Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

RECIPE 35

SAVOY CABBAGE FONDUE

2 Portions

Ingredients :

       

500 g 100 g 60 g 80 ml 30 g 100 ml

Savoy cabbage

Onion

Unsalted butter Whipping cream

Garlic

White wine

3 g 1 g

Fine salt

White pepper freshly grounded

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