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.