Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

RECIPE 26

FICELLES PICARDE

4 Portions

Ingredients for the crepe dough

    

150 g

Milk

25 g

Flour t45

50 g

Flour T55

1 Pc

Egg

15 ml

Hazelnut butter

Ingredients for garnish

   

250 g 300 g

Shallot

Button mushrooms Unsalted butter

50 g 10 ml

White wine

Ingredients for Finish

   

100 g 300 g 100 g 250 ml

Ham

Endives

Emmental

Crème fraiche

73|Page