Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Wash and peel all vegetables 2. Rince quickly the crabs and shells, concassé the crabs, peel prawns 3. Cut all vegetables in Mirepoix 4. Crush the Garlic 5. Make a Bouquet Garni 6. Mark the Bisque: 7. Sauter the shells and crabs 8. Sweat gently for a few minutes 9. Flambee with Cognac 10. Add the white wine and reduce 11. Whetten with the stock 12. Purr tomatoes and garlic in as well as the tomato paste and 13. Cook uncovered without lid 14. After 25 Mn, mix with a giant hand mixer 15. Cook again for 40-45mn 16. Liaison / Binding: 17. Mix the rice flour with a bit of cold stock 18. Purr in the hot Bisque 19. Strain the Bisque in a Strainer or Chinois (large mesh) 20. Cut the lobster meat into cubes and poach in a little warm soup 21. Check on the seasoning of the Bisque 22. Plate in Soup Cup or Deep Plate 23. A little Brunoise of prawn in the plate/bowl 24. One spoon of whipped cream on top of each bisque 25. A pinch of chervil on top

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