Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

RECIPE 41

2 Portions

SALADE A LA LYONNAISE

Ingredients for the vinaigrette

      

35 ml 40 ml 60 ml 10 g

Red wine vinegar

Hazelnut oil

Grape seed oil

French Dijon mustard

3 g

Fine sea salt

1 ml

White pepper freshly grounded Shallots are very finely chopped

10 g

Ingredients for the salad  120 g Frisee  60 g

Bacon whole smoked pork belly

   

60 g 40 g 10 g 25 g

Onion

Thick-sliced giant bread loaf

Canola oil

Butter

 Red wine vinegar Ingredients for the poached egg  4 g 50 g

Medium grade A whole egg

 

60 ml

Amoy white vinegar

2.5 L

Water

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