menu for 15 th march

Creme crecy
Chicken chasseur
Duchesse potatoes

Crème crecy			No. of Portions	4
Ingredients	QTY	Unit
Carrots	400	Gm
Onion	50	Gm
Bay leaf	1	No.
Butter	20	Gm
White stock	1	Lt
Orange juice	100	Ml
Orange rind	10	Gm
Boiled rice	50	Gm
Parsley	¼	Bunch
Flour	20	Gm
Milk	200	Ml
Fresh cream	50	Gm
Salt	To taste

                                                                                               

Pre-preparations:

1.	Peel and cut carrots roughly.
	Peel and chop onions. Chop parsley finely.

Method:

1.	Heat butter.
2.	Sauté onions, carrots and bay leaf lightly.
3.	Sprinkle flour. Cook lightly.
4.	Add stock and simmer till carrots are tender.
5.	Cool and puree. Adjust consistency with milk.
6.	Just before service, reheat gently. Add orange juice and rind, fresh cream and check seasonings.

To serve:

Place rice and parsley in the soup bowl / cup and ladle hot soup.

Standard:

Rich orange colour, thick soup. Slightly sour with orange juice, flavor of orange rind. Adequately seasoned. Served hot ladled over rice and chopped parsley.

Chicken chasseur				No. of Portions	4
Ingredients	QTY	Unit
Chicken	1	No.
Mustard paste	2	Gm
Worcestershire sauce	5	Ml
Salt, white pepper pwd.	To taste
Oil	30	Ml
Tomato	100	Gm
Red wine	25	Ml
Shallots	25	Gm
Mushrooms	50	Gm
Bacon	3	Rashers
Rosemary	2	Sprigs
Parsley	To garnish
Demi glace	200		Ml

Pre-preparations:

1.	Joint chicken. Marinate with salt, pepper, mustard, Worcestershire sauce, rosemary and half the oil.
2.	Peel shallots and slice mushrooms. Blanch remaining tomatoes, skin and cut it into quarters, remove the seeds. Remove rind from bacon and cut into large pieces.
Steps:
1.	Sauté joints of chicken in oil to a brown colour. Add to the simmering demi glace sauce and cook till done.
2.	Remove the chicken pieces and strain the sauce. Reduce the sauce till coating consistency.
3.	Lightly sauté bacon, shallots, mushrooms and blanched tomatoes. Deglaze pan with wine. Add to sauce.
To serve:
	Serve hot, cover with a spoonful of sauce garnished with chopped parsley.
Standard:  Neatly jointed and sautéed pieces of chicken, cooked well, moist and juicy. Chasseur sauce reddish brown colour, smooth consistency, rich meaty flavour. Adequately seasoned and served hot garnished with shallots, bacon, tomato, mushrooms and  chopped parsley.

Duchesse potatoes			No. of Portions	4
Ingredients	QTY	Unit
Potatoes	400	Gm
Butter	5	Gm
Cream	10	Ml
Salt	To taste
White pepper powder	To taste
Nutmeg	2	Gm
Egg yolk	1	No.

                                                                                               

Pre-preparations:

1.	Peel potatoes and cut into even-sized chunks.
	Boil potatoes till soft.
	Dry them and pass them through potato masher.
	Add seasoning and egg yolk.

Method:

1.	Pipe into rosettes and bake lightly in a preheated oven till golden brown.

To serve:

Serve hot as a potato accompaniment along with a main course.

Standard:

Even sized rosettes with distinct lines golden brown in colour.