Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Cut the meat into regular large cubes of 4.5 cm 2. Blanch the cubes of meat starting with cold water.When boiling, Skim carefully refresh the meat in cold water 3. Wash and peel the vegetables. Prepare a pickled onion and oignon piqué. Prepare Bouquet Garni

MARK THE BLANQUETTE

4. Put the meat in a Stockpot. Cover with White veal stock or water 5. Bring to a boil and skim carefully, add the vegetable 6. Season with rock salt, simmer for 45-50mn

PREPARE THE GARNISH

7. Escaloper the mushrooms. Cook the mushrooms in a blanc: a little water, butter, and lemon juice 8. Seasoning with fine salt, ground white pepper and a little sugar 9. Glaze (Glacer à blanc) the pearl onions with a bit of water, butter, sugar

10. Seasoning with fine salt, ground white pepper 11. Glaze until nice translucid and shiny; do not colour them

PREPARE THE VELOUTE

12. Once the meat is cooked, Decant the meat. Strain the obtained stock, reduce if necessary 13. Measure the requested quantity according to recipe

14. Make a Roux using a wooden spatula 15. Bind the stock with the roux using a whisk. 16. Cook at a moderate temperature for 3 Mn 17. In a small bowl, mix the egg yolk with cream = liaison

18. Add a bit of the Mushrooms Stock into the sauce for more flavour 19. Bind the sauce with the cream and egg yolk, and heat up to allow binding 20. DO NOT BOIL ANYMORE!! 21. Strain using a fine conical strainer/chinois etamine 22. Heating the meat in the sauce

PLATTING

23. Spread the garnish on top of the Blanquette

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