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Bisque d’ ecrevisse
Escalope de veau a la viennoise
Pommes batailles
Epinard au gratin
Bisque de ecrevisse
Portions- 4
S. no. Ingredients Quantity
1 Crayfish small(40 g each) 30 nos.
2 For mire poix
3 Carrots 50 g
4 Onions 50 g
5 Butter 50 g
6 Thyme 1 sprig
7 Parsley 3 stalks
8 Bay leaf ½
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 cooking
liquid 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-marie
8. 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 viennoise
Escalopes 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. They should be lightly flattened.
Escalope de veau a la viennoise
Portions- 4
S. no. Ingredients Quantity
1 Escalope of veal 500 g
2 Egg 1
3 Bread crumbs 200 g
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 olive
surrounded 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- 4
S. 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 gratin
Portions- 4
S. no. Ingredients Quantity
1 Spinach – picked and cleaned 500 g
2 Butter 100 g
3 Cheese – grated 75 g
Salt and pepper To taste
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.
Bisque d’ ecrevisse
Escalope de veau a la viennoise
Pommes batailles
Epinard au gratin
Bisque de ecrevisse
Portions- 4
S. no. Ingredients Quantity
1 Crayfish small(40 g each) 30 nos.
2 For mire poix
3 Carrots 50 g
4 Onions 50 g
5 Butter 50 g
6 Thyme 1 sprig
7 Parsley 3 stalks
8 Bay leaf ½
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 cooking
liquid 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-marie
8. 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 viennoise
Escalopes 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. They should be lightly flattened.
Escalope de veau a la viennoise
Portions- 4
S. no. Ingredients Quantity
1 Escalope of veal 500 g
2 Egg 1
3 Bread crumbs 200 g
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 olive
surrounded 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- 4
S. 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 gratin
Portions- 4
S. no. Ingredients Quantity
1 Spinach – picked and cleaned 500 g
2 Butter 100 g
3 Cheese – grated 75 g
Salt and pepper To taste
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.
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