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    Menu 7

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    akmalraein22
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    Menu 7

    Uploaded by

    akmalraein22
    42 views7 pages
    ..

    Original Title

    MENU 7

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    © © All Rights Reserved

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    Copyright:

    © All Rights Reserved
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    Download as docx, pdf, or txt
    42 views7 pages

    Menu 7

    Uploaded by

    akmalraein22
    ..

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 7

    MENU 7

    POTAGE MINESTRONE
    POULET SAUTE ALA KING
    DUCHEES POTATO
    COFFEE MOUSSE
    MENU 8
    POTAGE MINISTRONE
    Ingredients Grams

    Carrots 100 gm

    Tomatoes 100 gm

    Potatoes 50gm

    Broccoli 30 gm

    Celery 115 gm

    Leeks 115 gm

    Baked beans 50 gm

    Cauliflower 30gm

    Bell Pepper 30gm

    Onion 20gm

    Garlic 10gm

    Basil Leaves 2-3 leaves

    French Beans 30 gm

    Chicken Bacon 30 gm

    Seasoning To taste

    Macaroni 30 gm

    Butter 15 gm

    Cheese 30 gm

    Method:
    1. Brunoise vegetables and sauté them with garlic and onion in butter
    2. Add water or stock, bacon and seasoning to taste.
    3. Cook till vegetables are tender.
    4. Boil macaroni Add macaroni.
    5. Simmer for few minutes longer.
    6. Remove from fire. Serve piping hot, garnish with basil leaves and grated
    cheese.
    POULET SAUTE ALA KING
    Ingredients Grams

    Chicken boneless 500gm

    Mushroom 50gm

    Capsicum 100gm

    Bread slice(Croutons) 3 slice

    Parsley A few spring

    Milk 1 cup

    Cream 1 cup

    Refined flour 2 tbsp

    Butter 2 tsp

    Salt 1 tsp

    Black pepper powder 1 tsp

    White wine 2 tbsp

    Method:
    1. Take a pan add butter into the flour make a blond roux add chicken stock and
    prepare veloute sauce and keep aside.
    2. Heat the pan sauté diced vegetables in butter add veloute sauce.
    3. Add the chicken, salt and pepper powder.
    4. Simmer for a minute or so.
    5. Finished it with chopped parsley and serve hot accompanied with boiled rice,or
    Crouton. if you so desire.
    DUCHESS POTATOES
    Ingredients Grams

    Potatoes 225 gm

    Egg yolk 1

    Hot milk 30 ml

    Butter 15 gm

    Salt 10 gm

    White pepper A pinch

    Method:
    1. Peel and boil potatoes till tender.
    2. Grate it and mash it.
    3. stir the butter in hot sieved potatoes.
    4. Mix well; add beaten egg yolk and milk.
    5. Add seasoning.
    6. Fill forcing bag and squeeze mixture out on to a greased baking sheet in the
    shape of rose or pyramids.
    7. Brush with beaten egg or melted butter.
    8. Bake in a quick oven till brown at 205 degrees Celsius or gas mark 6 for 10 min.
    BREAD ROLLS (normal straight method)
    Ingredients Grams

    Refined flour 250gm

    Fresh yeast 15 gm

    Sugar 30 gm

    Salt ½tsp

    Butter 30 gm

    Method:
    1. Mix yeast add sugar in luke warm water and keep it aside until it starts to react.
    2. Sieve the flour with salt, mix that yeast fermented mixture into the flour
    roughly.
    3. Knead to a smooth dough. Keep dough for proving.
    4. Divide, roll and keep it on baking tray.
    5. Appy egg wash on bread rolls.and keep it for final proving.
    6. Bake it for 20 min at 200degree celcius
    7. Remove from oven and brush with oil.
    COFFEE MOUSSE
    Ingredients Grams

    Milk 250 ml

    Eggs 2

    Cream 15 ml

    Cherries 10 gm

    Sugar 55 gm

    Whipped cream 100ml

    Coffee 8 gm

    Method:
    1. Separate yolk and white of eggs.
    3. Beat yolks and sugar on double boiler till thick and pale yellow colour.(sabayon)
    4.Pour Warm milk over the mixture on low flame and cook till custard thickens.
    Remove from fire
    5. Beat egg whites till stiff peak.
    6. Combine and fold coffee decoction(coffee powder+water),sabayon,egg
    white,and whipped cream.
    7. Pipped out a rosette of coffee mousse in short glass with dust of coffe powder
    and serve chilled

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