MENU – 2

Velouté de champignons
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Poulet grille au champignon demi -glace
sauté de legumes

Pommes de terre ciboulette

Tomate grille
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Tarte de pêches
Veloute de champignons

Dish Category: Soup Menu No: 04

Servings: Four Portion Preparation & cooking Time:30 minutes

Ingredients Quantity
Step -1 # For Fresh Mushroom Purée

 Butter 40 gm
 Chopped garlic 1 tsp
 Chopped leek 1 tbsp
 Bottom mushroom, Sliced 50 gm
 Oyster mushroom, teared 50 gm
 White stock 1 lit
 Bay leaf 1 no
 Rosemary, fresh 1 sprig

Step -2 # # - For Mushroom Velouté Soup

 Butter 50 gm
 Refined flour 50 gm
 fresh mushroom paste 1 liter
 White pepper &salt to taste
 Fresh cream 40 ml
 Egg Yolk 2 nos
 Chopped Parsley to garnish

Note – Do not boil soup after you have added Liaison otherwise the egg will scramble or
coagulate
Poulet grille aux champagne demi glace
Dish Category: Main Course Menu No: 02

Servings: Four Portion Preparation & cooking Time: 1.5 hours

1. For chicken marinade

Ingredients Quantity

 Chicken leg 4 nos (250-350) gm each

 Oil 50 ml

 Salt to taste

 Black pepper 10 gm (crushed)

 Rosemary herbs 2 tea spoon (fresh/dry)

 Bay leaf (crushed) 3 nos

 Worcester sauce 30 ml

 Mustard powder 10 gm

 White wine 50 ml

 Garlic chopped 10 gm

 Celery steam chopped 10 gm

2. For Mushroom Demi Glaze

 Butter 1 tbsp(14.2 gm)

 Red wine 10 ml

 Mushroom (sliced) 100 gm

 Brown sauce 500 ml

 Brown stock 500 ml

 Salt/pepper to taste
Sauté de legumes
Dish Category: Accompaniment Menu No: 02

Servings: Four Portion Preparation & cooking Time: 20 minutes

Ingredients Quantity

Butter 10 gm

Garlic(fine chopped) 1 tsp

Pumpkin 40 gm

Brocoli 4 no’s (floret)

Cauliflower 4 no’s (floret)

Carrot 4 no’s (small)

Salt to taste

White pepper pinch

Pommes de terre ciboulette

Dish Category: Accompaniment Menu No: 02

Servings: Four Portion Preparation & cooking Time: 40 minutes

Ingredients Quantity

 Potatoes 3 no’s (large)

 Milk 200 ml (for boiling)

 Chives ½ bunch (finely chopped)

 Nugmeg powder 5 gm

 Cream 30 ml

 Butter 30 gm (melted)

 Salt/pepper powder to taste

 Mash the potato thoroughly by using a masher.

Note – For Grilled Tomato, take 4 nos of tomato and grill over a pan or griller.