Menu - 3
Crème Dubarry
Darne de Saumon grille
Sauce Paloise
Pommes Fondantes
Petit Pois a la Flamande
Crème dubarry
Portions- 4
S. no. Ingredients Quantity
1 Cauliflowers 500 g
2 Onions 30 g
3 Leeks 30 g
4 Milk 800 ml
5 Refined flour 35 g
6 Butter 35 g
7 Salt & pepper To taste
8 Cream 75 ml
Method:
1. Wash and break cauliflower into flowerets. Keep a few for garnish.
2. Wash and slice leeks, peel and chop onions.
3. Put cauliflower, leeks and onions into a pan with butter and sauté.
4. Make thin béchamel with butter, refined flour and milk. Add to the cauliflower.
5. Cook till tender. Pass through a sieve.
6. Add seasoning. Return to heat and bring to a boil.
7. Remove. Add cream gradually. Serve hot, garnished with flowerets of cauliflower boiled in salt
water.
Darne de Saumon grille
Portions- 4
S. no. Ingredients Quantity
1 Salmon 500 g
2 Butter or oil 30 g
3 Salt and pepper. 60 g
Method:
1. Clean and cut salmon into slices about 2.5 to 3.75 cm thick.
2. Apply salt and pepper, sprinkle with melted butter and grill on a rather brisk fire for the first part.
3. Reduce heat and finish grilling.
4. Serve with maitre d’hotel butter or with any other sauce recommended for grilled fish.
Sauce Paloise
( Is like Bearnaise sauce, replacing tarragon by mint leaves)
s. no Ingredients quantity
1 Shallots- chopped 15 gms
2 Fresh mint- chopped 15 gms
3 Chervil- chopped 10 gms
4 Thyme A sprig
5 Bay leaf fresh A small piece
6 Vinegar 50 ml
7 White wine 50 ml
8 Salt A pinch
9 Mignonenette pepper A pinch
10 Raw egg yolks 2 nos
11 Water 1 tbsp
12 Melted butter 125 g
13 Lemon juice Few drops
14 Cayenne pepper A pinch
Method-
1. Take a saucepan and add chopped mint leaves, chervil, shallots, a sprig of thyme and bay
leaf.
2. Moisten with vinegar and white wine. Season with salt and mignonette pepper. Boil down to
two-thirds. Add water.
3. Allow to cool. Add two raw egg yolks. Beat the sauce with a whisk over a double boiler.
4. As soon the yolks begin to thicken, incorporate slowly melted butter, whisking all the time.
Correct the seasoning. Add lemon juice and cayenne pepper.
5. Strain. Finish off with little chopped mint leaves and chervil.
6. Keep warm in a bain-marie.
Pommes de terre Fondantes
Portions- 4
S. no. Ingredients Quantity
1 Potatoes 500 g
2 Butter 60 g
3 Salt & pepper To taste
Method:
1. Peel and cut potatoes to uniform size to look like small eggs.
2. Put them in a buttered sauté pan. Cover and cook gently. Stir them time to time, to evenly golden
brown them from outside and cook them from inside.
3. Brush with melted butter. Serve hot.
Petit Pois a la Flamande
Portions- 4
S. no. Ingredients Quantity
1 Peas 250 G
2 Carrots 250 g
4 Salt 1 tsp
5 Butter 60 g
6 Sugar 1 tsp
Method:
1. Shell and wash peas.
2. Cook the carrots as per glazed carrots- turn the carrots to olive shape. Place in a pan and enough
water to barely cover them. Add salt, sugar and butter.
3. Cook till half the moisture evaporates.
4. Add shelled peas and continue to cook so that both are finished at the same time. Add little butter to
glaze them. Serve hot.
Crème Dubarry
Darne de Saumon grille
Sauce Paloise
Pommes Fondantes
Petit Pois a la Flamande
Crème dubarry
Portions- 4
S. no. Ingredients Quantity
1 Cauliflowers 500 g
2 Onions 30 g
3 Leeks 30 g
4 Milk 800 ml
5 Refined flour 35 g
6 Butter 35 g
7 Salt & pepper To taste
8 Cream 75 ml
Method:
1. Wash and break cauliflower into flowerets. Keep a few for garnish.
2. Wash and slice leeks, peel and chop onions.
3. Put cauliflower, leeks and onions into a pan with butter and sauté.
4. Make thin béchamel with butter, refined flour and milk. Add to the cauliflower.
5. Cook till tender. Pass through a sieve.
6. Add seasoning. Return to heat and bring to a boil.
7. Remove. Add cream gradually. Serve hot, garnished with flowerets of cauliflower boiled in salt
water.
Darne de Saumon grille
Portions- 4
S. no. Ingredients Quantity
1 Salmon 500 g
2 Butter or oil 30 g
3 Salt and pepper. 60 g
Method:
1. Clean and cut salmon into slices about 2.5 to 3.75 cm thick.
2. Apply salt and pepper, sprinkle with melted butter and grill on a rather brisk fire for the first part.
3. Reduce heat and finish grilling.
4. Serve with maitre d’hotel butter or with any other sauce recommended for grilled fish.
Sauce Paloise
( Is like Bearnaise sauce, replacing tarragon by mint leaves)
s. no Ingredients quantity
1 Shallots- chopped 15 gms
2 Fresh mint- chopped 15 gms
3 Chervil- chopped 10 gms
4 Thyme A sprig
5 Bay leaf fresh A small piece
6 Vinegar 50 ml
7 White wine 50 ml
8 Salt A pinch
9 Mignonenette pepper A pinch
10 Raw egg yolks 2 nos
11 Water 1 tbsp
12 Melted butter 125 g
13 Lemon juice Few drops
14 Cayenne pepper A pinch
Method-
1. Take a saucepan and add chopped mint leaves, chervil, shallots, a sprig of thyme and bay
leaf.
2. Moisten with vinegar and white wine. Season with salt and mignonette pepper. Boil down to
two-thirds. Add water.
3. Allow to cool. Add two raw egg yolks. Beat the sauce with a whisk over a double boiler.
4. As soon the yolks begin to thicken, incorporate slowly melted butter, whisking all the time.
Correct the seasoning. Add lemon juice and cayenne pepper.
5. Strain. Finish off with little chopped mint leaves and chervil.
6. Keep warm in a bain-marie.
Pommes de terre Fondantes
Portions- 4
S. no. Ingredients Quantity
1 Potatoes 500 g
2 Butter 60 g
3 Salt & pepper To taste
Method:
1. Peel and cut potatoes to uniform size to look like small eggs.
2. Put them in a buttered sauté pan. Cover and cook gently. Stir them time to time, to evenly golden
brown them from outside and cook them from inside.
3. Brush with melted butter. Serve hot.
Petit Pois a la Flamande
Portions- 4
S. no. Ingredients Quantity
1 Peas 250 G
2 Carrots 250 g
4 Salt 1 tsp
5 Butter 60 g
6 Sugar 1 tsp
Method:
1. Shell and wash peas.
2. Cook the carrots as per glazed carrots- turn the carrots to olive shape. Place in a pan and enough
water to barely cover them. Add salt, sugar and butter.
3. Cook till half the moisture evaporates.
4. Add shelled peas and continue to cook so that both are finished at the same time. Add little butter to
glaze them. Serve hot.
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