Season 8
20 episodes · Mar 17, 1971
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- S8E17
Coq Au Vin Alias Chicken Fricassee
Jul 7, 197128mThe 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.
- S8E18
Mousse Au Chocolat (Chocolate Mousse)
Jul 14, 197128mJulia 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.
- S8E19
Quiche Lorraine and Company
Jul 21, 197128mSudden 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.
- S8E20
To Suff a Sausage
Jul 28, 197128mJulia 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.