Menu 1 Consomm Carmen Poulet saut chasseur Pommes de Terre lorette Haricots vert au beurre Consomm Carmen Portions-

4 S. no. 1 2 3 4 5 6 7 8 9 10 11 12 Ingredients Quantity

Lean meat- lamb, mutton or beef- finely375 g chopped/ minced Cold white beef/ mutton stock 1.25 ltr. Leeks- chopped Egg white Carrot- chopped Tomato puree- reduced Tomato flesh- diced Sweet pimentos- fine julienne Boiled rice Chervil- chopped Salt White pepper Method: 15 gms Half 25 gms 100 ml 30 g 30 g 30 g 5g To taste A pinch

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 consomm. 5. Add salt and pepper. Garnish with diced tomatoes, julienne of sweet pimentos, boiled
rice chervil. Serve piping hot. Poulet saut Chasseur Portions: 4 S. no. Ingredients 1 2 Chicken saut cut Oil and butter and

Quantity 1.2 kg 50 g

Shallots- chopped

50 g

5 6 7 8 9 10 11 12 13

Tomato puree Mushrooms- sliced White wine Demi glaze Brandy Salt & Pepper Tarragon chopped Chervil- chopped Parsley- chopped Method:

50 g 125 g. 125 ml 300 ml 15 ml To taste 5g 3 g. Garnish

1. Prepare and cook the chicken as for saut. (Cut the chicken as per saut cut. Season with salt and pepper. Saut 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: S. no. 1 2 3 4 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. Portions: 4 Ingredients French beans Butter Salt White pepper Quantity 500 g 100 g 5g 3g

Pommes de Terre lorette Portions: 4

S. no.

Ingredients

Quantity

1 2 3 4 5 6 7 9 10 11 12

Potatoes Butter Nutmeg Salt & white pepper Egg yolks Whole egg Chou paste Water Butter Refined flour Eggs Cheese- grated Method:

500 g 50 g A pinch To taste 2 nos Half 125 ml 50 g 65 g 2 nos 50 g

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 we 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. Menu -2 Bisque d ecrevisse Escalope de veau a la viennoise Pommes batailles Epinard au gratin

Bisque de ecrevisse Portions- 4 S. no. Ingredients 1 2 3 4 Crayfish small(40 g each) For mire poix Carrots Onions

Quantity 30 nos. 50 g 50 g

Butter

50 g

6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22

Thyme Parsley Bay leaf Brandy white wine For thickening Rice White bouillon For finishing Cream Butter Salt & pepper Cayenne pepper Minced fish fillet Salt & pepper Egg- beaten Refined flour

1 sprig 3 stalks 1 tsp 20 ml 60 g 1.5 litre 10 ml 150 g To taste 2g 50 gms A pinch 1/4th 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 bainmarie 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 heart shape. They should be lightly flattened. Portions- 4 S. no. Ingredients Quantity 1 Escalope of veal 500 g

2 3

Egg Bread crumbs

1 200 g

4 5 6 7 8 9 10 11 12 13

Seasoned flour Butter Oil Anchovy butter Lemon- peeled and sliced Stoned olive Anchovy fillet Eggs- hard boiled Parsley- chopped Capers

90 g 60 g 60 ml 200 gms 1 no 4 nos 4 nos 4 nos For garnish 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 1 2 3 Potatoes Salt Fat

Quantity 500 g To taste 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 1 2 3 Spinach - picked and cleaned Butter Cheese - grated

Quantity 500 g 100 g 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.

Menu - 3 Crme Dubarry Darne de Saumon grille Sauce Paloise Pommes Fondantes Petit Pois a la Flamande

Crme dubarry Portions- 4 S. no. 1 2 3 4 5 06 7 8 Ingredients Cauliflowers Onions Leeks Milk Refined flour Butter Salt & pepper Cream Quantity 500 g 30 g 30 g 800 ml 35 g 35 g To taste 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 saut. 4. Make thin bchamel 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

Butter or oil

30 g

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 dhotel butter or with any other sauce recommended for grilled fish. Sauce Paloise ( Is like Bearnaise sauce, replacing tarragon by mint leaves) s. no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 Ingredients Shallots- chopped Fresh mint- chopped Chervil- chopped Thyme Bay leaf fresh Vinegar White wine Salt Mignonenette pepper Raw egg yolks Water Melted butter Lemon juice Cayenne pepper quantity 15 gms 15 gms 10 gms A sprig A small piece 50 ml 50 ml A pinch A pinch 2 nos 1 tbsp 125 g Few drops A pinch

Method1. 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. 1 2 3

Ingredients Potatoes Butter Salt & pepper

Quantity 500 g 60 g To taste

Method: 1. Peel and cut potatoes to uniform size to look like small eggs. 2. Put them in a buttered saut 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 1 2 4 5 6 Peas Carrots Salt Butter Sugar

Quantity 250 G 250 g 1 tsp 60 g 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.

Menu - 4 Veloute Dame Blanche Cotes de porc charcutiere Pommes de terre a la crme Carottes glacees au gingembre Veloute Dame Blanche Portions- 4 S. no. Ingredients 1 2 3 Chicken veloute Almond milk White of chicken

Quantity 1.5 litre 200 ml 100 g

Egg yolk

6 nos.

6 8 9 10 11

Butter Cream Chicken and cream forcemeat Salt and pepper Whole egg

150g 20 ml 200 gms To taste 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. 1 2 2 3 4 5 6 7 8 9 10 11 12 Ingredients Pork chops Breadcrumbs Butter- melted Salt Wt pepper For Sauce Onion Butter Demi glaze English mustard Sugar White wine Gherkins- thick short julienne Mashed potatoes 45 g 30 g 400 ml Pinch Pinch 75 ml 55 g 100 gms Quantity 450 g To coat 300 gms To taste 2g

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 twothird. 5. Add demi glace & simmer for 10 minutes.

6. Strain and add mustard & sugar

7. Add gherkins. Mix well. Pommes de terre a la crme Portions- 4 S. no. Ingredients 1 2 3 4 5 6 Potatoes Salt White pepper Milk Cream Nutmeg- grated

Quantity 500 g To taste To taste 250 ml 300 ml 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 1 2 3 4 5 Carrots Sugar Butter Salt Ginger juice

Quantity 250 g 10 g 15 g 1 tsp 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 1 2 3 4 Cabbage Onions Tomatoes Green pepper

Quantity 450 g 55 g 225 g 55 g

Cold water

590 ml

6 7 8 9 10 11 12

Salt Butter Refined flour Milk Cheese Paprika Pepper

To taste 30 g 30 g 300 ml 30 g 1/8 tsp 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 1 2 3 4 5 6 7 8 9 10 Chicken Veloute sauce Cream Mushrooms Capsicum Egg yolks Parsley Salt & pepper Bread slices Fat

Quantity 1.2 kg 300 ml 55 g 115 g 55 g 2 Few sprig To taste 300 ml 30 g

Method: 1. Poach chicken in stock, cool. 2. Skin and dice 3. Slice mushrooms and capsicum. Saut 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

Salt

To taste

3 4 5 6 7 8

Pepper Butter Egg yolks Tomato puree (reduced) Nutmeg Egg- beaten

To taste 50 g 2 nos. 75 ml Pinch 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 saut 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 1 2 3 4 5 6 7 8 9 Green peppers Tomatoes Courgettes- marrow Aubergine Onions Olive oil Garlic Salt & pepper Bouquet garni

Quantity 1 no. 250 g 250 g 250 g 70 g 20 ml 3-4 cloves To taste 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.