Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

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In a pot, heat the butter

Sautee the sliced leek and onion until soft Add the potatoes and continue sauté Add the paid leave and chicken stock

Simmer for 30 min

Blend in a blender to puree

Return to stove and add the cream and season to taste

Remove and chill

Garnish with chopped chives and crème fraiche

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