Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Wash and trim the salad, rinse and reserve 2. Wash and peal all vegetable 3. Make a vinaigrette 4. In a mixing bowl, put mustard, salt and pepper 5. Add vinegar 6. incorporate oil and reserve it in a cooler

POACH THE EGG 7. Prepare two sauce pots with water, one of them with white vinegar

8. DO NOT ADD ANY SALT!!! 9. Break the eggs in cups 10. When the vinegar water is boiling, 11. With a spoon, make a circular movement in the pot

12. Plunge the egg ONE BY ONE for 2.5 Mn / the water should not exceed 92°C 13. After 2 Mn, plunge for another two minutes in the water without vinegar 14. Refresh in cold water and reserve a wet towel in a tray covered in the cooler

15. Cut the bread slices into small cubes of 0.5 mm and the bacon into small lardons; slice the onions into fine slices 16. Sautee the cubes in oil and butter until golden / reserve

FINISHING 17. Mix the salad with the vinaigrette sauce and plate in a bowl

18. Sautee the lardons and the onions in a pan 19. Warm up the poached egg in hot water 20. Deglaze the lardons and onions with vinegar 21. Purr the mixture over the salad 22. garnish with croutons 23. Place the poached egg on top

112|Page