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Details

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Afternoon Cookery Classes begin at 2PM, however please try to be at cookery school for 1:45PM. Guests will get a copy of all recipes and tastings of all dishes at the end of the demonstration. Please note you will be joining our main student body for this demonstration.
Below is details of the menu for this day.

Beef Consommé 

Consommé Brunoise, Julienne or Royale

Chilled Consommé with Melba Toast (recipe only)

Seakale or Asparagus on Toast with Hollandaise Sauce  (recipe only)

  • Poaching fish 

Poached Wild Salmon or Grey Sea Mullet with Hollandaise Sauce and Seakale with Melted Butter 

  • Baked fish 

Papillote of Fish with Fresh Herbs and variations (demo only)

Fish Baked in a Salt Crust (demo only)

Variations: Poached Grey Sea Mullet

Hollandaise Sauce 

Garden Peas with Mint;  Leek Mousse

Pommes Mousseline

  • French butter cream 

Almond or Hazelnut Praline Cake

  •  Genoise 

Chocolate Mousse Cake 

Petit Four: Almond and Orange Blossom Fingers

 
Please note gallery is a selection of images but may not represent actual dishes featured on the course.
Terms and Conditions

All bookings for a course or event at Ballymaloe Cookery School are subject to our standard Terms and Conditions.