MENU 15

MENU 15

FRENCH ONION SOUP GRATINEE

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SHEPHERDS PIE

TOSSED SALAD

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LEMON SOUFFLE

FRENCH ONION SOUP GRATINEE

INGREDIENTS                                     QUANTITY

Butter                                                              30 gms

Onions                                                              150 gms

Beef stock                                                                350-400 ml

Salt pepper                                                       to taste

Sherry (optional)                                               10 ml

French bread slice                                             2 nos

Gruyere /swiss cheese                                       30 gms    

PROCEDURE

1.    Heat the butter in a stockpot over moderate heat. Add the onions and

cook until golden. Stir occasionally. Note: The onions must cook slowly

and become evenly browned. This is a slow process , do not brown too fast or use high heat.

2. Add the stock and bring to a boil. Simmer until the onions are very

tender and the flavors are well blended, about 20 minutes.

3. Season to taste with salt and pepper. Add the sherry, if desired.

4. Keep the soup hot for service.

5. Cut the bread into slices about 3⁄8 in. (1 cm) thick. You need 1 or 2 slices per

portion, or just enough to cover the top of the soup in its serving cup.

6. Toast bread slices in the oven or under the broiler.

7. For each portion, fill an individual-service soup cup with hot soup.

Place 1 or 2 slices of the toast on top and cover with cheese. Pass under

the broiler until the cheese is bubbling and lightly browned. Serve

immediately.

                            

SHEPHERD’S PIE                        No of portions – 4

INGREDIENTS             QUANTITY

Oil                                    30 ml

Garlic                               30 gms

Onion                                50 gms

Mutton mince                    400 Gms

Carrots                             50 gms

Tomato puree                    100 ml

Stock /water                    as required

Mixed Herbs                     5 gms

Red Wine                          50 ml

Mashed potato                          400 Gms

Rosemary sprigs                        4 nos

METHOD  

-Chop the Garlic and onions fine

-cut the carrots into small dices

-prepare mash potatoes (please check mash potato recipe)

-Make Rosemary herb Oil- Heat oil, add the rosemary and put off the flame and let it infuse for few hours. The oil can be strained and used to drizzle and the fried rosemary for garnish.

Procedure

Heat oil and butter mixture. Sauté onions and garlic .Add the carrots sauté, add the mutton mince with herbs sauté on a higher flame add in some red wine and reduce.

Add some stock /water to cook .add some tomato puree and continue cooking until mixture thick. Season and taste.

Put the mixture in the pie dish /entrée dish. Top up with layer of mash potatoes. Add few knobs of butter and put in an oven at 200 C for 20 mins or until nicely browned on top.

Cut into portions, drizzle with the rosemary oil. Serve along with accompaniments.

TOSSED SALAD            No of Portions – 4

INGREDIENTS             QUANTITY

Cucumber                                  50 gms

Onion                                30 gms

Green peppers (capsicum)   50 Gms

Cherry tomatoes               12 nos

Red Radish                                2 nos

Mixed Lettuce                   50 gms

Iceberg cups                     4 nos

Salad oil                            90 ml

Red wine vinegar                30 ml

Mustard                            1 tsp

Salt                                  to taste

Pepper                              to taste

METHOD:

1.    Peel and de-seed the cucumbers and cut them into dices.

2.   Peel onion and cut into roundels. Cut the cherry tomatoes into half.

3.   De-seed and cut the peppers into dices

4.   Slice the radish into thin slices.

5.   Tear the lettuce and chill.

6.   Prepare iceberg lettuce cups.

7.   Make the vinaigrette dressing.

8. At service time arrange the lettuce bases as under liners on cold salad plates mix the dressing with the above processed ingredients and arrange neatly in the cup.

           

LEMON SOUFFLE      No of portions: 4

Egg                                           3 no

Sugar                                       90gms

Gelatin                                      12 gms

Water (to soak gelatin)              60 ml

Water (for the Sabayon)           50 ml

Whipped cream                         100 ml

Lemon(rind and juice)                        1-2 nos

Glucose biscuits                         4 nos

Pistachios                                 10 gms

METHOD:

          This unbaked soufflé achieves its lofty height with the aid of a paper collar. To make a collar, cut a strip of parchment or waxed paper about 2 inches longer than the circumference of the soufflé dish. Fold the strip in half lengthwise and seal the open edge by folding it over, forming a 1-inch flap. Tape or tie the paper around the soufflé dish so that it rises 2 inches above the rim. The collar lets you fill the dish above the rim, allowing this frozen dessert to mimic the puff of a traditional oven-risen soufflé.

1.    Grate the lemon for the rind and squeeze the juice.Soak the gelatin in the cold water and allow it to bloom.

2.   Separate the egg whites and the egg yolks. (Only 2 egg whites) Whip the 2 egg yolks and 1 whole egg and sugar and water on a double boiler till thick, creamy consistency (Sabayon).

3.   Remove from the flame add the dissolved gelatin, and the lemon juice and the rind.

4.   Cool and fold in whipped cream (semi –soft) and stiffly beaten egg whites.

5.   Pour in prepared soufflé mould /glasses and chill until completely set. Carefully remove the collar from the soufflé .Gently press the crushed pistachios into the sides.

6. Also crushed glucose biscuits can be sprinkled on top along with fine juliennes of lemon rind.

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