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Julia Child & Company by Julia Child

Recipes (95)
Notes (3)
Reviews (0)
Bookshelves (285)
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Chesapeake lump crabmeat appetizer
- 1
- Categories: Dinner parties/entertaining; North American
- Ingredients: crabmeat
Roast duck with cracklings
- 1
- Categories: Main course; Dinner parties/entertaining
- Ingredients: whole duck; carrots; onions; thyme; bay leaves; Dijon mustard; breadcrumbs; shallots; Port wine
- Accompaniments: Purée of parsnips; Zucchini boats; Broccoli flowerettes
Purée of parsnips
- 1
- Categories: Cooking ahead; Dinner parties/entertaining; Vegetarian
- Ingredients: parsnips; cream
- Accompaniments: Roast duck with cracklings
Zucchini boats
- 0
- Categories: Side dish; Dinner parties/entertaining; Vegetarian
- Ingredients: zucchini
- Accompaniments: Roast duck with cracklings; Purée of parsnips
Broccoli flowerettes
- 0
- Categories: Side dish; Dinner parties/entertaining; Vegan; Vegetarian
- Ingredients: broccoli
- Accompaniments: Roast duck with cracklings; Brown butter sauce
Brown butter sauce
- 0
- Categories: Sauces, general; Vegetarian
- Ingredients: butter
- Accompaniments: Broccoli flowerettes
The Los Gatos gâteau cake
- 1
- Categories: Cakes, large; Dessert; Cooking ahead; Dinner parties/entertaining
- Ingredients: hazelnuts; blanched almonds; sugar; almond extract; dried apricots; white vermouth; cinnamon sticks; oranges; Cognac; butter; confectioner's sugar; eggs; orange liqueur
Ragout of duck with twenty cloves of garlic
- 0
- Categories: Main course; Cooking for a crowd; Dinner parties/entertaining
- Ingredients: whole duck; garlic; tomatoes; tomato sauce; allspice berries; fennel seeds; thyme; bay leaves; white vermouth; duck stock; parsley
Chicken melon
- 1
- Categories: Appetizers / starters; Main course; Cooking for a crowd
- Ingredients: whole chicken; shallots; nutmeg; tarragon; Cognac; heavy cream; ham; pistachio nuts
- Accompaniments: Rosie's great potato salad; Skewered salad; Boston or butter lettuce salad
Rosie's great potato salad
- 0
- Categories: Salads; Side dish; Cooking ahead; Cooking for a crowd
- Ingredients: potatoes; onions; celery; dill pickles; parsley; pimentos; eggs; store-cupboard ingredients; chicken broth; olive oil
- Accompaniments: Chicken melon
Mayonnaise in the food processor
- 0
- Categories: Sauces, general
- Ingredients: olive oil; store-cupboard ingredients
Skewered salad
- 1
- Categories: Salads; Side dish; Cooking for a crowd; Vegan; Vegetarian
- Ingredients: herbs of your choice; dressing of your choice; vegetables of your choice
- Accompaniments: Chicken melon
Boston or butter lettuce salad
- 1
- Categories: Salads; Appetizers / starters; Cooking for a crowd; Vegan; Vegetarian
- Ingredients: shallots; dry mustard; hot pepper sauce; olive oil; herbs of your choice; butter lettuce
- Accompaniments: Chicken melon
Apple turnover
- 1
- Categories: Pies, tarts & pastries; Dessert; Cooking for a crowd
- Ingredients: pie dough; all-purpose flour; butter; apples; cake flour
HB eggs
- 0
- Categories: Egg dishes
- Ingredients: eggs
Appetizer of shrimp, green beans, and sliced mushrooms
- 1
- Categories: Appetizers / starters; Low calorie
- Ingredients: green beans; mushrooms; shrimp; white vermouth; shallots; dill weed; watercress
Chicken bouillabaisse with rouille
- 0
- Categories: Soups; French; Low calorie
- Ingredients: whole chicken; leeks; onions; garlic; tomatoes; tomato sauce; fennel seeds; white vermouth; parsley; basil; canned pimentos; breadcrumbs; egg yolks; olive oil; hot pepper sauce
Rouille
- 0
- Categories: Sauces, general; French; Vegetarian
- Ingredients: garlic; basil; canned pimentos; breadcrumbs; egg yolks; olive oil; hot pepper sauce
Steamed rice
- 0
- Categories: Rice dishes; Side dish; Vegan; Vegetarian
- Ingredients: white rice
Caramel-crowned steam-baked apples
- 1
- Categories: Baked & steamed desserts; Dessert
- Ingredients: white wine; vanilla extract; apples; Maraschino cherries; cinnamon sticks
Asparagus tips in puff pastry, lemon butter sauce (Petites feuilletées aux asperges, sauce beurre au citron)
- 1
- Categories: Appetizers / starters; French; Vegetarian
- Ingredients: asparagus; shallots; all-purpose flour; cake flour; butter; lemons; white vermouth; white pepper
Casserole roast of veal with carrots and celery hearts (Rôti de veau poêlé à la Nivernaise)
- 1
- Categories: Stews & one-pot meals; Main course; French
- Ingredients: veal roast; pork fat; celery; carrots; onions; tarragon
- Accompaniments: Wok sauté of grated zucchini and fresh spinach (Sauté de courgettes, Viroflay)
Wok sauté of grated zucchini and fresh spinach (Sauté de courgettes, Viroflay)
- 1
- Categories: Stir-fries; Side dish; French
- Ingredients: zucchini; spinach; onions
- Accompaniments: Casserole roast of veal with carrots and celery hearts (Rôti de veau poêlé à la Nivernaise)
Floating island (Ile flottante)
- 0
- Categories: Mousses, trifles, custards & creams; Dessert; French
- Ingredients: sugar; eggs; milk; vanilla extract; dark rum
Custard sauce
- 0
- Categories: Sauces for desserts
- Ingredients: egg yolks; milk; vanilla extract; dark rum

Notes about this book

Notes about Recipes in this book

Purée of parsnips
- SilverSage on January 06, 2011
  
  Love this! It really tames the bitterness of the parsnips - they become sweet and creamy.
Turkey Orloff
- SilverSage on January 06, 2011
  
  This is a lot of work for what is basically a casserole. Flavor is fine, but the payoff isn't worth the effort.
Steak Diane
- SilverSage on January 06, 2011
  
  The use of bullion dates this recipe, but the basics are good. Use demi, or at least good beef stock instead of bullion.

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Reviews about this book

ISBN 10 0394502000
ISBN 13 9780394502007
Linked ISBNs
- 9780394735320 Paperback (United States) 9/12/1978
- 9780345314499 Paperback (United States)
Published Sep 12 1978
Format Hardcover
Language English
Countries United States

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Member Rating

Average rating of 5 by 2 people

Welcome to Eat Your Books!

Julia Child & Company by Julia Child

Notes about this book

Notes about Recipes in this book

SilverSage on January 06, 2011

SilverSage on January 06, 2011

SilverSage on January 06, 2011

Reviews about this book

Other cookbooks by this author

Member Rating

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