French Classics Made Easy (82 page)

Glaçage à l’abricot, glaçage à la gellée de groseille
,
354
–55

Glaces
(glazes),
302

de gibier
,
310

de poisson
,
310

de viande
,
309
–10

de volaille
,
310

Glaces
(ice cream),
290
–92

au café
,
292

au chocolat
,
291

et aux amandes grillées
,
291

moka aux pacanes grillées
,
291
–92

pralinée
,
292

profiteroles à la
,
224

aux pruneaux à l’Armagnac
,
292

au rhum et aux raisins secs
,
292

succès à la
,
250

à la vanille
,
291

Glaces
(icings):

à la liqueur
,
352

royale
,
352

sucre
,
352

Glass ovenproof cookware,
13

Glazes,
302

chicken,
310

dessert:

applying,
354

apricot or currant jelly,
354
–55

fish,
310

game,
310

meat,
309
–10

béarnaise sauce with,
329

Gnocchi, Parisian-style,
70
–72

forming,
70

green,
72

herbed,
72

spoon-molding,
71

Gnocchi à la parisienne
,
70
–72

aux herbes
,
72

verts
,
72

Gougère(s)
,
73

soufflée
,
72
–73

Goujonnettes de sole
,
98

Grand Marnier:

buttercream, orange génoise with,
242

chocolate-dipped profiteroles with,
225

chocolate soufflé with,
266
–67

ganache, chocolate génoise with,
240
–41

soufflé,
265
–66

Grand Marnier:

gâteau au
,
242

gâteau chocolat au
,
240
–41

profiteroles au chocolat
,
225

soufflé au
,
265
–66

soufflé au chocolat et au
,
266
–67

Grand veneur (sauce)
,
324

Grapefruit:

pink, and endive salad,
28

sorbet,
289

zest knots,
277

Gratin dauphinois
,
200
–201

Gratin dishes,
12

Grausman, Jennifer,
2

Greek-style:

mushrooms (
champignons à la grecque
),
190

pearl onions (
petits oignons à la grecque
),
190

Green beans,
182
–83

almondine,
183

with cream,
183

freshness and cooking time of,
182

with garlic butter,
183

herbed,
183

with shallot butter,
183

vinaigrette,
183

Green mayonnaise,
334

Green pasta, fresh,
81

Green salad,
27
,
31

Greens for salad, washing and storing,
29

Grillé(e)(s):

côte de boeuf
,
144
–45

filets de saumon
,
89
–90

homard
,
104
–5

pigeonneaux, aux olives
,
131

poussins
,
123

Grilled:

lobster,
104
–5

poussins,
123

rib steaks,
144
–45

salmon fillets,
89
–90

squabs with olive sauce,
131

Grilling:

beef,
145

fish,
90

lamb legs and racks,
159

Grill pans, cast-iron,
12
,
144

Groseille, glaçage à la gellée de
,
354
–55

Gruyère:

eggs Magda,
35
–36

gougères
,
73

omelet,
39

pastry ring filled with cheese soufflé,
72
–73

puff pastry with,
75

soufflé,
46

H

Halibut steaks, grilling,
90

Ham:

Basque-style sautéed chicken breasts,
124
–25

and mushroom crêpes with Mornay sauce,
60
–62

potatoes Savoyarde,
202

Quiche Lorraine,
64

soufflé,
41
–42

zucchini stuffed with mushrooms and,
195
–96

Haricots à la bretonne
,
184

Haricots verts
,
182
–83

à l’ail
,
183

amandine
,
183

à la crème
,
183

aux échalotes
,
183

aux herbes
,
183

en salade
,
183

Hazelnuts:

biarritz,
255
–56

praline:

buttercream,
351

granulated,
357

ice cream,
292

marquise Alice,
271
–72

paste,
356
–57

pastry cream,
348

pastry cream, cream puffs or éclairs filled with,
229

pastry cream, in Paris-Brest,
228
–29

powder,
357

Herb(ed)(s),
4
–5

broiled poussins with mustard and,
122
–23

gnocchi,
72

green beans,
183

green mayonnaise,
334

in green salads,
31

lemon vinaigrette,
30
–31

omelet with,
36
–38

Herbes
:

fines, omelette aux
,
36
–38

gnocchi aux
,
72

poussins aux, et à la moutarde
,
122
–23

Herringbone cake decoration,
238
–39

High-altitude cooking,
362

Hollandaise sauce,
312
,
326
–27

curdled, repairing,
327

Homard:

à l’américaine/homard à l’armoricaine
,
105
–6

grillé
,
104
–5

Honey, approximate equivalents for,
363

Horseradish sauce, cold,
335
–36

Hungarian-style braised beef (
boeuf braisé à l’ hongroise
),
148

I

Ice cream,
290
–92

and almond meringue layer cake,
250

Armagnac-prune,
292

basic recipe for,
290
–91

chocolate,
291

with toasted almonds,
291

coffee,
292

making the new old-fashioned way,
292

mocha, with toasted pecans,
291
–92

praline,
292

profiteroles filled with,
224

rum-raisin,
292

vanilla,
291

Icings,
349
–53

buttercream,
350
–51

chocolate:

buttercream,
351

ganache,
349
–50

coffee:

buttercream,
351

confectioners’ sugar,
352

confectioners’ sugar,
352

eau-de-vie buttercream,
351

ganache,
349
–50

Grand Marnier buttercream,
242

liqueur-flavored:

buttercream,
351

confectioners’ sugar,
352

making and using decorating cone for,
353

mocha ganache,
241

praline buttercream,
351

royal,
352

decorating cake with ganache and,
238
–39

vanilla buttercream,
351

Île flottante cardinale
,
274

Immersion blenders,
12

puréeing soups with,
25

Indienne
, meaning of word,
103

Ingredients,
3
–7

for bread,
338

measuring,
8

approximate equivalents and,
363

conversion tables and,
363

kitchen scales and,
361

metric system and,
360
–61

a
point
,
8
,
91
–92

preparing,
7

Italian prune plum(s):

Alsatian-style fruit tart,
216
–18

tart,
215

J

Jam(s):

apricot,
355
–56

roll,
243
–44

raspberry,
355
–56

strawberry,
355
–56

Jambon
:

crêpes au, sauce Mornay
,
60
–62

soufflé au
,
41
–42

Julienne,
7

Juniper:

berries, fresh,
126

sautéed pheasant breasts with,
125
–27

Jus
:

lié
,
312
,
318
–19

rapide
,
320

meaning of word,
311

K

Kirsch cake with fruit and whipped cream,
248

Knives,
11
,
12

L

Ladles,
12
,
209

Ladyfingers,
259

chocolate marquise,
293

with berries,
293

marquise Alice,
271
–72

Lamb,
156
–63

leg of:

French-style,
161

grilling,
159

mustard-roasted,
159

roast,
158
–59

roast, with Choron sauce,
159

venison-style,
160
–61