Read French Classics Made Easy Online
Authors: Richard Grausman
paste,
356
–57
pastry cream,
348
pastry cream, cream puffs or éclairs filled with,
229
pastry cream, in Paris-Brest,
228
–29
powder,
357
toasting,
242
,
284
see also
Almond(s); Hazelnuts; Pecan(s); Praline
O
Oeufs:
brouillés:
à la ciboulette
,
36
Magda
,
35
–36
en surprise au caviar
,
36
aux truffes
,
35
–36
à la neige
,
274
Oignon(s):
petits:
glacés
,
181
à la grecque
,
190
soupe à l’
,
19
gratinée
,
20
tarte à l’
,
66
Oils,
5
with stronger flavors,
331
Olive(s):
blanching,
129
sauce:
grilled squabs with,
131
roast duck with,
131
roast squabs with,
129
–31
sautéed squabs with,
131
sautéed chicken à la Portugaise,
118
–19
Olives:
canard aux
,
131
pigeonneaux aux
,
129
–31
Omelets,
36
–39
breakfast, strawberry,
262
dessert,
261
–63
apple, with Calvados,
262
with Cointreau,
261
–62
orange souffléed,
262
–63
with rum,
261
strawberry-filled, with Cointreau,
262
savory,
36
–39
Gruyère,
39
with herbs,
36
–38
ratatouille,
39
souffléed cheese,
263
Turkish,
38
–39
techniques:
folding,
37
mixing ingredients with eggs before cooking,
39
Omelettes:
au Cointreau
,
261
–62
et aux fraises
,
262
aux fines herbes
,
36
–38
aux fraises
,
262
au fromage
,
39
à la ratatouille
,
39
au rhum
,
261
soufflée à l’orange
,
262
–63
turque
,
38
–39
Vallée d’Auge
,
262
Onion(s),
5
old-fashioned roast pork with carrots and,
165
pearl:
glazed,
181
à la Grecque,
190
ratatouille,
193
–94
rings, deep-fried,
98
soup,
19
French,
20
tart,
66
Orange:
canard à l’
,
131
–34
omelette soufflée à l’
,
262
–63
sorbet au chocolat et à l’
,
290
Orange(s):
in Champagne,
285
–87
chocolate sorbet,
290
crêpes Suzette,
280
–81
duck à l’,
131
–34
génoise,
235
–37
with Grand Marnier buttercream,
242
sectioning,
286
souffléed omelet,
262
–63
zest knots,
277
Orientale:
crevettes à l’
,
103
meaning of word,
103
quiche au crabe à l’
,
67
–68
Oustaù de Baumanière, Les-Baux-de-Provence,
111
Oven placement,
8
–9
Oven temperatures,
8
conversion table for,
363
high-altitude cooking and,
362
“Over ice,” stirring mixtures,
272
Oysters, in puff-pastry shells à la Normande,
77
P
Pacanes:
grillées, glace moka aux
,
291
–92
succès aux
,
250
Pain:
complet
,
342
français
,
339
–42
libanais
,
341
–42
Pain de gênes:
sur coulis de framboise
,
244
–45
au sorbet et aux fruits
,
245
Palmiers
,
258
Palm leaf cookies,
258
Paloise (sauce)
,
329
Pamplemousse:
rose, salade d’endives et de
,
28
sorbet au
,
289
Pans.
See
Pots and pans
Paris-Brest,
228
–29
Parisian-style gnocchi,
70
–72
forming,
70
green,
72
herbed,
72
spoon-molding,
71
Parisienne/allemande (sauce)
,
95
–97,
312
Parmesan:
four-cheese ravioli,
84
–85
fresh pasta with cream, peas and,
80
Parsley:
deep-fried,
98
green mayonnaise,
334
Pasta,
78
–85
fresh,
79
–80
with cream, peas, and Parmesan,
80
green,
81
high-altitude cooking and,
362
noodles:
egg, with morels,
82
–83
stretching,
82
ravioli:
four-cheese,
84
–85
guidelines for,
84
Pastry(ies), dessert,
212
–34
banana fritters, rum-flavored,
223
carolines,
227
choux grillés
,
227
cream puffs:
filled with chocolate soufflé,
226
–27
filled with praline-flavored
crème St-Honoré
,
229
croquembouche,
227
éclairs,
227
filled with praline-flavored
crème St-Honoré
,
229
Napoleons,
234
Paris-Brest,
228
–29
profiteroles,
227
chocolate-dipped,
224
–25
chocolate-dipped, with Grand Marnier,
225
ice cream–filled,
224
salambos,
227
tartlets, puff-pastry:
raspberry-topped,
233
strawberry-topped,
232
–33
tarts,
214
–20
blueberry,
214
–15
fruit, Alsatian-style,
216
–18
Italian prune plum,
215
peach and raspberry,
215
pear tarte tatin,
220
tarte tatin,
219
–20
Pastry(ies), savory,
69
–77
cream-puff,
69
–73
dough for (
pâte à choux salée
),
221
gnocchi, Parisian-style,
70
–72
gougères
,
73
Gruyère pastry ring filled with cheese soufflé,
72
–73
potato puffs,
203
–4
puff,
74
–77
with anchovy butter,
75
with Gruyère,
75
shells à la Normande,
77
shells filled with seafood in white wine sauce,
76
–77
Pastry bags and tubes,
249
using,
222
Pastry cream,
347
–48
with cornstarch,
349
lightening with beaten egg whites,
348
liqueur-flavored,
348
praline,
348
cream puffs or éclairs filled with,
229
in Paris-Brest,
228
–29
Pastry doughs:
cream-puff:
savory (
pâte à choux salée
),
221
sweet (
pâte à choux sucrée
),
221
rough puff, rapid puff, or half-puff (
pâte demi-feuilletée
),
230
–31
tart (
pâte brisée
),
213
–14
fraisage
and,
213
,
214
high-altitude cooking and,
362
sweet (
pâte sucrée
),
214
techniques:
decorative rim,
68
high-altitude cooking,
362
lining tart pan,
65
testing for doneness,
10
unmolding tart or quiche,
218
Pâte à choux
,
221
Pâte brisée
,
213
–14
high-altitude cooking and,
362
Pâté de campagne
,
56
Pâte demi-feuilletée
,
230
–31
Pâtés,
53
–57
chicken liver mousse,
56
–57
home-style terrine with prunes,
54
–56
rustic country-style,
56
Pâtes fraîches
,
79
–80
aux petits pois
,
80
vertes
,
81
Pâte sucrée
,
214
Paupiette
,
97
Pea(s):
fresh pasta with cream, Parmesan and,
80
split-, soup,
23
–24
peasant-style,
24
Peach(es):
Alsatian-style fruit tart,
216
–18
chicken salad with, in curry-lime dressing,
32
–33
cutting for tart,
217
glazed, roast duck with,
138
–39
and raspberry tart,
215
seafood salad with,
33
Pear(s):
Alsatian-style fruit tart,
216
–18
cutting for tart,
217
poached in port wine,
284
–85