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S8 E4 Begin With Shrimp

Instructional & Educational

28m

Apr 6, 1971

Shrimp can be a part of any meal.

Full Episodes

Season 8, 20 Episodes

S8 E1

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.

28m Mar 16, 1971

S8 E2

Pot Au Feu,

Pot Au Feu: French Boiled Beef Dinner.

28m Mar 23, 1971

S8 E3

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.

28m Mar 30, 1971

S8 E4

Begin with Shrimp,

Shrimp can be a part of any meal.

28m Apr 6, 1971

S8 E5

Chocolate Cake,

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

28m Apr 13, 1971

S8 E6

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.

28m Apr 20, 1971

S8 E7

To Press a Duck,

Learn a new technique for duck.

28m Apr 27, 1971

S8 E8

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.

28m May 4, 1971

S8 E9

Glamour Pudding,

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

28m May 11, 1971

S8 E10

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.

28m May 18, 1971

S8 E11

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.

28m May 25, 1971

S8 E12

Brochettes, Kebabs, and Skewers,

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

28m Jun 1, 1971

S8 E13

Rye Bread,

Julia's take on the favorite, rye bread.

28m Jun 8, 1971

S8 E14

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.

29m Jun 15, 1971

S8 E15

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.

28m Jun 22, 1971

S8 E16

Lobster Show,

Julia takes on the shellfish favorite, Lobster.

28m Jun 29, 1971

S8 E17

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.

28m Oct 5, 1971

S8 E18

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.

28m Oct 12, 1971

S8 E19

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.

28m Oct 19, 1971

S8 E20

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.

28m Oct 26, 1971