This week's assignments:
Consomme
(A strong, clear, clarified stock that is often served as the first course of French meals.)
Roast Chicken with Gravy
(I was assigned chicken; other students are roasting pork loin and lamb.)
Risotto
Veal Scallopini
Spaetzle
Roasted Tomato Coulis
(This will be the base tomato sauce for our homemade pastas next week.)
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