The French Chef
-Season 8
Episodes
1. Vegetable for All Occasions
Mar 17, 1971No overview available.
2. Pot au Feu
Mar 24, 1971No overview available.
3. Pizza Variations
Mar 31, 1971No overview available.
4. Begin with Shrimp
Apr 7, 1971No overview available.
5. Chocolate Cake
Apr 14, 1971No overview available.
6. Working with Chocolate
Apr 21, 1971No overview available.
7. To Press a Duck
Apr 28, 1971No overview available.
8. Flaky Pastry
May 5, 1971No overview available.
9. Glamour Pudding
May 12, 1971No overview available.
10. The Whole Fish Story
May 19, 1971No overview available.
11. VIP Veal: Poitrina Farcie
May 26, 1971No overview available.
12. Brochettes, Kebabs and Skewers
Jun 2, 1971No overview available.
13. Rye Bread
Jun 9, 1971No overview available.
14. Flaming Fish
Jun 16, 1971No overview available.
15. Summer Salads
Jun 23, 1971No overview available.
16. The Lobster Show
Jun 30, 1971No overview available.
17. Coq Au Vin Alias Chicken Fricassee
Jul 7, 1971The 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.
18. Mousse Au Chocolat (Chocolate Mousse)
Jul 14, 1971Julia 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.
19. Quiche Lorraine and Company
Jul 21, 1971Sudden 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.
20. To Suff a Sausage
Jul 28, 1971Julia 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.