BSc 5th semester-Menu 1

                              Menu 1
Consommé Carmen
Poulet sauté chasseur
Pommes de Terre lorette
Haricots vert au beurre



Consommé Carmen
No of Portions- 4
S. no .      Ingredients        Quantity
1  Lean meat- lamb, mutton or beef- finely
chopped/ minced                 -375g

2  Cold white beef/ mutton stock 1.25 ltr.
3  Leeks- chopped 15 gms
4 Egg white Half
5 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 consommé.
5. Add salt and pepper. Garnish with diced tomatoes, julienne of sweet pimentos, boiled rice and
chervil. Serve piping hot.


Poulet sauté Chasseur
Portions: 4
S. no. Ingredients Quantity
1 Chicken sauté cut 1.2 kg
2 Oil and butter 50 g
3 Shallots- chopped 50 g
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 sauté. (Cut the chicken as per sauté cut. Season with salt
and pepper. Sauté 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 with
coarsely chopped parsley. Serve hot.

Harricot vert au beurre:
Portions: 4
S. no. Ingredients Quantity
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 lorette
Portions: 4
S. no. Ingredients Quantity
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 the
potato 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.