Peckham Kitchen

LE CORDON BLEU

Capers and escapades training to be a chef at Le Cordon Bleu, London.

Posts tagged velouté

Pie’s the limit

Pie’s the limit

A charcuterie extravaganza with pâté, pastry, parfait and pickles; rillette, terrine, chutney and jellies.

INTERMEDIATE CUISINE, LE CORDON BLEU, MEATSimon Baker24 June 2019charcuterie, pork, veal, liver, offal, velouté, jellyComment

Lobster killer

Lobster killer

Lobster Thermidor and St Jacques à la Parisienne.

INTERMEDIATE CUISINE, FISH, LE CORDON BLEUSimon Baker10 June 2019scallops, lobster, shellfish, veloutéComment

Touchy vealy

Touchy vealy

Blanquette de Veau a l’Ancienne et Riz Pilaf.

BASIC CUISINE, LE CORDON BLEU, MEATSimon Baker7 May 2019velouté, veal, rice Comments