Episodes List

Ep.1 Vegetable for All Occasions

Air Date: 1971-03-17

Ep.2 Pot au Feu

Air Date: 1971-03-24

Ep.3 Pizza Variations

Air Date: 1971-03-31

Ep.4 Begin with Shrimp

Air Date: 1971-04-07

Ep.5 Chocolate Cake

Air Date: 1971-04-14

Ep.6 Working with Chocolate

Air Date: 1971-04-21

Ep.7 To Press a Duck

Air Date: 1971-04-28

Ep.8 Flaky Pastry

Air Date: 1971-05-05

Ep.9 Glamour Pudding

Air Date: 1971-05-12

Ep.10 The Whole Fish Story

Air Date: 1971-05-19

Ep.11 VIP Veal: Poitrina Farcie

Air Date: 1971-05-26

Ep.12 Brochettes, Kebabs and Skewers

Air Date: 1971-06-02

Ep.13 Rye Bread

Air Date: 1971-06-09

Ep.14 Flaming Fish

Air Date: 1971-06-16

Ep.15 Summer Salads

Air Date: 1971-06-23

Ep.16 The Lobster Show

Air Date: 1971-06-30

Ep.17 Coq Au Vin Alias Chicken Fricassee

Air Date: 1971-07-07

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.

Ep.18 Mousse Au Chocolat (Chocolate Mousse)

Air Date: 1971-07-14

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.

Ep.19 Quiche Lorraine and Company

Air Date: 1971-07-21

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.

Ep.20 To Suff a Sausage

Air Date: 1971-07-28

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.