Let’s cook together !

2. Let’scooktogether! Lycée Alain-Fournier Verdun FRANCE FEVZİ ÇAKMAK HIGH SCHOOL KAYSERİ TURKEY

3. Starters FRENCH STARTERS TURKISH STARTERS • Crème Dubarry • Potage Crécy • Potage Julienne d’Arblay • Flour Soup • Red Lentil Soup • Juıcy Meatballs Soup

4. Velouté Dubarry Cream of CauliflowerSoup

5. Cream of Cauliflower Soup Soup made with cauliflower. It is very smooth, hot, and fluid. It is eaten in a bowl for dinner. Cauliflower Double click! Ingredients: 100 g butter 160 g leeks (about 2) 80 g flour 2.5 L white veal stock 1 kg cauliflower (about 1) milk as necessary 2 egg yolks 20 cl double cream ¼ bunch chervil coarse salt

6. Prepare the vegetables Double click! • Peel and wash the leeks and the cauliflower • Divide the cauliflower into little florets, wash in water to which vinegar has been added and rinse • Remove and reserve some florets for the garnish • Finely slice the white part of the leeks

7. Prepare the soup for cooking Double click! • Bring the white veal stock to a boil • Brown the leeks in butter (without coloring) • Add the flour and cook the white roux slowly for 3-4 minutes. Cool. • Little by little, pour the boiling stock into the roux stirring without stopping until it starts boiling again • Add the cauliflower florets and salt with coarse salt • Cover and cook slowly for 40 to 45 minutes

8. Prepare the garnish • Cook the cauliflower florets in water • Cool carefully and drain • Pluck the leaves of the chervil and reserve in a bowl with cold water Double click!

9. Finish the soup Double click! • Prepare the thickening • Mix the egg yolks and the cream • Pass through a strainer • Pass the soup through a vegetable mill and then through the strainer • Bring back to a boil, skim if necessary • Slowly add the thickening • Check the seasoning and consistency, add boiling milk if necessary • Transfer the soup into a double boiler • Dot the surface with butter • Cover the double boiler • Pour the soup into bowls and add the garnish • Morgane, Alper, Jeason, Samuel and Pierre-Arthur

10. Potage Crécy Carrot Soup

11. POTAGE CRECY Crecy is a small town east of Paris ,where the carrots are said to be some of the tastiest in the world.

12. Ingredients FOR 8 SERVINGSLength: 50 min - EasyIngredients: 5 large carrots 2 leeks 300 g of frozen sliced ​​onions 2 cloves of garlic 1 piece of ginger 4 cm 1 tablespoon olive oil 2 cubes of chicken stock 1/2 bunch of chives Salt and pepper

13. Method Peel the garlic, leeks and carrots. Remove the green part from the leeks and cut the white part into washers. Cut carrots into rough pieces. Peel the ginger, cut into small pieces. Heat a liter of water with the cubes of chicken stock. In a casserole or saucepan, sauté onions, garlic, leeks and carrots with a tablespoon of olive oil for 10 minutes. Do not salt.

14. Add the chicken broth to the vegetables. Cook for 35 minutes covered and let simmer. Chop the chives. Stir the soup Crécy. Pour into a bowl. Add the chopped chives.

15. It isready! Cédric, Antoine H and Alexis

16. Potage Julienne Darblay Julienne d’ArblaySoup

17. Julienne d’Arblay Soup Double click! Ingredients: • 0.80 g Butter • 0. 4 kg white part of leeks • 1.2 kg potatoes • 2.5 L Water • 0.160 kg Carrots • 0.160 kg Leeks • 0.080 kg Celery • 0.080 kg Turnips • 0.20 L Double Cream • ¼ bunchChervil • CoarseSea Salt • Table salt • Granulatedsugar

18. Preparation of the vegetables Vincent • Peel and wash the vegetables • Finely slice the white part of the leeks • Cut the potatoes into quarters • Place in a basin covered in water Double click

19. Video potage Double click to see the video

20. Prepare to cook the potage Parmentier Brown the leeks in the butter Add 2.5 litres of cold water Season with coarse sea salt Add the potatoes Cook slowly, covered, skimming if necessary Double click

21. Prepare the garnish • Julienne, or finely cut the carrots, turnips, leeks, and celery • Pluck the chervil • Put the chervil leaves into a bowl of cold water Gary

22. Cook the garnish Stew the julienne slowly, covered, in the butter, with the salt and sugar Watch it carefully Avoid any coloration

23. Pass and finish the soup • Pass the potage Parmentier through the vegetable mill and then through the conical strainer • Add the cream • Bring the soup again to the boil, skimming if necessary • Check the thickness and the seasoning • Carefully add the julienne • Place the soup in the double boiler • Dot the surface with butter and cover

24. Dress the soup and enjoy! Aude, Lucas, Jérémy, and Gary

25. MAIN COURSES FRENCH MAIN COURSES TURKISH MAIN COURSES • Noisette d’agneau à la fleur de thym(Medaillons of lamb cooked with thyme) • Blanquette de veau à l’ancienne( veal stew in white sauce) • Magret de canard façon laqué • (glazed duck breast fillet) • Pavé de saumon à l’estragon (thick salmon steak cooked with tarragon) • Sole meunière • Turkısh Ravioli • Eggplant • Baked FishBelly Slit • Toothpick Kebap

26. Noisette d’agneau à la fleur de thym Saddle of lambwiththyme Alper,Pierre-Arthur,Morgane and Jeason

27. Ingredients ( For 8 Covers) • Saddle of lamb……….. 2KG • Butter ………………………0.04KG • Olive oil ……………………0.04L • Bones • Carrots • Onions • Garlic 2 clovers • Thyme • Tomatoes Basic brown sauce OR : - roastgravy.

28. Finish • White wine ( if desired ) • Single cream 0.20l • Butter 0.02KG Seasoning Table salt Ground pepper

29. Prepare the saddle of lamb or the racks • Bone the meat, tear off the outisde parchment-like and trim excess fat it nessecary • Keep it in cool place

30. Prepare the aromaticgarnish • Peel, wash and cut the carrots and onion into fine mirepoix ( Small dice ) • Peel, wash and crush the garlic • Prepare a sprig of thyme

31. Make up a lambbrown sauce base • Use the bones and the lean trimmings • After cooking, thicken them gently with the basic brown sauce • Pass trough a conical strainer • Cover and keep in a bain-marie

32. Cook the meat • Season the lamb, pan-fryit in olive oil and butter on a highheatthenlower the heat • Check that the meatiscooked • Transfer the meat to a dishfittedwith a grill an keep hot And Finely, dress the saddle of lamb

33. Veal <<Blanquette>> Pauline, Katia, Vincent and Jonathan

34. VEAL BLANQUETTE • BASIC INGREDIENTS ( for 8 covers) • 1.400kg to 1.600kgBoneless shoulder of veal • Aromatic garnish • Carrots • Onions • 2 whole cloves • 0.200kg White of leeks • 0.100kg Celery • 1 faggot • 2 cloves Garlic DOUBLE CLICK!

35. Veloute -0,060kg butter -0,060kg Flour -white stock -0,20l double cream - 2 egg yolks Seasoning -coarse salt -table salt -white pepper Ancienne garnish -0,250kg button mushrooms -0,020kg butter -1/2 lemon -0,250kg pearl onions -0,020kg butter -caster sugar

36. 1-Prepare the meat -Check, trim and remove any fat from the shoulder of veal if necessary 2-Blanch the meat -Place the pieces in a saucepan and cover with cold water -Bring to the boil and blanch for several minutes -Skim carefully then refresh with cold water and drain the pieces -Rinse and keep the pan for the cooking process

37. 3-Prepare the aromatic garnish -Peel and carefully wash the carrots, onions, leeks, celery, parsley and cloves of garlic. -Stick the heel side of an onion with 2 cloves -Make up a faggot with the parsley stalks, thymes, bayleaf, leeks and celery 4-Set the meat to cook -Place the pieces of blanched meat into a large saucepan -Moisten with water, or white veal stock to a level 2 to 3 cms above the top of the meat. -Salt with coarse salt and bring to the boil -Skim carefully and add the aromatic garnish -Cook slowly with the lid on for about 40 to 50 minutes

38. 5-Make up the white roux and cool it quickly Heat 4 tablespoons of butter over medium high heat Add 6 tablespoons of flour all at once whisking vigorously When mixture thins and starts to bubble, reduce heat -Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally

39. 6-Prepare the ancienne garnish -Soak the button onions for several minutes in tepid water, then peel and rinse them -Set them to cook using the “glazing à blanc” process -Place the button onions into a sauteuse -Add water to almost cover them -Salt then add butter and a little sugar - Cover with greaseproof paper -Cook slowly for about 20 minutes until the water has totally evaporated and the onions are covered with a shiny skin consisting of butter and sugar -Peel, wash and slice the button mushrooms -Set them to cook in a little boiling salted water with a little butter and the juice of a half-lemon

40. 7-Remove the meat and make up the velouté -Check that the meat is cooked, then remove it into a stainless steel basin -Pass the cooking liquid through the fine conical strainer -Pour the boiling stock over the cold roux and stir with a small whisk until it returns to the boil -Let the veloute cook slowly for about 10 minutes 8-Prepare the thickening -Separate the eggs and mix the yolks with the cream

41. 9-Finish the sauce for the blanquette -Gradually add, away from the heat , the thickening to the velouté -Stir using a sauce whisk and bring back to the boil for several seconds only -Check the consistency and seasoning -Pass the sauce through the fine conical strainer over the pieces of meat -Add the well-drained onions and mushrooms -Keep the blanquette covered in the bain-marie

42. 10-Dress the blanquette and enjoy!

43. Glazed duck breast fillet Magret of duck is a traditional dish in China.Preparation time: 35 minCooking time 45 minDifficulty: Easy

44. ingredients • 15 g corn flour  15 g of vinegar  80 g of honey  5 cl soy sauce  1 duck fillet

45. Preparation • In a bowl, mix the vinegar and the corn flour  to get a smooth sauce.  Add honey and soy sauce. Mix well.  Slit the duck fat with a knife.  Pour the marinade over the duck and let stand in a cool place for 2 hours, turning occasionally.  Roast duck breast, fat side up in a hot pan for 5 minutes

46.   Pour the marinade into the pan.  Bake the duck in the oven preheated to 180 °C for 8 min.  Drizzle with sauce halfway through cooking.  Serve the sliced ​​duck breast with Cantonese rice.

47. Enjoy!

48. Tarragon salmon steaks Pavé de Saumon a l’Estragon

49. Ingredients • 2 salmon steaks (about 1 inchthick) • 2 tablespoonsbutter, melted • 2 teaspoonslemonjuice • 1 tablespoonmincedfreshtarragon • 1 tablespoonmincedfreshparsley • Salt and pepper to taste

50. Method • Pour the vermouth into a cup and stir in the dried herbs. Put to one side. • Heat the butter and garlic oil in a small frying pan in which the two salmon fillets will fit snugly. When it begins to sizzle, add the salmon and cook, hump-side down, for two minutes.