The French Chef

Season 8

1971 · 20 episodes · 9h 20m in all

Episodes

1. 1

   1. Vegetable for All Occasions

   17 Mar 1971 · 28 min

2. 2

   2. Pot au Feu

   24 Mar 1971 · 28 min

3. 3

   3. Pizza Variations

   31 Mar 1971 · 28 min

4. 4

   4. Begin with Shrimp

   7 Apr 1971 · 28 min

5. 5

   5. Chocolate Cake

   14 Apr 1971 · 28 min

6. 6

   6. Working with Chocolate

   21 Apr 1971 · 28 min

7. 7

   7. To Press a Duck

   28 Apr 1971 · 28 min

8. 8

   8. Flaky Pastry

   5 May 1971 · 28 min

9. 9

   9. Glamour Pudding

   12 May 1971 · 28 min

10. 10

    10. The Whole Fish Story

    19 May 1971 · 28 min

11. 11

    11. VIP Veal: Poitrina Farcie

    26 May 1971 · 28 min

12. 12

    12. Brochettes, Kebabs and Skewers

    2 Jun 1971 · 28 min

13. 13

    13. Rye Bread

    9 Jun 1971 · 28 min

14. 14

    14. Flaming Fish

    16 Jun 1971 · 28 min

15. 15

    15. Summer Salads

    23 Jun 1971 · 28 min

16. 16

    16. The Lobster Show

    30 Jun 1971 · 28 min

17. 17

    17. Coq Au Vin Alias Chicken Fricassee

    7 Jul 1971 · 28 min

    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. 18

    18. Mousse Au Chocolat (Chocolate Mousse)

    14 Jul 1971 · 28 min

    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. 19

    19. Quiche Lorraine and Company

    21 Jul 1971 · 28 min

    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. 20

    20. To Suff a Sausage

    28 Jul 1971 · 28 min

    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.