Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Heat 2.5 l of salted water in a soup pot. 2. Wash the tomatoes, remove the stem and peel them off. 3. Remove the skin and seeds from the tomatoes and cut them into cubes 4. Thin the green beans and cut them into cubes. 5. Shell the other beans (if fresh) and soak (if dry). 6. Partially peel the zucchini, leave it a little green, cut it in half lengthwise. 7. Cut them back into sections. 8. Peel the potatoes, wash and dry them, cut them into four and then into small cubes. 9. Put the vegetables, except the tomatoes, in the pot, season with salt and pepper and simmer for 15 minutes. 10. Add the macaroni to the pot and allow it to cook for another 10-12 minutes as soon as the boil has resumed. 11. Remove the basil leaves and peel the garlic. Please put them in a mortar and crush them with a pestle until the mixture resembles an ointment. 12. Stir in a bit of tomato pulp and mash again. 13. Pour the oil into a stream, little by little, stirring. The preparation should have the consistency of thick mayonnaise. Gradually add the grated cheeses while mixing, moistening with hot soup if necessary. 14. When the preparation is homogeneous, pour it into the pot you have removed from the heat because the soup should no longer boil. 15. Make some crouton out of the baguette bread, toast under the salamander 16. Stir well, pour the soup into a tureen and serve immediately

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