2. DERIVATIVES OF SOME CLASSICAL
‘ENTREMENTS CHAUDS’
Click below to see the Table
http://moodle.wortech.ac.uk/mod/resour
ce/view.php?id=137329
3. Egg based Bread and Butter Pudding
and Cabinet pudding
Click below for Bread
and Butter Recipe
http://moodle.wortech.a
c.uk/mod/resource/view.
php?id=137330
Cabinet Pudding
4. Batter based
Pear fritters with Apricot sauce insert
recipe from book
Crepe Parisienne with Strawberries and
compote insert recipe
Clafoutis
5. Pudding soufflé
Vanilla pudding soufflé
Click below for the recipe
http://moodle.wortech.ac.uk/mod/resource/view.php?id=137332
6. Beignet Soufflé
Beignets are traditionally served with
chocolate sauce
Click below for the recipe
http://moodle.wortech.ac.uk/mod/resource/view.php?id=137337