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S6 E11 Bourride And Aioli

Instructional & Educational

TV-G

28 minutes

May 22, 1966

The famous Mediterranean fish soup, served with garlic mayonnaise. A fascinating and unexpected combination born under the hot sun of southern France.Featuring: Julia Child

Season 6, 20 Episodes

The French Chef - Genoise Cake

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

The French Chef - Petits Fours

How to turn sugar and water into white fondant icing, and all about using fondant to ice and decorate your own petits fours.

The French Chef - The Mayonnaise Show

The Mayonnaise Show,

How to make mayonnaise by hand or by machine; the do’s, the don’ts, and the pitfalls. Once you’ve found how easy it is to make your own, you’ll find a thousand uses for home-made Mayonnaise.

The French Chef - Swordfish Dinner In A Half Hour

Swordfish Dinner In A Half Hour,

Swordfish steaks baked in wine and diced green beans are the main courses for this 30-minute meal. Plus Tapenade a la Provencale and Bananas Flambee.

The French Chef - Ossobuco

Veal stew of Italian origin. braised veal shanks with a succulent brown sauce, pungent with the flavor of orange and lemon peel - a delightful main course for an informal dinner.

The French Chef - Sweetbreads And Brains

Sweetbreads And Brains,

For a menu change-of-pace, try 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.

The French Chef - Asparagus From Tip To Butt

Asparagus From Tip To Butt,

When you prepare asparagus the French way, you have more of it to eat, it cooks faster, stays greener and tastes fresh from the garden.

The French Chef - Operation Chicken

Operation Chicken,

A mushroom, rice, and herb filling 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.

The French Chef - To Poach A Chicken

To Poach A Chicken,

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.

The French Chef - Mousses, Bombes And Parfaits

Mousses, Bombes And Parfaits,

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.

The French Chef - Bourride And Aioli

Bourride And Aioli,

The famous Mediterranean fish soup, served with garlic mayonnaise. A fascinating and unexpected combination born under the hot sun of southern France.

The French Chef - To Poach An Egg

To Poach An Egg,

A French poached egg is not for breakfast. It makes its appearance 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.

The French Chef - Roast Leg Of Lamb

Roast Leg Of Lamb,

Here is a sophisticated French twist that makes carving a roast leg of lamb a pleasure; remove the leg bone from inside and replace it with stuffing. As an added fillip, slather on an herbal mustard coating, then roast to a juicy pink.

The French Chef - Lobster Thermidor

Lobster Thermidor,

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

The French Chef - Speaking Of Tongues

Speaking Of Tongues,

Blanching, skinning, braising, saucing, serving, and eating a fresh beef tongue.

The French Chef - Piperade For Lunch

Piperade For Lunch,

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

The French Chef - Turban of Sole

Turban of Sole,

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

The French Chef - Bouillabaisse a la Marseillaise

Bouillabaisse a la Marseillaise,

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

The French Chef - Napoleon's Chicken

Napoleon's Chicken,

Poulet Saute Marengo is a delicious saute of chicken with fluted mushrooms, shrimp and French fried eggs, croutons and olives, glazed with cognac. Invented on the battlefield after Napoleon’s victory at Marengo.

The French Chef - Spinach Twins

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.

Details

The French Chef

Instructional & Educational

TV-G

10 Seasons

29 minutes

Julia Child and her series The French Chef introduced French cuisine to American kitchens, forever changing the way we cook, eat and think about food.

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