MENU 8

MENU-8

CONSOMME CELESTINE

-----

CHICKEN MARYLAND WITH SAUCE SUPREME

-------

BREAD AND BUTTER PUDDING WITH BRANDY CRÈME ANGLAISE

 CONSOMME CELESTINE             No of portions - 4

INGREDIENTS                 QUANTITY

Clarified Consommé                    1 lt

For the thin pancakes

Flour                                        50 GMS

Egg                                           ½ NO

Milk                                          100 ML

Oil                                            10 ML

Fines herbes

(parsley, chives, tarragon and chervil) As required

Garnish

Juliennes of thin pancakes with fines herbes.

METHOD

 Prepare consommé as per recipe.

FOR PANCAKES:

 Mix the flour, salt together .Add the egg and the milk and mix well until smooth. Whisk in the oil forming a smooth pourable batter.

Rest the batter before making the crepes.

Heat a non stick pan with little oil /butter. Pour a ladle of batter in a pan and swirl so as to coat the bottom of the pan .Cook until light golden and flip for a few seconds on the other side. Slide the crepe on the plate. Cool and refrigerate until needed.

To serve: Put the garnish (in this case the julienne pancakes with fine herbes) first into the soup cup and then pour the soup over it.

CHICKEN MARYLAND WITH SAUCE SUPREME   No of portions- 4

INGREDIENTS                 QUANTITY

Chicken                                             1 no

Salt                                          as required

Pepper                                      as required

Worcestershire sauce                        to taste

Mustard paste                           to taste

Seasoned flour                          30 Gms

Eggs                                         2 nos

Breadcrumbs                             150 gms

Plantain                                     1 no

Bacon rashes                             8 nos

Cherry tomatoes                               12 nos

Sweet corn                                       100 Gms

Baking soda                                       ½ tsp

Salt                                          to taste

Parsley                                      few sprigs

FOR SAUCE SUPREME

Butter                                      20 Gms

Flour                                        20 Gms

Stock                                       200 ml

Cream                                       90 ml

Egg yolk                                    1 no

Heavy cream                             60 ml

METHOD

1.    Clean and joint the chicken .debone and marinate with salt, pepper, Worcestershire sauce and mustard. Cover with flour; dip in egg wash and then breadcrumbs.

2.   Make chicken stock of the bones.

3.   Use the stock to make a veloute sauce .finish off with a liaison .add heavy cream to make it into a sauce supreme.

4.   Peel plantain and slice .dust in flour.

5.   Roll the bacon rashes and secure with toothpick.

6.   Make a batter with the left over flour, egg milk mixture; add a ½ tsp of baking soda to it. Add the corn kernels.

PREPARATION

·        Panfry the chicken pieces until evenly browned.

·        Sauté the bacon rashes

·        Grill the cherry tomatoes

·        Fry spoon full of the corn fritters

·        Lightly sauté the plantain until light golden .

To Serve: Arrange all the accompaniments along with the chicken and sauce neatly on a plate /platter.

BREAD AND BUTTER PUDDING WITH BRANDY CRÈME ANGLAISE                       No of Portions-4

INGREDIENTS                               QUANTITY

Bread                                                       1 small loaf

Raisins                                                      30 gms

Butter (melted)                                         100 Gms

Milk                                                          250 ml

Eggs                                                         2 no

Sugar                                                       50 Gms

Vanilla essence                                          a few drops

Cinnamon                                                   as needed

Nutmeg                                                     as needed

For the Brandy Crème Anglaise

Milk                                                          250 ml

Cream                                                       75 ml

Sugar                                                       40 Gms

Egg yolks                                                  2 nos

Cornstarch                                                7 .5 gms

Brandy                                                      as needed

METHOD

For the Brandy Crème Anglaise

·        Mix the egg yolks with the cornstarch.

·        Heat milk with sugar to a boil.

·        Add the egg yolk mix to the milk continuously whisking until thick.

·        Remove from flame and stir in the cream. Strain and add brandy .Serve warm or cold.

For the Bread and Butter Pudding

1. Remove the crust of the bread. Brush both sides of each piece with

Melted butter.

2. Arrange the bread overlapping in a buttered baking pan layer by layer with raisins.

3. Heat the milk with sugar .cool .mix with the eggs. Add essence.

5. Pour the above custard mixture over the bread slices in the pan. Let stand, refrigerated, ½ hour or longer, so the bread absorbs the custard mixture.

6. Sprinkle the top lightly with cinnamon and nutmeg.

7. Set the pan in a larger pan containing about 1 in. (3 cm) hot water.

8. Place in an oven preheated to 350°F (175°C). Bake about 40 mins to 1 hour, or until set.

9. Dust the bread and butter pudding with icing sugar and serve warm or cold with the brandy crème anglaise.