Cooking Lessons November 2007

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Potatoes Duchesse
Potato puree rich in butter and egg yolks.
Lesson Filmed Lesson
Instant Sauté
Sauté small pieces of meat and make a quick instant sauce with the cooking juices.
Lesson Illustrated Lesson
Folding napkinss Smoking jacket style
Technique for folding linen napkins
Illustrated Lesson
How to Slice a Flat Fish
To slice a large dressed flat fish into calibrated pieces. These pieces may generally be grilled or poached.
Lesson Illustrated Lesson
Frosted glasses
Decoration made with coloured sugar placed on the edge of glasses to give them a frosted look.
Lesson Illustrated Lesson

Cleaning Foie Gras
Preliminary treatment before the foie gras is to be cooked.
Lesson Illustrated Lesson
Stew "à Blanc"
To cook meat in a sauce to make it more tender and obtain a lightly flavoured sauce.
Lesson Illustrated Lesson
Stew "à Brun"
To cook meat in the oven with an aromatic garnish to keep it tender and obtain a flavoured sauce.
Lesson Illustrated Lesson
To Sauté Meunière
Adapted to fish or white offals where flavours are enhanced with a lemon and butter "Meunière".
Lesson Illustrated Lesson
Safety Precautions
Basic rules to know before working in a kitchen.
Lesson