Read French Classics Made Easy Online
Authors: Richard Grausman
Provençale:
aioli (
aïoli
),
332
–33
broiled tomatoes with garlic and herbs (
tomates à la provençale
),
192
ratatouille (
ratatouille
),
193
–94
shrimp à la (
crevettes à la provençale
),
102
Pruneaux:
d’Agen
,
164
à l’Armagnac
,
298
–99
glace aux
,
292
au madère
,
299
au porto
,
284
–85
rôti de porc aux
,
163
–65
terrines maison aux
,
54
–56
Prune plum(s), Italian:
Alsatian-style fruit tart,
216
–18
tart,
215
Prunes:
Armagnac-soaked,
298
–99
ice cream,
292
chocolate-dipped,
298
French, from Agen (
les pruneaux d’Agen
),
164
home-style terrine with,
54
–56
Madeira-soaked,
299
poached in port wine,
285
wine-poached, pork rib roast with,
163
–65
Pudding au chocolat
,
267
Puffed sliced potatoes,
199
–200
Puff pastry(ies), dessert,
230
–34
dough for (rough puff, rapid puff, or half-puff pastry;
pâte demi-feuilletée
),
230
–31
Napoleons,
234
palm leaf cookies,
258
tartlets:
raspberry-topped,
233
strawberry-topped,
232
–33
Puff pastry(ies), savory,
74
–77
with anchovy butter,
75
dough for (rough puff, rapid puff, or half-puff pastry;
pâte demi-feuilletée
),
230
–31
with Gruyère,
75
shells:
filled with seafood in white wine sauce,
76
–77
making,
77
à la Normande,
77
Puffs, potato,
203
–4
with spinach,
204
truffled,
204
Puréeing soups,
25
Purées:
broccoli,
180
carrot,
179
cauliflower,
179
–80
spinach, creamed,
191
techniques:
boiling vegetables,
180
mixing thick béchamel sauce with puréed vegetable,
179
,
191
puréeing vegetable together with cooked potato or rice,
179
turnip,
180
Purées
,
16
de brocoli
,
180
de carottes
,
179
de chou-fleur
,
179
–80
d’épinards
,
191
de navets
,
180
de pommes de terre à l’ail
,
205
Q
Quenelles, spoon-molding,
71
Quetsches, tartes aux
,
215
Quiches,
63
–68
curried crab,
67
–68
Lorraine,
64
onion tart,
66
techniques:
decorative rim,
68
lining tart pan,
65
unmolding,
218
Quiches
,
63
–68
au crabe à l’orientale
,
67
–68
Lorraine
,
64
tarte à l’oignon
,
66
R
Rabbit,
107
sautéed, with mustard and rosemary,
127
–28
Radishes, in green salads,
31
Ragoûts:
blanquettes de veau aux morilles
,
154
–55
boeuf bourguignon
,
149
–50
coq au vin
,
115
–17
navarin d’agneau
,
161
–63
Raifort (sauce)
,
335
–36
Raisin(s):
chocolate-dipped,
298
rum ice cream,
292
Raisins secs, glace au rhum et aux
,
292
Ranges, professional-style,
152
Raspberry:
coulis,
345
jam,
355
–56
and peach tart,
215
purée, almond cake with,
244
–45
sauce, floating island with,
274
sorbet,
288
-topped puff-pastry tartlets,
233
Ratatouille,
193
–94
omelet,
39
Ratatouille
,
193
–94
omelette à la
,
39
Ravioli:
four-cheese,
84
–85
guidelines for,
84
Ravioli aux quatre fromages
,
84
–85
Red snapper baked in Mediterranean tomato
sauce,
91
–92
Reducing liquids,
321
Régent
,
236
Reheating foods,
10
–11
in microwave oven,
209
Remoulade sauce,
335
Rhum:
bananes flambées au
,
282
–83
glaces aux raisins secs et au
,
292
omelette au
,
261
savarin au
,
246
–48
Rib steaks, grilled,
144
–45
Rice:
pilaf,
207
riz à l’impératrice
,
273
white, boiled,
206
wild, with mushrooms,
208
–9
Ricotta cheese, in four-cheese ravioli,
84
–85
Riesling, chicken with,
119
–21
Riesling, poulet au
,
119
–21
Riz:
au blanc
,
206
à l’impératrice
,
273
pilaf
,
207
sauvage forestière
,
208
–9
Roasting pans,
12
Roasts:
beef:
fillet,
146
rare, warming or reheating,
10
chicken:
Basque-style,
125
truffled,
108
–10
duck,
135
–36
with cherries,
139
with glazed apples and cider cream sauce,
136
–38
with glazed peaches,
138
–39
à l’orange,
131
–34
with olive sauce,
131
lamb:
leg of,
158
–59
leg of, French-style,
161
leg of, mustard-roasted,
159
leg of, venison-style,
160
–61
leg of, with Choron sauce,
159
rack of, on a bed of watercress,
156
–57
rack of, with béarnaise or Choron sauce,
157
pork:
old-fashioned, with carrots and onions,
165
rib roast with wine-poached prunes,
163
–65
with
sauce Robert
,
165
poultry:
cutting into serving pieces,
114
trussing,
133
Robert (sauce)
,
321
–22
Roll (cake):
apricot jam,
243
–44
chocolate, with whipped cream,
251
Romarin:
lapin sauté à la moutarde et au
,
127
–28
poulet sauté à la moutarde et au
,
128
Root vegetables:
sautéed, veal medallions with,
151
–52
see also specific root vegetables
Roquefort soufflé,
44
–46
Roquette, potage à la
,
23
Rosemary:
sautéed chicken with mustard and,
128
sautéed rabbit with mustard and,
127
–28
Rôti de porc:
grand-mère
,
165
aux pruneaux
,
163
–65
sauce Robert
,
165
Rouget à la Suzanne
,
91
–92
Rough puff pastry (
pâte demi-feuilletée
),
230
–31
Rouille,
333
Roux,
312
Royal icing,
352
decorating cake with ganache and,
238
–39
Rum:
bananas flambéed with,
282
–83
dessert omelet with,
261
-flavored banana fritters,
223
raisin ice cream,
292
-soaked savarin,
246
–48
tropical fruit sorbet with,
289
Rustic country-style pâté,
56
S
Sabayon, fraises au
,
283
–84
Sabayon, strawberries with,
283
–84
Sachertorte,
240
Saffron sauce with fresh tomatoes,
317
–18
Safran, sauce au, à la tomate fraîche
,
317
–18
Salade(s):
composée
,
27
de crevettes et de coquilles St.-Jacques
,
30
–31
d’endives
,
28
–29
et de betteraves
,
29
et de cresson
,
28
–29
aux noix
,
29
et de pamplemousse rose
,
28
de fruits de mer aux pêches ou aux mangues
,
33
haricots verts en
,
183
de tomates
,
33
verte
,
27
,
31
de volaille:
aux mangues
,
32
aux mangues et au gingembre
,
33
aux pêches
,
32
–33
Salad greens, washing and storing,
29
Salads,
27
–33
beets with vinaigrette,
176
chicken:
with fresh peaches in currylime dressing,
32
–33
with mango,
32
with mangoes and ginger,
33
composed,
27
endive,
28
–29
and beet,
29
and pink grapefruit,
28