Season 8

Vegetable for All Occasions

Pot au Feu

Pizza Variations

Begin with Shrimp

Chocolate Cake

Working with Chocolate

To Press a Duck

Flaky Pastry

Glamour Pudding

The Whole Fish Story

VIP Veal: Poitrina Farcie

Brochettes, Kebabs and Skewers

Rye Bread

Flaming Fish

Summer Salads

The Lobster Show

Coq Au Vin Alias Chicken Fricassee

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)

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

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

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.