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S8 E5 Chocolate Cake

Instructional & Educational

TV-G

28 minutes

Apr 13, 1971

Very chocolaty, brown, bitter-sweet and buttery, yet light and delicate in texture - L’Eminence Brune.Featuring: Julia Child

Season 8, 20 Episodes

The French Chef - Vegetable For All Occasions

Vegetable For All Occasions,

Zucchini -- sauteed with onions, baked with a zesty cheese sauce, blended in a green vegetable soup and used as a container.

The French Chef - Pot Au Feu

Pot Au Feu: French Boiled Beef Dinner.

The French Chef - Pizza Variations

Pizza Variations,

Using the tricks of professional pizza makers, you can duplicate their product at home. Julia also fixes an onion tart with olives and cheese.

The French Chef - Begin with Shrimp

Begin with Shrimp,

Shrimp can be a part of any meal.

The French Chef - Chocolate Cake

Chocolate Cake,

Very chocolaty, brown, bitter-sweet and buttery, yet light and delicate in texture - L’Eminence Brune.

The French Chef - Working with Chocolate

Working with Chocolate,

Julia visits charming Chef Deblieux in Paris where he demonstrates how to work with chocolate and produce sheets of it for decorations, figures, squares, letterings, and chocolate cigarettes.

The French Chef - To Press a Duck

To Press a Duck,

Learn a new technique for duck.

The French Chef - Flaky Pastry

Learn how to make flaky pate feuilletee and how to assemble and bake a handsome ham tart to serve as a first course, a main course, or at a picnic.

The French Chef - Glamour Pudding

Glamour Pudding,

Julia transforms Cinderella custard into an elegant dessert through the magic of fruits, nuts and a little French know-how.

The French Chef - The Whole Fish Story

The Whole Fish Story,

Plain and fancy fish filleting and fixing, by a female French fish professor, and a number of ways with trout including Truite Meuniere.

The French Chef - V.I.P. Veal: Poitrine Farcie

V.I.P. Veal: Poitrine Farcie,

Stuffed braised breast of veal, and how to turn an unglamorous meat into a glorious dish for very important people.

The French Chef - Brochettes, Kebabs, and Skewers

Brochettes, Kebabs, and Skewers,

Delicious recipes for lamb shaslik, chicken shish kebab, and scallops en brochette.

The French Chef - Rye Bread

Julia's take on the favorite, rye bread.

The French Chef - Flaming Fish

The famous Mediterranean sea-bass flamed in fennel - loup flambe au fenouil - how they do it in Cannes, and how you can do a reasonable facsimile at home.

The French Chef - Summer Salads

A handsomely decorated chicken salad that can be the center of attraction on a buffet table or the main course for an important luncheon or supper.

The French Chef - Lobster Show

Julia takes on the shellfish favorite, Lobster.

The French Chef - Coq Au Vin Alias Chicken Fricassee

Coq Au Vin Alias Chicken Fricassee,

Chicken, onions, and mushrooms - simmer them in red wine for coq au vin, in white wine for an old fashioned fricassee. Two recipes in one-two famous dishes that will teach you a lot more about cooking than just how to stew a chicken.

The French Chef - Mousse au Chocolat (Chocolate Mousse)

Mousse au Chocolat (Chocolate Mousse),

Quick and easy to make when Julia shows you how. serve it simply in a bowl, or mold it magnificently in langues de chat cookies. By mastering the mousse you are also mastering the egg; the cat’s tongues speak for themselves.

The French Chef - Quiche Lorraine and Company

Quiche Lorraine and Company,

Quiche! Julia teaches you how to make an expert pie-crust dough and use it for main dish pies, such as custard and bacon, spinach and crab.

The French Chef - To Stuff a Sausage

To Stuff a Sausage,

Why not stuff it yourself instead of letting someone else do it? Then you’ll know what’s in it. Make the kinds of French sausages you can’t buy here. You don’t have to be a great cook, and just think about what it will do for your image.

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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