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CONSOMME CARMEN POULET SAUTE CHASSEUR

POMMES LORETTA HARICOTS VERTS

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Bisque D” ecrevise
Ingredients - Quantity
Carrots - 50 gram

Onions - 50 gram

Butter - 50 gram

Red Tomato - 100 grams

Cooking Cream - 50 ml

Salt & pepper - To taste

Minced fish fillet - 50 grams

Refined flour - 15 grams

Method:
Cut carrots, onions, and tomato into small dices & cook to light brown in butter

Season with salt & pepper add flour stir for some more minutes

Add water stir well, add minced fish fillets cook for a minutes

Strain it the puree of soup and take out the boiled fish’s separately

In a clean pot pour the soup bring to simmer add cooking cream

Don’t boil the soup add the remaining boiled fish

Serve the soup garnish with Parsley.

 Escalope De Veau viennoise
Ingredients - Quantity
Veal slices (cut from rump roast) - 100 grams

Egg white - 1 no’s

Salt - to taste

Crushed pepper - 1/2 tsp.

Oil - for frying

Flour - 20 grams

Bread crumbs - 100 grams

Butter - 50 grams

For garnish

Lemon wedges, Boiled egg whites - as need

Method:
Pound veal slices with a mallet, rolling pin. Combine egg white, salt, pepper.

Put flour on another plate, crumbs on still another.

Heat butter and oil to hot. Whip the egg white mixture with a table fork,
creating froth on top.

Dip the veal steaks in flour, then in the frothy egg white, and then in the
crumbs.

Pat crumbs into the veal steaks. Sautéing hot fat. Brown both sides then put
steaks down middle of a hot platter. Garnish with lemon wedges, boiled eggs,

Serve with accompaniment sauces.

 Pommes batailles
Ingredients Quantity
Butter - 20 grams

Onion - 50 grams

Red bell pepper - 50 grams

Garlic - 2 cloves

Potatoes - 200 grams

Salt - to taste

Black pepper - to taste

Method:
Heat the butter in an over medium heat.

Add the sliced onion and sauté until the onion is tender and translucent

Peel potatoes and cut cubes shapes of it.

Add the bell pepper and garlic and cook for 1 minute longer

Add the diced potatoes, about 1/2 teaspoon salt, along with the freshly ground
black pepper

Cover the pan and cook for about 10 to 15 minutes.

Uncover and increase the heat to medium-high.

Continue cooking for about 8 to 10 minutes, occasionally turning, until the

potatoes are golden brown garnish with parsley.

Serve it hot with as accompaniment.

 Epinards Au Gratin
Ingredients Quantity
Spinach chopped - 200 grams
Onion chopped - 50 grams
Olive Oil - 2 tbsp
All-purpose Flour - 2 tbsp
Milk - 50 grams
Cooking cream - 30 ml
Butter - 1 tbsp
Breadcrumbs - 100 grams
Cheese - 25 grams
Salt - to taste
Black pepper - 2 pinch
Method:
Preheat the oven to 350° F and lightly butter a gratin dish.

Heat olive oil in a non-stick heavy bottomed pan; add onion and sauté for 5
minutes.

Add the flour and mix with a whisk and cook for 40 to 50 seconds.

Add salt, pepper and spinach. On a low flame let it cook for 3 to 4 minutes.

Add milk and heavy cream into the spinach mixture.

Put the entire mixture in to the Gratin dish. Add the melted butter, bread
crumbs and cheese.

Sprinkle the breadcrumbs over it.

Bake the spinach gratin in the preheated oven for 15 to 20 minutes, until it is
the breadcrumbs have turned golden brown.
BISQUE D “ECREVISSE ESCALOPE DE VEAU VIENNOISE

POMMES BATAILLES EPINARDS AU GRATIN