Basic Professional French Cooking

On www.melaniff.com since 2016

Introduction to Basic Techniques

Session 21

1. 1.Clear Soups
   

2. 2.Clarification
   

3. 3.Variations on the Basic Consommés
   

4. 4.Marinades
   

5. 5.Marinade Variations
   

    A. Cooked

    B. Uncooked

    C. Instant

    RECIPES

    Coq au Vin

    Pâte a Nouille Fraiche

    Consommé Brunoise