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The French Chef (1963)

Season 8 • Episode 12 • Brochettes, Kebabs and Skewers

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The French Chef Season 8, Episode 12: Brochettes, Kebabs and Skewers

0 0 • 28 min • 7.5/10

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Episodes

20 episodes
1

Vegetable for All Occasions

28 min
2

Pot au Feu

28 min
3

Pizza Variations

28 min
4

Begin with Shrimp

28 min
5

Chocolate Cake

28 min
6

Working with Chocolate

28 min
7

To Press a Duck

28 min
8

Flaky Pastry

28 min
9

Glamour Pudding

28 min
10

The Whole Fish Story

28 min
11

VIP Veal: Poitrina Farcie

28 min
12

Brochettes, Kebabs and Skewers

28 min
13

Rye Bread

28 min
14

Flaming Fish

28 min
15

Summer Salads

28 min
16

The Lobster Show

28 min
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.

28 min
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.

28 min
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.

28 min
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.

28 min