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. )

white bean soup for 8th march

White beans soup			No. of Portions	4
Ingredients	QTY	Unit
White haricot beans	120	Gm
Onions	50	Gm
Bacon rashers	30	Gm (2 no.)
Butter	30	Gm
Refined flour	15	Gm
Milk	150	Ml
Parsley sprigs	A few
Fresh cream	30	Ml
Salt, pepper powder	To taste

Preprepartions

1.	Soak beans overnight, then boil till soft. Preserve the liquid. Peel and chop onion; remove the rind and then chop of the bacon. Chop parsley.

                                                                                   

Steps

1.	Heat the butter, bacon and onions. Cook till translucent without colouring.
	Sprinkle flour and cook to a blonde roux.
	Add the beans with the liquid and mix well. Cook for a couple of minutes more and allow to cool down.
	Now process to a puree; then add milk to adjust the consistency. Add salt and pepper powder and strain. Finish off with cream.

To serve:

Reheat, add parsley and ladle in a soup cup.

Standard:

Creamy white in colour. Medium thick consistency. Good flavour of beans with a hint of bacon. Served hot.

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.