Lasagne a la Francaise; French Chef; French Chef: Lasagne a la Francaise

Child, Julia · November 25, 1970

Opens with Child exclaiming that lasagna makes a good dish for company. She then describes lasagna noodles, boils them, and adds olive oil and salt. She makes a point of noting that she is following the box?s instructions since she is not an Italian chef. Child then makes a tomato sauce with onions, fresh and canned tomatoes, and Italian seasoning as well as salt, pepper, noting that this is a ?peasant dish? so she doesn?t need to chop it carefully. This segment has a discussion of difference between peasant, bourgeois and haute cuisine as well as a demonstration of how to blanche, peel, seed, juice and slice tomatoes as well as what sort of canned tomatoes to use. Child used ?Italian seasoning? but doesn?t explain what it is in it. She explains noodles should be cooked to ?al dente.? She encourages viewers to use leftovers in their lasagna (such as cooked chicken, spinach or poached egg). She then prepares an ?inner sauce? consisting of a white sauce with chicken stock, wine, and onions in it. She adds garlic to the tomato sauce (acknowledging that she forgot it earlier). She assembles the lasagna with a little oil in bottom of dish, then noodles, white sauce, filling (spinach in first layer) then (approx. 17:30-17:50) she acknowledges she has no sense of how Italians assemble it, adds cottage cheese, mushrooms, chicken, more sauce and begins layering again. Pours more white sauce and then tomato sauce and more cheese over top. Finally, she demonstrates how to serve it Summary and select metadata for this record was submitted by Tracey Deutsch. A great way to use yesterday?s roast, be it poultry, veal or pork. Julia?s French lasagne is a delicious concoction of pasta, Italian tomato sauce, saffron threads, dried orange peel, left over turkey, veal or whatever, and an ?inner sauce? that?s rich and velvety.