Croissant Recipe Julia Child Recipes Recipe For Chicken

CROISSANT

Steps:

• Mix all ingredients except the butter for 5 minutes on first speed in a mixer. Continue to mix for another 5 minutes on second speed. Once all ingredients have combined, remove dough from mixing bowl, wrap in plastic, and place in the refrigerator for 20 minutes.
• Flatten the butter out into an 8 by 8-inch square shape. Roll out the dough into a 14 by 14-inch square shape, with the corners pointing towards you. Place the butter on the dough, with the corners placed opposite the corners of the dough. Fold in the corners of the dough over the butter to the center, sealing all the seams. Wrap dough in plastic, and refrigerate for 20 minutes.
• Remove the dough from the refrigerator, and roll the dough out approximately 18 inches in a rectangle. Then fold one end to the center, and fold other end, overlapping each fold. This is what we call a three-fold. Wrap dough and refrigerate for 20 minutes. Repeat same process one more time, and refrigerate.
• Remove dough from refrigerator, and roll out until dough is a rectangle that is approximately 1/8-inch thick. Halve the dough lengthwise, and then cut each section into 10 triangles. Roll each triangle from base of triangle to tip, shape it into a crescent, and place on a baking sheet lined with parchment paper. Lightly brush each croissant with some egg wash. Let the croissant rise for 1 hour or until they have doubled in size.
• Preheat oven to 375 degrees F.
• Place croissants in oven and bake for 10 to 15 minutes, until golden brown.

TUNA-SALAD SANDWICH, JULIA CHILD STYLE

Steps:

• Prepare the tuna salad: Using a fork, mash the tuna with 3 tablespoons mayonnaise. Add the celery, as much onion and chopped cornichons as you'd like, and the capers or olives, and toss to combine. Add a squirt of lemon juice, some salt (go easy at first) and pepper. Taste and see if you'd like more mayo, onion or cornichons. Add more lemon juice, salt and pepper to taste. Stir in the chives or parsley, if you're using either. (Makes 1 1/2 cups.) The tuna salad is good to go as soon as it's made, but it's even better after a couple of hours in the fridge.
• When you're ready to serve, spread the muffins or bread with a little mayonnaise. If you're using English muffins, do what Julia did: Make open-face sandwiches. Put a leaf of lettuce on each muffin half, top with tuna salad and finish with tomato and onion. If you're using sliced bread, prepare traditional sandwiches: Top each of 2 slices of bread with 1 piece lettuce, tomato and onion, then spread over the tuna and finish with remaining onion, tomato, lettuce and bread.

JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN BREAST

Steps:

• Preheat oven to 400 degrees.
• Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.
• Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done.
• Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).
• To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.