French Menu 1 2019

Waldorf Salad
Chicken Fricasse
Haricot Verts
Mashed Potatoes
Waldorf Salad No. of Pax:04
S. No. Ingredient Quantity Rate Price Calories
1. Apple 200gm
2. Celery 10gm
3. Eggs 2 no.s
4. Olive oil 200ml
5. Cream 20gm
6. Walnuts 20gm
7. Salt 1gm
8. Pepper 2gm
Method:
1. Core and dice apples and soak them in lemon juice and water.
2. Blanch and skin walnuts.
3. Chop and blanch celery.
4. Mix all the ingredients along with mayonnaise and cream.
5. Season with salt and pepper.

Chicken Fricasse No. of Pax:04

S. Ingredient Quantity Rate Price Calories
No.
1 Chicken 800gm
2 Onion 100gm
3 Garlic 20gm
4 Butter 100gm
5 Parsley 10gm
6 Chicken Stock 1 Litre
7 Refined Flour 100gm
8 White Wine 200ml
Method:
1. In a pan melt butter.
2. Sear the chicken pieces without colouring. Remove from the pan.
3. In the same butter add the fine brunoise of onion and garlic and sauté without
colouring.
4. Add the flour, mix well and prepare a blonde roux.
5. Add the chicken stock and bring to boil.
6. Strain to get a smooth sauce and add the seared chicken pieces to it. Add the
white wine.

BBA 1st Semester

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 French Menu 1 2019
7. Cook till the chicken is cooked.
8. Thicken with liaison and serve.

Haricot Verts No. of Pax:04

S. Ingredient Quantity Rate Price Calories
No.
1 French Beans 200gm
2 Butter 20gm
3 Salt 2gm
4 Pepper 1gm
5 Onion 20gm
6 Garlic 5gm
Method:

1. Cut the French beans into finger sized lengths and blanch them until cooked.
2. In pan heat butter, add chopped garlic and brown them.
3. Add the chopped onion and sauté till translucent.
4. Add the blanched beans and mix well.
5. Serve garnished with chopped parsley.

Mashed Potatoes No. of Pax:04

S. Ingredient Quantity Rate Price Calories
No.
1 Potatoes 200gm
2 Cream 50ml
3 Nutmeg 1gm
4 Salt 2gm
5 Pepper 2gm
6 Parsley 10gm
7 Butter 50gm
Method:

1. Boil and cook the potatoes in salted water.

2. Drain and sieve the potatoes through a strainer.
3. Mix the remaining ingredients together to form a smooth paste over a very low
heat.
4. Serve garnished with chopped parsley.

BBA 1st Semester

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