MENU 5

MENU-5

SCOTCH BROTH

FILLET DE POMFRET ORLY

POMMES DE TERRE CHATEAU (CHATEAU POTATOES)

BOUQUETIERE DE LEGUMES (BOUQUET OF VEGETABLES)

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SCOTCH BROTH              No of portions - 4

INGREDIENTS                 QUANTITY

Mutton (Boneless)                     160 Gms

Barley                                       20 gms

Butter                                      10 Gms

Onion (brunoise)                                30 Gms

Carrots (brunoise)                     20 gms

Celery (brunoise)                       20 gms

Leeks (brunoise)                                10 gms

Turnips (bruniose)                     10 gms

Bayleaf                                     2 gms

Thyme                                      2 gms

Peppercorns                              5-6 nos

Parsley (Chopped)                      for garnish

Salt                                          to taste

White pepper                             to taste

METHOD

-Soak the Barley Overnight. Cook the Barley till tender.

-Cook the Mutton till tender with bayleaf, thyme and peppercorns. Reserve the Stock. Cut mutton into small dices.

-Cut the onions, carrots, celery, turnips and leeks into small brunoise.

-Heat the butter in a pan over medium. Sweat the vegetables till tender .Add the cooked meat and the barley .Simmer until all the flavours come together. Season to taste with salt and pepper.

-Service time Sprinkle with chopped parsley.

FILLET DE POMFRET ORLY               No of portions – 4

INGREDIENTS             QUANTITY

Pomfret                            2 no

Salt                                  to taste

White pepper                    to taste

Onion                                50 gms

Lemon juice                       1tbsp

Oil                                    to deep fry                      

Parsley                              1 bunch

FOR BATTER

Egg                                   1 no

Beer                                 250 ml

Flour                                150 Gms

Baking powder                   1tsp

Salt                                 ¼ tsp

SAUCE

Tomato sauce                    400 ml

METHOD

1.    Clean and fillet the pomfrets. .Marinate with chopped onion, lime juice, chopped parsley salt and pepper for 30 mins.

2.   Make tomato sauce .(Please follow the recipe for classic tomato sauce)

3.   For the Batter

Combine beer and the egg yolks in a bowl.

Sift together baking powder, flour and salt.

Add the dry ingredients to the liquid to make a smooth batter.

Whip egg whites to soft peaks and fold into the batter.

PROCEDURE

1.    Dust the fillets with flour, Dip in the batter and deep fry till golden.

 Garnish with Fried parsley and serve with tomato sauce.

POMMES DE TERRE CHATEAU (CHATEAU POTATOES )  No of Portions – 4

INGREDIENTS             QUANTITY

Potatoes                           250 gms

Parsley                              ¼ bunch   

Salt                                 to taste

Oil                                    to sauté

METHOD

1.    Wash, peel and prepare turned potatoes.

2.   Chop parsley.

3.   Parboil in salted water and drain.

4.   Melt fat in a roasting tray and cook the potatoes in the oven till golden brown.

5.   Finish off with chopped parsley. Serve Hot.

  

BOUQUETIERE DE LEGUMES (BOUQUET OF VEGETABLES)

Turnips                                     150 gms

Carrots                                     150 gms

French beans                            150 Gms

Green peas                                50 Gms

Leeks                                        1 bunch

Salt                                          to taste

White pepper                            to taste

METHOD

1.    Peel and cut Turnips, Carrots into Jardinière.

2.   String French Beans and cut into same size as the turnips and carrots.

3.   Blanch leeks

4.   Parboil all the vegetables in salted water.

5.   Tie the vegetables in a bundle using the leeks.

6.   Heat some butter in a pan, Toss the bundle along with some green peas. Season with salt.

7.   Serve as an accompaniment.

PLEASE WRITE THE DESCRIPTION OR HISTORY OF THE DISHES FROM THE LAROUSSE GASTRONOMIQUE.