FRENCH CULINARY INSTITUTE RECIPES PAGE

Going forward Kitchen Toro will be archiving school recipes and collecting them on one page here divided by the level we learned them and in the context of the menus we served them so that I have them for future refernce. I'll also try to go back through Level One to list the basic recipes for things from Hollandaise and Bechamel to bisques, remoulades and pâte á frire.

Click on FULL POST for the recipe page.

Level Four
GARDE MANGER
Clarified Beef Broth
Sauteed Shrimp With Avocado Mousse
Puree of Carrot Soup
Ricotta Gnocchi With Braised Greens & Mushrooms
Tomato Soup With Garlic-Sauteed Scallops
Steamed Clams With Roasted Red Pepper

PASTRY
Raspberry and Cookie Napoleon
Coconut Panna Cotta in Plum Soup
Crunchy Peach Tart
Chocolate 'Brownie' with Cherries and Pistachio Ice Cream
Blueberry Fiancier With Citrus Sorbet
Tropical Fruit Mousse and Macaroon Cake

Level Three
GARDE MANGER
Chilled Cream of Zucchini, Leek and Potato Soup
Chilled Cream Of Avocado With Spiced Crabmeat
Leek and Red Pepper Tartlet
Snails and Garlic Butter
Steamed Mussels With White Wine, Shallots and Parsley
Baked Stuffed Sardines in the Style of Monaco
Leek and Mushroom Flan With Spring Pea Sauce

POISSONIER
Fillet of Hake with Manila Clams Riviera-Style
Rare Pan-Seared Tuna With Gazpacho Vinaigrette and Black Olive Couscous
Sautéed Fillet of Flounder With Egglplant and Tomato Compote
Sautéed Salmon With Sorrel Sauce
Baked Red Snapper Fillet With Oyster Mushrooms and Shrimp Sauce
Sauteed Sea Scallops With Tomato and Spices, Duchesse Potatoes

SAUCIER
Herb and Mustard-Glazed Roasted Leg of Lamb
Sauteed Chicken Basque-Style
Braised Sausage and Mushroom-Stuffed Beef Escalope With Carrots
Grilled, Butterflied Leg of Lamb
Beef Stew With Basil and Garlic
Chicken Leg Braised With Forty Cloves of Garlic

PASTRY
Fig & Orange Gratin, Lemon-Thyme-Honey Ice Cream
Pine Nut Tart w/ Plum Ice Cream
Poached Peach With Raspberries, Lemon Verbena Ice Cream
Summer Fruits w/ Grand Marnier Mousse
Sweet Cheese Mousse w/ Berries
Lemon and Passion Fruit Tart
Strawberry Bavarian Cream Tart
Yeast-Raised Sweet Cake Soaked in Rum With Raspberries

Level Two
GARDE MANGER
Farmer's Vegetable Soup
Poached Egg on Macedoine-cut Vegetables Under Hollandaise
Plate of Cut, Raw Vegetables
Salade Niçoise
Potato Leek Soup
Beef Consomme With Garnish of Spring Vegetables

SAUCIER
Boeuf Bourguignon
Poached Chicken With Horseradish Cream Sauce
Sautéed Chicken With Tarragon Sauce
Pork Chop With Green Peppercorn Sauce
Roasted Chicken, Grandmother-style

POISSONIER
Fillet of Sole in White Wine Sauce With Mussels and Shrimp
Sautéed Skate Wing in Brown Butter With Capers, Lemon and Croutons
Poached Fillet of Trout With Foamy Butter Sauce
Grilled, Thinly-Sliced Salmon in White Wine Sauce
Striped Bass Cooked in Parchment-Paper Envelope

PASTRY
Coming Soon...

Level One
Coming Soon...