5thSem(FP)ATK Recipes Menu 1 to 5

7/27/2019 5thSem(FP)ATK Recipes Menu 1 to 5

1/12

Menu 1Consomm Carmen

Poulet saut chasseurPommes de Terre loretteHaricots vert au beurre

Consomm Carmen

Portions- 4

S. no. Ingredients Quantity

1 Lean meat- lamb, mutton or beef- finelychopped/ minced

375 g

2 Cold white beef/ mutton stock 1.25 ltr.

3 Leeks- chopped 15 gms

4 Egg white Half5 Carrot- chopped 25 gms

6 Tomato puree- reduced 100 ml

7 Tomato flesh- diced 30 g

8 Sweet pimentos- fine julienne 30 g

9 Boiled rice 30 g

10 Chervil- chopped 5 g

11 Salt To taste

12 White pepper A pinch

Method:

1. Take chopped leeks carrot, egg whites and minced meat in a stockpot and mix well.2. Add Cold Stock and mix. Add the tomato puree. Keep stirring.3. Bring to boil, allow the raft to form, reduce flame and let it simmer for 90 mins.

4. Strain through muslin, without breaking or distributing the raft to get a clear consomm.5. Add salt and pepper. Garnish with diced tomatoes, julienne of sweet pimentos, boiled rice and

chervil. Serve piping hot.

Poulet saut ChasseurPortions: 4


1 Chicken saut cut 1.2 kg

2 Oil and butter 50 g

3 Shallots- chopped 50 g


2/12

5 Tomato puree 50 g

6 Mushrooms- sliced 125 g.

7 White wine 125 ml

8 Demi glaze 300 ml

9 Brandy 15 ml

10 Salt & Pepper To taste

11 Tarragon chopped 5 g

12 Chervil- chopped 3 g.

13 Parsley- chopped Garnish

Method:

1. Prepare and cook the chicken as for saut. (Cut the chicken as per saut cut. Season with salt

and pepper. Saut the chicken in hot oil and butter to seal the internal juices. Cover and place

in the oven to fully cook the chicken.)2. Remove the chicken pieces. Add sliced mushrooms and finely chopped shallots in the juices

obtained from the chiocken. Deglaze with white wine and brandy and reduce to half.

3. Add demi- glaze and tomato puree, tarragon and chervil. Cook the sauce for 5-7 minutes.Correct the seasoning.

4. Arrange the chicken pieces in a deep dish. Pour the sauce over the chicken and sprinkle withcoarsely chopped parsley. Serve hot.

Harricot vert au beurre:

Portions: 4


1 French beans 500 g

2 Butter 100 g

3 Salt 5 g

4 White pepper 3 g

Method:

1. String and prepare French beans. Cut them into 2 inches lengths.

2. Cook in salted water & drain.

3. Melt butter in a pan, toss the beans and add the seasoning, serve hot.

Pommes de Terre lorettePortions: 4



3/12

1 Potatoes 500 g

2 Butter 50 g

3 Nutmeg A pinch

4 Salt & white pepper To taste

5 Egg yolks 2 nos

6 Whole egg Half

Chou paste

7 Water 125 ml

9 Butter 50 g

10 Refined flour 65 g

11 Eggs 2 nos

12 Cheese- grated 50 g

Method:

1. Peel and cut each potato into 8. Boil potatoes, starting with cold salted water. Dry them of

moisture completely, keeping in the oven or a salamander for 5-7 minutes. Mash them using thepotato masher and see that there are no lumps.

2. Melt butter in a pan. Add mashed potatoes, seasoning & grated nutmeg.

3. Cook on a flame till it leaves the sides and cool, add the yolks and whole egg and mix.4. Prepare Chou paste- heat the butter and water together. Stir in the refined flour and mix well.

There should be no lumps. Cook till it leaves the sides of the pot. Remove from the flame and stir in

the eggs.5. Mix mashed potatoes and choux paste well. Add cheese and mix.

6. Mould crescent shape, using flour. Deep fry them to a golden brown colour. Serve hot.

Menu -2

Bisque d ecrevisseEscalope de veau a la viennoise

Pommes bataillesEpinard au gratin

Bisque de ecrevissePortions- 4


1 Crayfish small(40 g each) 30 nos.

2 For mire poix

3 Carrots 50 g

4 Onions 50 g

5 Butter 50 g


4/12

6 Thyme 1 sprig

7 Parsley 3 stalks

8 Bay leaf

9 Brandy 1 tsp

10 white wine 20 ml

11 For thickening

12 Rice 60 g

13 White bouillon 1.5 litre

14 For finishing

15 Cream 10 ml

16 Butter 150 g

17 Salt & pepper To taste

18 Cayenne pepper 2 g

19 Minced fish fillet 50 gms

20 Salt & pepper A pinch

21 Egg- beaten 1/4th

22 Refined flour 5 g.

Method:1. Cut carrots, onions, parsley stalks into small dices & cook to light brown colour in butter with thyme

& bay leaf.

2. Wash the crayfish, remove tails and shell them carefully. Reserve the shelled tails for garnish.3. Add the heads and the shells to the mire poix and then cook on fierce heat, until they turn red. Season

with salt & pepper, sprinkle with the brandy and the wine and allow to cook gently and reduce. Add

25 ml white bouillon and cook gently for 10 mins.

4. Cook the rice with 75 ml white bouillon.5. Take out some shelled tails for garnish.

6. Finally pound the remainder of the shells, add rice & its cooking liquid together with the cookingliquid from the crayfish.

7. Pass through a fine sieve and dilute this puree with 50 ml white bouillon. Bring to the boil, pass

through fine strainer. Correct the consistency and the seasoning. Hold it hot in a bain-marie8. Finish the soup before serving with 150 g butter & 10 ml cream & add a little cayenne pepper.

9. Garnish: cut the reserved crayfish tails in dice and add to the soup.10. Serve separately the crayfish tails stuffed with fish forcemeat and poached.

Escalope de veau a la viennoiseEscalopes of veal are usually cut from the fillet or the best end of the neck. They can also be taken from the

topside or silverside. These pieces weigh around 100 grams each, should be oval, round or heart shape. Theyshould be lightly flattened.Portions- 4


1 Escalope of veal 500 g

2 Egg 1

3 Bread crumbs 200 g


5/12

4 Seasoned flour 90 g

5 Butter 60 g

6 Oil 60 ml

7 Anchovy butter 200 gms

8 Lemon- peeled and sliced 1 no

9 Stoned olive 4 nos

10 Anchovy fillet 4 nos

11 Eggs- hard boiled 4 nos

12 Parsley- chopped For garnish

13 Capers 25 gms

Method:

1. Trim and remove all sinews from meat.2. Cut 4 even slices & beat out thinly. Season them.

3. Dip in flour & then in eggs & bread crumbs. Press crumbs firmly on with a palette knife.4. Heat butter, place the escalopes in shallow fat & cook quickly for few minutes on each side.

5. Serve on an oval flat dish, on a bed of anchovy butter.

6. On top of the escalopes put slices of peeled lemon, and on top of each slice of lemon a stoned olivesurrounded by a fillet of anchovy.

7. Set around the escalopes in little heaps of chopped egg whites and yolks, capers and chopped parsley.

Pommes bataille

Portions- 4S. no. Ingredients Quantity

1 Potatoes 500 g

2 Salt To taste

3 Fat For deep frying

Method:

1. Select large even sized potatoes, wash, peel and cut into half inch dices.2. Dry potatoes in a cloth.

3. Deep fry in a frying basket without colour in moderately hot fat.4. Drain & place on a kitchen paper.5. When required place in a frying basket & cook in hot fat till crisp & golden

6. Drain well. Season & serve hot.

Epinard au gratinPortions- 4


1 Spinach picked and cleaned 500 g

2 Butter 100 g

3 Cheese grated 75 g

Salt and pepper To taste


6/12

Method:1. Wash the spinach thoroughly.2. Parboil in boiling salted water and drain thoroughly. Chop or leave whole.

3. Place over high heat with butter to dry. Add grated cheese, season and mix.

4. Place on a buttered gratin dish.5. Sprinkle with cheese and brown in the oven or a salamander.

Menu - 3Crme Dubarry

Darne de Saumon grilleSauce Paloise

Pommes FondantesPetit Pois a la Flamande

Crme dubarry

Portions- 4


1 Cauliflowers 500 g

2 Onions 30 g

3 Leeks 30 g

4 Milk 800 ml


6 Butter 35 g


8 Cream 75 ml

Method:

1. Wash and break cauliflower into flowerets. Keep a few for garnish.2. Wash and slice leeks, peel and chop onions.3. Put cauliflower, leeks and onions into a pan with butter and saut.

4. Make thin bchamel with butter, refined flour and milk. Add to the cauliflower.

5. Cook till tender. Pass through a sieve.6. Add seasoning. Return to heat and bring to a boil.

7. Remove. Add cream gradually. Serve hot, garnished with flowerets of cauliflower boiled in saltwater.

Darne de Saumon grillePortions- 4


1 Salmon 500 g

2 Butter or oil 30 g


7/12

3 Salt and pepper. 60 g

Method:1. Clean and cut salmon into slices about 2.5 to 3.75 cm thick.

2. Apply salt and pepper, sprinkle with melted butter and grill on a rather brisk fire for the first part.3. Reduce heat and finish grilling.

4. Serve with maitre dhotel butter or with any other sauce recommended for grilled fish.

Sauce Paloise( Is like Bearnaise sauce, replacing tarragon by mint leaves)

s. no Ingredients quantity

1 Shallots- chopped 15 gms

2 Fresh mint- chopped 15 gms

3 Chervil- chopped 10 gms

4 Thyme A sprig

5 Bay leaf fresh A small piece

6 Vinegar 50 ml

7 White wine 50 ml

8 Salt A pinch

9 Mignonenette pepper A pinch

10 Raw egg yolks 2 nos11 Water 1 tbsp

12 Melted butter 125 g

13 Lemon juice Few drops

14 Cayenne pepper A pinch

Method-

1. Take a saucepan and add chopped mint leaves, chervil, shallots, a sprig of thyme and bay

leaf.2. Moisten with vinegar and white wine. Season with salt and mignonette pepper. Boil down to

two-thirds. Add water.

3. Allow to cool. Add two raw egg yolks. Beat the sauce with a whisk over a double boiler.4. As soon the yolks begin to thicken, incorporate slowly melted butter, whisking all the time.

Correct the seasoning. Add lemon juice and cayenne pepper.5. Strain. Finish off with little chopped mint leaves and chervil.

6. Keep warm in a bain-marie.

Pommes de terre FondantesPortions- 4


8/12


1 Potatoes 500 g

2 Butter 60 g


Method:1. Peel and cut potatoes to uniform size to look like small eggs.

2. Put them in a buttered saut pan. Cover and cook gently. Stir them time to time, to evenly goldenbrown them from outside and cook them from inside.

3. Brush with melted butter. Serve hot.

Petit Pois a la FlamandePortions- 4


1 Peas 250 G

2 Carrots 250 g

4 Salt 1 tsp

5 Butter 60 g

6 Sugar 1 tsp

Method:1. Shell and wash peas.

2. Cook the carrots as per glazed carrots- turn the carrots to olive shape. Place in a pan and enoughwater to barely cover them. Add salt, sugar and butter.

3. Cook till half the moisture evaporates.

4. Add shelled peas and continue to cook so that both are finished at the same time. Add little butter toglaze them. Serve hot.

Menu 4

Veloute Dame BlancheCotes de porc charcutierePommes de terre a la crme

Carottes glacees au gingembre

Veloute Dame BlanchePortions- 4


1 Chicken veloute 1.5 litre

2 Almond milk 200 ml

3 White of chicken 100 g

4 Egg yolk 6 nos.


9/12

6 Butter 150g

8 Cream 20 ml

9 Chicken and cream forcemeat 200 gms

10 Salt and pepper To taste

11 Whole egg 1 no

Method:1. Prepare 1.5 lit chicken veloute using 100 g white roux per 1 lit liquid.

2. Pass through a fine sieve.3. Add almond milk and reheat without boiling.

4. Garnish- White of chicken cut into very small dice and cooked in the soup.

5. Make very small quenelles from chicken & cream forcemeat, into which egg and seasoning is added.Drop them into the simmering soup. Cook till they start floating on the surface of the soup.

6. Finish at the last moment with liason of 6 egg yolk and cream & butter.7. Serve hot

Cotes de porc CharcutierePortions- 4


1 Pork chops 450 g

2 Breadcrumbs To coat

2 Butter- melted 300 gms

3 Salt To taste

4 Wt pepper 2 g

For Sauce

5 Onion 45 g

6 Butter 30 g

7 Demi glaze 400 ml

8 English mustard Pinch

9 Sugar Pinch

10 White wine 75 ml

11 Gherkins- thick short julienne 55 g

12 Mashed potatoes 100 gms

Method:1. Flatten the chops, season, pass through melted butter and breadcrumbs and grill them gently.2. Arrange in a circle on a dish and place in the centre, a mound of mashed potatoes.

3. Serve accompanied with sauce Charcutiere.

4. For sauce: cook chopped onion in butter without browning. Add white wine & reduce by two-third.5. Add demi glace & simmer for 10 minutes.

6. Strain and add mustard & sugar


10/12

7. Add gherkins. Mix well.

Pommes de terre a la crmePortions- 4


1 Potatoes 500 g

2 Salt To taste

3 White pepper To taste

4 Milk 250 ml

5 Cream 300 ml

6 Nutmeg- grated A pinch

Method:1. Cook potatoes in salted water, peel them whilst hot, and then cut into fairly thick slices.2. Place in a shallow pan, cover with boiling milk ( or boiling fresh cream )

3. Cook briskly until the liquid has reduced.

4. Season with salt, pepper and grated nutmeg.5. Add the cream at last and serve hot.

Carottes Glacees au GingembrePortions- 4


1 Carrots 250 g

2 Sugar 10 g

3 Butter 15 g

4 Salt 1 tsp

5 Ginger juice 1 tsp

Method:1. Wash, scrape and turn the carrots2. Cook carrots in butter and salt with enough water to cook carrots.

3. When all the liquid has evaporated and carrots are tender, add ginger juice.

4. Cook a little, remove from fire and serve hot.

Menu 5Cabbage chowder

Poulet a la RexPommes de terre MarquiseRatatouille

Cabbage ChowderPortions- 4


1 Cabbage 450 g

2 Onions 55 g

3 Tomatoes 225 g

4 Green pepper 55 g

5 Cold water 590 ml


11/12

6 Salt To taste

7 Butter 30 g


9 Milk 300 ml

10 Cheese 30 g

11 Paprika 1/8 tsp

12 Pepper A pinch

Method:

1. Wash & chop vegetables, all the seeds must be removed from the green pepper and it should berinsed well before chopping.

2. Put vegetables in a pan with water, salt & pepper. Bring to boil and simmer for about 15 mins.3. Prepare a white sauce with butter, flour and milk.4. Add to vegetables.5. Add cheese and paprika as garnish stir and serve hot.

Poulet a la RexPortions- 4


1 Chicken 1.2 kg

2 Veloute sauce 300 ml

3 Cream 55 g

4 Mushrooms 115 g

5 Capsicum 55 g6 Egg yolks 2

7 Parsley Few sprig


9 Bread slices 300 ml

10 Fat 30 g

Method:

1. Poach chicken in stock, cool.2. Skin and dice3. Slice mushrooms and capsicum. Saut in a little butter, add veloute sauce.4. Finish with cream and egg yolks, check for seasoning.5. Add diced chicken.6. Fry slices of bread, place portion of chicken mixture on fried bread and serve immediately, garnished

with chopped parsley.

Note: hot buttered toast could be used instead of fried bread. If dried mushrooms are used, boil first.

Pommes de terre MarquisePortions- 4


1 Potatoes 500 g

2 Salt To taste


12/12

3 Pepper To taste

4 Butter 50 g

5 Egg yolks 2 nos.

6 Tomato puree (reduced) 75 ml

7 Nutmeg Pinch

8 Egg- beaten 1 no.

Method:1. Peel the potatoes, cut in quarters and cook in salted water. Drain and dry. Press through the potato

masher.

2. Place the mashed potatoes in saut pan. Season with salt, pepper & nutmeg. Add butter and stir tillbecomes a consistent paste; add egg yolk, mix and cool.

3. Add very red reduced tomato puree.4. Pour this mixture into a bag fitted with a large, grooved pipe and squeeze it out upon a baking tray in

shapes resembling large meringues.5. Slightly brush with beaten egg, & put them into the oven for a few minutes.

RatatouillePortions- 4


1 Green peppers 1 no.

2 Tomatoes 250 g

3 Courgettes- marrow 250 g

4 Aubergine 250 g

5 Onions 70 g

6 Olive oil 20 ml

7 Garlic 3-4 cloves


9 Bouquet garni For flavour

Method:

1. Peel and slice the aubergines and the marrow. Sprinkle with little salt and leave covered with aweighted plate for 1 hour.

2. Slice the onions, cut tomato into concasse.

3. Slice peppers very thinly.

4. Chop the garlic.5. Heat the olive oil in a heavy bottom pan, fry onions until slightly coloured. Add the garlic. Cook for

5 minutes.6. Add aubergines, marrow, peppers and tomatoes. Season with salt and pepper.

7. Add the bouquet garni and cook covered, for an hour.

8. This dish may be served hot or cold.

5thSem(FP)ATK Recipes Menu 1 to 5

Documents

Transcript of 5thSem(FP)ATK Recipes Menu 1 to 5