Plating Red Pepper and Spinach Coulis 
Those were two of the sauces we made today. The other was Sauce Bordelaise, without the marrow. Thankfully, it was a big improvement on Monday's catastrophe. We also had a knife skills test. I get 7.5/10 for my fine julienne (it was 2mm instead of 1.5mm) and and 8.5/10 for my tourne - that was the shocker. I hate tourne and I really expected to fail that one... Next week, we start on vegetables. I think we will be eating well on Monday. My recipes include Green Beans Amandine, Brussels sprouts with Bacon and Snow Pea Stir-fry.