A LA CARTE

I Canapés & First Courses
Soups
Eggs
Salads


II Mussels in Scallop Shells
Sole
Trout
Lobster


III Les Plats de Viandes
Chicken
Duckling
Chicken Lievers
Sweethbreads
Pièce de Boeuf et Veau
Small & Large Game

IV Desserts
Fruit Desserts

Zabaglione
Soufflé
Mousse
Ice Cream & Sherbet
Dessert Crêpes


Basic Preparation - Meat

Clear Meat Consommé
Meat Jelly


Basic Preparation - Fish & Shellfish

Court-Bouillon for Fish
Concentrated Fish Stock
Lobster Bisque Base


Vegetables & Garnishes

How to prepare Whole Mushrooms
Mushrooms Duxelles
How to Prepare Artichokes
How to Cook Truffles
Duchesse Potatoes

Basic Recipes for Desserts

How to Prepare Cherries in Syrup
How to Prepare Vanilla Pastry Cream
How to Prepare Chocolate Cream
How to Prepare Sugar Syrup for Sherbet
How to prepare Crêpes



Since first dec.96


La Cuisine Chantraine





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