Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Wash, Peel, Rinse the potatoes 2. Slice the potatoes around 2.5mm thick 3. Combine milk, cream and sour cream 4. Add bay leaf, chopped garlic and thyme, seasoning 5. Bring to the Ebullition point 6. Add the potato and Cook on a Mild fire for 35 7. Then remove from the fire and let the potato Infuse for a further 15 8. Coat the gratin mould or tray with Pomade butter 9. Purr the potato in the tray 10. Cover with the cream 11. Bake in oven 200°C until golden brown (+/-45mn)

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