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The French Chef

Season 8 · 20 episodes · Mar 17, 1971

  1. Episode 1

    Vegetable for All Occasions

    Mar 17, 1971

  2. Episode 2

    Pot au Feu

    Mar 24, 1971

  3. Episode 3

    Pizza Variations

    Mar 31, 1971

  4. Episode 4

    Begin with Shrimp

    Apr 7, 1971

  5. Episode 5

    Chocolate Cake

    Apr 14, 1971

  6. Episode 6

    Working with Chocolate

    Apr 21, 1971

  7. Episode 7

    To Press a Duck

    Apr 28, 1971

  8. Episode 8

    Flaky Pastry

    May 5, 1971

  9. Episode 9

    Glamour Pudding

    May 12, 1971

  10. Episode 10

    The Whole Fish Story

    May 19, 1971

  11. Episode 11

    VIP Veal: Poitrina Farcie

    May 26, 1971

  12. Episode 12

    Brochettes, Kebabs and Skewers

    Jun 2, 1971

  13. Episode 13

    Rye Bread

    Jun 9, 1971

  14. Episode 14

    Flaming Fish

    Jun 16, 1971

  15. Episode 15

    Summer Salads

    Jun 23, 1971

  16. Episode 16

    The Lobster Show

    Jun 30, 1971

  17. Episode 17

    Coq Au Vin Alias Chicken Fricassee

    Jul 7, 1971

    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. Episode 18

    Mousse Au Chocolat (Chocolate Mousse)

    Jul 14, 1971

    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. Episode 19

    Quiche Lorraine and Company

    Jul 21, 1971

    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. Episode 20

    To Suff a Sausage

    Jul 28, 1971

    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.