, capers, anchovies -- all spiced with the authentic flavor of the Riviera, and filmed in Nice.

Salade Nicoise

Julia Child shows you how to slice turkey breast into large, even pieces. Then, when the slices are marinating in Cognac, the turkey carcass is cooked with carrots, celery and onions. The slices are shaped into a roast, with stuffing between each slice, then browned with white wine and herbs. Finally the roast is set into the oven, and served with a sauce made from the roasting liquid.

Turkey Breast Braised

A great way to use yesterday's roast, be it poultry, veal or pork. Julia Child's French lasagne is a delicious concoction of pasta, Italian tomato sauce, saffron threads, dried orange peel, leftover turkey, veal or whatever, and an "inner sauce" that's rich and velvety.

Lasagne a la Francaise

On a sunny terrace in Provence, an expert maitre d'hotel gives Julia Child a private lesson on leg of lamb.

Waiting For Gigot

When you want a rib-sticking soup, when you are tired of the cliche vegetables, when you want a main course dish with a difference - when you want a lot for a little, how about lentils?

How About Lentils

Julia Child browns and braises monkfish with herbs, carrots, lettuce and onions, then tops it with vegetables, anchovies and black olives and serves it with tomatoes.

Fish In Monk's Clothing

Gateau in a Cage features a gold cage of caramel enclosing a sponge cake filled with wines and fruits. It is the invention of Parisian chef Jean Deblieux, who gives Julia Child a private lesson in creating this stunningly dramatic dessert.

Gâteau in a Cage

When you want a change from the usual cocktail routine, or would like to give an informal after-dinner get-together, a cheese and wine party is both easy to organize and fun for hosts and guest alike.

Cheese And Wine Party

Julia Child shows you how leftover almost anything becomes an exotic Indian curry.

Curry Dinner

Julia Child showcases La Tarte Tatin! This is a bottoms-up French tarte which, when served in the best Paris restaurants, is named after the Demioselles Tatin.

Apple Desserts

Pate en Croute: Join Julia Child in France for a private lesson in the art of French charcuterie -- how you mask a meat filling in an elegant free form pastry crust.

Meat Loaf Masquerade

Julia Child rediscovers grandmother's Sunday dinner, including the delights of a large bird, and how to prepare it for the oven or rotisserie and how to carve it.

To Roast A Chicken

Julia Child has the hard-boiled answers to your unasked questions about cooking, peeling and keeping eggs and some ingenious French ideas for stuffing and serving them.

Hard Boiled Eggs

Julia Child shows you how to take advantage of beef specials -- turning them, with the addition of a little red wine, mushrooms and onions, into the most famous of all beef stews.

Boeuf Bourguignon (1971)

Strawberry Souffle for dessert! Julia Child shows you how to fabricate this fancy phenomenon and how to work a dessert souffle into your menu without having a nervous collapse.

Strawberry Souffle

Julia Child shares another gem to add to your treasury of three-course dinners. Everyday ingredients put together with a flare.

Spaghetti Flambe

See how French bakers bake bread in France and learn from Julia Child how to produce a country-style round loaf.

French Bread

A private lesson in Paris at the Bakers' Institute where Julia Child learns how to form a variety of French breads; then Julia shows you how to turn your own kitchen into a home bread bakery.

More About French Bread

Julia Child showcases zucchini -- a vegetable that's always with us. Here's how to turn it into several dishes, and how to make a handsome vegetable boat out of the giant zucchini that grew in your garden. Zucchini takes well to being sauteed with onions, baked with a zesty cheese sauce, blended in a green vegetable soup or used as containers.

Vegetable For All Occasions

Julia Child prepares Pot Au Feu, or French Boiled Beef Dinner.

Pot Au Feu

For the first time, using simple devices, you can make the kind of pizza at home that you always hope for but seldom get. Using the tricks of professional pizza makers, you can duplicate their product in your own kitchen. Julia Child demonstrates some variations on the main pizza theme, including an onion tart with olives and cheese and an unusual appetizer.

Pizza Variations

Julia Child demonstrates how shrimp can be a part of any meal.

Begin With Shrimp

Very chocolaty, brown, bitter-sweet and buttery, yet light and delicate in texture -- Julia Child shares L'Eminence Brune.

Chocolate Cake

Julia Child visits charming Chef Deblieux in Paris where he demonstrates how to work with chocolate and produce sheets of it for decorations, figures, squares, letterings, and chocolate cigarettes.

Working With Chocolate

Julia Child teaches you a new technique for duck.

To Press A Duck

Julia Child demonstrates pate feuilletee -- the dough for Napoleons, vol-au-vents, as well as tarts, turnovers, cakes and even cookies, that consists of hundreds of paper-thin layers of dough sandwiched between hundreds of paper-thin layers of butter. Learn how to make the dough and how to assemble and bake a handsome ham tart to serve as a first course, a main course, or at a picnic.

Flaky Pastry

Julia Child transforms Cinderella custard into an elegant dessert through the magic of fruits, nuts and a little French know-how.

Glamour Pudding

Plain and fancy fish filleting and fixing, by a female French fish professor, and a number of ways with trout including Truite Meuniere.

The Whole Fish Story

Julia Child makes stuffed braised breast of veal, and shows how to turn an unglamorous meat into a glorious dish for very important people.

V.I.P. Veal: Poitrina Farcie

Julia Child shares delicious recipes for lamb shaslik, chicken shish kebab and scallops en brochette.

Brochettes, Kebabs And Skewers

Rye Bread

Julia Child makes the famous Mediterranean sea-bass flamed in fennel -- loup flambe au fenouil -- and shows how they do it in Cannes and how you can make a reasonable facsimile at home.

Flaming Fish

A handsomely decorated chicken salad that can be the center of attraction on a buffet table or the main course for an important luncheon or supper. Julia Child shows you a recipe that can also serve for fish and shellfish and demonstrates the foolproof way to make your own mayonnaise.

Summer Salads

Julia Child takes on the shellfish favorite -- lobster.

Lobster Show

Chicken, onions, and mushrooms -- simmer them in red wine for coq au vin, or in white wine for an old fashioned fricassee. These two recipes in one make two famous dishes that will teach you a lot more about cooking than just how to stew a chicken.

Coq Au Vin Alias Chicken Fricassee

Chocolate mousse is quick and easy to make when Julia Child shows you how. Serve it simply in a bowl, or mold it magnificently in langues de chat cookies. By mastering the mousse you are also mastering the egg -- the cat's tongues speak for themselves.

Mousse Au Chocolat (Chocolate Mousse)

Sudden guests? Julia Child shows you how to bake them a quiche. It's fast, fancy and foolproof -- and here's the ultimate motivation for learning to make you own pie dough. Julia teaches you how to concoct an expert pie-crust dough and use it for open face pies, such as custard and bacon, spinach and crab.

Quiche Lorraine And Company

Why not stuff it yourself instead of letting some one else do it? Then you'll know what's in it. Julia Child shows you how to make the kinds of French sausages you can't buy here. You don't have to be a great cook, and just think what it will do for your image.

To Stuff A Sausage

Julia Child shows you how to buy, store, trim, boil, steam, serve, and eat artichokes -- and some fancy fare with hearts and bottoms.

The Artichoke

Once you've got pastry dough under your belt you can tackle fruit tarts. Julia Child shows you how to put them together and how to make pastry cream. Then you'll always come up with a showy dessert or a glittering confection for tea parties or champagne soirees.

Tarts Aux Fruites (Fruit Tarts)

Starting in the store and ending on your plate, Julia Child shows you all you need to know to make a festive bird, from buying turkeys fresh or frozen, stuffing, trussing, timing, gravy making, carving and serving.

To Roast A Turkey

Julia Child bakes croissants that are better than anything you can buy. Learn a basic yeast dough and the special rolling techniques that will serve you well in other French pastries. Then form and bake it into the yeasty buttery crescent rolls that made France famous.

French Croissants

Julia Child features variations on two soup themes -- leek and potato soup and mushroom soup -- and how to provide counterpoint with what's left from yesterday's table.

Soup Du Jour

According to Julia Child, if you can make a meat loaf you can make a French pate; it's as simple as ground meat flavored with herbs and wine, then baked in a mold. Wonderful to have on hand for special events, gifts, snacks, first courses, lunches and suppers.

Terrines And Pates

Julia Child gives you four good reasons for learning how to make a Genoise -- the cake itself, petits fours, cupcakes, and jelly rolls -- all from the same batter. A fifth is to join Marcel Proust in remembrance of things past by using this same batter to make your own madeleines.

Madeleines And Genoises

For Julia Child, it's a party when this elaborately silly, log-shaped jelly roll appears. It's Christmas, Washington's Birthday, or the Fourth of July. Julia shows you how to be a log roller as well as how to make bark out of frosting, mushrooms from meringues, and moss out of spun sugar.

To Make A Buche

Those clever little mouthfuls you serve at cocktail parties (the French call them amuse-gueule) -- anchovy appetizers, Talmouses, Croque Madame, Croque Monsieur -- are a good way to show off your culinary skills, both hot and cold, and fresh and frozen.

Le Cocktail

Julia Child showcases the French approach to braised beef. Learn to pick the right cut of meat, to lard and marinate it in the continental way, and to serve it up in a splendid wine sauce.

Gallic Pot Roast

Julia Child shows you exactly how to concoct this marvel of cookery, including how to get it together and how to let it wait for the oven until you are ready to bake and serve it -- swollen with pride, and justly so.

Cheese Souffle

Julia Child demonstrates that you need no special oven or equipment to bake this excellent white sandwich bread -- fine textured and close grained, it is also perfect for fancy sandwiches, canapes, and melba toast.

The Good Loaf

Don't panic at the thought of making Hollandaise for the Benedict or Bearnaise for the Mignon because friendly relations with the whole family merely involve understanding egg yolks. You will never fail after The French Chef shows you how to uncurdle!

The Hollandaise Family

Here is a fascinating way to widen the scope of your eating pleasure. The citizens of Caen invented this age old method of cooking tripe which The French Chef now shares with you. Why let the Europeans keep this delicious food for themselves?

Tripes A La Mode

Julia Child makes fillets of sole poached in wine, garnished with mushrooms for one and with tomatoes for the other, served in white wine sauce. These are master recipes from which all others spring, like Marguery, Normande, Veronique.

Sole Bonne Femme

Julia Child prepares the delicate, rich Orange Bavarian Cream.

Orange Bavarian Cream

Julia Child demonstrates a marvelous recipe for stuffed cabbage.

To Stuff A Cabbage

In which you see how to make a plain French omelette in less than 30 seconds, and a many-layered omelette with many fillings. Then Julia Child shows you how to throw an omelette party serving 3 to 300 people.

Omelette Show

Julia Child demonstrates that a touch of aspic is a touch of magic.

Elegance With Aspic

Julia Child features french fries -- none as brown, as crisp, or as fresh as those made at home.

French Fries

Instead of cloves and brown sugar, try something new. Julia Child showcases new ideas for serving ham.

Ham Transformation

Julia Child updates the old-fashioned methods, but keeps the old-fashioned taste. From that standard favorite, chocolate ice cream, to a refreshing change, grapefruit sherbet, to a fancy molded dessert, two basic formulas.

Ice Cream

Julia Child showcases dishes that can be completed quickly and easily after work.

For Working Guys And Gals

There's no reason, however small your kitchen, for not braising a large fish in wine and serving it in a stylish mushroom sauce. Here's a splendid recipe from Julia Child for kitchens of any size, and how to do it in a microwave oven.

Small Kitchen, Big Ideas

When the meeting's at your house, serve them your own coffee cake and old-fashioned raised doughnuts -- both from the same buttery dough that makes French brioche.

Coffee And Brioche

Julia Child gives tips and tricks for prepping a bountiful "Brunch for a Bunch."

Brunch For A Bunch

Julia Child showcases a V.I.P. Cake that is just right for your regular or V.I.P guests.

V.i.p. Cake

Julia Child prepares a rich, warming goose stew for everyone.

To Ragoût A Goose

Julia Child presents Souffle Roule-Roulade. Never fear unexpected guests when you have a few good tricks up your ample sleeve, like a quick souffle baked in a jelly roll pan and rolled up with a fancy filling.

Sudden Company

Julia Child presents a menu for an important three-course dinner -- including fresh artichoke bottoms filled with mushrooms and topped with poached eggs and Bearnaise sauce.

First Course Sit Down Dinner

Julia Child prepares meat and vegetables for very special company. Whether or not you can afford it now, when the great day comes, you will want to know all about choosing and trimming a whole beef tenderloin, how to roast it rosy rare, and how and with what to serve it, including the care and feeding of the wines to accompany it.

Main Course Sit Down Dinner

Julia Child prepares a Pear and Meringue Dessert Fantasy -- the perfect ending to a great meal.

Grand Finale Sit Down Dinner

Julia Child shows kids how to make the famous Caesar Salad the way Caesar himself created it and a great dessert called Apples Rosie. For the main course, it's Cote d'Agneau Champvallon en Papillote -- eyes will pop as you give everyone their own lamb chop in a silver pouch!

Kids Want To Cook

When you have only the minimum to spend, Julia Child encourages you to shop around for bargains and seasonal specials, and have a party starting with eggplant pizza and a main course casserole of mixed vegetables and giblets sauteed with a Mediterranean twist.

Two Dollar Banquet

After you've mastered French puff pastry, which is such fun to make, you'll be faced with the happy problem of what in the world to do with it, from fancy canapes, main courses and desserts. Julia Child shows you a recipe for Le Pithiviers, a glorious almond tart and one of the best reasons for learning the techniques of French puff pastry.