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Apple Charlotte, Unmolded (A Hot or Cold Dessert)

This extremely good dessert is a thick, rum- and apricot-flavored apple purée piled into a cylindrical mold which has been lined with but...

by Julia Child


Asparagus with Hazelnut Sauce and Croutons

Big fat stalks of asparagus mean spring to me, along with dandelion salad, rhubarb, fresh trout, and strawberries. I like my asparagus th...

by Jacques Pepin


Bearnaise Sauce

For: steaks, boiled or fried fish, broiled chicken, egg dishes, timbales. Bearnaise sauce differs from hollandaise only in taste and stre...

by Julia Child


Bechamel Sauce

Melt the butter in a heavy saucepan, blend in the flour with a wooden spoon, and cook over moderate heat, stirring, until butter and f...

by Julia Child

Comment (1)

Beef Stew in Red Wine Sauce

For many Americans, the quintessential French stew is boeuf bourguignonne or beef Burgundy, beef cooked in Burgundy red wine (although it...

by Jacques Pepin

Comment (1)

Beef Stew in Red Wine, with Bacon, Onions, and Mushr...

As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly...

by Julia Child

Comments (4)

Blanched Chopped Spinach

If the spinach is young and tender, the stems are usually removed at the base of the leaf. For more mature spinach, fold the leaf vertic...

by Julia Child


Braised Rice and Onions

This is a savory mixture of sliced onions, rice, and butter cooked slowly together until they melt into a purée. The natural moisture of ...

by Julia Child

Comment (1)

Braised Rice: Risotto

To give rice more character so that it can stand on its own, sauté the grains briefly in butter, then simmer as usual, but with herbs and...

by Julia Child


Broiled Butterflied Chicken

Rather than broiling a chicken in pieces, which is easy to do but not wildly exciting, and rather than roasting it whole, which takes an ...

by Julia Child


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