Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Gather all the ingredients and equipment. 2. Place all the ingredients for the reduction in a saucepan, boil, turn to a simmer, and reduce slowly to half the volume. 3. whisk the cooled reduction into the pasteurised egg yolks in a bowl. 4. whip the egg yolk mixture over a double boiler until the eggs start to ribbon and change colour. Then, remove from the heat. 5. Add the hot clarified butter to the egg mixture, whipping constantly. 6. Adjust the seasonings and fold in the fresh tarragon and parsley. Serve immediately or hold warm for a maximum of 20 minutes.

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