Chicken roulade, Chicken veloute, Duchesse potatoes

Chicken roulade
Products for 2 portion Steps
Chicken breast, 2 piece 1.Open the chicken breast by
Cheese (gruyere, cheddar, kaşar etc), 4 slice beating to roll inside strech film
Ham, 4 slice
2. Poached inside simmering water
1 onion, julienne, caramelized
for 15 minutes.
3. Finish with pan fryin and roasting

Chicken veloute
Products for 1 litre Steps
60 ml clarified butter 1. Make the set up for roux. 2. Heat the
Mirepoix – 60 gr clarified butter in a heavy saucepot over
Flour – 60 gr low heat. Add mirepoix and sweat the
Chicken stock– 1.25 litre vegetables without browning them. 3.
Add flour and make a blond roux. Cool
Sachet d’épices:
roux slightly. 4. Gradually add the stock to
Bay leaf – 1 leaf
the roux, beating constantly. Bring to a
Dried thyme – 1 ml
boil, stirring constantly. Reduce heat to a
Peppercorn – 1 ml
simmer. 5. Add the sachet. 6. Simmer the
Parsley stems – 2-3
sauce very slowly for 1 hour. Stir
occasionally, and skim surface when
Salt
necessary. Add more stock if needed to
White pepper
adjust consistency. 7. If the velouté is to
be used as is, season to taste with salt
and white pepper. But if it is to be used as
an ingredient in other preparations, do
not season velouté. 8. Strain through a
china cap lined with cheesecloth. Cover
or spread melted butter on surface to
prevent skin formation. Keep hot in a
bain-marie, or cool in a cold-water bath
for later use.

Duchesse potatoes
Products for 2 portion Steps
Potato, 300 gr 1. Steam the potatoes or simmer them in
Butter, 15 butter salted water until tender. Drain in a
Salt, pepper, nutmeg to taste colander and let dry in an oven several
Egg, 1 minutes. 2. Pass the potatoes through a
food mill or ricer. 3. Add butter and mix to
a smooth paste. Season to taste with salt,
pepper, and just a little nutmeg (the
potatoes should not taste strongly of
nutmeg). 4. If the potatoes are very
moist, stir over a low flame to stiffen.
They must be much stiffer than mashed
potatoes. 5. Add the egg yolks (off the
fire) and beat until smooth. 6. Put the
mixture in a pastry bag with a star tube
and bag out into desired shapes on sheet
pans or as platter. Coneshaped spiral
mounds are most popular for individual
portion service. 7. If desired, brush lightly
with egg wash for greater browning. 8. At
service time, place potatoes in hot oven
(400°–425°F/200°–230°C) until lightly
browned. Platter borders may be
browned under the salamander.