Basic Professional French Cooking

On www.melaniff.com since 2016

Introduction to Basic Techniques

Session 17

1. 1.Basic Soup Chart
   

2. 2.Potages Taillés - Shaped Vegetable Soups
   

3. 3.Soups Bound with Rice
   

4. 4.Soups Bound with Puréed Vegetables
   

5. 5.Creams and Veloutés
   

    RECIPES

    Gratinée à l’Oignon

    Potage Cultivateur

    Crème Dubarry