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Terrines And Pates

Instructional & Educational

28

Dec 7, 1971

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.

Full Episodes

Season 9, 20 episodes

The Artichoke,

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

28m Nov 2, 1971

Tarts Aux Fruites (Fruit Tarts),

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

28m Nov 9, 1971

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.

28m Nov 16, 1971

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.

28m Nov 23, 1971

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.

28m Nov 30, 1971

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.

28m Dec 7, 1971

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!

28m Dec 14, 1971

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.

28m Dec 21, 1971

Le Cocktail,

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

28m Dec 28, 1971

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.

29m Jan 4, 1972

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.

28m Jan 8, 1972

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.

29m Jan 15, 1972

The Hollandaise Family,

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

28m Jan 22, 1972

Tripes a la Mode,

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

28m Jan 29, 1972

Sole Bonne Femme,

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

28m Feb 5, 1972

Orange Bavarian Cream,

Julia prepares the delicate, rich Orange Bavarian Cream.

28m Feb 12, 1972

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.

28m Feb 19, 1972

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.

28m Feb 26, 1972

Elegance with Aspic,

A touch of aspic is a touch of magic.

28m Mar 4, 1972

French Fries,

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

29m Mar 11, 1972