Julia Child

 FL Makes 4 to 6 servings. Source: Adapted from Mastering the Art of French Cooking, by Julia Child. Per serving (based on 6): 213 calories, 15 g fat (9 g saturated), 177 g cholesterol, 11 g protein, 6 g carbohydrate, 0 fiber, 394 mg sodium.

The original recipe is from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck but I've made so many changes that it's not really the same recipe at all! -- posted by Queen Dana.

By Dana Currier Salade Nicoise (all recipes adapted from Mastering the Art of French Cooking by Julia Child, Simone Beck and Louisette Bertholle) serves 3-4 people 1 1/2 cup blanched green beans 2 quartered tomatoes 1/2 cup vinaigrette (see recipe ...

By Zoomie Especially the recipe that Julia Child put into her classic, "Mastering the Art of French Cooking," but making it is a bit of a hassle requiring three pans so when I saw this recipe for Coq au Riesling that could all be accomplished in ...

By Ruth Daniels Julia Child’s Sauce au Cari or Light Curry Sauce (with chicken) From Mastering the Art of French Cooking. Serves 6-8 Ingredients: ½ cup white or yellow onion, finely minced 4 tbsp butter 2-3 tbsp curry powder 4 tbsp flour ...

By Amy With so many chicken liver pate recipes out there, I adapted a recipe by Julia Child, who is my resource for all things French. Chicken Liver Pate Adapted from Julia Child 1/2 lb chicken livers, trimmed 1 C milk 1/2 small onion, chopped ...

I have to say I have never used a Julia Child recipe until tonight. We were craving something easy & French and I stumbled upon this recipe by the master herself. Served it with a simple watercress salad with Tartelette's vinaigrette ...

Casserole-roasted chicken with potatoes and bacon, adapted from Julia Child's recipe, posted here for safekeeping. Small new potatoes may be used instead of the boiling potatoes. This is a one-dish meal, but Julia suggests serving ...

Sorry for the delay! Here are the recipes. Lobster à l'Américaine Sauce For 1/12 to 2 cups of sauce, you will need the chopped shells, including legs, from two 1-1/2-2 pound lobsters. Saute the shells, 1/4 cup each of chopped carrots ...

By Clay Irving Recipe from: The French Chef Cookbook by Julia Child Servings: about 1/2 cup, enough for 2 1/2 to 3 quarts salad greens. The basic French dressing of France is very simple indeed - oil, wine vinegar or lemon juice, salt, and pepper; ...

Julia Child was the person who taught me to "blanch" vegetables -- in the recipes where she calls for them to be blanched first, she warns to test the vegetables so they are tender but retain a little "crunchiness" (ie the recipe for ...