Well here's what happens when I get my hands on the book Mastering The Art of French Cooking.
Last night I attempted something more ambitious than Le Marquis - a chicken dish called Supremes de Volaille a la Milanaise.
This dish is a Chicken Breast that is rolled in a flower mixture, then an egg mixture, then a Parmesan and bread mixture and then sauteed in a lot of butter. Not just any butter, but butter that has been "clarified." (Julia Powell's blog post when she made this recipe can be found here).
In fact the whole recipe of the Supremes worked out pretty well.
When these were done I continued to make the brown butter sauce (Buerre Noisette)...which was relatively simple, and gave me an excuse to chop up some fresh parsley.
Julia Child is all about fast cooking, and I think she would be disappointed that this took me about an hour and twenty minutes to complete -- but if it's any constellation, I also made Blanched Broccoli braised in butter.
I have never blanched or braised before -- but it worked out really good, and I feel like I successfully accomplished Julia Child's specifications of getting the vegetables impregnated with butter.
It was a lot of fun. One thing I am enjoying is the new techniques I'm learning how to do. Child's cookbook while complicated and sometimes composed in a complicated way, also is at least written in a way I can learn new things, and make some fabulous (and rich -- yes I used 2 1/2 sticks of butter here) to make this meal.
(And just wait, until you see what I made for desert - that post is coming next)