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The French Chef Season 5

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Instructional & Educational
TV-G
10 Seasons
29m
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.

Season 5, 20 Episodes

S5 E1
Your Own French Onion Soup,
Julia Child cooks the soup that made the onion famous.
TV-G 30m 1965
S5 E2
Chicken In Cocotte,
After a butter massage, this chicken takes a steam-bath in herbs and is carved in the French manner.
TV-G 30m 1965
S5 E3
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.
TV-G 29m 1965
S5 E4
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.
TV-G 30m 1965
S5 E5
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.
TV-G 30m 1965
S5 E6
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.
TV-G 30m 1965
S5 E7
Apple Charlotte,
Julia Child bakes a delicious dessert that's a rum and apricot marmalade of apples served in a toasty, buttery case.
TV-G 30m 1965
S5 E8
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.
TV-G 29m 1965
S5 E9
Roast Suckling Pig,
Julia Child tells all about stuffing, roasting, carving, and serving a whole suckling pig.
TV-G 30m 1965
S5 E10
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.
TV-G 29m 1965
S5 E11
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.
TV-G 30m 1966
S5 E12
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.
TV-G 30m 1966
S5 E13
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.
TV-G 30m 1966
S5 E14
Napoleons,
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.
TV-G 30m 1966
S5 E15
Paella Alamericaine,
Julia Child makes paella, the famous Spanish rice dinner in a casserole, made so you can make it with anything on hand.
TV-G 30m 1966
S5 E16
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.
TV-G 30m 1966
S5 E17
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.
TV-G 29m 1966
S5 E18
Dinner Party Meringue Dessert,
Egg whites and sugar make meringues, and meringues make a Vacherin -- a snow palace filled with peaches and cream.
TV-G 29m 1966
S5 E19
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.
TV-G 29m 1966
S5 E20
Quenelles,
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.
TV-G 29m 1966

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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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