Menu – 4
Veloute Dame Blanche
Cotes de porc charcutiere
Pommes de terre a la crème
Carottes glacees au gingembre
Veloute Dame Blanche
Portions- 4
S. no. Ingredients Quantity
1 Chicken veloute 1.5 litre
2 Almond milk 200 ml
3 White of chicken 100 g
4 Egg yolk 6 nos.
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 Charcutiere
Portions- 4
S. no. Ingredients Quantity
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
7. Add gherkins. Mix well.
Pommes de terre a la crème
Portions- 4
S. no. Ingredients Quantity
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 Gingembre
Portions- 4
S. no. Ingredients Quantity
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 carrots
2. 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 – 5
Cabbage chowder
Poulet a la Rex
Pommes de terre Marquise
Ratatouille
Cabbage Chowder
Portions- 4
S. no. Ingredients Quantity
1 Cabbage 450 g
2 Onions 55 g
3 Tomatoes 225 g
4 Green pepper 55 g
5 Cold water 590 ml
6 Salt To taste
7 Butter 30 g
8 Refined flour 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 be
rinsed 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 Rex
Portions- 4
S. no. Ingredients Quantity
1 Chicken 1.2 kg
2 Veloute sauce 300 ml
3 Cream 55 g
4 Mushrooms 115 g
5 Capsicum 55 g
6 Egg yolks 2
7 Parsley Few sprig
8 Salt & pepper To taste
9 Bread slices 300 ml
10 Fat 30 g
Method:
1. Poach chicken in stock, cool.
2. Skin and dice
3. Slice mushrooms and capsicum. Sauté 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 Marquise
Portions- 4
S. no. Ingredients Quantity
1 Potatoes 500 g
2 Salt To taste
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 sauté pan. Season with salt, pepper & nutmeg. Add butter and stir till
becomes 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.
Ratatouille
Portions- 4
S. no. Ingredients Quantity
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
8 Salt & pepper To taste
9 Bouquet garni For flavour
Method:
1. Peel and slice the aubergines and the marrow. Sprinkle with little salt and leave covered with a
weighted 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.
Veloute Dame Blanche
Cotes de porc charcutiere
Pommes de terre a la crème
Carottes glacees au gingembre
Veloute Dame Blanche
Portions- 4
S. no. Ingredients Quantity
1 Chicken veloute 1.5 litre
2 Almond milk 200 ml
3 White of chicken 100 g
4 Egg yolk 6 nos.
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 Charcutiere
Portions- 4
S. no. Ingredients Quantity
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
7. Add gherkins. Mix well.
Pommes de terre a la crème
Portions- 4
S. no. Ingredients Quantity
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 Gingembre
Portions- 4
S. no. Ingredients Quantity
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 carrots
2. 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 – 5
Cabbage chowder
Poulet a la Rex
Pommes de terre Marquise
Ratatouille
Cabbage Chowder
Portions- 4
S. no. Ingredients Quantity
1 Cabbage 450 g
2 Onions 55 g
3 Tomatoes 225 g
4 Green pepper 55 g
5 Cold water 590 ml
6 Salt To taste
7 Butter 30 g
8 Refined flour 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 be
rinsed 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 Rex
Portions- 4
S. no. Ingredients Quantity
1 Chicken 1.2 kg
2 Veloute sauce 300 ml
3 Cream 55 g
4 Mushrooms 115 g
5 Capsicum 55 g
6 Egg yolks 2
7 Parsley Few sprig
8 Salt & pepper To taste
9 Bread slices 300 ml
10 Fat 30 g
Method:
1. Poach chicken in stock, cool.
2. Skin and dice
3. Slice mushrooms and capsicum. Sauté 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 Marquise
Portions- 4
S. no. Ingredients Quantity
1 Potatoes 500 g
2 Salt To taste
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 sauté pan. Season with salt, pepper & nutmeg. Add butter and stir till
becomes 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.
Ratatouille
Portions- 4
S. no. Ingredients Quantity
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
8 Salt & pepper To taste
9 Bouquet garni For flavour
Method:
1. Peel and slice the aubergines and the marrow. Sprinkle with little salt and leave covered with a
weighted 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.
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