S8 E128 min
Vegetable for All Occasions
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The French Chef
Season 8
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20 episodes · First aired 1971-03-17
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Episodes
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S8 E228 min
Pot au Feu
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S8 E328 min
Pizza Variations
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S8 E428 min
Begin with Shrimp
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S8 E528 min
Chocolate Cake
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S8 E628 min
Working with Chocolate
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S8 E728 min
To Press a Duck
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S8 E828 min
Flaky Pastry
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S8 E928 min
Glamour Pudding
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S8 E1028 min
The Whole Fish Story
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S8 E1128 min
VIP Veal: Poitrina Farcie
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S8 E1228 min
Brochettes, Kebabs and Skewers
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S8 E1328 min
Rye Bread
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S8 E1428 min
Flaming Fish
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S8 E1528 min
Summer Salads
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S8 E1628 min
The Lobster Show
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S8 E1728 min
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.
S8 E1828 min
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.
S8 E1928 min
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.
S8 E2028 min
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.