Overview
Julia Child focuses on tossed salads and French dressings, preparing mixed green salads, mixed vegetable salads and French dressing. She also demonstrates how to dress and serve salad the French way.
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1 - 1Boeuf Bourguignon February 02, 1963 -
1 - 2French Onion Soup February 09, 1963 -
1 - 3Casserole Roast Chicken February 16, 1963 -
1 - 4The French Omelette February 23, 1963 -
1 - 5Scallops March 02, 1963 -
1 - 6Quiche Lorraine March 09, 1963 -
1 - 7Fruit Tarts March 16, 1963
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1 - 8Chicken Breasts and Rice March 23, 1963 -
1 - 9Vegetables the French Way March 30, 1963 -
1 - 10Veal Scallops April 06, 1963 -
1 - 11French Salads April 13, 1963 -
1 - 12Chicken Livers a la Francaise April 20, 1963 -
1 - 13Roast Duck a l'Orange April 27, 1963 -
1 - 14Chocolate Mousse and Caramel Custard May 04, 1963 -
1 - 15Patés May 11, 1963 -
1 - 16Aspics May 18, 1963 -
1 - 17Bouillabaise May 25, 1963 -
1 - 18Lobster a l'Americaine June 01, 1963 -
1 - 19French Crêpes I June 08, 1963
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1 - 20French Crêpes II June 15, 1963
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1 - 21Steaks And Hamburgers June 22, 1963
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1 - 22The Potato Show June 29, 1963 -
1 - 23Soufflé On A Platter July 06, 1963
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1 - 24Dinner In A Pot July 13, 1963
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1 - 25Pâte à Choux July 20, 1963