Julia Child shows you how to fit your beef to your budget, including ways to dress up hamburgers the French way and what to do with filet mignon.

Julia Child showcases ten-minute wonder dishes, fit for a king, including Veal Scallops. Julia shows you how to choose tender veal, how to cut your own veal scallops, the principles of sauteing and how to make quick and delicious sauces for sauteed veal or chicken. She also demonstrates the French method of cooking green vegetables, including green beans.

Julia Child makes a great French meal -- an all-in-one casserole, and demonstrates how to truss and brown a whole chicken, how to roast it the French way in a casserole with various vegetables and how to carve a whole chicken. These tips work for all meats prepared this way, including veal, pork, duck, turkey and game hens.

Julia Child prepares sauteed chicken livers and hot and cold mousse of chicken livers, and illustrates how to prepare chicken livers for sauteeing, how to saute, how to make a Madeira sauce for chicken livers or other meats, how to make a chicken liver mousse, how to unmold a mousse and how to serve a mousse.

Julia Child focuses on tossed salads and French dressings, preparing mixed green salads, mixed vegetable salads and French dressing. She also demonstrates how to dress and serve salad the French way.

Julia Child prepares everybody's favorite savory French pie -- Quiche Lorraine. She demonstrates the perfect pie dough recipe and makes a pastry shell, and she shows how to make several types of quiches.

Perfect French pates for great events. Julia Child demonstrates how to line a baking mold to hold the pate, what meats to use, how to fill a mold, how to bake a pate and tell when it is finished, how to cool and unmold it, and how to serve it.

Julia Child demonstrates a fabulous ways to use leftovers -- crepes! Julia makes a crepe batter in the blender and shows how to cook them, then makes delicious cream fillings out of leftovers, fills and serves them.

Julia Child demonstrates how to make a vegetable platter with string beans, carrots, mushrooms and spinach.

Julia Child whips up two famous French desserts, showing how to beat egg yolks and sugar, how to caramelize a mold, how to make and bake a custard and how to unmold a dessert.