Page 84 - CWA MAY-JUNE 2020-v2
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7. baby duck consommé: made with double consommé style, firstly served as a raw duck, secondly served roasted for
the lighter flavors 8. a signature dish: crêpe Suzette, using grapefruits instead of orange to make it less sweet 9. a classic
French feeling image , circled 10. a classic recipe from 1867: foie gras three emperors style
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