We fabricated a chicken, ground up the thigh and leg meat with seasoning and cream and used it to stuff the breast with! Quick sear in the pan, flip it and in the oven to finish. Once they came out I made a white wine, lemon, butter sauce with some fresh parsley! It was SOOOOOOO good! I feel comfortable for my practical now!
And it was so good, that I am going to my brother's house on Thursday to practice it again! For my practical we have to this chicken, a starch, a vegetable, a sauce and a garnish in 90 minutes! They said they are fine with being my guinea pigs! lol
Day 2 in World Cuisine...we are in France now and had a full menu today!Consomme Brunoise (Beef Consomme with Vegetables)
Soupe a l' Oignon (French Onion Soup)
Poulet Saute Marengo (Chicken Saute Marengo)
Endives au Lait d' Amandes Douces (Braised Endive with Almond Cream)
I got to work with a Dover Sole today! I haven't had a chance to fillet a fish yet, so today I got to do 2 and get 8 fillets out of it! Here it is before I filleted it...and then after...
Le Blanc de Poisson Belle Mouginoise (Fillet of Fish Mouginoise)
Filet de Porc Farci Lyonnaise (Stuffed Pork Tenderloin)
Ratatouille (with some pork)
Salade de Poire (Pear Salad)
Pannequets au Citron (Crepes Stuffed with Lemon Souffle)
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