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S9 E19 Elegance With Aspic

Instructional & Educational

TV-G

28 minutes

Mar 4, 1972

A touch of aspic is a touch of magic.Featuring: Julia Child

Season 9, 20 Episodes

The French Chef - The Artichoke

How to buy, store, trim, boil, steam, serve, and et it - and some fancy fare with hearts and bottoms.

The French Chef - Tarts Aux Fruites (Fruit Tarts)

Tarts Aux Fruites (Fruit Tarts),

Fruit tartes -- how to make the dough, pastry cream and assemble them, plus a recipe for a showy dessert.

The French Chef - To Roast a Turkey

To Roast a Turkey,

Starting in the store and ending on your plate - buying turkeys fresh or frozen, stuffing, trussing, timing, gravy making, carving, and serving. Julia shows you all you need to know to make the bird festive.

The French Chef - French Croissants

French Croissants,

Better than anything you can buy. Learn a basic yeast dough and the special rolling techniques that will serve you well in other French pastries. Then form and bake it into the yeasty buttery crescent rolls that made France famous.

The French Chef - Soup Du Jour

Variations on two soup themes - leek and potato soup, Vichyssoise and watercress on the one hand, and mushroom soup on the other - and how to provide counterpoint with what’s left from yesterday’s table.

The French Chef - Terrines and Pates

Terrines and Pates,

If you can make a meat loaf, you can make a French pate -- it’s just ground meat flavored with herbs and wine and baked in a mold.

The French Chef - Madeleines and Genoises

Madeleines and Genoises,

Four good reasons for learning how to make a Genoise are the cake itself, petits fours, cupcakes and jelly rolls. Plus madeleines!

The French Chef - To Make a Buche

To Make a Buche,

Julia shows you how to roll a buche, make bark out of frosting, mushrooms from meringues, and moss out of spun sugar.

The French Chef - Le Cocktail

Try your hand at amuse-gueule -- anchovy appetizers, Talmouses, Croque Madame and Croque Monsieur.

The French Chef - Gallic Pot Roast

Gallic Pot Roast,

The French approach to braised beef - learn to pick the right cut of meat, to lard and marinate it in the continental way, and to serve it up in a splendid wine sauce.

The French Chef - Cheese Souffle

Cheese Souffle,

Another step in mastering the egg. Showing you exactly how to concoct this marvel of cookery. How to get it together and how to let it wait for the oven until you are ready to bake and serve it - swollen with pride, and justly so.

The French Chef - The Good Loaf

You need no special oven or equipment to bake this excellent white sandwich bread - fine-textured and close-grained, it is also perfect for fancy sandwiches, canapes, and melba toast.

The French Chef - The Hollandaise Family

The Hollandaise Family,

Don’t panic at the thought of making Hollandaise or Bearnaise -- Julia shows you how!

The French Chef - Tripes a la Mode

Tripes a la Mode,

The French Chef with Julia Child features recipes and techniques on "Tripes A La Mode".

The French Chef - Sole Bonne Femme

Sole Bonne Femme,

Fillets of sole poached in wine, garnished with mushrooms for one, with tomatoes for the other, served in white wine sauce.

The French Chef - Orange Bavarian Cream

Orange Bavarian Cream,

Julia prepares the delicate, rich Orange Bavarian Cream.

The French Chef - To Stuff a Cabbage

To Stuff a Cabbage,

A marvelous recipe for stuffed cabbage, or how to make a little look like a whole lot and a whole cabbage.

The French Chef - Omelette Show

In which you see how to make a plain French omelette in less than 30 seconds, and a many-layered omelette with many fillings. Then Julia shows you how to throw an omelette party serving 3 to 300 people.

The French Chef - Elegance with Aspic

Elegance with Aspic,

A touch of aspic is a touch of magic.

The French Chef - French Fries

None as brown, as crisp, or as fresh as those made at home.

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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