Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

13. Wash and trim all vegetables 14. Blanch them separately and cook in an Ice bath; set aside on a towel to dry 15. In a saucepan, heat the butter and add the shallots 16. Sautee until soft and add the vegetables 17. Add the stock and reduce, glace 18. Season to taste with salt, pepper and sugar 19. Garnish optimal with chervil

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