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S3 E4 Chicken Dinner In Half An Hour

Instructional & Educational

TV-G

29m

May 24, 1964

Julia Child shows you how to produce a fine feast, and do it fast.

Season 3, 20 Episodes

The French Chef - Timbales

Julia Child prepares delectable French vegetable custards, to serve as a hot first course or luncheon dish.

The French Chef - Fish Filets Sylvestre

Fish Filets Sylvestre,

Julia Child presents a savory new recipe for fish filets in white wine, a lovely French sauce, and a decoration of fluted mushrooms.

The French Chef - Babas Au Rhum

Julia Child provides an introduction to yeast doughs. Once you’ve seen how easy it is to make these famous desserts, including Babas Au Rhum, you’ll have fun baking them yourself.

The French Chef - Chicken Dinner In Half An Hour

Chicken Dinner In Half An Hour,

Julia Child shows you how to produce a fine feast, and do it fast.

The French Chef - Rognons Sautés And Flambés

Rognons Sautés And Flambés,

Julia Child prepares kidneys prepared two ways -- Rognons Sautes and Flambes.

The French Chef - The Mushroom Show

The Mushroom Show,

Julia Child shows you how to wash, trim, slice, chop, flute, stew, and saute mushrooms and how to serve them under glass.

The French Chef - Veal Dinner In Half An Hour

Veal Dinner In Half An Hour,

Julia prepares a three-course dinner, from start to finish, in half an hour. Featuring Vichyssoise a la Russe, Saute of Veal with Mushrooms and Risotto and Pears Baked with Macaroons.

The French Chef - Broiled Chicken Plain And Saucy

Broiled Chicken Plain And Saucy,

Julia Child demonstrates French ways with broiled chicken.

The French Chef - Lamb Stew Is French Too

Lamb Stew Is French Too,

Julia Child prepares Nevarin Printanier -- lamb stew with fresh vegetables that are perfect for a party.

The French Chef - Introducing Charlotte Malakoff

Introducing Charlotte Malakoff,

Julia Child makes a magnificent French dessert -- Charlotte Malakoff -- that is a party in itself.

The French Chef - Hot Turkey Ballotine

Hot Turkey Ballotine,

Julia Child shows how to stuff and roast it and gives a useful home technique for making a 9 pound bird serve 20 people.

The French Chef - Cold Turkey Galantine

Cold Turkey Galantine,

Julie Child prepares boned, stuffed turkey dressed in aspic.

The French Chef - Le Marquis Au Chocolate

Le Marquis Au Chocolate,

Julia Child whips up a noble French dessert cake filled with buttercream and glazed with chocolate.

The French Chef - Vegetables For The Birds

Vegetables For The Birds,

Julia Child prepares the usual vegetables in unusual combinations for duck, goose, and turkey.

The French Chef - French Tarts, Apple Style

French Tarts, Apple Style,

Julia Child makes three French favorites: “Tarte aux Pommes Classique,” “Tarte des Demoiselles” and “Tartin.”

The French Chef - French Jelly Roll

French Jelly Roll,

Julia Child makes an American favorite the Parisian way in her new French Provincial-style kitchen that has so many modern conveniences that it uses three times as much electricity as the average 1970 home.

The French Chef - Buche De Noel

Julia Child shows you how to decorate a Yule log and eat it too, including spun sugar grass, meringue mushrooms, and chocolate bark.

The French Chef - Beef Gets Stewed Two Ways

Beef Gets Stewed Two Ways,

Julia Child makes Daube and Carbonade de Beouf -- a classic Mediterranean duo. Each stew is easy to make, and each stew offers something new.

The French Chef - Ham Dinner In Half An Hour

Ham Dinner In Half An Hour,

There comes a time when you have no time, yet it’s company time. That’s the time for this chic three-course meal.

The French Chef - Croissants

You have your own passport to Paris when you can make these famous French crescent rolls in your own kitchen.

Details

The French Chef

Instructional & Educational

TV-G

10 Seasons

29m

Julia Child and her series The French Chef introduced French cuisine to American kitchens, forever changing the way we cook, eat and think about food.

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