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COLLECTION Identifier: MC 432

Papers of Simone Beck, 1920-1993


Recipes, correspondence, lesson plans, etc., of Simone Beck, cookbook author and cooking instructor.


  • Creation: 1920-1993

Language of Materials

Materials in French and English.


The collection is open for research. An appointment is necessary to use any audiovisual material.

Conditions Governing Use

Copyright. Copyright in the papers created by Simone Beck as well as copyright in other papers in the collection may be held by their authors, or the authors' heirs or assigns.

Copying. Papers may be copied in accordance with the library's usual procedures.


8.55 linear feet ((20+1/2 file boxes) plus 7 folio folders, 4 folio+ folders, 1 oversize folder, 25 folders of photographs, 6 audiotapes)

These papers primarily document Simone Beck's culinary career. Much of the material is in French. Manuscript and typescript recipes, as well as recipes clipped from France-soir, Elle, and other periodicals, comprise the bulk of the collection; many of them are annotated by Beck for one or more purposes: publications, cooking classes, or demonstrations. Also included are numerous newspaper and magazine clippings about Beck and Julia Child, including reviews of their books; and photographs.

Folder titles in quotation marks or in French are Simone Beck's; the processor's translations of French titles appear in square brackets next to the original title.

Clippings were discarded after photocopying.

The papers are arranged in four series:

Series I, Personal (#1f-28f), consists of clippings, most regarding her culinary career and her work with Julia Child, as well as scrapbooks, guest lists, and photographs.

Series II, Correspondence (#29-209), mostly concerns cooking and food. Most is with Julia Child and Michael James; other correspondents include her editor Judith Jones at Alfred A. Knopf, as well as students and others.

Series III, Teaching and demonstrations (#210-381), consists mainly of recipes, menus, and lesson plans for classes of the Ecole des Trois Gourmandes; for private lessons at Beck's home, including "Simca's Cuisine" School; and for various demonstrations abroad. In addition to recipes, menus, and other papers from the Cercle des Gourmettes, there are also correspondence with students, some financial records, and photographs of cooking demonstrations and students.

Series IV, Writings (#382-569), includes materials for Beck's books, notably research for and drafts of Mastering the Art of French Cooking (including final revisions on a draft of the manuscript rejected by Houghton Mifflin), as well as portions of an earlier, unpublished effort by Beck and Louisette Bertholle. This series also includes taped interviews with Beck for Food and Friends, most in French.


Cookbook author and cooking instructor Simone "Simca" Beck was born in Normandy, France, in 1904. Except for a few years spent learning bookbinding and a brief career as a sales representative for the family silicate business, through which she met her second husband, Simone Beck's career was devoted to food. As a young girl, she enjoyed helping the family cook, occasionally preparing desserts or even entire meals. In 1933, as her marriage to Jacques Jarlaud was coming to an end, Beck began to take classes at the Cordon Bleu in Paris. She married Jean Victor Fischbacher in 1937, retaining her maiden name as a nom de plume and professionally, but using her husband's name socially.

Beck's professional career as a cook and teacher began after World War II, and after she had joined the Cercle des Gourmettes, an exclusive women's culinary club. As her experience and responsibilities as a member of the club increased, Beck found herself increasingly involved in the culinary world. Louisette Bertholle inspired her to write a cookbook for Americans and her husband encouraged her. After an unsuccessful attempt at writing a full-length cookbook, Beck and Louisette Bertholle published the brief What's Cooking in France? in 1952. This was followed by the booklet, Le Pruneau Devant le Forneau: Recettes de Cuisine (ca. 1952), Becks's only publication in French. After Beck met Julia Child in 1949, the idea of writing a French cookbook for Americans was rekindled. She wrote Mastering the Art of French Cooking with Julia Child and Louisette Bertholle; it was published in 1961. Mastering the Art of French Cooking, Vol. II (with Julia Child) followed in 1970.

Both Louisette Bertholle and Julia Child became members of the Cercle des Gourmettes. Within a few years of meeting, Simone Beck, Louisette Bertholle, and Julia Child formed l'Ecole des Trois Gourmandes to give lessons in French cooking to American women living in Paris. The school continued, on and off, into the late 1970s. While Julia Child became a successful television chef in the United States, Beck continued teaching at home. Some of her students were already successful chefs; others became well-known chefs. In 1972 she published her own cookbook, Simca's Cuisine (with Patricia Simon), using, among others, some of the recipes that had not been included in her previous books with Julia Child and Louisette Bertholle. She published the second volume, New Menus from Simca's Cuisine in 1979 with Michael James, since 1970 her student, friend, and assistant. Food and Friends: Recipes and Memories from Simca's Cuisine, her autobiography and last cookbook (with Suzy Patterson), was published in 1991.


The collection is arranged in four series:

  1. Series I. Personal (#1f-28f)
  2. Series II. Correspondence (#29-209)
  3. Series III. Teaching and demonstrations (#210-381)
  4. Series IV. Writings (#382-569)

Immediate Source of Acquisition

Accession numbers: 92-M151, 93-M3, 94-M19, 95-M160

These papers were given to the Schlesinger Library in September 1992 by Julia Child, who had received them from the Fischbacher estate and Jane Molard.

Related Material:

There is related material at the Schlesinger Library; see Papers of Julia Child, 1925-1993 (MC 644); Additional papers of Julia Child, 1890-2004 (MC 660); and Papers of Avis DeVoto, 1929-1990 (A-167).


The following items have been removed from the collection (September 1995):

  1. Le Pot au feu (42e Année, No. 5) Mar. 1934; deposited in Schlesinger Library's Periodicals (Vault).
  2. Simone Beck on Stage for the American Theater Company (Portland, 1970); deposited in the Schlesinger Library Book Department.
  3. Julia Child at the San Francisco Museum of Art (1965); deposited in the Schlesinger Library Book Department.


  1. Box 1: 3-39
  2. Box 2: 40-65
  3. Box 3: 66-106
  4. Box 4: 107-150
  5. Box 5: 151-180
  6. Box 6: 181-224
  7. Box 7: 225-241
  8. Box 8: 242-255
  9. Box 9: 257-275
  10. Box 10: 276-291
  11. Box 11: 292-313
  12. Box 12: 314-334
  13. Box 13: 335-351
  14. Box 14: 352-403
  15. Box 15: 404-434
  16. Box 16: 435-463
  17. Box 17: 464-492
  18. Box 18: 493-507
  19. Box 19: 508-521
  20. Box 20: 524-557
  21. Box 21: 558-569

Index to Ecole des 3 Gourmandes master file of recipes (folders #235-241)

Note: A semicolon (;) appears between recipes on the same page; double slashes (//) appear between recipes on different pages but filed by Beck within the same numbered folder. An asterisk (*) indicates that a folder was empty and no "master copy" of this recipe exists.

  1. 2. (ex286bis)Gateau - Le Biscuit
  2. 2. (ex286bis)GATEAU: Le Quatre - Quarts
  3. 2. Patée Brisée (inc. Pate a Nouilles, Alsacienne)
  4. 3. [Petites] Timbales d'oeufs aux truffes: ENTREE
  5. 3. bis ENTREE: Timbales au Roquefort
  6. 3a. La creme au beurre (au sirop), etc. (A-C)
  7. 4. DESSERT: Souffle au chocolat
  8. 4. (bis[?]) ENTREMETS: Special chocolate souffle, with a collar
  9. 5. POTAGE: Soupe a l'oignon gratinee
  10. 6. Soupe de poisson
  11. 7. ENTREMETS: Flan des Isles
  12. 8. (ex272) Potage Celestine (creme de celeri au riz, chaude ou froide)
  13. 9. ENTREE: Quenelles de poisson ou Mousseline de poisson
  14. 9. bis Quenelles de brochette, a la Lyonnaise
  15. 10. (ex270) Soupe Bretonne aux crevettes et a la tomate
  16. 10. (ex8[?]) La pate demi feuilletee
  17. 10. bis Puff pastry [French Chef]
  18. 10. or 11 Pate a savarin et a baba
  19. 11. POISSON: ENTREE: Quenelles soufflees
  20. 11. (ex137) Brioche (Thilmont)
  21. 11/11. bis Pain Brioche/Brioche Simple [See also individual folders]
  22. 12. ENTREE: Les oeufs farcis froids (Oeufs Mimosas)
  23. 12. Oeufs Moliets - Oeufs durs; Oeufs durs mimosas
  24. 13. LES OEUFS: Oeufs poches, Oeufs mollets, Oeufs durs et farcis Mimosa; Omelettes: fines herbes, champignons
  25. 14. LES OEUFS: OMELETTES: aux fines herbes, aux champignons, au fromage, a la creme // Omelette deguisee froide // ENTREE: Omelette Mousseuse // Omelette deguisee (chaude au froide)
  26. 15. ENTREE: Oeufs farcis a l'aurore // ENTREE D'OEUFS, chaude: Oufs farcis au fromage, gratines
  27. 16. ENTREE: Talmouses
  28. 17. POISSON: Les filets d'or a la tomate
  29. 18. Oeufs poches en croustades
  30. s.19/s.19. bis POTAGES: Soupe Parmentier; Creme de cresson
  31. s.19. [bis?] POTAGES ET SOUPES: Potage au cerfeuil; Soupe aux herbes fraiches; Potage aus concombres (sans semoule)
  32. 20/s.20. Pate a crepes (pour Plats d'Entree); Crepes farcies // ENTREE: Timbales de Crepes [see also 75] // Pates a crepes; Crepes roulees et farcies
  33. s.21. DESSERT: Clafouti aux prunes
  34. 23. ENTREE: Le souflee ramequin aux champignons
  35. s.24. LEGUMES: Carottes a la creme
  36. 25. Soupe aux fruits de mer
  37. 25. bis*Soupese[?]marmite Normande
  38. 26a. ENTREE: Coquilles Saint-Jacques a la Bordelaise
  39. 26b. ENTREE: Coquilles St-Jacques en Champagne
  40. 26. cCOQUILLAGES: Coquilles St-Jacques a la Champenoise
  41. 26. [e?]ENTREE: Coquilles Saint-Jacques a l'Americaine [see also 161]
  42. 27/s.27. ENTREMETS: Biscuits glaces aux fruits
  43. 28. Homard a l'Americaine [see also 161 bis]
  44. 28. bisPoisson braise au four - Dorade
  45. 28. [bis?]Le gratin de homard
  46. 29/s. 29..ENTREMETS: Poires Bourdaloue
  47. 30a. DESSERT: Les crepes sucrees - Crepes Suzette
  48. 30b. *Creme patissier
  49. 31. ENTREMETS: Ile Flottante [French and English]
  50. 32. ENTREE: Quiche Vendredi ou Quiche au haddock
  51. 33. [35 ex G]ENTREE: Rapee "Morvandelle" (omelette aux pommes de terre crues) [see also 167]
  52. 33. Sauce Bearnaise
  53. 34. Sauce "vin blanc" (pour accompagner un plat de poisson ou un Pate de poisson)
  54. 35. LEGUMES: Puree de celeri-rave
  55. 36. FRITURE: Notes sur la friture A propos des Bouchees au fromage // Bouchees au fromage (frites)
  56. 37..ENTREE: Fonds d'artichauts farcis froids
  57. s.38. Tartelettes au fromage (ou croustades)
  58. s.39..VOLAILLE: Canard a l'orange, braise
  59. 41..VOLAILLE: Poulet au vermouth
  60. 42ENTREE: Tarte a l'oignon ou Quiche au oignons // Quiche a la tomate [see also 47, 260] // Dejuner ...1963: Tartes aux asperges [Gourmettes] // LES LEGUMES EN ENTREE: Tart aux asperges // ENTREE: La pizza masquee
  61. 43..ENTREE: Petites timbales de cervelle (Sauce Madere) // Petites timbales de cervelle (Sauce Tomate)
  62. 44..ENTREE: Filets de poisson en goujon
  63. 45..LEGUMES: I - Endives a l'etuve (non blanches); II - Endives braisees
  64. 46/s.46..DESSERT: Omelette sucree a la confiture
  65. 47/s.47..ENTREE: Quiche a la tomate [see also 42,260]
  66. 48..ENTREE: Moules mariniers avec riz du curry; Riz du curry [fuissoner avec193]
  67. 49. [35 ex E]ENTREE: Mousseline de jambon
  68. 49. bisENTREE: Charlotte de jambon
  69. 50..ENTREE: Filets de soles a "la florentine" // LES LEGUMES VERTES: Epinards etuves (au naturel) // LES LEGUMES VERTS: Epinards a l'etuves (au naturel)
  70. 52. ENTREE: Pate a choux; Gougeres [English]
  71. 53..ENTREE: Le souffle ramequin au fromage
  72. 54..LEGUMES: Petites choux farcis a la Nicoise
  73. 55..LEGUMES: Riz a l'indienne ou Riz creole
  74. 56..VIANDE: Boeuf bourguignon et sauce civet
  75. 57..LEGUMES: Petites crepes parmentier
  76. 58..ENTREE: Oeufs farcis au fromage, gratines
  77. 59..ENTREE: Gnocchi gratine a la parisienne
  78. 60..ENTREE: Champignons farcis
  79. 60.. bisENTREE: Champignons a la creme // Les champignons insolites // POTAGE: Veloute de champignons, Longueville [or144?]
  80. 61..ENTREE: Soles Henri IV
  81. 62. Filets de poisson, en souffle, ramequin ENTREE
  82. 63..POISSON: Lotte a la Provencale (procede (a l'Americaine()
  83. 64..SUACES & FARCES: Puree soubise (pour farcir 6 oeufs durs)
  84. 64 bisSAUCES: Sauce Soubise (a base d'oignons)
  85. 65..Sauce Madere (sauce brune)
  86. 66..SAUCES: Roux brun & Sauce brune; Mirepoix
  87. 67..VOLAILLE: Poulet marengo
  88. 67.. bis*Poulet au Champagne
  89. 68..VOLAILLE: La pintade au porto
  90. 69..VOLAILLE: Lapin saute a la Nicoise
  91. 69. bisGIBIER: Lapin saute Zulma a la Dieppoise
  92. 70. ENTREMETS: Charlotte aux pommes
  93. 71. ENTREMETS [AUX BLANCS D'OEUFS]: La reve (aux blancs d'oeufs)
  94. 71.. [bis?][ENTREMETS AUX BLANCS D'OEUFS:] DESSERT FROID: Le palais de glace [see also 172]
  95. 71.. [bis?][ENTREMETS AUX BLANCS D'OEUFS:] ENTREMETS: Fondant au chocolat
  96. 72. [DESSERT AUX :] DESSERT: La tarte des3 Gourmandes aux poires
  97. 72. [DESSERT AUX POIRES:] DESSERT: La tarte aus pommes des 3 Gourmandes
  98. 73. *Poire Becce[?] Helena[?]
  99. 74. bis GATEAU: La Genoise // Genoise a l'orange // PATISSEREIE: Genoise Creole // GATEAU: Biscuit genoise a l'orange (speciale, sans beurre)
  100. 75. ENTREE: Timbales de crepes [see also 20]
  101. 75. bis ENTREE: Delicieuses au fromage
  102. 77. LES SAUCES FROIDES: La Mayonnaise; Sauce tartare
  103. 78. Sauce Delphine (pour accompagner un poisson poche)
  104. 79. La sauce Hollandaise
  105. 80. SAUCE: Le veloute supreme
  106. 81. Sorbet a l'Abricot
  107. 82. ENTREMETS: Mousse glacee a la liqueur
  108. 83. ENTREMETS: Oranges Hawaiennes givrees
  109. 84. ENTREMETS: Timbales ou oranges souflees a la puree de fruits
  110. 85. ENTREMETS: Oeufs a la neige - Creme anglais
  111. 86. Sauce Americaine; Sauce Americaine (pour accompagner les filets de poisson)
  112. 87. or 87. bis Sauce speciale des 3 Gourmandes
  113. 88. A - Sauce beurre maitre d'hotel speciale (pour accompagner des filets de poisson surgeles); B - Sauce au beurre "blanc" & aux oeufs durs
  114. 89. A - Sauce Normande aux capres (pour poissons chauds poches); B - Sauce veloutee a l'anchois
  115. 90. SAUCES: Sauce au raifort (chaude) dite ALouisette Bertholleert-sauce; Sauce au raifort (froide)
  116. 91. SAUCES: Sauce crevette (en boite); Sauce Dieppoise (memes utilisations)
  117. 92. Sauce precieuse
  118. 92. bis. LES SAUCES FROIDES: Sauce Verdurette (pour accompagner du poisson froid ou en aspic); Sauce froide a la tomate
  119. 93. ENTREE: Oeufs en suprise forestiere (oeufs brouilles)
  120. 94. ENTREES AU FROMAGE (frites): Croquettes savoyardes; Escalopes de fromage, a la Moutarde
  121. 95. ENTREE: Gougere (Pate a choux)
  122. 96. ENTREE: Le Pandore (P. de terre, oeufs, fromage, hareng saur)
  123. 97. ENTREE: Pate de champignons
  124. 98. POISSONS (farce et sauce): Farce verte (pour Alose...); Sauce aux crustaces (pour napper...)
  125. 99. POISSONS: Turbans de fillets de soles en aspic
  126. 100. Souffle de poisson (haute cuisine)
  127. 101. GATEAU: L'Africaine, avec creme au chocolat
  128. 102. GIBIER: Lapin de garenne en gelee, en terrine
  129. 103. ESCABECHE DE VOLAILLE: Poultry in aspic [French]
  130. 104. Terrine de canard; Petits oignons aux raisins
  131. 105. VIANDE: Daube de boeuf a la biere
  132. 106. Pate de veau et de jambon
  133. 107. VIANDE: La bouillabaisse de poulet
  134. 108. Farce de cervelle (pour garnir des croustades)
  135. 109. Jambon fume, sauce madere (mirepoix)
  136. 110. bis ENTREMETS: Mousse glacee au chocolat // ENTREMETS: LES DIFFERENTS SABAYON: Le sabayon au vin; Le sabayon au porto ou au madere
  137. 111. DESSERT: Beignets de pommes (ou d'autres fruits...)
  138. 112. ENTREMETS: Bavarois aux pommes (Bugnard)
  139. 112. bis DESSERT: ENTREMETS: Le bavarois aux poires
  140. 113. ENTREMETS: Charlotte Basque [see also 285]
  141. 114. ENTREMETS: Bavarois vanille au Cointreau (avec Compote d'oranges)
  142. 115. ENTREMETS: Le supreme aux marrons [see also 277]
  143. 116. Petits millefeuilles Napoleon
  144. 116 bis LA PATISSERIE: Pate demi-feuilletee: La galette des rois
  145. 117. ENTREMETS: Charlotte Malakoff (aux fruits frais)
  146. 118. ENTREMETS: Bavarois a la framboise
  147. 119. VIANDE: Le bifteck saute
  148. 120. VIANDE: Porc braise au whisky
  149. 120. bis* Porc au whisky avec Sauce pommes fruits
  150. 121. VIANDE: Le jambon en saupiquet a la morvandelle
  151. 122. VIANDE: Veau farci a la dauphinoise
  152. 123. VIANDE: Escalopes de veau a la viennoise (avec panure "a l'anglaise")
  153. 124. VIANDE: Le porc a la bigarrade
  154. 125. VOLAILLE: Canard aux navets
  155. 126. VOLAILLE: Fricassee de Poulet a la provencale
  156. 127. Volaille en chaud-froid blanche neige [see also 208]
  157. 128. FRITURE DE LEGUMES: Beignets de celeri-raves
  158. 129. Pate de gibier en terrine (a plumes)
  159. 131. Sauce nenette
  160. 132. Oeufs frits des isles (bananes et chipolatas sur rizotto)
  161. 133. Oeufs a la tripe
  162. 134. VIANDE: Steaks au poivre
  163. 135. PETITS FOURS: Tuilles aux amandes; Cigarettes
  164. 136. PETITS-FOURS: Les meringues royales; Les Duchesses
  165. 138. PETITS FOURS AUX AMANDES: Croissants aux amandes; Croquets aux amandes
  166. 139. GATEAU: Pain de genes; Ambroisies (petit fours) // DESSERT: LES BISCUITS: Biscuit Roule a l'orange (creme au beurre) // DESSERT: GATEAU ET CONFISERIE: La buche de la St Valentin
  167. 140. PETITS-FOURS: Truffes au chocolat Simca; Saucisson au chocolat
  168. 141. LEGUMES: Puree de pommes de terre mousseline
  169. 142*. Les salades composees, Escarlete, tonachee, "Haline"
  170. 142. bis* Composee et hors d'oeuvre
  171. 142. bis LES SALADES COMPOSEES ET LES HORS-D'OEUVRES: Chicoree et scarole aux "chapons" d'ail; La salade au roquefort; La salade au lard; La sauce du perigord (avec truffes) // SALADES COMPOSEES & HORS-D'OEUVRES: Salade de haricots verts, composee; Concombres? ou cornichons, prepares a la Russe // ENTREE: Tomates farcies Pitchouneseques (froides) [see also 230]
  172. 143. LEGUMES: GRATINS DE POMMES DE TERRE: Gratin Savoyard (au boullion); Gratin Dauphinois (au lait, Fifi Moulin ou Jurassien); Gratin Jurassien (2eme methode)
  173. 145. ENTREE: Rizotto ou pilaf de riz
  174. 146. Filets de poisson poches au vin blanc "Bonne Femme"/Fish filets poached in white wine [English] [see also 214]
  175. 147. ENTREE: Timbales d'oeufs forestiere a l'aurore [see also 159]
  176. 148. PATE: Saucisson de foies de volaille
  177. 149. Galatine de volaille
  178. 150. VOLAILLE: Le poulet en cocotte
  179. 151. *Canard au citron
  180. 151. bis VOLAILLE: Le canard au citron et au whisky bourbon
  181. 152. VOLAILLE: Ballotine de canard aux foies de volaille
  182. 154. VIANDE: Blanquette de veau
  183. 155. VIANDE: Le boeuf mode (classique) // Boeuf a la mode, marine
  184. 156. Le pot-au-feu, Consomme a la royale et Potee
  185. 157. VIANDE: Coq au vin (et sa garniture)
  186. 158. Oeufs gratines forestiere, en croustades
  187. 159. ENTREE D'OEUFS: Timbales d'oeufs forestiere a l'aurore [see also 147]
  188. 160. B)= Le Cabillaud, marine, au gratin
  189. 161. ENTREE: Coquilles Saint-Jacques a l'Americaine [see also 26(e)]
  190. 161. bis CRUSTACE: Homard a l'Americaine [see also 28]
  191. 162. ENTREE: Quenelles de poisson
  192. 163. Poisson en papillotte; Sole au citron (au naturel)
  193. 164. POISSON: Les soles Mornay
  194. 165. LEGUMES: Marrons braises; Puree de marrons
  195. 166. LEGUMES: La choucroute gratinee
  196. 167. CREPES: Les crepes aux pommes de terre // ENTREE DE POMMES DE TERRE: Rapee morvandelle [see also 33]
  197. 168. Tarte de Nancy
  198. 168. DESSERT: Tartelettes aux fruits [see also 265] // Creme au citron (pour garnir des tartelettes) [see also 232]
  199. 169. DESSERT: Gateau de marrons glace au chocolate
  200. 170. ENTREMETS: Le pudding diplomate (sans cuisson - methode du bavarois) // DESSERT: Croutes au Madere (avec fruits sec et confits)
  201. 170. Diplomate aux fruits
  202. 171. DESSERT: Souffle, glace au Cointreau
  203. 172. ENTREMETS: Palais de glace (meringue caramelisee) [see also 71 bis]
  204. 173. ENTREMETS: Biscuits glaces aux fruits
  205. 174. DESSERT: Souffle glace a la framboise ou a la cerise // DESSERTS: ENTREMETS: Fraises en meringue; GATEAU: Le Supreme a l'orange; La creme moka // DESSERTS: Entremets aux peches et a la puree de framboise (pour utiliser les blancs d'oeufs)
  206. 175. ENTREMETS: Mousse a l'orange
  207. 176. PETITS FOURS: Pommes de terre aux amandes et au chocolat; Les petits "Saint-Honores"
  208. 177. ENTREE: Quiche Lorraine
  209. 178. GATEAU: Moka aux petits - beurres
  210. 179. GATEAU: La tarte tatin, ou La tarte a l'envers
  211. 180. DESSERT: Creme renversee au caramel (Caramel custard, unmolded)
  212. 181. GATEAU: Brioche aux fruits
  213. 182. DESSERT: Beignets souffles (ou Pets de Nonne)
  214. 183. Sirop de sucre aromatise (pour boissons et patisseries); Mousse aux fruits (peches - abricots - fraises) (sorbet)
  215. 183. bis DESSERT: GLACE = Mousse a la framboise (raspberry)
  216. 184. ENTREE: Timbale de champignons, sauce tomatee
  217. 185. ENTREE: Souffle au fromage Classique ou Demoule, Mousseline
  218. 186. LEGUMES: Pommes Dauphine
  219. 187. LEGUMES: Pommes de terre Duchesse
  220. 187. bis LEGUMES: Pommes duchesse en croustades
  221. 188. LEGUMES: Croquettes de courgettes ou d'aubergines
  222. 189. LEGUMES: Les pommes de terre fondants
  223. 190. LEGUMES: Les pommes de terre
  224. 191. GARNITURE POUR BOEUF MODE: Carottes glacees; Oignons glaces
  226. 194. DESSERT: Le Dartois
  227. 196. VIANDE: Veau Sylvie
  228. 197. Terrine de porc, veau, et jambon
  229. 197. bis VIANDE: Terrine verte (Porc & herbes)
  230. 198. VIANDE: Epaule d'agneau farcie viroflay
  231. 199. VIANDE: Carbonade de boeuf a la Provencale
  232. 200. VIANDE: Noix de veau braisee au curry
  233. 201. VOLAILLE: Poulet a la creme en feuillete
  234. 202. ENTREE: Aspic de foies de volaille et champignons
  235. 203. Farce de foies de volailles
  236. 204. VOLIALLE: Poulet poele a l'estragon
  237. 205. VOLAILLE: Canetons aux peches ou aux cerises
  238. 206. VOLAILLE: Fricassee de poulet a l'ancienne
  239. 207. VOLAILLE EN ASuzanne PattersonIC: Suprise de Prague (poularde farcie avec mousseline de jambon)
  240. 208. VOLAILLE: La fricassee de volaille en chaud-froid [see also 127]
  241. 209. ENTREE: Saucisson de foies de volaille; Saucisson de foies de volaille, en brioche
  242. 210. VIANDE: Paupiettes de veau [French and English]
  243. 211. ABATS: Ris de veau braises "a la Marechale"
  244. 212. VIANDE: Porc Sylvie // VIANDE: Roti de porc au fromage
  245. 213. Tomates grillees au four (pour garniture)/Broiled tomatoes (for garnishing) [English]
  246. 214. Filets de poisson poches au vin blanc "Bonne Femme"/Fish filets poached in white wine [English] [see also 146]
  247. 215. POISSON: Truites aux amandes
  248. 216. ENTREE: Oeufs poches sur canapes/Poached eggs on canapes [English]
  249. 216. bis Oeufs poches en gelee
  250. 217. ENTREE: Le saucisson en brioche et "la sauce Onctueuse"
  251. 218. Le saucisson en brioche, accompagne de la "sauce-cissonne"
  252. 219. ENTREE: Souffle au fromage
  253. 220. ENTREE: Special souffle ramequin, with cheese [English] [see also 254]
  254. 221. Pommes Dauphine (Potato Dumplings) [English and French] // Gougeres : small cheese puffs, for appetizers
  255. 222. Mousse a la framboise/Raspberry mousse [English]
  256. 223. ENTREE: Mille-feuille a la fondue de fromage
  257. 224. Fruits de mer a l'Americaine // FISH IN ASuzanne PattersonIC: Mousse de poisson en gelee a la Portugaise [French]
  258. 226. Gratin de poisson, en bouillabaise
  259. 227. ENTREMETS: Souffle glace aux noix
  260. 228. Pain de laitues
  261. 229. LEGUMES: Laitues braisees
  262. 230. ENTREE: Tomates farcies Pitchounesques (froides) [see also 142 bis]
  263. 231. Cadjoiry de poisson avec rizotto - pilaf au curry
  264. 232. Creme au citron (pour garnir des tartelettes) [see also 168] // La tarte au citron
  265. 232. bis DESSERT: GATEAU: PETITS FOURS: Creme au beurre "mousseline", au cafe
  266. 233. LES PETITS FOURS (SUITE DE MACARONS): Macarons de Nancy (A+B); Les Doras (fourres pralines); Blidahs (a l'orange)
  267. 234. Reine de saba (Gateau de chocolat aux amandes)
  268. 235. DESSERT: Oranges souffles a la liqueur
  269. 236. DESSERT: Mousse de framboise cardinale (Entremets aux peches et a la puree de framboises pour utiliser les blancs d'oeufs)
  270. 237. VIANDE: Veau marengo
  271. 238. VIANDE: Foie de veau braise a la bourgeoise
  272. 239. VIANDE: Gite de boeuf au gingembre
  273. 240. VIANDE: Epaule d'agneau farcie forestiere
  274. 241. Poitrine de mouton farcie (plat froid)
  275. 242. Piccata de veau au porto (petites escalopes de veau sautees au beurre et au porto)
  276. 243. VIANDE: La daube de boeuf angevine; Boeuf a l'Avignonnaise
  277. 244. VIANDE: Fricassee d'agneau a la provencale
  278. 245. VIANDE: Boeuf a la Stroganov (avec liaison au gingembre faculatitive)
  279. 246. Daube de viandes panachees
  280. 247. PATE: Terrine de boeuf, porc, et veau
  281. 248. Terrine de volaille, panachee (les terrines sont des pates, sans croute)
  282. 249. Poulet en mirepoix a la Provencale
  283. 250. GIBIER: Lievre ou lapin de garenne en veloute
  284. 251. Garniture, farce, pour canapes ou Volaille farce "a gratin"
  285. 252. Sauce Perigueux // LES GRANDES SAUCES: Sauce Perigueux; Sauce Madere
  286. 253. ENTRE D'OEUFS (friture): Cromesquis
  287. 254. Special souffle (ramequin) with cheese [English] [see also 220]
  288. 255. ENTREE: Bouchees au fromage sautees au beurre
  289. 256. ENTREE: Fondue de fromage en portefeuille
  290. 257. ENTREE: Timbale de jambon florentine
  291. 258. ENTREE: Petites gougeres au fromage (pate a choux)
  292. 259. Le cassoulet des marins
  293. 260. ENTREE: Quiche a la tomate [see also 42,47]
  294. 261. Filets de poisson farcis en souffle, sauce creme // Filets de poisson, "en ramequin" // LE POISSON: Filets de poisson, en souffle, ramequin avec sauce tomate // Filets de poisson, en ramequins, sauce tomate
  295. 262. POISSON: Gratin de crabes
  296. 263. Mousse de saumon ou de truite saumonnee moulee
  297. 264. ENTREE: Fruits de mer en portefeuille
  298. 265. DESSERT: Tartelettes aux fruits
  299. 266. Plat unique: La Paella
  300. 268. ENTREMETS: Mousse plombiere aux fruits confits et biscuits
  301. 269. POTAGE: Soupe aux champignons
  302. 270. Potage aux legumes (Soupe a la Victorine (provencale) chaude (non passee)
  303. 272. Potage glace aux concombres
  304. 273. LEGUMES EN HORS-D'OEUVRE (froid): Salsifis Mayonnaise; Celeri-rave remoulade
  305. 274. LEGUMES: Les carottes Jeannette
  306. 275. DESSERT: Pommes en bellevue avec creme anglaise
  307. 276. Les filets de poisson (a // d); Poisson, servi froid: Daurade aux concombres: Turbotin.
  308. 277. Le supreme aux marrons [see also 115]
  309. 278. Fillet of beef Wellington [English]
  310. 279. Filet de boeuf a la Wellington
  311. 280. Poularde chinoise
  312. 281. ENTREMETS: Bavarois a la clementine
  313. 282. Quenelles de brochet a la Lyonnaise (panade a la farine)
  314. 283. GLACE & ENTREMETS: Glace: La Nougatine glacee
  315. 284. ENTREMETS: Souffle froid a la gelee de fruits (sauce chaude) (utilisation des blancs d'oeufs)
  316. 285. Charlotte Basque [see also 113]
  317. 286. Souffle de crabe
  318. 288. ENTREMETS: Charlotte Tourangelle (a la creme de noix et mousse praline)
  319. 289. DESSERT: Petits pots de creme au chocolat
  320. 289. [35 ex I] La "Creme Saint-Honore" (pour savarin)

Processing Information

Processed: September 1995

By: Jacalyn R. Blume

Beck, Simone, 1904-1991. Papers of Simone Beck, 1920-1993: A Finding Aid
Arthur and Elizabeth Schlesinger Library on the History of Women in America
Language of description
Processing of this collection was made possible by a gift from the International Association of Culinary Professionals.

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