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S3 E18 Beef Gets Stewed Two Ways

Instructional & Educational

TV-G

29m

Jan 3, 1965

Julia Child makes Daube and Carbonade de Beouf -- a classic Mediterranean duo. Each stew is easy to make, and each stew offers something new.

Season 3, 20 Episodes

Julia Child prepares delectable French vegetable custards, to serve as a hot first course or luncheon dish.

Fish Filets Sylvestre,

Julia Child presents a savory new recipe for fish filets in white wine, a lovely French sauce, and a decoration of fluted mushrooms.

Julia Child provides an introduction to yeast doughs. Once you’ve seen how easy it is to make these famous desserts, including Babas Au Rhum, you’ll have fun baking them yourself.

Chicken Dinner In Half An Hour,

Julia Child shows you how to produce a fine feast, and do it fast.

Rognons Sautés And Flambés,

Julia Child prepares kidneys prepared two ways -- Rognons Sautes and Flambes.

The Mushroom Show,

Julia Child shows you how to wash, trim, slice, chop, flute, stew, and saute mushrooms and how to serve them under glass.

Veal Dinner In Half An Hour,

Julia prepares a three-course dinner, from start to finish, in half an hour. Featuring Vichyssoise a la Russe, Saute of Veal with Mushrooms and Risotto and Pears Baked with Macaroons.

Broiled Chicken Plain And Saucy,

Julia Child demonstrates French ways with broiled chicken.

Lamb Stew Is French Too,

Julia Child prepares Nevarin Printanier -- lamb stew with fresh vegetables that are perfect for a party.

Introducing Charlotte Malakoff,

Julia Child makes a magnificent French dessert -- Charlotte Malakoff -- that is a party in itself.

Hot Turkey Ballotine,

Julia Child shows how to stuff and roast it and gives a useful home technique for making a 9 pound bird serve 20 people.

Cold Turkey Galantine,

Julie Child prepares boned, stuffed turkey dressed in aspic.

Le Marquis Au Chocolate,

Julia Child whips up a noble French dessert cake filled with buttercream and glazed with chocolate.

Vegetables For The Birds,

Julia Child prepares the usual vegetables in unusual combinations for duck, goose, and turkey.

French Tarts, Apple Style,

Julia Child makes three French favorites: “Tarte aux Pommes Classique,” “Tarte des Demoiselles” and “Tartin.”

French Jelly Roll,

Julia Child makes an American favorite the Parisian way in her new French Provincial-style kitchen that has so many modern conveniences that it uses three times as much electricity as the average 1970 home.

Julia Child shows you how to decorate a Yule log and eat it too, including spun sugar grass, meringue mushrooms, and chocolate bark.

Beef Gets Stewed Two Ways,

Julia Child makes Daube and Carbonade de Beouf -- a classic Mediterranean duo. Each stew is easy to make, and each stew offers something new.

Ham Dinner In Half An Hour,

There comes a time when you have no time, yet it’s company time. That’s the time for this chic three-course meal.

You have your own passport to Paris when you can make these famous French crescent rolls in your own kitchen.

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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