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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 he...
Leek or Onion and Potato Soup
Leek and potato soup smells good, tastes good, and is simplicity itself to make. It is also versatile as a soup base; add water cress and...
Onion Soup
The onions for an onion soup need a long, slow cooking in butter and oil, then a long, slow simmering in stock for them to develop the de...
Flour-based Brown Sauce
This sauce most nearly approaching the traditional demi-glace. Its preliminaires are somewhat exacting, and it requires at least two hour...
Hollandaise Sauce
Hollandaise sauce is made of warmed egg yolks flavored with lemon juice, into which butter is gradually incorporated to make a thick, yel...
Gratin of Shredded Potatoes with Ham and Eggs and On...
Spinach Souffle
Unmolded Chicken Liver Custards
These delicate little entrees (also called mousses, pains, and soufflés) are usually baked in individual ramekins and served hot w...
Crepes
Every French household makes use of crêpes, not only as a festive dessert for Mardi Gras and Candlemas Day, but as an attractive wa...
Mound of French Pancakes Filled with Cream Cheese, S...
An amusing entrée or main-course dish can be made by piling crêpes, a filling between each, in a shallow baking dish. (It lo...
Julia Child often described her first French meal of oysters, sole meunière, and fine wine as a culinary revelation. She...
Before she was published, Julia was active in government and business in Britain and the U.S. Her cooking career began with the...
