LEMON CAPON BREAST

Capon Breast Salt Pepper Lemon Juice Aspic Lemon Essence (per lit of aspic) 1 no

35 gms

Spice the capon breast, roast and leave on grill. With the aspic machine, coat the breast with frozen lemon juice and leave to cool. Add lemon essence to aspic and cover each breast with aspic.

CAPON BREASTS - ZURICH STYLE

Half fat Cheese Curd Natural Yoghurt Mayonnaise Whipped Cream Mushrooms Apple julienne (2 cm long) Chopped Parsley Salt Seasoning Tabasco Poached Capon Breasts 20 kgs 5 lits 5 kgs 2 lits 5 kgs 5 kgs 800 gms 80 gms

Poach capon breasts and cool. Cut apples into julienne and leave in lemon water. Slice mushrooms and chop parsley. Mix all ingredients and taste, Lastly fold in cream. Place breasts in a pan and saut in the sauce.

TROUT FILLET IN SPICED VINEGAR

Trout Fillet(poached) Marination: White Wine Vinegar White Wine Rosemary (fresh) Salbeiblaetter (fresh) Onions chopped Garlic Petersilienstiele Salt Pepper Oil 7 lits 3 lits 2 st 50 st 1 kg 15 nos. 300 gms 2 dl

Spice trout fillet with salt and pepper and poach. Saut vegetables and spices in oil. Add wine vinegar, spices and cook on low fire for 15 mins. Cool, strain and pour marinade over fish. Leave fish in marinade for at least 24 hours.

SALMON FILLET
Sugar Sea Salt White Pepper Dry Dill Mixed Herbs 1.2 kgs 900 gms 100 gms 15 gms 120 gms

Mix well salt, sugar, and pepper. Fillet salmon, remove bones. Place fillets on grill. Put herbs on fillet and leave for 2 days. Place fish on grill for 1 day to drain, then "vacuum" steam fish.

ELDERBERRY CHAUD FROID

Chopped Onions Red Wine Demi Glace Elderberry Syrup Gelatine Sheets Aspic 500 gms 2 lits 10 lits 2 lits 40 nos. 2 lits

Reduce/ thicken red wine and onions. Pour in demi glace and elder berry syrup. Cook, add dissolved gelatine and jelly. Cool, strain and taste.

TOMATO COULIS
Chopped Tomatoes Oil Finely Chopped Onions Fresh Basil Salt Pepper 20 kgs 1 lit 2 kgs 200 gms

Saut onions in oil. Add chopped tomatoes and basil until softened. Taste for salt and add gelatine according to the amount of liquid. The sauce should not be too liquid nor too stiff.

SAUCE MOUSSELINE AU CITRON VERT

Mayonnaise Cream Lime Juice Sugar Salt Pepper 1 kg 2 lit 1 dl 10 gms

Mix cream and mayonnaise and mix in lime juice, sugar, salt and pepper. The sauce must be freshly prepared everyday.

SAUCE CUMBERLAND
Red Currant Jelly Red Wine Orange Juice Caramelized Sugar Mustard Fecule Cherry Liquor Maraschino 30 kgs 18 lits 1.5 lits 3 kgs 150 gms 350 gms 1.5 dl 3 dl

Caramelize the sugar, add red wine and cook again. Mix orange and lemon juice with fecule, mustard, cherry brandy, maraschino and add to the cooking sauce and simmer for ten mins. Strain.

YOGHURT CURRY SAUCE

Curry Pwd Nesvital Mayonnaise Yoghurt Salt Pepper Seasoning 800 gms 30 gms 25 kgs 12 lits 150 gms 10 gms 100 gms

HAM SALAD
Ham (julienne strips) Frozen Peas Soya Sprouts (canned) Chopped Pineapple Melon Balls Salt Pepper 15 kgs 10 kgs 10 kgs 5 kgs 5 kgs

Mix all the ingredients carefully and lightly spice. Serve yoghurt dressing with it.

SEAFOOD SALAD
Shrimps Poached Scampi (halved) Eel (strips) Squid Rings Green Olives Baby Corn Salt Pepper 9 kgs 9 kgs 7 kgs 9 kgs 5.5 kgs 5.5 kgs

SWEET - SOUR CAPON/VEGETABLE SALAD

Dried Mushrooms Capon Breast (strips 5mm thick, 3.5 mm long) White Pepper (slant) Shredded Carrots Shredded Celeriac Pineapple (square) Oil Sauce: Pineapple Juice Fruit Vinegar Tomato Ketchup Honey Worster Soya Sauce Sugar Ginger Pwd Cornflour Salt Pepper 200 gms 7 kgs 4 kgs 2 kgs 2 kgs 2 kgs 1 lit 3 lit 2 lit 200 gms 2 dl 500 ml 1.5 kg 30 gms 100 gms

Chop capon breasts, spice and saut in oil, drain juices. Steam vegetables crisp and add to meat. Mix all sauce ingredients together and simmer for 15 mins. Bind with cornflour and pour over meat and vegetables - taste. Before serving drain sauce.

SPRING ONION SALAD

Spring Onion Strips Red Onions Vinegar Oil Caraway Salt Pepper 1 kg 200 gms 0.50 dl 1 dl 10 gms

Blanch, cut spring onions and onion (must remain crisp). Cool and drain. Mix with salad sauce.

ZWIEBELSALAT
Onions (blanched) Essig Oil Caraway Mustard Salt Pepper 2 kgs 0.5 dl 1 dl 10 gms 20 gms

Cut onions and blanch (keep crisp). Make a salad dressing of vinegar, oil spices and mix onions with it.

SALADE NOUVELLE EPOQUE

Beans Cherry Tomato Egg Sponges (slices) Veal Fillet Quail Eggs Hazelnut Sherry Dressing 500 gms 100 gms 200 gms 200 gms 12 nos.

Cut beans into half and poach. Slice veal fillets, spice and roast in hot oil. Mix all ingredients well and arrange - serve hazelnut sherry dressing separately.

HORN SHAPED PASTA

Medium Horn Pasta Tomato w/o seeds Salsiz Salt Gherkins Sauce: Mustard Mayonnaise White Wine Vinegar Oil Fresh Chives Salt Pepper Mixed Herbs 5 kgs (Hornli) 2 kgs 1.5 kgs 700 gms 400 gms 1.4 kgs 8 dl 5 dl 100 gms

Cook pasta, cool and drain. Peel tomatoes, chop, so also salsiz and gherkins. Mix all well and add dressing.

ZURCHER CHAMPIGNONSALAT
Cooked Mushrooms Red Pepperonis Yellow Pepperonis Apple Cooked Rice Salt Gherkin Mayonnaise Salt Pepper Lemon Juice 5 kgs 1 kg 1 kg 1.5 kgs 1 kg 500 gms 2.5 kgs 3 dl

Chop all ingredients, mix with mayonnaise and put apples for short while in lemon water.

RICE LEEK SALAD

Rice Leeks Vinegar Oil Salt Pepper Mixed Herbs 10 kgs 2 kgs 1.5 lits 3 lits

Cut leeks and blanch. Mix rice and leeks with oil and vinegar dressing.

BROWN RICE SALAD WITH FRUITS

Unpolished Rice Raisins Chopped Apples Lemon Juice Sauce: Garlic Peach Chutney Red Wine Vinegar Sunflower Oil Maple Syrup Chives Salt Pepper 10 kgs 500 gms 2 kgs 2 dl 20 gms 1 kg 1.5 lits 600 ml 600 gms 100 gms 150 gms 10 gms

Cook rice till soft - about 25 minutes. Keep apple pieces in lemon juice. SAUCE: Mix all the ingredients. Mix apple and raisins with the rice. Mix all with salad dressing.

TEIGWARENSALAT A LORIENTALE (Vollwert)

Whole meal Hornli Chinese Mushrooms Spring Onions Sauce: Sesame Garlic Sunflower Oil Sherry Vinegar Water Soya Sauce Turmeric Salt Aromat Pepper 16 kgs 100 gms 2.9 kgs 1 kg 50 gms 6 dl 1.4 lit 1/2 lit 6 dl 40 gms 200 gms 100 gms 8 gms

Cook hornli until soft, soak mushrooms, separate onions from greens - onions cut into julienne and greens into rounds. SAUCE: In a grinder mix all the ingredients with sesame and mix to a smooth sauce. Mix hornli with onions and mushrooms and season after adding sauce.

VOLLWERT STANGENSELLERIESALAT MIT DINKEL UND AEPFEL

Celery Apple 3.6 kgs Lemon Juice Pineapple bits German Wheat Sour Cream Yoghurt Curd Cheese Salt Mixed Herbs Pepper Nesvital 6 kgs 500 ml 3.4 kgs 2 kgs 2 lit 2 lits 2 kgs 60 gms 80 gms 4 gms 10 gms

Cook wheat soft. Peel apples and cut into strips and keep in lemon juice. Mix celery, apples, pineapple and wheat. Mix in cheese curd, yoghurt sour cream and herbs.

WOLLWER CURRY - REISSALAT MIT LINSEN UND DINKEL

Wild Rice Masoor Dal Gernab Wheat Peas Coconut Milk Yoghurt Sour Cream Fat Free Cheese Curd Maple Syrup Curry Pwd Oil Salt Pepper Mixed Herbs 10 kgs 1.7 kgs 2 kgs 1 kg 1 lit 2 lits 1 kg 1 kg 600 gms 70 gms 1 dl 80 gms 2 gms 80 gms

Cook wheat, rice and cool. Blanch peas and dal. Mix curry pwd and oil. Mix all ingredients with yoghurt, cheese curd, cream and herbs.

COUS COUS WITH KABULI CHANNA

Thick Grained Semolina Oil Kabuli Channa Green Olives Chives Oil Vinegar Yoghurt Salt Mixed Herbs Pepper 10 kgs 6 dl 2 kgs 1 kg 150 gms 2 lit 1 lit 2 lits 80 gms 100 gms 4 gms

Soak semolina in water for 5 mins and drain. Mix 6 dl oil and mix well. Steam for 5 mins in steamer. Soak kabuli channa and cook. Halve the olives. Make a dressing of oil, vinegar, yoghurt, herbs and prepare salad with all other ingredients.

POULET SALAT MIT ROSA GRAPEFRUITS (Exotic)

Capon Breasts Spice mix (Garam Masala) Oil Fresh Pineapple Pomello (Pink Grapefruit) Sour Cream Cheese Curd Yoghurt Maple Syrup Curry Pwd Salt Mixed Herbs 6 kgs 40 gms 3 dl 1 kg 1.2 kgs 6 dl 6 dl 1.2 lits 360 gms 50 gms 55 gms 60 gms

JASOYASALAT
Jasoya Shrimps Peas Cheese Curd Yoghurt Sour Cream Salt Pepper Mixed Herbs Nesvital 10 kgs 2 kgs 2 kgs 1 kg 2 lits 1 lit 40 gms 2 gms 40 gms 10 gms

Chop jasoya into squares. Blanch peas. Lightly boil shrimps. Mix all ingredients with cheese curd, yoghurt, sour cream and herbs.

ROQUEFORT DRESSING
Mayonnaise Mustard Garlic Pwd Worster Oil Roquefort Vinegar Water Salt Pepper Mixed Herbs 12 kgs 400 gms 150 gms 1 dl 4.5 lits 3.5 kgs 3 lits 3 lits

Mix mayonnaise, mustard and spices well. Thicken with oil. Mix in crushed Roquefort, add vinegar and water. Stir well and taste.

SHERRY - ESSIG DRESSING

Sherry Vinegar Olive Oil White Wine Vegetable Stock Dijon Mustard Chopped Parsley Maggi Spice Salt Mixed Herbs Pepper 5 lits 12 lits 6 lits 9 lits 750 gms 2.5 bdls 3 dl 300 gms 500 gms 60 gms

Mix all ingredients well with vinegar. Thicken with oil. Add parsley and taste.

HAZELNUT - OIL DRESSING

Roasted Hazelnuts (crushed) 4 kgs Peppercorns (pureed) 160 gms Dijon Mustard 160 gms Herb Vinegar 5 lits Egg Yolk 4 lits Hazelnut Oil 8 lits White Wine 12 lits Maggi Spice Liquid 3 dl Salt 300 gms Mixed Herbs 500 gms Mustard, egg yolks and all herbs to be mixed well. Add vinegar and oil. Thicken and mix in white wine. Add hazelnuts.

SAUCE GRENOBLOISE
Mayonnaise Nut Oil Vegetable Stock (light) Hazelnuts Treenuts Cream Salt Pepper Mixed Herbs 5 kgs 1 lit 1 lit 1 kg 250 gms 2 lits

In mixer - puree vegetable stock, nut oil, tree nuts, hazelnuts finely. Add puree to mayonnaise, add cream and mix well. Taste.

PINENUT DRESSING
Sunflower Oil White Wine Vinegar Vegetable Stock Pinenuts (roasted) Salt Pepper 1.8 lits 9 dl 3 dl 450 gms

Roast pinenuts. Puree nuts along with vegetable stock, vinegar and slowly pour in the oil. Add salt and pepper to taste.

SAUCE OSCIERE
Eggs Vodka Vinegar White Wine Lemon Juice Tarragon Dill Oil Caviar Whipping Cream Worster Pepper 10 nos. 1 dl 2SL 3SL 3SL 1SL 1SL 1.5 lits 200 gms 3 dl Salt

Beat eggs together with vinegar, white wine, vodka and slowly add oil, tarragon, dill and cream. Add salt, pepper and Worster and taste. Lastly, carefully fold in the caviar.