Season 8 Episodes
1. Vegetable for All Occasions
2. Pot au Feu
3. Pizza Variations
4. Begin with Shrimp
5. Chocolate Cake
6. Working with Chocolate
7. To Press a Duck
8. Flaky Pastry
9. Glamour Pudding
10. The Whole Fish Story
11. VIP Veal: Poitrina Farcie
12. Brochettes, Kebabs and Skewers
13. Rye Bread
14. Flaming Fish
15. Summer Salads
16. The Lobster Show
17. 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.
18. 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.
19. 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.
20. 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.
