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The French Chef

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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.

Season 1, 25 Episodes

S1 E1
Boeuf Bourguignon,
Julia Child makes her famous French beef stew in red wine with mushrooms and onions, demonstrating how to brown meat, how to braise meat, how to make a good brown sauce, how to braise onions, and how to cut and sauté mushrooms.
TV-G 29m 1963
S1 E2
French Onion Soup,
Julia Child makes French Onion Soup, the most popular French soup, as well as a superb Mediterranean vegetable soup.
TV-G 29m 1963
S1 E3
Casserole Roast Chicken,
Julia Child makes a great French meal -- an all-in-one casserole, and demonstrates how to truss and brown a whole chicken, how to roast it the French way in a casserole with various vegetables, and how to carve a whole chicken.
TV-G 29m 1963
S1 E4
French Omelette,
Julia Child teaches a lesson on how to make a real French omelette. She demonstrates two omelette-making methods and shows how to do ahead-of-time omelettes that are gratineed with tomato sauce and sour cream.
TV-G 29m 1963
S1 E5
Scallops,
Julia Child whips up Coquilles St. Jacques, the French dish with sea scallops. She shows how to poach scallops in white wine, how to make the accompanying sauce, how to prepare the dish ahead of time and how to gratinee the final dish.
TV-G 29m 1963
S1 E6
Quiche Lorraine,
Julia Child prepares everybody’s favorite savory French pie -- Quiche Lorraine. She demonstrates the perfect pie dough recipe and makes a pastry shell, and she shows how to make several types of quiches.
TV-G 29m 1963
S1 E7
Fruit Tarts,
Julia Child prepares simple and beautiful desserts for every occasion. She demonstrates other uses for pastry shells, makes French custard fillings, strawberry tarts, and apple tarts, and shows how to glaze fruit tarts.
TV-G 29m 1963
S1 E8
Chicken Breasts and Rice,
Ease and elegance with chicken breasts and rice. Julia Child shows how to bone chicken breasts, how to poach them in butter, how to make a winey cheese sauce, how to boil rice so it is fluffy and how to fix rice ahead of time.
TV-G 29m 1963
S1 E9
Vegetables The French Way,
Julia Child demonstrates how to make a vegetable platter with string beans, carrots, mushrooms, and spinach.
TV-G 29m 1963
S1 E10
Veal Scallops,
Julia Child showcases ten-minute wonder dishes, including Veal Scallops. Julia shows you how to cut veal scallops, how to make quick and delicious sauces for sauteed veal or chicken and demonstrates the French method of cooking green beans.
TV-G 29m 1963
S1 E11
French Salads- Mayonnaise,
Julia Child focuses on tossed salads and French dressings, preparing mixed green salads, mixed vegetable salads, and French dressing. She also demonstrates how to dress and serve salad the French way.
TV-G 29m 1963
S1 E12
Chicken Livers a la Francaise,
Julia Child prepares sauteed chicken livers and hot and cold mousse of chicken livers and illustrates how to prepare chicken livers for sauteeing, how to saute, and how to make a Madeira sauce for chicken livers or other meats.
TV-G 29m 1963
S1 E13
Roast Duck a l'orange,
Julia Child demonstrates the most popular way to serve a duck -- roasted and a l'orange. Julia shows how to prepare a duck for roasting, how to prepare an orange sauce, and how to serve and carve a roast duck.
TV-G 29m 1963
S1 E14
Chocolate Mousse and Caramel Custard,
Julia Child whips up two famous French desserts -- Chocolate Mousse and Caramel Custard -- showing how to beat egg yolks and sugar, how to caramelize a mold, how to make and bake a custard and how to unmold a dessert.
TV-G 28m 1963
S1 E15
Patés,
Perfect French pates for great events. Julia Child demonstrates how to line a baking mold to hold pate, what meats to use, how to fill a mold, how to bake a pate and tell when it is finished, how to cool and unmold it, and how to serve it.
TV-G 29m 1963
S1 E16
Aspics,
Simple to do, beautiful to look at, Julia Child shows how to make aspics and jellied stock, how to test them and how to work with them. She also decorates a cold meat pate and poaches an egg and serves it in aspic.
TV-G 29m 1963
S1 E17
Bouillabaise,
Julia Child prepares Bouillabaise, the famous French fish chowder. Skills include what fish to use, how to make a fish stock, how to cut and prepare the fish, how to make the bouillabaisse, and how to serve it.
TV-G 29m 1963
S1 E18
Lobster a l'Américaine,
Julia Child prepares Lobster a l'Americaine, a great French lobster dish. Julia shows how to pick out a lobster, how to prepare live lobster, including how to saute and flambe lobster and how to make the sauce Américaine.
TV-G 29m 1963
S1 E19
French Crêpes,
Julia Child demonstrates a fabulous way to use leftovers -- crepes! Julia makes a crepe batter in the blender and shows how to cook them, then makes delicious cream fillings out of leftovers, fills and serves them.
TV-G 29m 1963
S1 E20
French Crêpes II- Suzette,
A flaming dessert -- authentic Crepes Suzette! Julia Child shows how to make batter for dessert crepes and how to make crepe fillings with oranges, almonds, custards.
TV-G 29m 1963
S1 E21
Steaks and Hamburgers,
Julia Child shows you how to fit your beef into your budget, including ways to dress up hamburgers the French way and what to do with filet mignon.
TV-G 29m 1963
S1 E22
The Potato Show,
Julia Child prepares exciting new potato dishes and a famous French casserole, Gratin Dauphinois.
TV-G 29m 1963
S1 E23
Soufflé On A Platter,
Julia Child demonstrates how to make a perfect souffle -- a spectacular example baked on a platter -- and a delicious new recipe for Hollandaise sauce.
TV-G 29m 1963
S1 E24
Dinner In A Pot,
Julia Child makes a whole main course cooked together in one pot, a sumptuous and savory peasant recipe.
TV-G 29m 1963
S1 E25
Pâte à Choux,
Pate a Choux, a quick-change pastry -- Julia Child uses this versatile pastry for everything from appetizers and dumplings to fancy desserts.
TV-G 29m 1963

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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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