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Paella Alamericaine

Instructional & Educational

TV-G

30

Jan 30, 1966

Julia Child makes paella, the famous Spanish rice dinner in a casserole, made so you can make it with anything on hand.

Season 5, 20 episodes

Your Own French Onion Soup,

Julia Child cooks the soup that made the onion famous.

Chicken In Cocotte,

After a butter massage, this chicken takes a steam-bath in herbs and is carved in the French manner.

Queen Of Sheba Cake,

Enrobed in chocolate icing, this chocolate, butter, rum, and almond Reine de Saba is just the best chocolate cake you will ever eat.

To Poach Sole Filets,

Julia Child shows you how all the great French fish dishes are at your command when you know how to cook sole in white wine.

Chop Dinner In Half An Hour,

Julia Child prepares another dressy three-course dinner in a hurry: Consomme Madrilene, Casserole of veal or pork chops with vegetables, and Pots de Creme au Chocolat.

Filet Of Beef Wellington,

Julia Child has the perfect main course for that full-dress dinner party -- a whole tenderloin of beef cloaked in wine and mushrooms and baked in a pastry crust.

Apple Charlotte,

Julia Child bakes a delicious dessert that's a rum and apricot marmalade of apples served in a toasty, buttery case.

More Great Beginnings,

Julia Child prepares two fast and attractive crab appetizers, one baked with wine and herbs, the other served with herbs and mayonnaise.

Roast Suckling Pig,

Julia Child tells all about stuffing, roasting, carving, and serving a whole suckling pig.

More About Potatoes,

Julia Child demonstrates two unusual potato recipes for your repertoire: Pommes Duchesse for mashed potato borders and decorations, and Pommes Anna, a crusty cake of sliced potatoes baked in butter.

Steak Dinner In Half An Hour,

Julia Child showcases another three-course meal that can be assembled in half an hour: Aigo Bouido soup, flank steak with trimmings, and an exotic ice cream mold.

The Endive Show,

Four French recipes with Belgian endives, including endives in a brown butter sauce and wrapped in ham, covered with a cheese sauce, and gratineed in the oven.

Saddle Of Lamb,

Roast lamb with a different look and a different taste. Julia Child demonstrates how to buy a saddle of lamb, how to prepare it a la Persillade with a topping of browned, parslied bread crumbs, and how to carve and serve it.

Everyone knows these crisp little cakes filled with pastry cream and topped with white frosting and chocolate decorations. Julia Child shows everyone how easy they are to make.

Paella Alamericaine,

Julia Child makes paella, the famous Spanish rice dinner in a casserole, made so you can make it with anything on hand.

Dinner Party First Course,

Julia Child entertains at a formal dinner, starting with Coquilles Saint-Jacques a la Creole -- scallops in a buttery white wine sauce with truffles and fleurons served on a silver salver.

Dinner Party Main Course,

Julia Child showcases beautiful juicy slices of beef surrounded by browned potatoes, paper-thin glazed carrot slices, and fresh green beans, and then gives tips for buying, storing, and serving the fine red wine that accompanies red meat.

Dinner Party Meringue Dessert,

Egg whites and sugar make meringues, and meringues make a Vacherin -- a snow palace filled with peaches and cream.

Soupe Au Pistou,

Julia Child prepares two unusual French soups: a hearty vegetable brew from Provence which can well be the main course and cream of cucumber soup you can serve either hot or cold.

Familiar fish in a new form: pureed, poached, and sauced in wine. Julia Child shows you why these delicate morsels are among France’s great contributions to the art of fish cookery.

Details

The French Chef

Instructional & Educational

TV-G

10

29

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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