The French Chef - Season 8

1. Vegetable for All Occasions

Aired: 3/17/1971

2. Pot au Feu

Aired: 3/24/1971

3. Pizza Variations

Aired: 3/31/1971

4. Begin with Shrimp

Aired: 4/7/1971

5. Chocolate Cake

Aired: 4/14/1971

6. Working with Chocolate

Aired: 4/21/1971

7. To Press a Duck

Aired: 4/28/1971

8. Flaky Pastry

Aired: 5/5/1971

9. Glamour Pudding

Aired: 5/12/1971

10. The Whole Fish Story

Aired: 5/19/1971

11. VIP Veal: Poitrina Farcie

Aired: 5/26/1971

12. Brochettes, Kebabs and Skewers

Aired: 6/2/1971

13. Rye Bread

Aired: 6/9/1971

14. Flaming Fish

Aired: 6/16/1971

15. Summer Salads

Aired: 6/23/1971

16. The Lobster Show

Aired: 6/30/1971

17. Coq Au Vin Alias Chicken Fricassee

Aired: 7/7/1971

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. Mousse Au Chocolat (Chocolate Mousse)

Aired: 7/14/1971

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. Quiche Lorraine and Company

Aired: 7/21/1971

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. To Suff a Sausage

Aired: 7/28/1971

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.