MENU 17

MENU 17

CONSOMME ROYALE

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BEEF TOURNEDOS WITH MARCHAND DE VIN SAUCE

CAULIFLOWER AU GRATIN

BACON AND CHIVES ROSTI POTATOES

CONSOMME ROYALE              No of portions - 4

INGREDIENTS                 QUANTITY

Clarified Consommé                    1 lt

For the Savoury egg custard

Milk                                          100 ml

Egg                                          1 no

Salt                                          to taste

White pepper                           to taste

Nutmeg grated                         a pinch

Garnish

Savory egg custard, chopped chives

METHOD

 Prepare consommé as per recipe.

FOR SAVOURY EGG CUSTARD:

 Warm the milk, whisk in the egg, salt, white pepper and nutmeg. Strain the custard into the prepared moulds. Cover the mould with foil and bake in a double boiler at 325 F (165 C) on a warm bath for 40-45 mins. Remove from the oven, cool, demould. Cut into desired shapes (star /cubes...Etc)

To serve: Put the garnish first into the soup cup and then pour the soup over it.

BEEF TOURNEDOS WITH MARCHAND DE VIN SAUCE

INGREDIENTS                                             QUANTITY

Beef Tournedos                                                               4 nos

Salt

Crushed black pepper

For the Marchand de vin sauce

Demi glace                                                             200 ml

Shallots                                                                 20 gms

Red wine                                                                100 ml

Thyme                                                                             a sprig

Bayleaf                                                                           1 no

Crushed Peppercorns                                                       ½ tsp

Salt                                                                       to taste

Pepper                                                                  to taste

Butter ( to finish)                                                 10 gms                  

PROCEDURE:

For the Marchand De vin sauce

Combine the shallots, thyme , bayleaf, peppercorns and wine in a medium sauce pan .bring to a boil and reduce.

Add the demi glaze and simmer till a good consistency .season with salt and pepper and strain the sauce. Finish with monter au beurre.(raw butter)

Trim the tenderloin and cut into 4 portions as needed. Before cooking season with salt and crushed pepper and pan fry tournedos on a griddle and finish off in the oven as per required doneness. Rest the tournedos. Serve along with the sauce.

CAULIFLOWER MORNAY

INGREDIENTS                                                               QUANTITY

Cauliflower   400 GMS

For the Mornay sauce

Béchamel sauce                                                               400 ml

Grated gruyere                                                               50 gms

Grated parmesan                                                             20 gms

Butter                                                                            10 gms

Method :

Prepare béchamel sauce ,stir in grated gruyere and parmesan cheese until just melted. Finish off with raw butter

Trim cauliflower into florets and place in salted cold water for some time. Cook the florets in salted boiling water ,refresh for later use.

At service time , Heat the cauliflower and coat with Sauce Mornay. Serve Hot

BACON AND CHIVE ROSTI POTATOES

INGREDIENTS                                      QUANTITY

Bacon                                                           100 gms

Chives                                                                   20 gms

Potatoes                                                      400 gms

Butter                                                         30 ml

Oil                                                               30 ml

Salt pepper                                                 to taste

METHOD:

Saute the bacon in a pan remove .Reserve the fat for cooking the rosti .Scrub the potatoes well and parboil.Peel and grate .

In a bowl mix together the grated potatoes,sautéed bacon  chopped chives,salt and pepper .

Heat oil and butter in a non stick pan ,spread a small amount of mixture in the pan .cook on the side until it crisp up to a golden brown colour.turn it over and cook until the potatoes are fully cooked(golden brown).remove and cut into required portions.

Please write the history /description from the La Rousse Gastronomique..