Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Debone the chicken (if whole chicken) with large legs, trim and cut it into equal parts 2. Keep the chicken carcasses to make the brown chicken stock 3. Wash, Peel, Rinse and cut all vegetables in Mirepoix 4. Make a Bouquet Garni (Reach in thyme) 5. Wrap the spices in a small piece of cheesecloth, close it and crush slightly

6. Put all ingredients in a sous-vide bag, fill up with the red wine 7. Seal the bag and keep it in a cooler until the next lesson

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