Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

RECIPE 42

QUENELLES A LA LYONNAISE

4 Portions

Ingredients for the Panade

   

125 g 90 g 40 g 1.5 g

Water

All-purpose flour Unsalted butter

Medium grade A egg yolk

Main ingredients

   

200 g 100 ml 2-3 g

Seabass fillet (originally pike perch)

Unsalted butter

Medium grade A whole egg Medium grade A egg white

1 g

Poaching liquid

   

1 L

UHT full cream milk, Oldenburger

15 g

Onion Thyme

5 pc 1 pc

Bay leaves

Deco

   

12 pc

Crayfish

160 g

Button mushroom (firm)

5 g

Chervil

1/2 Pc

Lemon for juice

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