GUERIDON RECIPES

PEPPER STEAK
Cover:
Hot joint plate
Joint knife and fork
Equipment for gueridon
1.
2.
3.
4.
5.

Pan
Wodden spatula
Service spoon and fork
Spare plate for dirty cutlery
Clean cloth

Ingredients
1.
2.
3.
4.
5.

Marinated sirloin(marinated in coarsely crushed pepper, salt and oil)-2 no

Butter
Brandy
Chopped parsley
salt

Service:
1.
2.
3.
4.
5.
6.
7.
8.

Ensure the mis en place is complete

Light the burner and place the saut pan over it
Add 30g of butter and heat
Add the seasoned steak when the butter begins to brown
Saut to the preference of the guest
Remove and keep the steak aside
Place the pan back
Add the brandy, heat and tilt the pan to ignite it. Allow the flame to die
out
9. Add brown stock and reduce to half and mix the remaining 20 g of butter
10.Correct the seasoning
11.Plate the cooked steaks and coat with the reduced sauce

12.Garnish with chopped parsley

13.Serve to the guest from the right hand side.

STEAK DIANE
Cover:
Joint knife and fork-hot joint plate
Accompaniments
Cayenne pepper-peppermill
Equipment for guridon
service spoons and forks-spare plate for debris-spare plate for dirty cutlery and
flatware-containers for the various ingredients
Ingredients
1. Worcester sauce
2. Olive oil
3. Butter
4. Sirloin steak batted out thinly
5. French mustard
6. Salt and pepper
7. Chopped shallots
8. Sliced mushroom
9. Sliced parsley
10.Small jug of double cream
11.One measure of brandy

Service:
1.
2.
3.
4.
5.
6.

Ensure the gueridon is correctly laid up with all the mis en place
Present the gueridon at the table
Ask the customer how they would like the steak
Season the steak and smear both sides with French mustard.
heat about one sweet spoon of olive oil in the pan.
Add a knob of butter just before adding the shallots and mushrooms.

7. Cook the shallots and mushrooms until part done.

8. Season the dish with Worcester sauce.
9. Move the shallots and mushrooms to the side of the pan.
10.Add the steak and cook on both sides.
11.Flame the dish with brandy
12.Add cream to enhance the sauce
13.Serve from the pan onto a hot joint plate and use a tsp to sprinkle the
chopped parsley.

BANANA FLAMBE

Cover:
Sweet spoon and fork
Hot sweet plate
Accompaniments
Caster sugar
Equipment for gueridon
1.
2.
3.
4.
5.
6.
7.

Pan
Service spoons and forks
Spare napkins
Sauce ladle
Spare plate for dirty equipment
Small carving board
Small sharp knife

Ingredients
1.
2.
3.
4.

One portion of banana

Three sauce ladles full of fresh orange juice I a sauceboat
Creamed mixture:40 g demerara sugar and 40g butter
One measure of dark rum

Service:
1. Ensure the mis en place is complete
2. Present the gueridon at the table
3. Place the pan on a low heat, add the creamed mixture and allow to melt and
color slightly
4. Place the banana on a carving board and remove the skin.
5. Split the banana in a pan rounded sides down.
6. Heat quickly, baste and turn over
7. Sprinkle with caster sugar and heat well
8. Place the hot sweet plate in front of the customer.
9. Flamb with rum
10.Serve from the pan onto the hot sweet plate at the gueridon or at the table.

PEACH FLAMBE
Cover:
Sweet spoon and fork
Hot sweet plate

Accompaniments
Caster sugar
Equipment for gueridon
1. Pan
2. Service spoons and forks
3. Spare plate for dirty equipment
Ingredients
1.
2.
3.
4.
5.
6.

Measure of brandy
Caster sugar
Butter
Half lemon
Zest of 2 oranges
One measure of

Service:
1.
2.
3.
4.
5.
6.

Ensure the mis en place is complete

Present the gueridon at the table
Place the peach syrup in the pan and heat
Add the portion of peaches
Pierce the peaches with the fork to allow the heat to penetrate more quickly.
Baste the peaches occasionally, allowing the peach syrup to reduce right
down until it is almost caramelized.
7. At this stage sprinkle with caster sugar. This speeds up the caramelisation
effect and aids flambing.
8. Ensure hot sweet plate is now placed in front of the guest.
9. Pour over the brandy and flamb
10.Serve from the pan onto hot sweet plates at the table, or serve onto hot sweet
plates at the flamb trolley.

RUM OMELETTE
Cover:
Sweet spoon and fork
Hot sweet plate
Accompaniments
Caster sugar

Equipment for gueridon

1. Pan
2. Service spoons and forks
3. Spare plate for dirty equipment
Ingredients
1. Measure of rum
2. Caster sugar
3. Omelette received from the kitchen on a silver flat at the last minute.The
omelette should be cooked baveuse(firm outside and runny inside)
Service:
1.
2.
3.
4.
5.
6.
7.

Ensure the mis en place is complete

Present the omelette to the customer then return to the gueridon.
Trim the ends of the omelette with the spoon and the fork.
Sprinkle with caster sugar
Pour a measure of rum round the edges of the flat.
Heat quickly and light with a match.
Serve immediately onto a hot sweet plate at the table.

CREPES SUZETTE
Cover:
Sweet spoon and fork
Hot sweet plate
Accompaniments
None

Equipment for gueridon

1.
2.
3.
4.
5.
6.
7.
8.
9.

Pan
Service spoons and forks
Two tsp on a side plate
Two sweet forks on a side plate
Oval flat with three sauceboat for the creamed mixture, orange juice and
lemon juice.
Brandy and liqueur glass on an underplate
One bottle of orange curacao
One bottle of brandy
Two hot sweet plates

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

Caster sugar
Butter
Half lemon
Zest of two oranges
One measure of orange Curacao
One measure of brandy
Four oval pancakes

Service:
1. Ensure the mis en place is complete
2. Present the gueridon at the table
3. Place the creamed mixture of caster sugar, butter and zest into the pan to
melt. Allow to color slightly to a light golden brown shade.
4. Add three sauce ladles of orange juice and blend well.
5. Add the juice of half lemon if required, according to taste.
6. Add one measure of orange curacao.
7. Mix well, stirring with a large fork, then taste
8. Add the pancakes one at a time, heat well, turn over and then fold.
9. During the process the sauce should be reducing all the time and
thickening
10.When the sauce is reduced sufficiently ,add the measure of brandy and
flamb
11.Serve onto the hot sweet plate from the pan, at the table or at the
gueridon trolley.