Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

DUXELLES

1.

Wash and peel all vegetables; chop the parsley

2.

Chop the shallots very finely, chop the mushrooms.

3.

Sweat the shallot in a bit of butter, soft fire. Add the mushrooms

and cover for 2-3 Mn 5.

Whetten with dry white wine. Uncover and let the Duxelles

reduce; add the chopped parsley. 6.

Keep aside when finished to cool down

SAUCE AND FINISH

7.

Sweat the rest of the shallots in a sauté pan with a bit of butter

8.

Add the cider and reduce to 2/3. Add the cream and again

reduce to 2/3 9.

Prepare a plate with some duxelles at the bottom

10.

Season the scallops

11.

Sear the scallop carefully in a hot pan

12.

A little flour can be added to the scallops, but it’s not

mandatory (old-fashioned) 13.

Once seared (keep medium rare), place the scallops on the

duxelles 14.

Montee the sauce with ice-cold butter

15.

Eventually, finish it with a bit of lemon juice

16.

Cover the scallops with the sauce

17.

Glaze under the salamander for a few seconds

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