Basic Professional French Cooking

On www.melaniff.com since 2016

Introduction to Basic Techniques

Session 29

1. 1.Creating, Operating and Preparing Buffets
   

2. 2.Using Aspic at a Buffet
   

3. 3.Buffet Presentations
   

4. 4.Canapés
   

    RECIPES

    Mousse aux Deux Chocolats

    Chocolate Soufflé

    Soufflé a la Liqueur

    Cheese Soufflé