Episodes
Vegetable for All Occasions
March 17, 1971
Pot au Feu
March 24, 1971
Pizza Variations
March 31, 1971
Begin with Shrimp
April 7, 1971
Chocolate Cake
April 14, 1971
Working with Chocolate
April 21, 1971
To Press a Duck
April 28, 1971
Flaky Pastry
May 5, 1971
Glamour Pudding
May 12, 1971
The Whole Fish Story
May 19, 1971
VIP Veal: Poitrina Farcie
May 26, 1971
Brochettes, Kebabs and Skewers
June 2, 1971
Rye Bread
June 9, 1971
Flaming Fish
June 16, 1971
Summer Salads
June 23, 1971
The Lobster Show
June 30, 1971
Coq Au Vin Alias Chicken Fricassee
July 7, 1971
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)
July 14, 1971
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
July 21, 1971
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
July 28, 1971
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.
