MENU 13

MENU-13

 BISQUE DE CREVESSE(SHRIMP BISQUE)

---

FILLET DE POMFRET DUGLERE

OEUF FLORENTINE

(EGGS FLORENTINE)

POMMES DE TERRE CROQUETTE

(CROQUETTE POTATOES)

BISQUE DE CREVESSE (SHRIMP BISQUE)        No of portions - 4

INGREDIENTS                 QUANTITY

Shrimp                                      250 gms

Butter                                      15 gms

Onions                                      30 gms

Carrots                                     30 gms

Tomato paste                            15 gms

Brandy                                      40ml

White wine                                40 ml

Heavy cream                             100 ml

Salt                                           TO TASTE

White pepper                            TO TASTE 

METHOD

-Shell and devein the shrimps. Reserve the head and shells of the shrimps, clean well.

-Prepare the Mirepoix.

PROCEDURE

-Sauté the shrimp meat in butter and remove. Reserve until service time.

-Sauté the Mirepoix until brown, add heads and shells sauté, add tomato paste.

-Add the brandy and wine and reduce to half.

-Add the water and simmer for 15 mins .Blend the soup to a fine puree and strain.

-adjust the seasoning and consistency .Thicken with some beurre manie if required.

-At service time, finish the soup by adding heavy cream to a smooth texture.

-garnish with swirl of cream and dices of cooked shrimp.

FILLET DE POMFRET/BASA DUGLERE          No of portions – 4

INGREDIENTS                         QUANTITY

Pomfret /Basa Fillets                 2 nos/120 gms

Fish Fumet                             300 ml 

Butter                                   30 gms

Flour                                    30 gms

Tomatoes                               200 gms

Lime                                     1 no

Parsley                                  ½ bunch

METHOD

-Fillet the fish and season with salt and white pepper.

(This preparation can also be rolled into paupiettes).

-Blanch tomatoes and dice

-Prepare a Fish Fumet and poach the fish keep warm until service time.

-chop Parsley.      

-prepare a fish veloute, finish off with a liaison.

-At service time add blanched tomatoes and squeeze lemon juice, chopped Parsley to the sauce.

OEUFS FLORENTINE                         No of Portions – 4

(EGGS FLORENTINE)

INGREDIENTS               QUANTITY

Eggs                               4 nos

Spinach                           400gms

Garlic                              30gms

Shallots                          50 gms

Butter                            50 Gms       

Salt                                to taste

White pepper                 to taste

Nutmeg (optional)            a pinch

For the Sauce Mornay

Butter                            20 ml

Flour                               20 ml

Milk                                200 ml

Gruyere Cheese              20 gms

Parmesan cheese             10 gms

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.
3. Make béchamel sauce .add gruyere and parmesan cheese to make the sauce Mornay
4. Poach the egg (soft).

PROCEDURE

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

Arrange the poached egg over the sautéed spinach and coat with sauce Mornay .sprinkle with cheese and gratinate (until golden brown) under the salamander.

POMMES DE TERRE CROQUETTE (CROQUETTE POTATOES)     NO OF PORTIONS: 4

INGREDIENTS             QUANTITY

Potatoes                           400 gms

Egg yolks                          1 no

Butter                              20 Gms

Salt                                  to taste

Pepper                              to taste

Nutmeg                             a pinch

METHOD:

1.    Wash and Boil the potatoes till done .peel and mash or sieve potatoes.

2.   Heat the mixture on the flame; add the butter and mix until smooth.

3.   Add the egg yolks off the flame and beat the mixture.

4.   Add salt white pepper and nutmeg.

5.   Dust hands in flour and shape into cylinders about 2 inches.

6.   Pass the potatoes through a standard breading procedure.

1.    At service time, fry croquettes in deep fat at 350°F (175°C) until golden brown. Drain well. Serve 2 per portion.

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

MENU 12

MENU-12

 SALADE DE CESAR (CEASAR SALAD)

---

ESCALOPE DE VEAU AVEC SAUCE POIVADRE

(VEAL ESCALOPES WITH PEPPER SAUCE)

RATATOUILLE

BUBBLE AND SQUEAK

CEASAR SALAD           No of portions - 4

INGREDIENTS                 QUANTITY

Romaine / Cos Lettuce               500 Gms

Bread                                       1 slice

Egg yolk                                    1 no

Olive oil                                    125 ml

Lemon juice /vinegar                 30 ml

Garlic                                       1 -2 flakes

Anchovies                                 2 nos

Parmesan cheese                       15 Gms

Salt                                          to taste

Bacon                                       4 rashes

METHOD

-Trim, cut and wash lettuce and chill in refrigerator

-Cut the slice bread into small cubes .sauté the bread till golden and crisp.

-Pasteurize the egg.(CODDLED EGG)

- crisp the bacon Strip in the oven.

-In a bowl, add the egg yolks, chopped garlic, anchovies and mix, start adding the olive oil to form an emulsion, add the lemon juice, salt if necessary. Finish the dressing with some Parmesan cheese.

-Just before service, add the dressing to the lettuce, toss and serve sprinkle some parmesan cheese, croutons, topped up with crisp bacon.

ESCALLOPE DE VEAU AVEC SAUCE POIVRADE  No of portions – 4

(VEAL ESCALOPE WITH PEPPER SAUCE)

INGREDIENTS             QUANTITY

Veal                                  400 gms

Worcestershire sauce        30 ml 

Mustard paste                   15 Gms

Salt                                          to taste

Black pepper                     as required

Seasoned Flour                  30 gms

Eggs                                 2 nos

Breadcrumbs                     150 gms

Demi-glace                                240ml

Red Wine                          30 ml

Red wine vinegar                30 ml

Butter                              50 Gms

Oil                                    30 ml

Parsley                              ½ bunch

METHOD

FOR THE PEPPER SAUCE

-Prepare Demi -Glace. Reduce the wine, vinegar and crushed Peppercorns to 1/3 rd add the demi-glace and simmer.

FOR THE ESCALOPES

- Lightly flatten each piece of veal with a meat mallet. Do not pound too hard or you may tear the meat. Marinate with salt, pepper, Worcestershire sauce, mustard paste.

2. Pass through Standard Breading Procedure (Flour –egg wash –breadcrumbs).

3. Heat oil or butter in a large sauté pan. Place the escalopes in the pan and pan-fry until golden brown. Turn and brown the other side. Remove from the pan and serve hot with the pepper sauce.

RATATOUILLE                      No of Portions – 4

INGREDIENTS             QUANTITY

Zucchini                     100 gms

Eggplant                    100gms

Onion                        100gms

Garlic                       15 gms

Green bell peppers         50 gms

Tomatoes                   100 gms

Tomato puree              30 ml

Olive oil                     30 ml

Parsley                      ¼ bunch

Salt                         to taste

Pepper                      to taste

METHOD:

Cut the zucchini, eggplant and peppers into dices.

Sauté the eggplant half done in little oil remove. Sauté zucchini half done in little oil, remove. Dice onions, chop garlic. Sauté onions and peppers in little oil, add garlic and sauté for few minutes.

Blanch the tomatoes and dice. Chop parsley.

PROCEDURE:

Combine all the half cooked vegetables back to the pan along with the tomatoes and puree and cover and cook till all the flavours come together. Adjust salt and pepper and finish with chopped parsley.

BUBBLE AND SQUEAK         NO OF PORTIONS: 4

INGREDIENTS                               QUANTITY          

Potato                                      400 gms

Green pepper                             20 Gms

Onions                                      30 gms

Cabbage                                    80 gms

Salt                                          to taste

Pepper                                      to taste

METHOD:

Wash and boil potatoes .peel and mash .add chopped onions, cabbage, capsicum & seasonings. Divide into 8 portions.

Heat some oil in some frying pan and shallow fry to golden brown .Serve hot.

PLEASE WRITE THE DESCRIPTION OR HISTORY OF THE DISHES FROM THE LA ROUSSE GASTRONOMIQUE.