Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

RECIPE 50

PORK MEDALLIONS « VALÉE D’AUGE »

2 Portions

Ingredients :

           

400 g 60 g 2-3 Pc 300 ml 80 ml 45 ml 350 ml 40 g

Pork filet (or veal)

Finely sliced smoked pork belly

Red apple

Shallots finely chopped

Brut cider from Normandie or Bretagne

Veal stock Calvados

Crème fraiche Unsalted butter

70 g

3 g 1 g 5 g

Fine salt

White pepper freshly grounded

Sugar

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