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15 gross-sounding dishes in Julia Child’s classic French cookbook

It’s the 100th anniversary of the birth of Julia Child, the American who learned how to cook like a French chef while living abroad and brought those skills home with “Mastering the Art of French Cooking,” published in 1961. Later, Child became a wonderful, batty television host, cooking on the fly for PBS and sipping as much sherry as she liked.

Child’s cookbook was a success, of course, but it ran counter to midcentury America’s enthusiasm for prepared, packaged foods. Boning a duck on your own was about as far as you could get from putting a TV dinner in the oven.

These days, epicureans have re-embraced the do-it-yourself, close-to-nature, old-fashioned artisanal food aesthetic. Many gladly will bone their own fowl. This is charming, yes.

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But just because something is old-style doesn’t mean it is entirely appetizing. In fact -- according to this subjective reader and eater’s perspective -- “Mastering the Art of French Cooking” includes a number of positively gross dishes. What number? 15.

15 gross-sounding dishes in Julia Child’s “Mastering the Art of French Cooking”:

1. Boiled bottom round

2. Brain souffle

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3. Cold chicken in lemon jelly

4. Eggs in aspic

5. Fish mousse

6. Flambeed kidneys

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7. Foie gras stuffing with prunes

8. Jellied pheasant in escabeche

9. Laitues braises (braised lettuce)

10. Leftover veal loaf

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11. Liver canapes

12. Marrow sauce

13. Pineapple boiled in syrup

14. Rabbit pate

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15. Sweetbreads au gratin casserole

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