Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

RECIPE 16b

COQ AU VIN

4 Portions

Step 2 Cooking

Ingredients:

Brown Chicken Stock  300 g

Chicken carcasses (Bones only)

       

80 g 60 g 60 g

Carrot Celery Onion

1 Pc

Bouquet garni - medium-

25 g 50 ml 1 ml 30 ml

Tomato paste

Cognac

Brown, veal stock

Vegetable oil

Sauce 

50 g

All-purpose flour

 1300 ml

Brown chicken stock

  

2 g

Fine salt

0.5 g

Grounded white pepper

25 ml

Cognac

Garniture Bourgeoise  100 g

Baby carrot with leaf

         

40 g 40 g 60 g 5 g

Pearl onion

Smoked pork belly Button mushroom Curly English parsley

1 Slice

Giant bread loaf / 14 slices

2 g

Fine salt

0.5 g 10 g 20 g 20 ml

Grounded white pepper

Caster sugar

Unsalted butter, 227g

Vegetable oil

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