Menu 4

MENU-4

POTAGE ST.GERMAINE

STROGNOFF DE BŒUF (BEEF STROGNOFF)

RIZ PILAF AUX HERBES (HERBED PILAF)

BAVAROIS AUX FRAISES (STRAWBERRY BAVAROIS)

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POTAGE ST.GERMAINE              No of portions - 4

INGREDIENTS                 QUANTITY

Green peas                                500 Gms

Bacon (dices)                             50 Gms

Onion (small dices)                     50 gms

Potatoes (small dices)                50 gms

Cream                                       200 ml

Stock                                       100 ml

Mint (finely shredded)               5 Gms

Salt                                          to taste

White pepper                             to taste

METHOD

-Render the bacon. Add little butter, add onions and sauté.

 -Add the potatoes. Add the stock and cook.

-When almost done, add the green peas, simmer till soft (5 mins-cook without discolouring).Blend the soup and pass thru sieve. Adjust seasoning and consistency

-Service time heat cream and stir into the soup.

-Garnish with swirl of cream and finely shredded mint.

STROGNOFF DE BOEUF               No of portions – 4

INGREDIENTS             QUANTITY

Beef fillet (Tenderloin)      400 Gms

Butter                                 50gms

Onions (chopped)                 50 ml

Garlic                                   30 Gms

Mushrooms (sliced)             100gms

Cream                                  200ml

Lime                                    1no

Mustard paste                    1tbsp

Tomato puree                     30 ml

Refined Flour                      1 tbsp

Gherkins (julienne)              1 no

Beetroot (julienne/grated) ½ no                                 

Parsley (finely chopped)      1 bunch

Salt                                     10gms

White Pepper                       5gms

METHOD

1.    Clean the tenderloin and cut into strips. Season with salt and pepper.

2.   Chop onions, garlic. Slice mushrooms.

3.   Boil beetroot and grate/julienne.

4.   Chop parsley .Julienne gherkins.

5.   Make a mixture of sour cream ,mustard paste, tomato puree and flour.

PROCEDURE

1.    Heat the butter and oil in a sauté pan. Sear the meat lightly and remove.

2.   In the same pan, sauté onions, garlic .Deglaze the pan with wine and reduce. Add the meat back to the pan.

3. Add the cream mixture to the sauté pan .mix well .adjust seasonings. Sprinkle chopped parsley.

4. Serve hot with herbed pilaf/plain pilaf. Garnish with little cream, gherkins and beetroot.

 RIZ PILAF AUX HERBES (HERBED PILAF)   No of Portions – 4

INGREDIENTS             QUANTITY

Long grain Rice/Basmati rice      200 Gms

Butter                                      30gms

Onion                                        50 gms

Celery                                       50 Gms    

Mixed herbs (thyme, rosemary)  1tbsp

Salt/White pepper                    to taste

METHOD

1.    Pick, wash and soak rice for 15-20 mins. Drain

2.   Chop onions and celery.

PROCEDURE

1.    Heat the pan with butter and oil mixture. Sauté onion and celery. Add herbs and drained rice mix lightly. Add required amount of water and salt.

2.   Bring to a boil and reduce the heat until all the moisture is absorbed Finish off on a low flame with a tava below.

3.   Finish off with chopped parsley. Serve hot.

 BAVAROIS AUX FRAISES                  No of Portions – 4

 (STRAWBERRY BAVAROIS)                               

INGREDIENTS                   QUANTITY

Milk                                          250 ml

Egg yolks                                  3 nos

Sugar                                       60gms

Vanilla essence                          5ml

Gelatin                                      15 gms

Water (to soak gelatin)              75 ml

Strawberry crush                      100 ml

Whipped cream                         150 ml

Strawberries                             4 nos

PROCEDURE

1.    Soak the gelatin in the cold water and allow it to bloom.

2. Prepare the crème anglaise: Whip the egg yolks and

Sugar, vanilla essence until thick and light. Scald the milk and slowly stir it into the egg yolk mixture, beating constantly. Cook over

a hot water bath, stirring constantly, until it thickens

Slightly (coats the back of a wooden spoon).

3. Melt the gelatin over hot water until dissolved. Stir the gelatin mixture into the hot custard sauce. Add the strawberry crush and strain.

4. Cool the custard sauce in the refrigerator or over crushed

Ice, stirring occasionally to keep the mixture smooth.

5. Whip the cream until it forms soft peaks. Do not overwhip.

6. When the custard is very thick but not yet set, fold in the

whipped cream.

7. Pour the mixture into molds or serving dishes.

8. Chill until completely set. If prepared in molds, unmold for

service. Garnish with whipped cream and strawberries.

 PLEASE WRITE THE HISTORY / DESCRIPTION OF THESE DISHES FROM THE  LAROUSSE GASTRONOMIQUE

MENU 3

MENU-3

CONSOMME BRUNOISE

POULET SAUTE CHASSEUR (HUNTERS STYLE CHICKEN)

PUREE DE POMMES DE TERRE A L’AIL (ROASTED GARLIC MASHED POTATOES)

EPINARD AU BEURRE (BUTTERED SPINACH)

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CONSOMME BRUNOISE              No of portions - 4

INGREDIENTS                 QUANTITY

Clarified Consommé                             1 lt

Garnish

Brunoise of carrots, onion/leeks,

Celery, turnips (optional)

METHOD

 Prepare consommé as per recipe. Sweat the vegetables lightly in butter and simmer in consommé till tender.

To serve: Put the garnish (in this case vegetable brunoise) first into the soup cup and then pour the soup over it.

POULET SAUTE CHASSEUR                  No of portions – 4

(HUNTER’S STYLE CHICKEN)

INGREDIENTS                 QUANTITY

Chicken (young)                         1 no

Demi –glace                              200 ml

Mushrooms                                 100gms

Shallots                                     50gms

Tomatoes                                  50gms

Parsley                                     1 bunch

Butter                                      60 Gms

White wine                                100 ml

Salt                                           10gms

Pepper                                      5gms

METHOD

1. Joint the chicken and cut into 8 pieces. Season with salt and pepper.
2. Make Demi –Glace (equal quantities of Espagnole and Estouffade reduced to half)
3. Chop shallots. Slice mushrooms. Blanch tomatoes, cut into small dices. Chop parsley.

PROCEDURE

1. Heat the oil in a sauté pan. Brown the chicken well on all sides, starting with skin down first (presentation side).
2. Remove the chicken pieces from the pan. Simmer slowly on the stove in the demi-glace or in the oven at 325°F (165°C), 20–30 minutes, or until done.
3. Melt butter ,sauté the shallots and mushrooms lightly without

          Browning.

4. Add the white wine and reduce by three-fourths over high heat.
5. Add the strained demi-glace and tomatoes and bring to a boil and reduce slightly. Season with salt and pepper. 
6.  Place the cooked chicken back in the sauce. Add the chopped parsley and serve hot.

PUREE DE POMMES DE TERRE A L’AIL:      No of Portions – 4

(ROASTED GARLIC MASH POTATOES)

INGREDIENTS                 QUANTITY

Potatoes                         400gms

Garlic                              50gms

Butter                             50 Gms       

Cream                             100 ml

Milk (for consistency)      as needed

Salt                                to taste

White pepper                 to taste

Nutmeg (optional)            a pinch

METHOD

1. Wash and Boil the potatoes till done .peel and mash or sieve potatoes.
2. Roast garlic and puree. Add to the sieved potatoes.

PROCEDURE

Reduce cream in a sauce pan. Add the sieved mash potatoes

Add the butter .and mix (Use a rubber spatula/wooden spoon)

Stir on a medium flame till u get the right consistency (use milk if needed)

Add salt and pepper, nutmeg if needed (optional)

Mash potatoes should be soft and moist but firm enough to hold their shape.

EPINARD AU BEURRE:                      No of Portions – 4

(BUTTERED SPINACH)

INGREDIENTS                 QUANTITY

Spinach                           400gms

Garlic                              30gms

Shallots                          50 gms

Butter                            50 Gms       

Salt                                to taste

White pepper                 to taste

Nutmeg (optional)            a pinch

METHOD

1. Trim and wash the spinach carefully in several changes of water. Blanch the Spinach in boiling water with salt. Refresh in cold water, squeeze and chop.
2. Peel and chop shallots finely. Peel and chop the garlic.

PROCEDURE

Heat butter, sauté shallots and garlic, add spinach sauté adjust salt and pepper. Add nutmeg (optional).

Served as an accompaniment to the main course /side order