Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

THE GARNISH

12. Cook the potatoes 13. Hard-boil the egg 14. Wash, clean, trim and peel and rinse the vegetables 15. Cut the Zucchini into sticks 16. Carrot in two if too big 17. Trim the cauliflower in rosettes 18. Blanch all the vegetables a bit less than all dente 19. Poach the prawn, snails and the fish in a court bouillon

THE SAUCE

20. Mash the potatoes 21. Chop the garlic 22. Soake the bread in a bit of water and olive oil until completely soft 23. Mix the bread, potato and garlic 24. Add the salt 25. Mash with mortar or blender

26. Once smooth, add the egg yolk 27. Pour the oil bit by bit while blending 28. The sauce looks like a mayonnaise when finished

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