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Roast Goose

Instructional & Educational

29

Dec 8, 1963

Julia Child shows you how to truss, stuff, brown, roast, braise, sauce, and carve your goose.

Full Episodes

Season 2, 20 episodes

Caramel Desserts,

Julia Child is all about caramel and makes two handsome and easy molded desserts -- Caramel Custard and Apple Souffle.

29m Dec 1, 1963

Roast Goose,

Julia Child shows you how to truss, stuff, brown, roast, braise, sauce, and carve your goose.

29m Dec 8, 1963

Chestnut Cookery,

Julia Child demonstrates new ways to use chestnuts, including peeling, braising, and pureeing them, and creating a magnificent French dessert.

29m Dec 15, 1963

Bringing In The New Year,

Julia Child presents a galaxy of amuse-gueules -- little appetizers to brighten your New Year’s table.

29m Dec 29, 1963

Coq Au Vin,

Julia Child cooks up France’s most famous chicken dish -- Coq au Vin --and makes dining at home just as easy and exciting as dining out.

29m Jan 5, 1964

Cassoulet,

Julia Child features her meaty French version of Baked Beans.

29m Jan 12, 1964

Vegetable Adventures,

Julia Child showcases the metamorphosis of a head of lettuce into a delicious cooked vegetable and the transformation of a jar of sauerkraut into a savory party dish.

29m Jan 19, 1964

Puff Pastry,

Julia Child demonstrates Pate Feuilletee, showing you how to be successful with the pastry dough you thought you could never make and which has a thousand uses, from appetizers to desserts.

29m Jan 26, 1964

More About Puff Pastry,

Julia Child highlights another way to make the famous French thousand leaf pastry dough and demonstrates how to make Vol au Vents and patty shells.

28m Feb 2, 1964

Fish Mousselines,

Julia Child's fish with a new look and a new taste is guaranteed to turn anyone into an ardent fish fan.

29m Feb 9, 1964

Cake For Company,

Julia Child bakes a Biscuit au Beurre Fourre l'Orange -- French butter sponge cake with an orange buttercream filling and an apricot almond glaze. This is a cake that rises to every occasion.

29m Feb 16, 1964

Artichokes From Top To Bottom,

Julia Child shows you how to buy, prepare, cook, serve, and eat artichokes.

29m Feb 23, 1964

Elegance With Eggs,

Julia Child demonstrates how the modest breakfast egg can take you to lunch and dinner in fancy French dress.

29m Mar 1, 1964

Cold Souffles and Bavarian Cream,

Julia Child rediscovers an age-old dessert -- Cold Souffles and Bavarian Cream.

29m Mar 8, 1964

Case For Salmon,

Julia Child tips the scales in favor of a fishy client.

28m Mar 15, 1964

Broccoli And Cauliflower,

Lest we forget broccoli and cauliflower, Julia Child takes a fresh look at this talented twosome of the cabbage family.

29m Mar 22, 1964

Veal For A King,

Julia Child cooks up Veau Sylvie, taking the familiar leg of veal and then stuffing, braising and saucing it until it becomes a regal roast.

29m Mar 29, 1964

The Soup Show,

Julia Child features soup, including Potage Parmentier, the distinguished parent of French vegetable soups, and two other celebrated soups -- Watercress and Vichyssoise.

29m Apr 5, 1964

Flaming Soufflé,

Julia Child showcases a delicious dessert soufflé that is unconventional from start to fiery finish.

29m Apr 12, 1964

Small Roast Birds,

Julia Child shows you the elegant French way to roast and serve squab and small game birds.

29m Apr 19, 1964