The French Chef – Season 8
Episodes
Vegetable for All Occasions
Pot au Feu
Pizza Variations
Begin with Shrimp
Chocolate Cake
Working with Chocolate
To Press a Duck
Flaky Pastry
Glamour Pudding
The Whole Fish Story
VIP Veal: Poitrina Farcie
Brochettes, Kebabs and Skewers
Rye Bread
Flaming Fish
Summer Salads
The Lobster Show
Coq Au Vin Alias Chicken Fricassee
The French Chef's Julia Child prepares Coq Au Vin Alias Chicken Fricassee. Take chicken, onions, and mushrooms, simmer them in red wine for coq au vin, or in white wine for an old fashioned fricassee. This episode offers two recipes in one–two famous dishes that will teach you a lot more about cooking than just how to stew a chicken.
Mousse Au Chocolat (Chocolate Mousse)
Julia Child demonstrates how to make a classic French chocolate mousse. She shows techniques for whipping egg whites, melting chocolate, and molding the dish for an elegant presentation, often serving it with langues de chat (cat's tongues) cookies.
Quiche Lorraine and Company
Sudden guests? Julia shows you how to bake them a quiche, in this episode of The French Chef. It’s fast, fancy and foolproof. Here’s the ultimate motivation for learning to make your own pie dough. Julia teaches you how to concoct an expert pie-crust dough and use it for open face, main dish pies, such as custard and bacon, spinach, and /or crab.
To Suff a Sausage
Julia shows how to use a funnel, pastry tube, or stuffing horn to fill casings, and explains how to twist and tie them into links, emphasizing techniques to prevent air bubbles.