Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

COQ AU VIN 1. Wash, Peel and Rinse the vegetables 2. Separate the meat from the vegetables = Decanting/Decanter, Drip the marinated chicken, Keep the marinade preciously 3. Dry the chicken thoroughly on an absorbing towel; reserve it in a cooler 4. Sieve the flour in a pan and heat the pan. With a wooden spatula, Torrefy the flour until it becomes uniformly brown. It will then emanate a typical smell; be careful not to let it burn; reserve. Prepare a Brown chicken stock with the Chicken carcasses: 5. Purr some oil (or duck fat) in a braiser pan and make it hot. Sear the chicken starting from the skin side. Colour all surfaces brown. Degrease 6. Sweat the vegetables. Put the chicken back in the Braisee pan. Sauter all ingredients together. Spread the torrefied flour over the ingredients / Singer, Sauter for a few minutes. Flambee with cognac, Deglaze with the marinade 7. Whetten with the Brown chicken stock. Complete with water if there is not enough liquid. The chicken should be entirely covered 8. Bring to ebullition point. Clean and skim the stew, and degrease with a spoon if necessary. Bring down the heat to soft-medium to bring to Simmer 9. Cook for one hour, 1/2 covered. DO NOT BOIL! 10. Once cooked, Separate the meat from the sauce = Decanting/decanter 11. Keep the meat warm in a warm water bath = Bain-Marie 12. Strain the sauce through a fine mesh conical strainer/chinois etamine 13. Reduce as much as necessary GARNITURE BOURGEOISE 14. Wash, Peel, Trim and Rinse the carrots and all vegetables, 15. Chop the parsley. Trim the bacon skin away and slice the lardons. You can put the skin into the Coq au Vin for more flavour. Cut lardons of +/- 3cm x1c 16. Brown glazes the pearl onion as per the Chef's description. The onions should be uniformly brown. Meanwhile, Blanch the baby carrot in boiling water and refresh it immediately in ice water 17. Glaze them colourless for 5mn with butter, sugar, salt and pepper. 18. Cut little heart shapes from the Bread loaf 19. In a pan with butter, Toast the little hearts golden. In another boiling pan, Sauter the lardons vigorously. Degrease and add the mushrooms 20. Sauter together and finish with cognac. FINISH AND PLATTING: 21. Place the chicken on a large, hot and clean, deep plate, 22. Cover with sauce/Napper 23. Spread the garnish on top of it, and place the carrot in a gentle manner 24. Spread parsley on top

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