Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Wash, trim and peel all vegetables 2. Cut celery, leek, and carrot in Brunoise, chop the onions and shallot, and keep one thick slice of onion on the side). Wash the thyme, bay leaf, prepare the Bouquet Garni CRAYFISH COULIS 3. Heat olive oil in a large rondeau 4. Once very hot, purr the concassed crayfish in 5. Add the Brunoise of vegetables, as well as the onions and shallot 6. Cover for a few minutes 7. Add the tomato paste and stir together 8. flambe with cognac 9. Deglaze with a bit of water 10. Whetten with fish stock

11. Bring to the boiling point, skim, clean 12. Bring to a simmer and cook for 40 Mn BECHAMEL SAUCE 13. Infuse the milk with thyme, onion and bay leaf. 14. Make a white roux / use a spatula 15. Strain the milk

16. Stirring with a Whisk and pour 1/3 of the infused milk over the roux first 17. Then incorporate the rest of the milk and bring to a boil; cook about 4 SAUCE NANTUA 18. Once cooked, strain the Crayfish coulis 19. Reduce to 1/2 or even more depending on the consistency 20. Strain again 21. Incorporate the coulis into the hot bechamel 22. Bind with the cream 23. Seasoning PLATING 24. In a deep clean and hot plate. cover the bottom of the plate with sauce 25. Place the quenelle on top 26. Add the garnish

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