Menu 2

 COLESLAW
 DUCHESSE POTATOES
 OEUF FLORENTINE
 VICHY CARROT

1) COLESLAW
S.NO INGREDIENTS QTY
1 Eggs 1
2 Salad oil 120ml
3 Salt 5g
4 Pepper 5g
5 Cabbage 200g
6 Carrot 50g
7 Vinegar 3ml
8 Mustard 3g
9 Sugar 3g

METHOD

 Trim off outside leaves of cabbage.

 Wash the cabbage and shred well.
 Mix with fine julienne of carrot .
 Bind with mayonnaise sauce.
 2) DUCHESSE POTATOES
S.NO INGREDIENTS QTY
1 Potatoes 500gm
2 Butter 40 gm
3 Salt To taste
4 White pepper To taste
5 Nutmeg To taste
6 Egg yolk 1no

METHOD

 Wash and peel the potatoes and cook it well.

 Mash the potatoes and remove lumps if any
 Add butter ,egg yolk, little nutmug and seasonings
 Mix it until smooth
 Put the mixture in a pastry bag with a star tube and bag out into the
desired shape on a baking tray .
 Place it in the hot oven or in salamander until lightly browned.

3) OEUF FLORENTINE
S.NO INGREDIENTS QTY
1 Egg 4nos
2 Butter 40ml
3 Salt 3gm
4 Pepper 3gm
5 Spinach 500g
6 Onion 100g
7 Garlic 5gm
8 Hollandaise sauce 200ml

METHOD

 Toast the bread .spread it with butter and place on a serving plate.
 Sauté spinach and garlic with butter.
 Poach the egg , place it on hot bed of butter cooked spinach.
 Ladle hollandaise sauce over the top.
(note : we can use mornay sauce instead of hollandaise sauce)
4) Vichy carrot
s.no Ingredients Qty
1 Carrot 400gm
2 Salt 3g
3 Pepper 3g
4 Butter 25gm
5 Chopped parsley ½ tsp
6 Sugar 3gm

METHOD

 Peel and wash the carrot ,cut into roundels.

 Boil little water with salt and sugar.
 Add carrots and boil till the water evaporates
 Add butter to the cooked carrots for a glaze.
 Garnish with chopped parsley and serve hot.