Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

THE PANADE 1. Purr the scaled water in a medium-sized sauté pan, add the cold butter cut into cubes, add a little salt and pepper 2. Sift the flour 3. Bring the liquid to the boiling point. Out of the fire, add all flour in once 4. Stir all together to obtain a dough. Dry this dough a little on the fire and reserve THE FISH MOUSSELINE 5. Clean the fish filet entirely and dice the meat. Keep in a freezing place (freezer is ideal) for a minimum of 35 Mn 6. Once 1/2 frozen (very cold), pour the fish pieces into the food processor, add some salt on top 7. Purr the Panade, the egg yolk, and the pomade butter. Mix all together until the mousseline is very fine and smooth 8. Take out of the food processor. Keep on Ice!! 9. Sift the mousseline through a fine tamis (Sieve). You should obtain a wonderful Mousseline farce 10. Purr the Mousseline farce once again into the food processor. Emulsify the Mousseline with 1.5 eggs beaten with a bit of salt and pepper 11. Reserve in the cooler covered with transparent film / Contact FORMING AND POACHING THE QUENELLES 12. Heat some milk with bay leaf, onion and thyme. Prepare a small pot with hot water and two clean spoons 13. With the help of the spoons, form regular quenelles. Poach the quenelles in the milk brought at the temperature of 78°C 14. Should never go over 83°C temperature; never boil. Poach gently for 20-25 Mn. Once cooked, remove from the milk and plate 15. Take out from the milk and reserve covered in a tray garnished with a wet towel.

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