Read French Classics Made Easy Online

Authors: Richard Grausman

French Classics Made Easy (86 page)

BOOK: French Classics Made Easy
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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

Rolling pins, French,
12
,
85

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
BOOK: French Classics Made Easy
10.73Mb size Format: txt, pdf, ePub
ads

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