Mastering the Art of French Cooking, Volume 2 by Julia Child

Author:Julia Child [Child, Julia]
Language: eng
Format: epub, mobi
ISBN: 978-0-307-95818-1
Publisher: Knopf Doubleday Publishing Group
Published: 2012-04-02T14:00:00+00:00

TIMING NOTE

With your brioche dough made the day before, and your sausage or meat mixture ready for pre-cooking, you should count on 2½ to 3½ hours from the time you start the process until the time you can serve. You will need 40 minutes for poaching, if you are using a sausage, an hour for the dough-with-sausage to rise before baking, an hour for baking, and 20 to 30 minutes for meat and brioche to settle before slicing. Remember that you can control the rising of dough, and you can keep the baked result warm; thus you may arrange your schedule as you wish.

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