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