Mastering the Art of French Cooking. The only drawback to her fabulous book is that it's a little light on the sweets. But, there are a few things in there that sounded interesting.
Last night I decided to try my hand at Le Marquis which is a chocolate sponge cake involving lots of whipping of egg whites and folding of melted chocolate and butter. Actually, it's not that hard and if you've ever made a classic 1-2-3-4 cake then this isn't a big deal. The results are quite nice and very rich. I tested a very tiny piece... for me... and found it to be quite enough in one sitting!
Anyway, the end result was a very rich chocolate cake with a scrumptious icing. Oh, and Julia tell us we can use all sorts of things to flavor the Crème au Beurre, Ménagère so I chose a bit of lemon and some rum. Yummy!
I'm not going to post the recipe for this one as it is rather long and I also have great respect for Julia Child and her work writing this monumental tome. So, if you want to try Le Marquis et Crème Buerre Ménagère, please grab a copy of Mastering the Art of French Cooking. However, here is a very close recipe to Julia's for the buttercream that is online (just omit the coffee powder and add 1 to 2 tbs. of liqueur or flavoring). And here is a close approximation of her recipe for Le Marquis.