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MENU 6 Barquettes de crevettes ---------------------------Stroganoff de boeuf Pommes persilles Riz pillaf Barquettes de crevettes Portions- 4 S. no Ingredients For short crust paste 1 Refined flour 2 Salt 3 Butter 4 Water For filling 1 Prawns (shelled) 2 Veloute made with shrimp butter 3 Seasoning Shrimp butter 1 Cooked shrimps pounded to paste 2 Butter 3 Parsley Qty. 100 g A pinch 50 g 20 ml 250 g 100 g To taste 50 g 50 g For garnish

Method: 1. For short crust paste:- Sift the flour and salt together. Make a well in centre and place softened butter and water. Mix the flour gradually with butter until it is all incorporated and forms a paste. Knead it a little to form a ball. Keep in a cool place covered with a cloth. 2. Roll and line the barquette moulds with short crust, prick the base with a fork and bake to a light colour. 3. Prepare the shrimp butter- mix shrimp paste and butter and pass it through a fine sieve. 4. Prepare veloute, using the shrimp butter and shrimp stock. 5. Add diced prawns to the veloute and cook for a while, fill the Barquettes with the mixture. 6. Finish by placing a whole prawn tail and garnished with chopped parsley. Stroganoff de boeuf ( mouton ) Portions- 4 S. no. Ingredients Quantity 1 Fillet of beef(tail end) / mutton leg boneless 400 g 2 Shallots finely chopped 25 g 3 Dry white wine 125 ml 4 Butter/ oil 50 g 5 Cream 125 ml 6 Lemon juice lemon 7 Salt 1 tsp2 COMPILED BY : PROF. ANEETA MYINT , ASST. LECT. PANKAJ K SINGH

8 9

Pepper Chopped parsley

A pinch For garnish

Method: 1. Cut the meat in thin strips about 2 inches long & sprinkle with salt & pepper. 2. Place butter in a saut pan over fierce heat, add the beef strips and allow to cook rapidly for a few seconds. Beef should be brown but underdone. 3. Drain the meat strips into a colander. Add the shallots, cover with a lid and allow to cook gently till tender. 4. Drain off extra fat, add wine and reduce to 1/3. 5. Add cream. 6. Add lemon juice and the beef strips, dont reboil. 7. Correct the seasoning, serve sprinkled with chopped parsley, accompanied with rice pilaff.

Pommes persilles Portions- 4 S. no. 1 2 3 4 Method: 1. 2. 3. 4. Wash, peel & again wash the potatoes. Cut or turn into even sized pieces allowing 2-3 pieces per portion. Cook carefully in salted water (about 20-30 min.) Drain well. Toss liberally with melted butter & sprinkle with chopped parsley. Ingredients Potatoes Butter Salt Parsley Quantity 500 g 30 g To taste Few sprigs

Riz pilaff Portions- 4 S. no. 1 2 3 4 5 Method: 1. 2. 3. 4. Wash and soak the rice for 30 minutes. Cook chopped onions in half butter till golden brown. Add rice, saut a little and then add stock and salt to it. Cover with a lid. Cook in a moderate oven for 18 minutes. As soon as the rice is cooked add the remaining butter cut into small pieces and mix with a fork. 5. Serve hot. COMPILED BY : PROF. ANEETA MYINT , ASST. LECT. PANKAJ K SINGH Ingredients Long grain rice Chopped onions Butter White stock Salt Quantity 250 g 50 g 100 g 500 ml To taste

Menu- 07 Duchesse Nantua -------------------------------------Poulet Maryland Croquette de pommes de terre Beignets de banane Gallets de mais Duchesse Nantua Portions- 4 S. no. 1 2 3 4 5 6 1 2 1 2 3 4 5 Method: 1. Bring the water, sugar, salt & butter to the boil in a saucepan. Remove from heat. 2. Add the sieved flour & mix in with a wooden spoon. Return to a moderate heat & stir continuously until the mixture leaves the sides of the pan. 3. Remove from the heat and allow to cool. 4. Gradually add the beaten eggs, beating well. Do not add all the eggs at once- check the consistency as you go. 5. Pipe out the mixture & bake. 6. Fill the prepared choux buns with a fine puree of Cray fish, glaze with pink jelly & sprinkle with chopped pistachio. For pink jelly: 1. Dissolve the gelatine in crayfish stock. Add lemon juice and bring to boil. Allow to stand for 10 min to cool down. 2. This jelly needs to be clarified- whisk egg white with white wine add the gelatinous liquid little by little and whisking vigorously. Place on the stove, and whisk continuously till it reaches the boil. Pull the pan to the side of the stove and simmer gently for 15 mins. When clarification is done, pass it through a jelly bag, if it is not absolutely clear first time, then pass through the bag again and again till it is completely clarified. Allow it to cool slightly. COMPILED BY : PROF. ANEETA MYINT , ASST. LECT. PANKAJ K SINGH Ingredients For choux paste Water Sugar Salt Butter Eggs Flour For Nantua Crayfish puree, salt, black pepper powder, cream Pistachio nuts Pink jelly Crayfish stock Gelatine Lemon juice Egg white White wine Quantity 180 ml A Pinch A Pinch 100 g 3 no. 115 g 300 g(200 g puree, 100 g cream) 50 g 100 ml 3.5 g 2-3 drops no. 2-3 ml

Poulet Maryland Portions- 4 S. no. 1 2 3 4 5 6 7 8 1 2 3 4 5 1 2 3 4 5 6 7 Ingredients Chicken Supremes- boneless chicken breast Flour Eggs Bread crumbs Clarified butter Bacon Parsley Seasoning Maize flour galettes Maize flour Salt Sugar Butter Water Horseradish sauce Grated horseradish Mustard pd. Caster sugar Cream Salt Breadcrumbs soaked in milk, squeezed Vinegar Quantity 4 nos. (200 g each) 30 g 2 100 g 150 g 100 g bunch To taste 100 g 2g 3g 75 g 30 ml 10 g 3g 10 g 80 ml Pinch 50 g 10 ml

Method: 1. Season the supreme of chicken. 2. Roll first in flour & then in beaten eggs & breadcrumbs. 3. Shallow fry in hot clarified butter till brown. 4. Arrange on a dish, each supreme placed on rashers of grilled bacon, surround with small fried galettes of maize flour and banana fritters. 5. For maize flour galettes: mix the ingredients as par short pastry, but do not knead. Rest it for an hour. Give it three turns as for puff paste, resting it 8-10 minutes in between. Roll it to small galettes and shallow fry. 6. Serve cream horseradish sauce separately. 7. Horseradish sauce mix all the ingredients. Vinegar should be added at the last moment. Sauce should be served very cool. Pommes de terre croquettes Portions- 4 S. no. Ingredients 1 Potatoes 2 Butter 3 Eggs yolks 4 Egg whole 5 Bread crumbs 6 Seasoning 7 Nutmeg 8 Oil

Quantity 500 g 50 g 2 1 50 g To taste Pinch To deep fry

COMPILED BY : PROF. ANEETA MYINT , ASST. LECT. PANKAJ K SINGH

Method 1. Cut potatoes into pieces & cook them quickly in salted water keeping them slightly firm. 2. Drain, dry out in oven then pass them through a sieve. 3. Replace in the pan & add butter, season with salt, pepper & grated nutmeg & mix well on the stove. 4. Remove from the heat and mix in egg yolk and half egg. 5. Divide and mould the mixture round, cork or pear shape using flour. 6. Egg and breadcrumb then and deep fry approx. 5 minutes before serving. Beignets de banane S. no 1 2 3 4 1 2 3 4 5 6 Ingredients Bananas Oil Lemon juice Salt and pepper For Batter Refined flour Salt Oil Warm water Egg whites- stiffly beaten Refined oil Quantity 2 nos 5 ml Few drops To taste 125 gms A pinch 2 tbsp 250 ml 2 nos To deep fry

Method1. Make a batter with the ingredients mentioned for the batter. Add the stiffly beaten egg whites just before frying the bananas. 2. Peel and cut the bananas into two lengthwise. Marinate for half an hour in oil, lemon juice, salt and pepper. 3. Dip into the batter and deep fry just before service as an accompaniment.

Menu- 8 Kromeskies --------------------------Fillet de sole walweska Pommes layonnaise Fungi marinati

COMPILED BY : PROF. ANEETA MYINT , ASST. LECT. PANKAJ K SINGH

Kromeskies Portions- 4 S. no. 1 2 3 4 5 6 1 2 3 4 5 6 Ingredients Minced cooked chicken Ham - chopped Mushrooms chopped White sauce Bacon Parsley For Batter Flour Yeast(fresh) Milk Egg Salt Sugar Quantity 1 kg 150 g 115 g 300 ml 225 g Few sprig 115 g 15 g 150 ml 1 no. Pinch Pinch

Method 1. Cream yeast & sugar. Add warm milk. 2. Pour on to beaten egg & strain into the centre of sifted flour. 3. Mix well, make a batter & allow to rise for one hour. 4. Mix chicken & chopped ham & mushrooms with the white sauce. 5. Season & form into small cork shapes. 6. Wrap in thin strips of bacon. 7. Dip in batter & fry in hot fat till golden brown. 8. Drain & garnish with fried parsley. 9. Serve tomato sauce separately. Filet de sole walweska Portions- 4 S. no. 1 2 3 4 5 6 7 Ingredients Sole fillet Butter Fish stock Bchamel sauce Prawns & truffle slice Grated cheese (gruyere and parmesan) Salt Quantity 500 g 30 g 125 ml 250 ml 50 g 50 g To taste

Method: 1. Poach the fillet in a flat buttered dish with fish stock. 2. Drain, arrange on a suitable dish, surround with 3 tails of prawns which have been cut in half lengthways and cooked gently under cover with little butter, and 6 slices of truffle. 3. Coat with mornay sauce and glaze quickly. Pommes layonnaise Portions- 4 S. no. Ingredients Quantity COMPILED BY : PROF. ANEETA MYINT , ASST. LECT. PANKAJ K SINGH

1 2 3 4 5 6

Potatoes Butter Onions Salt Pepper Parsley

500 g 50 g 125 g To taste To taste 10 g

Method: 1. Wash and peel potatoes, slice them and boil them till done. 2. Toss them in hot butter in a frying pan till golden brown from both sides. 3. Same way nicely brown sliced onion in butter. 4. Mix potatoes and onions together, season with salt and pepper, finally sprinkle chopped parsley. Funghi Marinati (marinated mushrooms) 4 portions: S. no. 1 2 3 4 5 6 7 8 Method: 1. In a pan put all ingredients and bring to a boil, reduce to half. Strain the marinade. 2. Add mushrooms to the marinade and cook for 5 minutes. 3. Cool the mushrooms in marinade. 4. Arrange in a platter and serve. 5. It can be served hot or cold along with a little marinade, as antipasto, and can be stored in refrigerator for 2 days. Menu 9 Vol- au- vent de volaille et jambon ---------------------------------------------Poulet a la Kiev Puree de pommes de terre a la crme Petit pois au beurre Vol- au- vent de volaille et jambon S. no. Ingredients Quantity 1 Vol au vent shells(medium size) 8 nos. 2 Chicken breast boneless 200 g 3 Ham 50 g 4 Thick bchamel sauce 150 ml COMPILED BY : PROF. ANEETA MYINT , ASST. LECT. PANKAJ K SINGH Ingredients Olive oil Water Lemon juice Bay leaf Crushed garlic Peppercorns Salt Mushroom(button whole) Quantity 140 ml 90 ml 2 nos. 1 2 6 nos. tsp 450 g

5 6

Parsley Processed cheese

5g 40 g

Method: 1. Make a thick bchamel sauce. 2. Poach the chicken and dice it, dice the ham as well. 3. Mix ham and chicken with bchamel. 4. Add finally chopped parsley to the above mixture. Fill the mixture in the vol au vent shells. 5. Top each with grated cheese and gratinate under a salamander, serve hot garnished with sprig of parsley. Poulet a la Kiev Portions: 4 S. no. 1 2 3 4 5 6 7 8 Method: 1. Remove fat and any cartilage from chicken breasts. Pound each to 1/4-inch thickness between two pieces of plastic wrap. Season both sides with salt and pepper. 2. Divide butter to 4 pieces and place 1 piece butter in centre of each breast and roll. Now place the breasts in the freezer for 30 minutes to ensure the butter becomes firm again and won't leak out in the cooking process. 3. Dredge breasts in flour, then egg wash and then in breadcrumbs. Repeat, double breading the cutlets. Let them dry before frying. 4. Heat refined oil in large pan over medium-low heat. Slowly fry cutlets on all sides, for a total of about 15-20 minutes. Remove from pan, drain and serve. Puree de pommes de terre a la crme S. no. 1 2 3 4 5 Ingredients Potatoes Salt Pepper Cream Butter Quantity 400 g 5g 3g 50 ml 75 g Ingredients Chicken breast (without skin) Salt Black pepper Butter Refined flour Eggs Bread crumb Oil Quantity 4 nos. To taste To taste 120 g 30 g 1 no. 50 g For frying

Method: 1. Wash, peel and Cut potatoes into quarters and cook them in fast boiling salted water. 2. Drain and put in the oven for few minutes to evaporate moisture and rub through a sieve. 3. Put the puree into the pan and blend the butter with it. Add salt and pepper and boiling cream, stir vigorously with wooden spoon and serve hot. COMPILED BY : PROF. ANEETA MYINT , ASST. LECT. PANKAJ K SINGH

Petit pois au beurre Portion: 4 S. no. 1 2 3 4 Ingredients Fresh green peas (shelled) Butter Caster sugar Salt Quantity 350 g 50 g A pinch To taste

Method: 1. Cook the peas in boiling salted water, drain and refresh. 2. Butter in a pan and toss the green peas. 3. Add a pinch of caster sugar, serve hot.

Menu - 10 La quiche Lorraine ---------------------------Gigot de mouton roti Sauce menthe Pommes perisienne La quiche Lorraine (10 por.) S. no. 1 2 3 4 5 6 7 Method: Ingredients Short crust paste Bacon rashers Butter Gruyere cheese Fresh Cream Eggs Salt Quantity 1 mix 150 g 50 g 100 g 400 g 4 nos. To taste

COMPILED BY : PROF. ANEETA MYINT , ASST. LECT. PANKAJ K SINGH

1. 2. 3. 4. 5. 6. 7.

Line 7-8 inches plain or fluted flan case with short crust paste taking care that the sides are a little higher than the rim of the case. Cover the base with thin rashers of bacon after lightly frying in butter. These may be arranged alternatively with slices of gruyere cheese. Fill the flan with a mixture of eggs and thick fresh cream, seasoned with salt and well beaten. Put on top when the flan is filled, 25 grams of butter divided into tiny pieces. Cook in a moderate oven (180- 200 degrees C) for 30 35 minutes. Serve very hot.

Gigot de mouton roti (Allow 150 grams on bone per portion) S. no 1. 2. 3 4 5 6 Ingredients Leg of mutton Salt White pepper Oil Fresh or dry rosemary watercress Quantity 1 no. ( 2 kg ) 4 gms 3 gms 90 ml 5 gms 250 gms

Method1. Season the leg lightly with salt and pepper. 2. Rub with rosemary and oil. 3. Let the leg season for 3-4 hours. 4. Place on the roasting tray and cook in the hot oven at 230-250 degrees C. Baste frequently and reduce the heat gradually. 5. Roast for approximately 20 minutes per kg and 20 minutes over. 6. To test if cooked, place on a tray and press firmly in order to see if the juices released contain any blood. 7. Allow to stand for 10-15 minutes before carving. If this is not done the meat will tend to shrink and curl. 8. Holding the bone, carve with a sharp knife at an angle of 45 degrees and take off each slice as it is cut. Continue like this along the joint, turning it from side to side as the slices get wider. 9. All roast joints are served garnished with watercress and a sauce boat of roast gravy. Mint sauce is an important accompaniment. ROAST GRAVYThis is made at the end of the roasting. 1. Place the roasting tray in which the juices have collected, over gentle heat on the stove. 2. Carefully strain off the fat. Brown the rest carefully. 3. Deglaze with brown stock. Allow to simmer for a few minutes. 4. Correct the seasoning. This can be thickened with corn flour. Sauce- menthe S. no 1 2 Ingredients Vinegar Water Quantity 200 ml 60 ml

COMPILED BY : PROF. ANEETA MYINT , ASST. LECT. PANKAJ K SINGH

3 4 5

Fresh mint leaves- finely shredded Castor sugar Salt and white pepper

50 gms 25 gms To taste

Method1. Put the shredded mint leaves in a bowl and moisten with the vinegar and water mixed together. 2. Add the castor sugar, salt and white pepper. Pommes perisienne S. no 1 2 3 4 Ingredients Potatoes Butter Meat glaze Parsley- chopped Quantity 600 gms 100 gms 100 ml garnish

Method1. With a small round vegetable scoop, scoop out the roundels of peeled potatoes. 2. Fry them in butter in a saut pan, season and cook until golden all over. 3. Toss them in the meat glaze. Sprinkle with chopped parsley and serve hot.

COMPILED BY : PROF. ANEETA MYINT , ASST. LECT. PANKAJ K SINGH