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Consommé			Yield-750 ml
Ingredients	QTY	Unit
Stock	1	Lt
Lean minced meat	100	Gm
Onions-chopped	30	Gm
Celery-chopped	15	Gm
Carrots-chopped/grated	30	Gm
Bay leaf	1	No.
Peppercorns	4-5	No.
Egg white	1	No.
Egg shell (opt)	1-2	No.
Vinegar	15	Ml
Cold water	20	Ml

Pre-prep.:

1.	Combine minced meat and cold water. Beat vigorously for a few seconds. Now add mirepoix vegetables, egg white, crushed egg shells, vinegar, peppercorns and bay leaf. This is called ‘clear meat’ or ‘clarification’.
2.	Strain cold brown stock through a muslin cloth. Add to the clear meat stirring with a wooden spoon.

                                                                                               

Steps

	Place the vessel over a high flame and keep stirring until hot.
	Allow to come to a boil and then simmer as ‘raft’ forms on the surface.
	Simmer for 25-30 min. Strain immediately through a soup strainer lined with a 4-fold wet muslin cloth.
	Serve piping hot with a garnish like julienne, bruniose of vegetables. Always place a cooked garnish in the soup cup and then pour piping hot consommé over.

Assignment:

Find out the garnish for the following consommé:

1)     julienne

2)     brunoise

3)     celestine

4)     Royale

5)     claremont

6)     carmen

7)     basquaise

8)     colbert

9)     Florence

10)  Grimaldi

11)  a la parisienne

12)  princess       

Fusilli and vegetables in tomato ragout			No. of Portions	4
Ingredients	QTY	Unit
Fusilli	100	Gm
American corn	50	Gm
Green capsicum	25	Gm
Yellow capsicum	25	Gm
Broccoli	50	Gm
Olive oil	20	Gm
Butter	20	Gm
Garlic	10	Gm
Onion	50	Gm
Tomato	150	Gm
Tomato puree	100	Ml
Salt	To taste
White pepper powder	To taste
Fresh basil leaves	1	Sprig
Sugar (optional)	2	Gm

                                                                                               

Pre-preparations:

1.	Cook fusilli in boiling salted water al dente. Drain and refresh. Add a teaspoon of olive oil and toss. Keep aside.
	Clean and cut broccoli into medium sized florettes. Blanch in boiling salted water, drain and refresh. Keep aside. Boil American corn separately and keep aside.
	Cut green and yellow capsicum into lozenges.
	Bruise and chop garlic. Chop onions.
	Blanch and concasse tomatoes.

Method:

1.	Heat olive oil and butter together in a pan. Add both the capsicums and toss for a few seconds. Remove and keep aside.
2.	In the same pan, add garlic and sauté without browning. Add onions and sauté.
3.	Add tomato, tomato puree, salt and pepper. Add a little water if required and cook till it thickens. Add sugar.
4.	Add vegetables, fuseli and torn basil leaves to the ragout and toss well. Check seasoning.

To serve:

Reheat and serve immediately

Standard:

Vegetables and fuseli cooked al dente; in a thick, red coloured sauce having a mild flavour of basil. Served hot.

Stuffed eggs			No. of Portions	4
Ingredients	QTY	Unit
Eggs	4	No.
Mayonnaise	50	Ml
Salt	To taste
White pepper powder	To taste
Cheese	10	Gm
Parsley	10	Gm
Capsicum - green, yellow, red	To garnish
Salad leaves	2-3	No.

                                                                                               

Pre-preparations:

1.	Hard boil eggs. Shell and cut in halves vertically.
	Remove yolks carefully and mash with a fork. Keep aside.
	Grate cheese.
	Cut capsicums into small fancy shapes.
	Keep salad leaves under cold water.

Method:

1.	Mix yolks gently with mayonnaise, salt, white pepper powder and cheese.
2.	Using a piping bag and a star nozzle, pipe out this mixture in the egg yolk pockets.
3.	Garnish with coloured capsicum and / or parsely.
4.	Chill in the refrigerator.

To serve:

Place along salad leaves and serve chilled.

Standard:

Well-boiled eggs; without any blue-ring formation; with a tasty filling, garnished attractively with small and colourful ingredients. Served chilled over a bed of crispy and chilled salad leaves.

NOTE:

You can use butter instead of mayonnaise.

Any other ingredient like chicken, prawns etc. can be used in the stuffing.

Any other ingredient like stuffed olives can be used to garnish.