Classical French Cuisine CUL264

This style of cooking was defined by the use of high quality, fresh ingredients; lighter meals; and simpler, but no less breathtaking, presentations. a specific style of French cuisine that a chef named Georges Auguste Escoffier developed in the mid-19th century. In this class, i have learned main dishes of french cuisine, cooking techniques and ingredients.

Bisque De Crevettes

A tasty typical French soup that's creamy and heavily seasoned. Bisque de crevette is creamy, smooth, silky and velvety coating soup. Caramelization of vegetables and shrimps is very important cooking process which gives more flavor to the soup. Addition of tomato paste helps caramelization process. Bouquet garni is French term, a spice sachet, is a small sack containing herbs and spices that is used to add flavor to soups and sauces

Consommé Royale

Consommé is a type of clear soup made by adding a mixture of ground meat together with mirepoix (combination of carrots, celery and onion, egg whites) into rich flavored stock. Forming raft, which is caused by proteins in egg whites. Clarification process is very important. Royale is used as very popular clear soup garnish in Germany. Royale is an egg custard, baked in a water bath and then cut into any fancy shapes. Royale is smooth, velvety texture.

Haricots Verts Au Beurre and Oeufs En Cocotte ‘Florentine’

Oeufs means egg, cocotte means baked, Florentine means spinach Nornay sauce is addition of Cheese in to bechamel sauce.

Chicken Cordon Bleu & Watercress Salad

Its name from the French term for blue ribbon. A cordon bleu is a dish consists of meat wrapped around cheese, then breaded and pan-fried or deep-fried. chicken cordon bleu is made with the following ingredients: chicken breast, prosciutto, Swiss cheese, panko, and salt and pepper.

Coq Au Vin

Coq au vin- rooster in wine. coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to get rich sauce. Filled with tender meat, crispy bacon, carrots, mushrooms and pearl onions.

Carré De Porc Rôti Au Jus Lié (Roasted Pork Loin)

Cooking the pork : put pork on bottom of pan and sear the pork rib on each side until well brown. Spice sachet give nice flavor to the sauce Espagnole sauce is classic brown stock.

Piece D’agneau “Provençale”(Rack of lamb)

Rack of lamb is cut of meat from rib of lamb( sheep is less than 1 year old) Breadcrumbs are toasted with garlic and parsley; toasting gives nice golden-brown color and give flavour of garlic.For sauce add addition of red wine give nice dark colur and flaour. Garnish with glazed baby carrots , whipped potato and breadcrumbs