Brown Stock (fond brun)

Method ( to be written on left hand side of page 1)

Cut bones into 3-4” pieces. Do not wash or blanch bones. Place the bones in a

roasting pan in layers, & brown in a hot oven (375 F/ 190 C) or pot, roast

until the bones are well browned. Remove the browned bones from the pan.

Deglaze the pan by adding water & bring to boil & allow simmering (beef &

veal bones 6-8 hrs, bones of mutton/pork for 4-6 hrs, chicken bones for 3-4

hrs, and fish bones(for white stock) for 30-45 min). Skim occasionally & let

stock continue to simmer. Toss brown & add mirepoix, add tomato (during

last 1 ½ to 2 hours) to the stockpot. Add bouquet Garni/ sachet’epices(bag

of spices) before the last 45 -30 minutes.Continue to simmer for the total

cooking time of 6-8 hrs. Skimming the surface as necessary using a

perforated spoon. (Keep the perforated spoon immersed in a vessel filled

with cold water, so that the skimmed impurities will not be dried and stuck

on the spoon, which may dirty the stock when the spoon is used again to skim

later.) Add water as needed to keep bones dipped in water. Strain through a

china cap/strainer(chinois) lined with small layer of cheese or muslin

cloth(tammy). Cool the stock, vent in a cold-water bath as fast as possible

less as 15 to 20 minutes, & refrigerate. Use the stock as required for future

use.

If the brown stock is prepared with beef/ veal bones it is termed as

estouffade and using any other bones it is termed as fonds brun( brown

stock)

[Refer – “Stock” and estouffade from Larousse]

Meat stock fond de viande, poultry stock fond de vollaile)

Ingredients Qty.(to be written on page1)

1. Water - 100% 1 ltr.

2. Bones (Veal, Beef) - 50% 500 gms

3.Bones:Meat = 3:2(300gms bones to 200gms meat)

Mirepoix – 10% 100 gm.

{Onions - 50%

Carrots – 25%

Celery - 25%} - 2:1:1

4. Tomatoes – 5% 50 gm.

5. (Bay leaves, thyme, cloves, garlic,

peppercorn, parsley stems)

Sachet/Bouquet Garni – 1% 10 gm.

White Stock (fond blanc)

(to be written on page 2 similar to as mentioned in recipe of brown stock)

Method: Cut the bones into 3” pieces. Wash and blanch the bones by rinsing in plain

water. Placing the bones in a stockpot with cold water and bring to boil, drain

the water out if the bones are very dirty and the water have become cloudy.

Measure and fill fresh water and bring to boil, reduce heat to simmer. Skim

and remove scum periodically. Add the mirepoix and sachet (tied in a muslin

cloth)or bouquet garni at the proper time. Simmer for 6-8 hrs. Add water to

keep bones covered with water. Strain through china cap lined with several

layer of muslin cloth. Cool the stock vented in water bath, as for brown

stock, Cover & refrigerate. Use as required.

[Refer – “White Stock” from Larousse] Ingredients Qty.

1. Water 1 ltr.

2. Bones (Veal, chicken, beef,

game lamb, turkey, pork) 500 gm.

3. Mirepoix 100 gm.

4. Vinegar / White wine (optional) 20 ml.

5. Sachet/bouquet garni (as for Brown Stock) 10 gm.

Note : for white stock some chefs prefer not to use any acids as the stock may become

cloudy due to disintegration of the proteins due to prolonged simmering with acids. In the

recipe the amount of acid used also is less due to the same reason, 20 ml instead of 50

ml.

Fish Stock (fond de poisson)

Method: Melt butter and sweat the bones, deglaze with wine, add mirepoix, add

water; bring to boil & allow simmering. Skim & let simmer for 30-45 min,

strain through a muslin cloth. Cool, vent in a cold-water bath & refrigerate.

A small onion, 2 cloves, half a bay leaf, & a sprig of parsley may be added for

flavour.

[Refer – “Fumet & Mushroom Fumet” court bouillon and nage from Larousse]

Ingredients Qty.

1. Water 1 ltr.

2. Butter 75 gm.

3. Oil (optional) 25 ml.

4. Fish Bones (cleaned & washed) 500 gm.

5. White wine/vinegar 25 ml.

6. Mirepoix 100 gm.

onion - 50%

celery – 15%

carrots – 10%

mushroom – 15%

leeks 10%

In fish stock too the amount of acid used is reduced due to fish being very flaky,

disintegrates very fast, and may make the stock cloudy.

Béchamel Sauce

Method: Infuse the milk by simmering with the cloute ( oignon pique) ( onion studded

with bay leaf, peppercorn, mace, clove, to facilitate straining ) for 10-15

mins. Cool slightly, melt the butter, add refined flour, & make a white roux.

Cool slightly; add infused milk gradually to the roux mixing and heating

constantly. Bring the sauce to boil, stirring constantly. Reduce heat to

simmer and allow cooking for some more time. Adjust the consistency with

more hot milk, if necessary. Season very lightly with salt strain the sauce,

cover or spread melted butter to prevent skin formation.

(Plain white sauce made with milk without infusion is termed as Mock

béchamel sauce by some chefs)

[Refer – “Béchamel” from Larousse]

Ingredients Qty.

1. Milk (infused) 1 ltr.

2. Butter 100 gm.

3. Refined flour 100 gm.

4. (For Cloute/ oignon pique.

Onion ½ nos.

Bay leaf 1 nos.

Mace 1 nos.

Peppercorn 1 or 2 nos.

Cloves 1 nos.

Veloute Sauce

Method: Heat the butter in a pan over a low flame. Add the flour and make a blonde

roux. Cool slightly. Gradually add the hot stock to the roux, stirring and

heating constantly. Reduce heat to simmer. Do not season the Veloute.

Strain through a china cap. Cover or spread melted butter to prevent skin

formation. Keep hot in a Bain Marie or cool & refrigerate.

[Refer – “Veloute Sauce” from Larousse]

Ingredients Qty.

1. White stock (hot) 1 ltr.

2. Butter 100 gm.

3. Refined flour 100 gm.

Espagnole Sauce

Method: Heat oil to smoke point. Add the bones & trimmings without washing & brown

well. Add onion & brown, add the refined flour & make a brown roux. Add in

the other mirepoix vegetables & tomatoes. Stir & sauté well. Add the brown

stock or water, stirring continuously until the mixture comes to boil. Reduce

the heat to simmer. Add the sachet & allow to simmer for about 1 ½ hrs – 2

hrs, until the sauce is reduced to 1 lit. Skim as often as necessary & strain

through a china cap. Cover or spread melted butter on surface to prevent

skin formation. Keep hot in Bain Marie or cool & refrigerate for later use.

(brown stock + brown roux = brown sauce( sauce brun) If it is prepared with

beef stock and beef trimmings and brown roux it is termed as sauce

espagnole)

[Refer – “Espagnol” from Larousse]

Ingredients Qty.

1. Beef/chicken trimmings with bones 500 gm.

2. Brown stock 1 ltr.

3. Fat/oil/butter 100 gm.

4. Refined flour 100 gm.

5. Onions 50 gm.

6. Celery 25 gm.

7. Carrots 25 gm.

8. Tomato puree 50 gm.

9. Sachet

thyme ¼ gm

bay leaf 1 nos.

garlic 1 gm.

peppercorns 1 gm.

Parsley stems ½ gm.

Tomato Sauce Method: In a heavy saucepan over a medium heat, sauté the salted pork (bacon) in

butter until partially rendered without browning. Add refined flour, stir to

make a roux & cook until the roux is just slightly browned. Slowly add the

hot stock while stirring & bring to boil again. Reduce heat to simmer. Add

the tomatoes & tomato puree & continue to simmer.

Add sachet & let simmer for 1 - 1 ½ hrs, until the sauce is reduced to the

desired consistency. Remove sachet & strain sauce. Season with salt &

pepper.

[Refer – “Tomato Sauce” from Larousse]

Ingredients Qty.

1. White stock 1 ltr.

2. Becon/pork drippings 50 gm.

3. Butter 50 gm.

4. Onion 50gms

5. Carrot 25gms

6. Celery 25gms

7. Refined flour 125gms

8. Tomatoes 30gms

9. Tomato puree 20gm

10. Sachet/bouquet garni.

bay leaf 1 nos.

garlic 1 gm.

peppercorn 1 gm.

cloves 2 nos.

thyme ½ gm.

11. Rose mary ½ gm.

12. Sugar 5 gm.

13. Salt 5 gm.

Hollandaise Sauce (also termed as Dutch Sauce or Sauce Isigny)

Method: Clarify the butter & keep aside. Make a reduction with chopped shallots,

crushed peppercorns, wine, & vinegar (to complete reduction (au sec) 100 ml

to 5 ml) Reductions are of three types: reduction to half, reduction to 3/4th

and au sec).

Strain & cool the reduction. Take the egg yolks in the bowl. Add the cooled

reduction & water; beat well. Hold the bowl over hot water bath or on a slow

flame & continue to beat the mixture until it is cooked & thickened & creamy

in consistency (Sabayon consistency). Remove the bowl from the heat &

slowly & gradually beat in warm, clarified butter. Add the butter drop by

drop at first, until the sauce becomes thick, then add the butter in a

continuous stream while whisking continuously till all the butter is added.

Add in a little lemon juice. Beat in the lemon juice & adjust seasoning. Strain

through a muslin cloth & keep warm (not hot) for service.

{Note: Hold no longer than 1 to 1 ½ hrs.}

Ingredients Qty.

1. Butter 1 kg.

2. Egg yolk 8 nos.

3. Chopped Shallots 50 gm.

4. Crushed peppercorn 5 gm.

5. Wine 100 ml.

6. Vinegar 100 ml.

7. Cold water 50 ml.

8. Lemon juice 50 ml.

Mayonnaise Sauce

Method: Place the egg yolk in a bowl. Add in salt, pepper, mustard & a little limejuice.

Whisk well. Very slowly, (drop by drop), begin adding the oil. When the

emulsion forms, add the oil slightly faster in a continuous stream whisking

constantly. When the mayonnaise is thick, thin it down by adding a little

vinegar, & combine the rest of the oil gradually in a continuous stream

whisking continuously. When all the oil has been incorporated check for

seasonings. Adjust the tartness & consistency by adding a little lemon juice.

Strain the sauce using a muslin cloth if desired, to get a smooth and fluffy

consistency. Adjust the seasoning & refrigerate.

Ingredients Qty.

1. Salad oil/ Olive oil 1 ltr.

2. Egg yolk 8 nos.

3. Salt 10 gm.

4. Mustard 10 ml.

5. White Pepper powder 10gms

6. Vinegar 50 ml

7. Lemon juice 30 ml.

9. Sugar(optional) 10 gm.

Consommé

Method: Pre-prepare & prepare the given vegetables. Add little cold water, while

mixing the clear meat. Add the brown stock, which has been strained

through a muslin cloth into the clear meat. Stir it with a wooden spoon. Keep

this on a medium flame & keep stirring until you see fumes coming from the

mixture (or until it attains a temperature of 65-70 C). Now stop stirring

the mixture & allow the “raft” to form on the top, keep checking, & as soon

as the stock starts simmering reduce the flame & allow simmering for 40-45

mins. (Raft may crack but should not break). If the Consommé is not

simmering then the raft may sink to the bottom due its weight & may break.

Occasionally, spoon a little Consommé on top of the raft to moisten the raft

and facilitate better extraction. Strain carefully through a soup strainer

lined with a wet muslin cloth (4 folds). Serve piping hot.

*Always put garnish first on soup cup & then pour the soup. Always

remember to cook garnish of vegetable like; brunoise, julienne, etc.

Note: While straining the Consommé through a wet muslin cloth lined on a

soup strainer, do not pass through the same place of strainer for better

straining.

*Clear meat is the mixture of all the ingredients require to prepare a

Consommé except the stock.

A browned onion bud (oignon brulee) may be placed carefully on the raft

while simmering for better amber colour of the consommé if the stock is not

having the adequate colour.

Standard: Very clear amber coloured. Adequately seasoned & very well classified. It

should have a very good meaty flavour & should be free of fat globules. It

should not be cloudy. The garnish should be neatly cut & cooked, “Al Dente”.

Serve the soup piping hot with garnish.

Consommé

Ingredients Qty.

1. Brown stock 1.5 ltr.

2. Lean minced meat 100 gm.

3. Chopped onions 50 gm.

4. Chopped celery 25 gm.

5. Chopped/grated carrots 25 gm.

6. Chopped/grated turnips 15 gm.

7. Bay leaf 1 nos.

8. Peppercorn 2-3 nos.

9. Cloves ½ nos.

10. Egg white ½ nos.

11. Egg shells 1-2 nos.

12. Vinegar 10 ml.

13. Cold water 20 ml.

Minestrone

Method: 1. Wash & cut the vegetables into brunoise or paysanne.

2. Blanch & chop tomatoes.

3. Heat oil, sauté onions, carrot & turnips.

4. Add stock & salt, bring to boil.

5. Add macaroni & simmer till ¾ th done & add remaining vegetables & simmer

till “Al Dente”.

6. Add tomatoes & adjust seasoning.

7. Garnish with pesto & serve hot (pesto garnish used in Italy).

Pesto: It is a sharp & pungent cheese paste & may appear on any dish in Genoa.

The applications are 3; as a floating, creamy green island on the surface of a

thick minestrone or on trenette, the variety of ribbon paste or on a potato

gnocchi.

The classic Pesto: contains two kinds of cheese; a little parmesan & young

sharp Sardinian pecorino, pecorino romano together with basil, garlic, oil & pine

nuts (sometimes replaced with walnuts). All these are crushed into a paste with

a marble molar & a wooden pestle (lenee pesto).

Gremolta: A garnish made by mixing the grated lemon rind & chopped garlic &

parsley (no cheese).

Minestrone

Ingredients Qty.

1. Cabbage 115 gm.

2. Tomatoes 115 gm.

3. Onions 115 gm.

4. Carrots 115 gm.

5. Turnips 30 gm.

6. Leeks 30 gm.

7. Celery 10 gm.

8. Parsley 1 spring.

9. Macaroni 50 gm.

10. Cheese 30 gm.

11. Garlic 1 flake

12. Salt 10 gm.

13. Pepper 5 gm.

14. Stock 1 ltr.

15. Oil 15 gm.

16. Basil leaves 10 gm.

Tomato Soup Method:

1. Clean all the vegetables. 2. Chop tomato & onions. 3. Grate Carrots & turnips. 4. Boil all vegetables with stock & salt until tender. 5. Cool & puree the vegetables. 6. Prepare white sauce & cook for some time. 7. Add puree gradually to the sauce (color to white) 8. Pass the mixture through a sieve 3 or 4 times to remove all fibers & to make

the soup of smooth & creamy consistency. 9. Adjust the soup seasonings & serve piping hot. Garnish with croutons or

parsley. (Croutons are cubes of bread, deep fried to golden brown in color &

crisp)

Ingredients Qty.

1. Tomatoes 400 gm.

2. Carrots 100 gm.

3. Turnips 30 gm.

4. Onions 30 gm.

5. Butter 30 gm.

6. Flour 30 gm.

7. Milk 300 ml.

8. Stock 700 ml.

9. Pepper 5 gm.

10. Salt 10 gm.

11. Croton

12. Parsley

Standard:

Reddish orangish in color, smooth & creamy in consistency with predominant

flavour & taste of tomatoes. (The soup should not be curdled). Serve piping hot adequately seasoned & garnished with croutons & parsley springs.

Potage St.Germain

Method: 1. Render bacon, add onions & sauté. Add grated carrots & sauté. Bring to boil

& add potatoes.

2. Add shelled peas & salt. Cook without discoloring with few mint leaves added.

3. Cool & puree. Strain.

4. Add cream (keeping aside 10 ml. for garnish). Adjust seasoning &

consistency. Reheat.

5. Serve hot, garnished with mint & cream.

Ingredients Qty.

1. Fresh peas (or frozen) 500 gm.

2. Bacon 50 gm.

3. Onion 50 gm.

4. Carrots 10 gm.

5. Potatoes 50 gm.

6. Cream 200 ml.

7. Stock 100 ml.

8. Mint 5 gm.

9. Salt 10 gm.

Standard:

Very thick, creamy, & smooth consistency, green in color with a predominant

flavour of bacon, adequately seasoned; serve piping hot neatly garnished with

a swirl of cream & a spring of mint.

Veloute Dame Blanche

Method: Prepare poultry veloute. Soak almonds in boiling water or cook for some time

in boiling water. Remove the skin and grind almond using a little water to a

very smooth paste. Rub through a strong cloth, twisting the cloth to help in

the process. Add almond paste/ milk to veloute. Reheat. Finish with butter &

garnish with dices of chicken breast and chicken quenelles shaped like

barley. A liaison of egg yolks and cream too may be used to finish the veloute

with a smooth and creamy consistency.

Veloute Sauce: Melt butter; add flour, parsley stalks & peppercorn cook for

a few mins. without browning. Add stock, stir until boiling, & boil for 10 mins.

Season, add limejuice & strain.

Ingredients Qty.

1. Poultry veloute 1 ltr.

2. Sweet almonds 20 gm.

3. Butter 15 gm.

4. Garnish

5. Breast of chicken 30 gm.

6. Chicken farces meat granules 15 gm.

New England Clam Chowder

Method: Shell, wash, clean and drain the clams. If you are, using fresh clams chop

them, being sure to save all the juices. Combine the juices and water in a

saucepan. Bring to boil. Remove from the heat and keep the liquid aside. In

heavy saucepot or stockpot, render the salted pork over medium heat. Add

the onions and cook slowly for 3-4 mins. But do not let it brown. Add the

flour and make a blond roux, using a wire whisk slowly stir the clam liquid and

water into the roux. Bring to a boil stirring constantly to make sure the

liquid is smooth. Add the potatoes. Simmer until tender. Stir in the clams

and the hot milk and cream. Heat gently but do not boil. Season to taste with

salt and white pepper. Serve hot garnished with parsley and cream.

Ingredients Qty.

1. Shelled clam (fresh or canned) 400 gm.

With their juice(without shell)

2. Water 200 ml.

3. Salt pork (ground and cut into fine dices) 40 gm.

4. Onions (diced) 70 gm.

5. Refine flour 70 gm.

6. Potatoes (diced) 150 gm.

7. Thick Milk 400 ml.

8. Heavy cream 50 ml.

9. Salt 5 gm.

10. White pepper 2 gm.

11. Parsley 1 spring

Prawn Bisque

Method: Shell the prawns remove vein and clean them properly. Clean the shells. Melt

the butter in a heavy bottom pan. Add the prawns and shells sauté them till

orange red in colour. Deglaze with white wine. Add mirepoix vegetables &

sauté. Add chicken stock or water, bring to boil. Add cleaned & washed rice,

thyme, bay leaf, saffron, & tomatoes. Add burned brandy. Cook until rice is

fully cooked. Cool & puree the mixture. Keep some prawns for garnish. Add

cream. Adjust consistency & seasonings. Strain twice or thrice until smooth.

Serve hot garnished with dices of prawns & cream.

Ingredients Qty.

1. Prawns 600 gm.

2. Butter 30 gm.

3. Celery 30 gm.

4. Carrots 30 gm.

5. Onion 60 gm.

6. Thyme ½ gm.

7. Bay leaf 1 nos.

8. White pepper 1 gm.

9. Salt 5 gm.

10. White wine 20 ml.

11. Chicken stock (white) 750 ml.

12. Brandy 20 ml.

13. Pulao rice 30 gm.

14. Tomato puree 100 ml.

15. Cream 30 ml.

16. Saffron ½ gm.

Gazpacho

Method: 1. Blanch, peel & chop tomatoes fine. Cut & chop cucumber fine. Deseed & chop

capsicum fine. Cut & chop onions fine. Peal & crush the garlic. 2. Cut & remove the sides of the bread slices. 3. In a blender, combine all the ingredients & blend or puree very well. Add in

wine & vinegar. 4. If a smooth soup is required, strain through fine sieve. 5. Blend in olive oil, Tabasco sauce, lime juice, salt & pepper & adjust the

seasoning. 6. Serve the soup chilled & garnished with fine dices of onion, cucumber,

tomatoes & capsicum. 7. If desired Gazpacho may be served with ice cubes.

Ingredients Qty.

1. Tomatoes 450 gm.

2. Cucumber 150 m.

3. Onion 75 gm.

4. Capsicum 50 gm.

5. Garlic 3-4 nos.

6. Fresh bread & crumbs 4 slices

7. Cold water/tomato juice 200 ml.

8. Red wine 20 ml.

9. Vinegar 10 ml.

10. Olive oil 30 ml.

11. Salt 5 gm.

12. Tabasco sauce 2 ml.

13. Lime ½ nos.

Lentil Mullugutwanny Method:

1. Clean red lentil, add water, & let it simmer until it is cooked. 2. Roast & powder coriander, fenugreek, cinnamon, peppercorns, & cumin & add

the turmeric, half the onions, garlic, ginger, tomatoes, & salt. Simmer until

tomatoes are well cooked. Add some grated coconut to the mixture, cool and

grind to a fine paste. 3. Strain 4. Extract thick coconut milk from the remaining coconut; add to the above

strained mixture. 5. Heat fat in a pan. Add the remaining sliced onion & fry until crisp. Add curry

leaves & fry until crisp. 6. Add soup, limejuice & more salt if necessary. Bring to boil & remove. Serve

hot garnished with boiled rice.

Ingredients Qty.

1. Lentil (red)(masoor dal) 200 gm.

2. Water

3. Coconut 1 nos.

4. Lime 1 nos.

5. Curry leaves 1 spring

6. Oil 15 ml.

7. Tomatoes 200 gm.

8. Garlic 15 gm.

9. Onion 15 gm.

10. Ginger 5 ml.

11. Cinnamon 15 pieces

12. Cumin 10 gm.

13. Turmeric a pinch

14. Fenugreek a pinch

15. Boiled rice 5 gm.

16. Salt to taste

17. Peppercorn 2 gm.

18. Coriander 10 gm.

Cabbage Chowder

Method: 1. Wash & chop vegetables (all seeds must be removed from the green pepper

& it should be rinsed well before chopping).

2. Put in a pan with water salt, onions and pepper, & bring to boil. Simmer for

about 15 mins.

3. Prepare a white sauce with butter, flour, & milk.

4. Add the vegetable mixture to it and add the chopped tomatoes.

5. Add cheese & paprika & stir until the cheese is melted.

Ingredients Qty.

1. Cabbage 250 gm.

2. Onions 100 gm.

3. Tomatoes 200 gm.

4. Green pepper 100 gm.

5. Cold water 600 ml.

6. Butter 30 gm.

7. Refined flour 30 gm.

8. Milk 300 ml.

9. Cheese 50 gm.

10. Paprika 1/8 tsp.

11. Salt to taste

12. White pepper in powder a pinch

Standard: Neatly cut brunoise of vegetables cooked “Al Dente” in stock or water

thickened or blended with a well-made white sauce. The sauce should be

thick but of pouring consistency. Adequately seasoned & should have a

predominant flavour & taste of cheese with a tingle of paprika.

Cream of Spinach Soup

Method: 1. Clean & wash spinach.

2. Cook in stock with salt & slices of onions.

3. Rub through sieve when cooked or puree in blender.

4. Prepare white sauce using flour, milk, & butter.

5. Add the vegetables puree to the white sauce( Always add the

puree(colour)to the white sauce(white)while making any soup, to prevent

curdling of the soup.Mix well. Reheat & serve hot after adequate seasoning &

adjusting the consistency.

6. Garnish with cream.

(Generally 30 to 40 % white sauce and 70 or 60% the puree in a thick soup)

Ingredients Qty.

1. Meat stock 500 ml.

2. Spinach 225 gm.

3. Flour 30 gm.

4.Butter 30gms.

4. Milk 300 ml.

5. Onions 50 gm.

6. Salt 5 gm.

7. Cream to garnish.

Madras Soup

Method: 1. Wash & slice tomatoes.

2. Peel & slice onions.

3. Peel & grate carrots & coconut.

4. Place tomatoes, onions, carrots in a heavy pan.

5. Add hot stock or boiling water. Add bay leaves a few peppercorns & salt.

6. Cook until vegetables are almost done.

7. Add grated coconut & cook till vegetables are tender.

8. Rub through a soup sieve, or blend in blender.

9. Prepare a white sauce with flour, butter & milk.

10. Add the vegetable puree gradually (the sauce & puree should be of the

same temperature).(add colour to white, puree to the sauce)

11. Reheat & serve garnished with chopped parsley, and thick coconut cream.

Ingredients Qty.

1. Tomatoes 500 gm.

2. Carrots 55 gm.

3. Onions 55 gm.

4. Coconut ½ nos.

5. Milk 300 ml.

6. Refined flour 30 gm.

7. Butter 30 gm.

8. Stock/water 600 ml.

9. Peppercorns 3-4 nos.

10.Bay leaves 1 – 2 nos.

10. Salt 10 gm.

11. Parsley 1 spring

Cream of Vegetable Soup

Method: 1. Clean & chop all vegetables.

2. Cook in cold stock/water until tender.

3. Cool & make puree.

4. Combine the puree & the white sauce.

5. Strain.

6. Adjust seasonings. Reheat. Serve piping hot garnished with croutons or

parsley.

Ingredients Qty.

1. Vegetable stock 700 ml.

2. Onions 55 gm.

3. Carrots 55 gm.

4 Celery 55gms

5. Turnips 55gms

6 Tomatoes 115gms

7 Potatoes 115gms

8 Refined flour 30 gm.

9 Butter 30 gm.

10. Milk 300 ml

11. Salt 10 gm.

10. Parsley ¼ bh

11. Croutons 5gms.

Canadian Cheese Soup

Method: 1. Add vegetables to the stock, & cook for 10-12 mins. Or until tender.

2. Blend the flour in 1 cup of milk. ( make a slurry) Add to the vegetables & mix.

3. Add another cup of milk & cook until thickened.

4. Add grated cheese & stir until melted.

Ingredients Qty.

1. Chicken stock 1 ltr.

2. Flour 30 gm.

3. Milk 300 ml.

4. Cheese 100 gm.

5. Carrots (shred or brunoise)) 45 gm.

6. Celery (shread) or brunoise 30 gm.

7. Onions (slices or chop) 30gm.

8. Salt 10 gm.

Scotch broth

Method: Pre-preparation:

1. Soak the barley overnight.

2. Prepare the vegetables & cut into dices.

3. Prepare a white stock & strain, reserve the meat dices for garnishing.

4. Chop parsley finely.

Preparation:

1. Boil the barley until tender.

2. Combine the vegetables, stock, & barley.

3. Bring to a boil & simmer on slow flame.

4. When vegetables are done, add meat & remove from flame.

5. Check the seasoning. Pour into a soup cup & garnish with chopped parsley.

Ingredients Qty.

1. Mutton 100 gm.

2. Onion 30 gm.

3. Carrots 30 gm.

4. Celery 20 gm.

5. Cauliflower 30 gm.

6. Cabbage 20 gm.

7. Frozen peas 20 gm.

8. Potatoes 30 gm.

9. Parsley 10 gm.

10. Barley 10 gm.

11. Salt 10 gm.

12. Pepper 5 gm.

Consommé Royale Prepare a consommé.

Method:for preparing the garnish.(savory egg custard) 1. Beat the egg yolk & stock. Season & steam in small greased moulds. 2. Cool & cut the savory custard in fancy shapes. 3. Pour the hot consommé over the savory custard & serve piping hot.

Ingredients Qty.

1. Clarified consommé 800 ml.

2. Egg 1 nos.

3. Stock 1 tbsp.

4. Pepper 5 gm.

5. Salt 5 gm.

Consommé Clermont

Method: 1. Prepare a consommé.

2. Garnish it with onion rings dipped in batter & deep fried.

Ingredients Qty.

1. Clarified consommé

2. Onion rings 50gms.

3 Refined flour 20gms.

4 Milk 30ml.

5 Beaten eggs (optional) 10ml

5Salt/pepper for seasoning.

French Onion Soup

Method: 1. Slice onions and fry them in some oil and butter, remove half of the onions

after sweating, and continue frying the other half until they become brown

in colour. Add the sweated onions along with the fried onions and mix.

2. Add stock, Worcestershire sauce, salt, & pepper.

3. Simmer until onions are tender.

4. Cut bread into roundels, toast one side & rub a peeled garlic pod on the

toasted side of the bread.

5. Spread grated cheese on the other side & gratinate until golden brown.

6. Pour the soup in individual soup cups. Arrange the croute (toasted bread

roundels) on top of the soup & serve immediately.

Ingredients Qty.

1. Onion 100 gm.

2. Butter 30 gm.

3. Brown Stock 1 ltr.

4. Worcestershire Sauce 15 ml.

5. Bread 4 slices

6. Cheese 30 gm.

7. Garlic 2 cloves

8. Salt 10 gm.

9. Pepper 5 gm.

Cream of Celery Soup

Method: 1. Prepare vegetables & boil in stock until tender.

2. Rub through a sieve & make a puree.

3. Prepare a white sauce with flour, butter, & milk.

4. Mix puree & white sauce.

5. Bring to a boil & serve hot, garnish with finely chopped celery hearts.

Ingredients Qty.

1. Potatoes 120 gm.

2. Celery 250 gm.

3. Stock 750 ml.

4. Onions 60 gm.

5. Parsley 5 gm.

6. Butter 50 gm.

7. Refined flour 30 gm.

8. Milk 300 ml.

9. Salt 10 gm.

10. Pepper 5 gm.