Cookbooks

You can make this sauce up to 2 days ahead; press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate.

This meringue works well for piping shapes. Using the whisk attachment to beat the egg whites in the final stage works best; warming the egg whites helps dissolve the sugar, giving the meringue greater volume.

You can make any amount of simple syrup as long as you use equal parts sugar and water. If using additional flavorings, such as fresh basil, mint, or tarragon sprigs, or sliced ginger root, pounded lemongrass stalks, or citrus peel, add them to the prepared syrup, and let them steep while the syrup cools. Discard solid ingredients before using or storing the syrup.

Court bouillon, the vegetable and herb broth traditionally used for poaching fish, imparts subtle flavor to the fish as it cooks. The bouillon can be made 2 or 3 days ahead. If preparing the fish the same day, make the bouillon right in the poacher.

Be sure to make the pastry cream on the same day you plan to use it; otherwise, it has a tendency to become thin and runny.

In addition to using this curd in other recipes, it is delicious on its own or as a spread for scones or shortbread.

Frangipane, an almond-flovored paste, is a classic filling for tarts, such as the Sugar Plum Tart on page 462.

You can ask your butcher to cut veal bones into small pieces for you.

Try this dip with sliced green apple, toasted rustic bread, or crackers.

This pastry dough may be made in advance and frozen after the fourth turn for up to 2 months. The final two turns should be completed immediately before using.

If you plan to use the stock for a specific recipe, begin making it at least 12 hours ahead of time, and refrigerate for 8 hours so the fat has a chance to collect on top and can be removed.