Season 8

1. Vegetable for All Occasions

1971-03-17 · 28m

2. Pot au Feu

1971-03-24 · 28m

3. Pizza Variations

1971-03-31 · 28m

4. Begin with Shrimp

1971-04-07 · 28m

5. Chocolate Cake

1971-04-14 · 28m

6. Working with Chocolate

1971-04-21 · 28m

7. To Press a Duck

1971-04-28 · 28m

8. Flaky Pastry

1971-05-05 · 28m

9. Glamour Pudding

1971-05-12 · 28m

10. The Whole Fish Story

1971-05-19 · 28m

11. VIP Veal: Poitrina Farcie

1971-05-26 · 28m

12. Brochettes, Kebabs and Skewers

1971-06-02 · 28m

13. Rye Bread

1971-06-09 · 28m

14. Flaming Fish

1971-06-16 · 28m

15. Summer Salads

1971-06-23 · 28m

16. The Lobster Show

1971-06-30 · 28m

17. Coq Au Vin Alias Chicken Fricassee

1971-07-07 · 28m

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)

1971-07-14 · 28m

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

1971-07-21 · 28m

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

1971-07-28 · 28m

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.