menu for 22nd march

Veloute dame blanche
 Fried chicken with pepper sauce
 Honey glazed carrots
 Salad Capres

Write the correct sequence of the dishes.
if you have written glazed carrots recipe earlier, do nor write it
again. refer to the note at the end of the recipe. In the index, write
the full menu in the correct sequence and against 'honey glazed
carrots' write the old page number.

Veloute dame blanche			No. of Portions	4
Ingredients	QTY	Unit
Chicken stock	500	Ml
Egg	1	No.
Salt	To taste
White pepper powder	To taste
Butter	45	Gm
Flour	30	Gm
Almond paste	15	Gm
Liaison: Fresh cream	60	Ml
Egg yolk	1	No.
Garnish – Quenelles
Chicken mince	60	Gm
Bread slice	1	No.
Nutmeg powder	A pinch
White pepper powder	A pinch
Salt	A pinch
Egg white	1	No.
Egg	1	No.

                                                                                               

Pre-preparations:

1.	Combine ingredients for the garnish and process into a smooth paste. Take a spoonful at a time, shape and poach in simmering stock for a couple of minutes. Alternatively, these could also be deep fried. They are called ‘quenelles’ or ‘dumplings’.

Method:

1.	Melt butter in a pan. Add flour and whisk well. Cook this roux to a light blonde colour.
	Add chicken stock and whisk to remove lumps. Cook this over a low fire to thicken. Add salt and pepper.
	Mix fresh cream and egg yolk for liaison. Add almond paste and mix well. Add this to the hot soup just before service – ‘tempering’.
	Garnish with quenelles.

 Standard:

Velvety texture, pearl colour, smooth soup with a slight glaze. Served piping hot, garnished with chicken quenelles – poached or fried. Rich taste of almond and adequately seasoned. 

Fried chicken with pepper sauce			No. of Portions	4
Ingredients	QTY	Unit
Chicken	1	No.
Marinade:
Salt	To taste
Pepper powder	To taste
Sugar	3	Gm
Mustard paste	5	Gm
Worcestershire sauce	10	Ml
------------
Flour	30	Gm
Egg	1	No.
Dry bread crumbs	100	Gm
Oil	To fry
Demi glace	200	Ml
Red wine	30	Ml
Peppercorns	5	Gm
Fresh cream	30	Ml

                                                                       

Pre-preparations:

1.	Joint and debone the chicken leaving the knuckle, the leg and the wing bone on the breast intact.
	Marinade and keep aside.
	Crush peppercorns.
	Coat chicken with seasoned flour, egg wash and bread crumbs. Shake off excess bread crumbs.

Method:

1.	Heat oil and shallow fry chicken until golden brown on both sides.
2.	Reduce wine and peppercorns. Strain and add to the demi glace.
3.	Reheat and finish off with cream.

To serve / presentation:

Arrange a piece of chicken neatly in an entrée dish. Serve sauce separately. OR serve chicken pieces with suitable accompaniments.

Standard:

Chicken should be evenly browned, neatly shaped, crisp surface. Meat should be tender moist and juicy. Sauce should be smooth, light brown with a distinct flavor of pepper with a predominant taste of wine.

Glazed carrots			No. of Portions	4
Ingredients	QTY	Unit
Carrots	250	Gm
Sugar	5	Gm
Butter	10	Gm
Salt	To taste

                                                           

Pre-preparations:

1.	Peel carrots. Cut into roundels.
Method:
	Place carrots in a pan. Cover with water just enough to cook carrots. Add salt and simmer.
	When carrots are done and water has evaporated, add butter, sugar and chopped parsley. Toss well and serve hot.
Note: To prepare honey glazed carrots, instead of sugar, add 5 ml honey.

IMPORTANT NOTE:

(salad capres is not opening in my computer plz take the recipe from miss without fail and enter it in your journal. )