The French Chef Cookbook by Julia Child

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Chicken breasts poached in butter, with wine cream sauce (Suprêmes de volaille à blanc)

from The French Chef Cookbook The French Chef Cookbook by Julia Child
Categories: Stews & one-pot meals; Main course; French

Ingredients: chicken breasts; Port wine; heavy cream; parsley

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Notes about this book

bocaboy on April 03, 2022

This hardcover mimics the paperback (which I have and is unindexed by EYB)

Notes about Recipes in this book

Coquilles Saint-Jacques à la Parisienne (Scallops and mushrooms in white wine sauce)
- jane_in_va on March 17, 2010
  
  Mmmmmm - heavenly!
Tarte aux pommes (French apple tart)
- chriscooks on July 01, 2012
  
  This dessert is actually pretty simple. You can do a lot of it well ahead of time and assemble and bake it when you wish. It looks very elegant and tastes wonderful.
Quiche lorraine (Cream and bacon quiche)
- adrienneyoung on January 10, 2014
  
  Wonderful. I added baby spinach and sautéed mushrooms, so not a proper quiche Lorraine, but gosh. A real quiche made with good ingredients and home made pastry is amazingly great!
Broiled flank steak with Brussels sprouts and baked whole tomatoes
- BlytheSpirit on December 22, 2013
  
  This flank steak recipe has been a favorite for years. It is very easy to throw together on a work night.
Steak au poivre (Steak sautéed with crushed peppercorns)
- wodtke on November 05, 2015
  
  This is my standard recipe for pepper steak -- can't be beat. Although I make only two steaks, I use the ingredients for the full recipe -- the sauce is so good you'll want as much as possible. Not exactly a diet recipe, though.
Ragoût a l'improviste (Leftover roast meat simmered with red wine and vegetables)
- wodtke on June 05, 2015
  
  This is my standard recipe for using up leftover roast lamb. It is always delicious, and getting two meals out of a lamb roast helps mitigate the sticker shock at the cost of the roast. I use fresh mushrooms and baby carrots, rather than canned -- times have changed. I also cook it in the oven (325F), as I do most braises, because they cook more evenly there than on the cook-top.. Highly recommended.
Suprêmes de volaille à l'ecossaise (Chicken breasts with aromatic vegetables)
- pitterpat4 on January 12, 2024
  
  Flatten the chicken breasts out very thin. Even then, it will probably take more than 6 minutes to cook the chicken. I used only used onions. This is very tasty.
Risotto (Rice braised in chicken stock)
- pitterpat4 on January 12, 2024
  
  Very tasty rice. Used dried parsley.
Gâteau de crêpes à la Florentine (Mound of crepes filled with spinach and mushrooms, baked with cheese sauce)
- Karen_S. on April 20, 2022
  
  You need TWO batches of Julia's crepe recipe for this.
Croûstades aux crevettes à la Nantua (Shrimp in white wine sauce served in toast cases)
- RosaHemken on June 10, 2017
  
  I was 12 or 13 years old; I am now 63 and still remember. My father was a gourmet before it was fashionable. My mom decided to go to beauty school and I had 3 younger brothers and sister. This was the first recipe I made on my own. My father brought the ingredients at about 10:30 am and food was to be on the table at 2:30 pm exactly. It came out delicious. I made it many times after that for family and friends. It was always a hit.

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Reviews about this book

ISBN 10 0345389441
ISBN 13 9780345389442
Published Jul 02 1994
Format Paperback
Language English
Countries United States
Publisher Ballantine Books
Imprint Ballantine Books

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The French Chef Cookbook by Julia Child

Chicken breasts poached in butter, with wine cream sauce (Suprêmes de volaille à blanc)

from The French Chef Cookbook The French Chef Cookbook by Julia Child

Show all Recipes...

Notes about this book

bocaboy on April 03, 2022

Notes about Recipes in this book

Coquilles Saint-Jacques à la Parisienne (Scallops and mushrooms in white wine sauce)

jane_in_va on March 17, 2010

Tarte aux pommes (French apple tart)

chriscooks on July 01, 2012

Quiche lorraine (Cream and bacon quiche)

adrienneyoung on January 10, 2014

Broiled flank steak with Brussels sprouts and baked whole tomatoes

BlytheSpirit on December 22, 2013

Steak au poivre (Steak sautéed with crushed peppercorns)

wodtke on November 05, 2015

Ragoût a l'improviste (Leftover roast meat simmered with red wine and vegetables)

wodtke on June 05, 2015

Suprêmes de volaille à l'ecossaise (Chicken breasts with aromatic vegetables)

pitterpat4 on January 12, 2024

Risotto (Rice braised in chicken stock)

pitterpat4 on January 12, 2024

Gâteau de crêpes à la Florentine (Mound of crepes filled with spinach and mushrooms, baked with cheese sauce)

Karen_S. on April 20, 2022

Croûstades aux crevettes à la Nantua (Shrimp in white wine sauce served in toast cases)

RosaHemken on June 10, 2017

Reviews about this book

Other cookbooks by this author

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The French Chef Cookbook by Julia Child

from The French Chef Cookbook The French Chef Cookbook by Julia Child

Notes about this book

bocaboy on April 03, 2022

Notes about Recipes in this book

jane_in_va on March 17, 2010

chriscooks on July 01, 2012

adrienneyoung on January 10, 2014

BlytheSpirit on December 22, 2013

wodtke on November 05, 2015

wodtke on June 05, 2015

pitterpat4 on January 12, 2024

pitterpat4 on January 12, 2024

Karen_S. on April 20, 2022

RosaHemken on June 10, 2017

Reviews about this book

Other cookbooks by this author

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Categories

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