Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Wash and trim all vegetables 2. Chop the shallot very fine 3. In a saucepan, heat a little butter and sweat the shallots 4. Deglaze with vinegar and add the white wine 5. Add the crushed black pepper 6. Reduce to 2/3 7. Purr the cream and bring to a boil 8. Then keep the pot out of the heat source 9. Incorporate the butter bit by bit, cube after cubes 10. Sometimes, go back to the heat source to make sure the butter will melt 11. Mount the sauce until smooth 12. Keep the sauce on a warm source (not hot). Careful it is straightforward to split

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