Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Chop the onions very fine 2. Sweat the onions in butter in a medium-large sauté pan 3. Prepare a paper cartouche

4. Add the rice to the sweated onions and keep stirring on medium heat 5. “Nacrer” the rice = giving the rice a translucid pearly aspect. This will allow to precook the starch and prevent the rice to stick 6. Heat the stock 7. Cover the rice with the hot stock 8. Add the bouquet garni

9. Bring the liquid to a boil and immediately 10. Cover the rice with the paper cartouche 11. Put in the hot oven and cook the rice for 20mn at 160 °C

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