Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1.

Cut the pork fillet (or veal fillet) into small medallions

2.

Wrap each medallion with a slice of bacon

3.

Peel the apples and cut them into wedges (they can be either turned or even served unpeeled too)

4.

Peel the apples and cut them into wedges

5.

Melt a little butter in a sauté pan

6.

Sweat the shallots

7.

Whetten with the cider and reduce 2/3

8.

Add the stock and reduce ½

9.

Season the medallion and dust them slightly with a bit of flour

10.

Sear the medallion in oil until coloured, then take them out and let them rest Sear the apple wedges in a pan with butter and a little sugar until caramelised

11.

12.

Put the medallion back in the pan and add butter

13.

Flambee everything with calvados

14.

Plate

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