Basic Professional French Cooking

On www.melaniff.com since 2016

Introduction to Basic Techniques

Session 22

1. 1.Basic Stuffings
   

2. 2.Preparation of Stuffings
   

3. 3.Preparation and Cooking Methods for Stuffed Vegetables
   

4. 4.Aspics (Jelled Stocks)
   

    RECIPES

    Paupiette de Boeuf

    Legumes Farci

    Ratatouille