Basic Professional French Cooking

On www.melaniff.com since 2016

Introduction to Basic Techniques

Session 26

1. 1.Crustaceans (les Crustacés)
   

2. 2.Freshness Characteristics of Crustaceans
   

3. 3.Crustaceans ‘Sauter en Sauce’
   

4. 4.Court-Bouillon Recipes
   

5. 5.Mollusks (les Coquillages)
   

6. 6.Methods of Cleaning and Opening Mollusks
   

7. 7.Methods of Cooking Mollusks
   

    RECIPES

    Coquilles St. Jacques

    Moules à la Poulette

    Sauce Armoricaine