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    Menu 10

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    akmalraein22
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    Menu 10

    Uploaded by

    akmalraein22
    6 views8 pages
    ..

    Original Title

    MENU 10

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    © © All Rights Reserved

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    Copyright:

    © All Rights Reserved
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    Download as docx, pdf, or txt
    6 views8 pages

    Menu 10

    Uploaded by

    akmalraein22
    ..

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 8

    MENU 10

    CONSOMME JULLIENE
    POULET SAUTE CHAMPIGONON
    CHOUFLEUX AU GRATIN
    FRENCH FRIES
    SOUFFLE AU CARAMEL
    MENU 10
    CONSOMME JULLIENE

    Ingredients Grams

    Water 1 litre

    Chicken minced meat 80gm

    Egg white and shell 1

    Vinegar Optional

    Onions 30 gm

    Turnip 15 gm

    Celery 15 gm

    Carrots 30 gm

    Salt To taste

    Bay leaf 2-3 leaf

    Peppercorns 4nos

    Ajinomoto 1 tsp

    Leek 15 gm

    Celery 15 gm

    Method:
    1. Measure stock, strain and allow to cool.
    2. Chop onions, turnips, celery and carrots. Clean the lean meat
    and mince.
    3. Mix chopped vegetables and meat with crushed egg shell. Add
    vinegar (if used) cloves, bay leaf, peppercorns and salt.
    4. Add the cool stock to the above.
    5. Bring to boil on a fast fire and allow scum to form.
    6. As soon as the scum begins to break, lower the fire to the
    minimum (the stock should not boil).
    7. Allow to simmer for 40-45 minutes.
    8. Strain the soup gently through a clean, wet muslin cloth into a
    clean container. Add ajinomoto.
    9. Cut vegetables into very thin strips (like matchsticks) about 2.5
    cm long; shred lettuce.
    10.Cook all the vegetables in boiling salted water until tender.
    11.Add to boiling consommé immediately before serving.
    POULET SAUTE CHAMPIGNON

    Ingredients Grams

    Chicken 500gm

    Shallots 20gm

    Butter 30 gm

    Button mushroom 120 gm

    Salt and pepper To taste

    Parsley A few springs

    Method:

    1. Joint chicken,wash it and marinate it with salt,pepper powder.Pan fry it


    with oil till glden brown color on both side.
    2. Prepare espagnole sauce with Butter,flour (Brown roux)and brown stock.
    3. Take a pan add butter saute chopped shallots and mushroom and cook
    gently without discoloring.
    4. Add espagnole sauce ,Simmer for 5 min. check seasoning.
    5. Pour over pieces of chicken.
    6. Sprinkle with chopped parsley.
    FRENCH FRIES

    Ingredients Grams

    Potatoes 250 gm

    Salt 1tbsp

    Oil For frying

    Method:

    1. Peel the potatoes and cut in to battonetes


    2. When the water comes to boil, add the potatoes and par boil it(al-dente).
    3. Drain the water and put the potatoes on a tissue or dry cloth.
    4. Coat it with little corn flour.and freeze it.
    5. Heat the oil till you can see small bubbles on the side. Now add the potatoes, one
    by one. Make sure the potatoes have enough space and aren't stacked on top of
    each other.
    6. Fry until golden brown colour.
    CHOUX-FLEUR au GRATIN

    Ingredients Grams

    Cauliflower 500 gm

    Salt To taste

    Pepper powder 2tsp

    Bechamel Sauce

    Milk 300 ml

    Butter 20 gm

    Refined flour 30 gm

    Onion 1no

    Bay leaf 4leaves

    Clove 3no

    Cheese 30 gm

    Cream 1tbsp

    Method:
    1. Wash and boil cauliflower flowerets in salted boiling water. Drain.
    2. Prepare béchamel sauce with flour, butter and milk and cloute
    3. Add half the grated cheese and cream and mixed it. Add seasoning,
    4. Place cauliflower in a augratin dish.Cover with prepared sauce.
    5. Sprinkle remaining cheese and bake in an oven or under a grill till light
    brown. Serve hot.
    SOUFFLE au CARAMEL

    Ingredients Grams

    Sugar 150 gm

    Almonds 25 gm

    Cashewnuts 25 gm

    Butter 15 gm

    Eggs 3 no

    Milk 450 ml

    Vanilla A few drop

    Gelatin 22 gm

    Cream 300 ml

    Cherries 300 gm

    Method:
    1. Cream egg yolks and 100gm sugar together.
    2. Bring milk to boiling point and add gradually to mixture and heat over
    boiling water (double boiler) for few seconds.
    3. Remove from fire and cool.
    4. Add melted gelatin and few drops of vanilla essence.
    5. Strain and place on ice and bring nearly setting point.
    6. Lightly, fold in stiffly beaten egg whites. Add crushed caramel toffee.
    7. Put in round glass dish and set in refrigerator. When nearly set, line
    greaseproof paper around edges of the dish.
    8. Put in more mixture and set again. When set, remove paper, apply crushed
    caramel toffee to open side and pipe top with whipped cream and decorate
    with cherries.

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