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Orange Bavarian Cream

Instructional & Educational

TV-G

28

Feb 12, 1972

Julia prepares the delicate, rich Orange Bavarian Cream.

Season 9, 20 episodes

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

Tarts Aux Fruites (Fruit Tarts),

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

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.

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.

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.

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.

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!

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.

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

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.

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.

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 Hollandaise Family,

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

Tripes a la Mode,

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

Sole Bonne Femme,

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

Orange Bavarian Cream,

Julia prepares the delicate, rich Orange Bavarian Cream.

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.

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.

Elegance with Aspic,

A touch of aspic is a touch of magic.

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

Details

The French Chef

Instructional & Educational

TV-G

10

29

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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