Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

RECIPE 43

SAUCE NANTUA

2 Portions

Ingredients for the Crayfish coulis

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200 g 50 g 50 g 30 g 40 g 50 g 40 ml 50 g 150 ml 1 g

Crayfish alive

Celery Carrot

Leek

Shallot Onion

Bouquet garni - medium-

Cognac napoleon VOSP cooking

Tomato paste

Fish stock

30 g

Olive oil, suave

Ingredients for Bechamel sauce

20 g 20 g 150 g 20 g

Unsalted butter All-purpose flour UHT full cream milk

Onion Thyme

5 g

1 Pc 80 ml

Bay leaves

Whipping cream 35.1%

5 g 2 g

Fine salt

White pepper freshly grounded

0.3 g

Cayenne pepper

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