Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Chop the shallot very fine 2. Melt the butter in a saucepot 3. Add the green peppercorn 4. Flambe with the cognac 5. Immediately after, add the ½ glace 6. Reduce 1/3 7. Finish with a bit of cream 8. Season to taste

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