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S7 E17 Strawberry Souffle

Instructional & Educational

TV-G

28m

Feb 16, 1971

Strawberry Souffle for dessert: How to fabricate this fancy phenomenon and how to work a dessert souffle into your menu without having a nervous collapse.

Season 7, 20 Episodes

Cake with a Halo,

Julia Child makes a complex, but delicious, Gateau Saint-Honore.

Hamburger Dinner,

The humble hamburger under a French disguise -- Bifteck Hache, Saute Nature, or sauteed hamburger with a wine, cream and tomato sauce.

Salade Nicoise,

The Mediterranean salad that’s a meal in itself. Lettuce, tomatoes, potatoes, beans, eggs, tuna fish, capers, anchovies - all spiced with the authentic flavor of the Riviera - and filmed in Nice.

Turkey Breast Braised,

Julia marinates turkey slices in Cognac, then shapes them into a roast, with stuffing between each slice, and a sauce of white wine and herbs.

Lasagne a la Francaise,

This French lasagne is a concoction of pasta, tomato sauce, saffron threads, dried orange peel, leftover meat and a rich and velvety sauce.

Waiting for Gigot,

On a sunny terrace in Provence, an expert maitre d’hotel gives Julia a private lesson on the leg of lamb.

How About Lentils,

When you want a rib-sticking soup, when you are tired of the cliché vegetables, when you want a main course dish with a difference - when you want a lot for a little, how about lentils?

Fish in Monk's Clothing,

Fish is browned and braised with herbs, carrots, lettuce.,onions, topped with vegetables, anchovies, black olives, and served with tomatoes.

A golden cage of caramel encloses a sponge cake filled with wines and fruits. Gateau in a Cage is the invention of Parisian chef Jean Deblieux, who gives Julia a private lesson in creating this stunningly dramatic dessert.

Cheese and Wine Party,

When you want a change from the usual cocktail routine, or would like to give an informal after-dinner get-together, a cheese and wine party is both easy to organize and fun for hosts and guest alike.

Crumble a Bombay Duck, puff up a Poppadum and squeeze milk from a coconut and leftover almost anything becomes an exotic Indian curry.

Apple Desserts,

La Tarte Tatin: This is a bottoms-up French tarte which when served in the best Paris restaurants is named after the Demioselles Tatin.

Meat Loaf Masquerade,

Pate en Crout: Join Julia in France for a private lesson in the art of French charcuterie - how you mask a meat filling in an elegant free form pastry crust.

To Roast a Chicken,

Rediscovering Grandmother’s Sunday dinner. The delights of the large bird - how to prepare it for the oven or rotisserie and how to carve it.

Hard Boiled Eggs,

Hard-boiled answers to your unasked questions about cooking, peeling and keeping eggs and some ingenious French ideas for stuffing and serving them.

Boeuf Bourguignon (1971),

How to take advantage of beef specials and how to turn them, with the addition of a little red wine, mushrooms, and onions, into the most famous of all beef stews.

Strawberry Souffle,

Strawberry Souffle for dessert: How to fabricate this fancy phenomenon and how to work a dessert souffle into your menu without having a nervous collapse.

Spaghetti Flambe,

Another gem to add to your treasury of three-course dinners. Everyday ingredients put together with a flare.

Making the Dough: Nor for the first time on television see how French bakers bake bread in France and the - at last - learn from Julia how to make the dough and how to produce a country-style round loaf.

More About French Bread,

Forming the Loaves: A private lesson in Paris at the Bakers’ Institute where Professor Calvel show Julia how to form a variety of French breads; then Julia shows you how to turn your own kitchen into a home bread bakery.

Details

The French Chef

Instructional & Educational

TV-G

10 Seasons

29m

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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