Julia Child

Julia Child shows you the elegant French way to roast and serve squab and small game birds.

Julia Child prepares Bouillabaise, the famous French fish chowder. Skills include what fish to use, how to make a fish stock, how to cut and prepare the fish, how to make the bouillabaisse and how to serve it.

Julia Child prepares sauteed chicken livers and hot and cold mousse of chicken livers, and illustrates how to prepare chicken livers for sauteeing, how to saute, how to make a Madeira sauce for chicken livers or other meats, how to make a chicken liver mousse, how to unmold a mousse and how to serve a mousse.

Julia Child presents short-order cooking the French way.

Julia Child shows you how to wash, trim, slice, chop, flute, stew, and saute mushrooms and how to serve them under glass.

Julia Child demonstrates French ways with broiled chicken.

Julia Child features her meaty French version of Baked Beans.

Julia Child shows you how to produce a fine feast, and do it fast.

Julia Child whips up Coquilles St. Jacques, the French dish with sea scallops. She shows how to poach scallops in white wine, how to make the accompanying sauce, how to prepare the dish ahead of time and how to gratinee the final dish.

Julia Child features soup, including Potage Parmentier, the distinguished parent of French vegetable soups, and two other celebrated soups -- Watercress and Vichyssoise.