MENU-1

Consomme Carmen
Poulet Saute Chasseur
Haricots Verts
Pommes de Terre Lorette

Consomme Carmen
Prep. time

45minutes

Ingredients
White beef stock
Onions
Leeks
Celery
Carrots
Turnips
Beef mince
Bay leaf
Peppercorns
Eggs
Vinegar
Tomatos puree
Tomatoes
Boiled rice
Truffles
Salt

1.5lts
75gms
30gms
30gms
20gms
20gms
300gms
1no
4nos
2nos
10ml
200ml
25gms
10gms
4nos
to taste

Method:
1. Finely chop all the vegetables and mix with mince, add in egg white and mix
thoroughly. Add into the stock along with vinegar, peppercorns, bay leaf and
tomato puree.
2. Put the vessel over fire, keep stirring.
3. When it comes to boil, let a raft form and immediately simmer the flame. Simmer
for about 30 minutes.
4. Strain through a wet muslin cloth without disturbing the raft. Boil for 2 minutes
and season with salt and garnish with juliennes of tomato, boiled truffles and rice.
5. Serve hot.
Tips:
Use chilled stock, vegetables and mince.
Substitute beef stock and beef mince with chicken stock and chicken mince.
Do not boil once the raft forms.
Do not season with white pepper powder.
Use fatless mince.

Poulet saut chasseur

Prep time 90minutes
Chicken with skin
Onions
Leeks
Carrots
Tomato concasse
Salt and pepper
Tarragon and chervil
Red wine
Button mushrooms
Parsley
Oil
Butter
Refined flour
Mustard powder
Tomatos puree
Fresh cream
Brown stock

1kg
100gms
100gms
50gms
300gms
to taste
1gm
20ml
125gms
10gms
50ml
20gms
20gms
2gms
20ml
5ml
800ml

Method:
1. Disjoint the chicken into saut cuts.
2. Apply salt, pepper, mustard, herbs and oil. Keep aside.
3. In a heavy bottom pan heat some oil and brown the carcass, add chopped carrots,
onions and stir for a minute.
4. Add in tomato puree and add stock, bring to boil and simmer for about 30
minutes.
5. Strain and keep aside. Sear the chicken in hot oil, remove and place in a tray.
6. Add stock and place in oven at medium heat for about 30 minute.
7. In a pan saut mushrooms, add wine and left over stock.
8. Add concasse and simmer thicken with brown roux add little butter and finish
with cream.
9. Place chicken on a serving dish and pour the sauce over.
Garnish with chopped parsley.
Tips:
Tomato paste can also be used along with concasse.
Do not overcook chicken or else it can become rubbery.

Haricots Verts
Prep time 30minutes
Ingredients:
French beans
Butter
Salt
Freshly ground black pepper

400gms
30gms
to taste
2gms

Method:
1. Trim beans, if large divide into two.
2. Boil water with salt, add beans and cook until just tender.
3. Drain and refresh in cold water. In a heavy bottom fry pan, melt butter over
medium heat, add in drained beans and toss for 30 seconds.
4. Add salt and pepper. Serve as a side dish.
Tips:
Boil the beans applying the principles of cooking green vegetables.
After boiling beans you may use ice water to cool down the beans.
Do not heat butter over high heat, the butter might get burnt to its low smoking point.

Pommes de Terre Lorette

Prep time 60minutes
Ingredients:
Potatoes
Salt and pepper
Flour
Bread crumbs
Egg
Oil to fry

500gms
to taste
20gms
100gms
1no

CHOUX PASTEWater
Butter
Flour
Egg

75ml
30gms
55gms

Method:

1. Wash and rewash potatoes, cut roughly and boil in salted water, drain and dry
over low heat.
2. Pass the potatoes through a sieve or a soup strainer, add seasoning and keep aside.
Prepare choux paste in the following manner- bring water and butter to a boil, off
the fire add in flour and mix with wooden spoon.
3. Cook over gentle fire until the mixture leaves the sides.
4. Leave aside, when the mixture comes to a warm temperature mix in the egg.
5. Mix potato and choux paste and shape into crescent shape (24 pieces).
6. Dust with flour, dip in egg, coat with bread crumbs and deep fry to a golden
brown colour.
7. Serve immediately as a side dish.
Tips:
Deep fry in hot oil.
Do not add egg to choux paste while hot.
Dry the boiled potatoes over gentle heat before mashing.

Menu 2

Waldorf Salad
Escalope de Vollaile Viennoise
Epinards Au Gratin
Pommes de Terre Bataille

Waldorf Salad
Prep time

10 minutes

Ingredients:
Celery
Walnuts (slightly roasted)
Sweet apple
Mayonnaise
Salt n pepper
Lemon juice
Honey
Lettuce

25gms
25gms
1nos
45ml
to taste
15ml
2-3ml (optional)
4leaves

Method:
In a medium sized bowl, mix together mayonnaise and the lemon juice, add salt, pepper
and honey. Mix in sliced apples, chopped celery and coarsely, crushed walnuts. Serve on
a bed of lettuce.
Garnish with sprig of parsley.
Tips:
10 ml of cream may also be added with mayonnaise.
You may substitute mayonnaise with cream.

 If lettuce is not available, substitute with shredded cabbage.

Escalope de Vollaile Viennoise
Chicken breast (boneless)
Eggs
Refined oil
Bread crumbs
Lemon
Capers
Chopped parsley
Flour

4nos
2nos
60ml
150gm
1 no
40gm
5gms
15gms

Prep time: 30 minutes

Method:
1. Season the breasts, with salt and pepper. Dust in flour.
2. Dip in beaten eggs and then coat with bread crumbs.
3. Melt butter in a pan/hot plate and gently brown on both the sides, turning once or
twice till cooked.
4. Garnish the dish with capers, chopped, sieved boiled eggs and chopped parsley.
Tips:
Slightly flatten the breast if too large.
After cooking the dish should be served immediately or else it will lose its crispness.
Epinards au Gratin
Prep time : 20 minutes
Ingredients:
Spinach leaves
1/2kg
Salt and pepper
to taste
Butter
30gms
Nutmeg
a pinch
Cheddar cheese
50gms
Method:
Clean and wash spinach. Boil the spinach in salted water. Drain and finely chop.
Heat butter in a pan. Toss the spinach for 30 seconds. Add seasoning and grated nutmeg.
Spread over a greased pie dish. Sprinkle grated cheese and gratin ate under salamander
until browned on top. Serve.
Tips:
Wash spinach 3-4 times thoroughly.
Bring water to boil before adding in spinach. Do not cover with lid.
Melt butter over low flame.
Do not add salt while tossing.

Pommes de terre Bataille

7

Prep time
Potatoes large
Salt and pepper
Oil
Chopped parsley

30minutes
500gms
to taste
to deep fry
2 sprigs

Method:
Wash, peel and rewash potatoes. Cut into cubes inches. Boil in salted water until
almost done. Drain. Deep fry in hot oil until golden brown and crispy. Season. Serve
immediately as a side dish.
Tips:
Cut potatoes into even shape.
Boil potatoes starting with cold water.
Do not over boil.
Pat dry potatoes in a neat and clean cloth before putting in hot oil.
Place the potatoes over an absorbent paper after frying to soak excess oil.

Menu 3

Crme Dubarry
Darne De Saumon Grille avec Paloise Sauce
Pommes deterre Fondantes
Petits Pois a la flamande

Crme Dubarry
Prep time: 45 minutes
Ingredients:
Cauliflower
Onions
Cinnamon
Veg stock

250gms
50gms
1stick
750ml

BECHAMEL
Butter
Refined flour
Milk
Cream
Seasoning

15gms
15gms
250ml
50ml
to taste

Method:
9

1.
2.
3.
4.
5.
6.
7.
8.

Wash and break cauliflower into flowerets.

Keep a few for garnish. Peel and chop onions.
Put onions, cauliflower, and cinnamon into a pan with vegetable stock.
Cook till tender. Strain, remove cinnamon and puree the cauliflower.
Put puree into the stock.
Prepare white sauce and add to the soup.
Bring to boil and strain the soup.
Reboil, add seasoning. Just before service reheat soup, remove from heat and add
in cream.
9. Serve hot, garnish with flowerets of cauliflower boiled in salt water.
Tips:
white sauce is the general name for bchamel,it is also available in stores.
You may substitute vegetable stock with chicken stock.
Cinnamon goes very well with cauliflower.

Darne De Saumon Grille avec Paloise Sauce

Prep time

45minutes

Ingredients:
Salmon

500gms

Marination:
Oil
Lemon
Salt and pepper
Mustard powder

30ml
2nos
to taste
1/4tspn

SAUCE PALOISESalted butter

Egg yolk
Peppercorns crushed
Vinegar
Bay leaf
Mint leaves

100gms
1nos
4nos
15ml
1no
20gms

Method:
Wash, clean and descale the fish. Remove fins, tail and head. Cut the fish into neat darne.
Wash the darne. Dry in a neat and clean cloth and marinate the fish for about 15-20

10

minutes. Cook the fish over grill bars or on a hot plate. Place on a plate and serve with
sauce paloise. To prepare sauce paloise, prepare hollandaise sauce and add in washed and
chopped mint leaves. Garnish with parsley sprig and serve hot.
Tips:
Do not overcook fish.
Pommes deterre Fondantes
Prep time

25minutes

Ingredients:
Potatoes (medium sized)
Butter
Salt and pepper
Parsley

500gms
30gms
to taste
2sprigs

Method:
1.
2.
3.
4.
5.

Wash, peel and shape potatoes into shape of olive.

Cook in salted water till done. Drain. Do not refresh.
Melt butter over slow flame without browning.
Toss potatoes for about 30 seconds.
Add seasoning, chopped parsley and serve hot as a side dish.

Tips:
Use a paring knife to shape the potatoes.
Make sure that the potatoes are completely immersed in the liquid while boiling.

Petits Pois a la flamande

Prep time

25minutes

Ingredients:
Peas
Carrots
Butter
Mint
Salt
Castor sugar/powder sugar
Method:

500gms
200gms
20gms
1 sprig
to taste
5gms

11

1. Shell and wash peas. Cook in boiling salted water with a sprig of mint until
tender.
2. Drain and refresh.
3. Cut carrots into neat dices.
4. Cook in water till done.
5. Drain and refresh. Melt butter and toss both vegetables together.
6. Add sugar. Serve hot.
Tips:
Boil peas and carrots separately.
Mint imparts flavor to the dish.

Menu 4

Cabbage Chowder
Poulet a la Rex
Ratatouille
Marquise Potatoes

12

Cabbage Chowder
Prep time: 45minutes
Ingredients:
Cabbage
Onions
Tomatoes
Capsicum
Water
Butter
Flour
Milk
Processed cheese
Paprika
Salt and pepper

200gms
50gms
100gms
20gms
600ml
10gm
10gm
200ml
20gms
a pinch
to taste

13

Method:
1.
2.
3.
4.

Prepare and chop vegetables finely.

Put vegetables in water and boil for 15 minutes.
Prepare white sauce and add to the soup.
Add seasoning, paprika and cheese. Stir till cheese melts. Serve hot.

Tips:
You can replace water with either vegetable stock or chicken stock.

Poulet a le rex
Prep time: 90 minutes
Ingredients:
Chicken
Mushroom
Cream
Capsicum
Parsley
Salt and pepper
Bread
Butter

1nos
100gms
50ml
50gms
a few sprigs
to taste
2 slices
25gms

VELOUTEButter
Flour
Stock

15gms
15gms
300ml

Method:
1. Poach chicken with bouquet garni and mirepoix.
2. Cool, debone and dice 1. Chop mushrooms and capsicum. Saut mushrooms and
capsicum in butter. Add diced chicken and veloute.
3. Check seasoning. Add in cream.
4. Trim the sides of bread and shallow fry in a pan till golden and crisp.
5. Place portions of chicken mixture on fried bread and serve immediately garnished
with chopped parsley.
Tips:
Chicken may also be cut into strips.
Cooking by poach method ensures that the chicken stays soft and juicy.
14

 White wine may also be added.

Ratatouille
Prep time:60minutes
Ingredients:
Capsicum
Tomatoes
Veg marrow
Egg plant
Onions
Oil
Garlic
Salt and pepper
Bread

150gms
300gms
10gms
150gms
50gms
20ml
1 pod
to taste
2 slices

Method:
1. Prepare tomato concasse. Peel marrow. Discard seeds, cut into dices. Parboil.
Keep aside. Peel onions, slice finely. Fine chop garlic. Thinly slice brinjals or
dice.
2. Apply salt. Heat oil till very hot. Add the onions and green capsicum.
3. Saut lightly, add the parboiled marrow and aubergine . continue cooking. Season
with salt and pepper. Stir in concasse and chopped garlic.
4. Cover pan. Simmer until marrow and aubergines are cooked stirring occasionally.
5. Serve hot, surrounded with triangles of croutons/toast.
Tips:
Olive oil and garlic is a must for this dish.

Pommes de terre marquise

Prep time: 45minutes
Ingredients:
Potatoes
Salt and pepper
Egg
Egg yolk
Tomatoes
Garlic
Oil

300gms
to taste
1/2no
1no
125gms
2-3 flakes
5ml

15

Method:
1.
2.
3.
4.
5.
6.

Prepare mashed potatoes (as for pommes de terre a la crme).Season.

Add in egg yolks. Prepare tomato concasse.
On a greased baking sheet pipe the potatoes being hollow in the centre.
Set them in a hot oven/salamander for about 3 to 5 minutes.
Remove and brush over the beaten egg.
Return to oven/salamander and cook till light brown. Fill the cavity with tomato
concasse.

Tips:
20ml of milk and a pinch of nutmeg will improve both flavor and texture.

Menu 5

Barquettes Assortis
Chicken Stroganoff
Pommes de terre Persillees
Riz Pillaf

16

Barquettes Assortis
Prep time:60 Minutes
Ingredients:
For barquette shells:
Margarine/butter
Salt

45gms
to taste

17

Refined flour
Chilled water
FillingBaked beans
Oil
Peppercorns (crushed) 4nos
Garlic

90gms
to bind (10ml)
50gms
10ml
4flakes

Method:
1. Prepare short crust paste. Line the barquette moulds (boat shaped) and blind bake
in oven 225 degrees C.
2. Demould, keep aside. For filling, heat oil, saut finely chopped garlic, crushed
peppercorns slightly.
3. Add in baked beans and saut for a minute.
4. Fill the barquettes with the prepared filling:
5. Garnish with juliennes/diamonds of capsicum. Serve hot or cold.
Tips:
Filling with chicken, vegetables, oysters, fish mayonnaise etc. can also be used, and
garnished approximately.
Grease the shortcrust moulds with a little oil and then dust with flour, this will prevent
the paste from sticking.

Chicken Stroganoff
Prep time:45 Minutes
Ingredients:
Chicken breast
Refined flour
Seasoning
Sage
Thyme
Olive oil/ Refined oil
Butter
Onions
Garlic
White mushrooms
Chicken stock
Cream
Gherkins
Chives
Method:

2pcs
10gms
to taste
1gm
1gm
15ml
10gms
50gms
4-6 cloves
100gms
1ooml
75ml
2pcs
5gms

18

In a bowl, combine flour, salt and pepper. Dredge chicken breasts cut into neat strips.
Heat oil. Add chicken strips in a single layer, cook until lightly browned. Place browned
chicken in a bowl and set aside. In the same pan, melt butter in the pan drippings saut
very finely chopped onions, garlic and sliced mushrooms. Toss lightly. Add little salt to
help mushrooms to release their liquid. Add in chicken stock and simmer for 5 minutes.
Return chicken to the pan. Add thick cream. Simmer until sauce gets thickened. Add in
julienned gherkins. Serve with rice, garnished with chives.
Tips:
Substitute chicken with beef.

Pommes de terre Persillees

Prep time:30 Minutes
Ingredients:
Potatoes
Salt
Butter
Parsley

500gms
to taste
30gms
a few sprigs

Method:
1.
2.
3.
4.

Wash, peel and again wash potatoes.

Cut into cubes (1/2).
Cook in salted water till done.
Drain well. (Do not refresh) mix in melted butter and chopped parsley. Serve as
accompanying dish.

Tips:
Cut potatoes into roundels as well

Riz Pilaf
Prep time:30 Minutes
Ingredients:
Rice (long grain)
Whole spices
Stock/water
Seasoning
Oil
Method:

200gms
3gms
360-400ml
to taste
20ml

19

1.
2.
3.
4.

Pick, wash and soak rice for about 45 minutes.

Drain water and dry rice, without breaking the grain.
Heat oil. Crackle whole spices.
Add rice, stir carefully for 30 seconds without breaking the grain. Add salt. Add in
hot liquid. Bring to boil.
5. Cover lid and simmer till water level comes to level of rice.
6. Stir once carefully. Finish off the rice in the oven.
Tips:
Rice may be flavored also using 1/2gm of saffron, soaked in 10ml of milk.
Avoid using sticky rice.

Menu 6

Duchess Nantua
Poulet Saute Maryland
Banana Fritters
Corn gallet
Pommes de terre Croquettes

20

Duchess Nantua
Prep time:90 Minutes
Ingredients:
Choux pasteWater
Butter
Salt
Refined flour
Egg
Nutmeg
For fillingMayonnaise
Onions (chopped)

80ml
20gms
to taste
50gms
1no
a pinch
50ml
5gms
21

Tuna fish

30gms

Method:
1. Prepare a choux paste in the following manner.
2. Bring water to boil, add butter.
3. Then slowly add the refined flour, mix with wooden spoon. When paste starts
leaving the sides, add egg.
4. Put the mixture in a piping bag and pipe out on a baking tray.
5. Bake for about 30 minutes in a moderate hot oven.
6. Cool, prepare the tuna filling and pipe inside the baked choux paste.
7. Garnish with a sprig of Parsley and serve as a starter or as a side dish.
Tips:
It is advisable to press the tuna through a fine sieve for a better texture

Poulet Saute Maryland

Chicken
Refined flour
Eggs
Bread crumbs
Clarified butter
Seasoning

1no
15gms
2nos
100gms
150ml
to taste

Method:
Clean and cut chicken into saut cuts. Pat dry in a cloth. Season. Dust in seasoned flour,
dip in eggs and apply crumbs. Shallow fry in hot clarified butter till brown. Serve with
fried bacon, fried bananas and corn gallet. Garnish with chopped parsley.
Tips:
Can be served with browned bacon rashers also.
If slightly raw from inside, chicken can be finished off in the oven.

Banana Fritters
Prep time:30 Minutes
Ingredients:
Bananas
Milk
Flour
Egg

1nos
50ml
30gms

22

Oil
Baking powder

to fry
a pinch

Method:
1.
2.
3.
4.
5.

Peel banana, lengthwise and cut into long pieces.

Prepare a batter with flour, egg and milk and baking powder.
Immediately dip slices of bananas in batter.
Deep fry. Drain.
Serve as accompaniment with chicken Maryland.

Tips:
Serve immediately or else it will lose its crispness.
After frying place the fritters over an absorbent paper so as to soak the excess oil.
Do not use over ripe bananas.

Corn gallet
Prep time:20 Minutes
Ingredients:
Flour
Salt
Powder sugar
Butter
Water
Baking powder
Egg
Corn on the cob

100gm
2gm
5gm
5gms
60ml
a pinch
1no
1nos

Method:
1. Remove the corn from the cobs and boil in water till cooked.
2. Mix the ingredients into an ordinary paste, keep in a cool place for at least half an
hour and then mix it.
3. Hot a hot plate, apply a little oil and spoon out into macrroon shape, cook till
done.
4. For the corn, take out the grains from the cob and boil in salted water, coarsely
crush and mix in the paste.
Tips:
Add a pinch of nutmeg in the paste for a better flavor.
After boiling the corn coarsely crush the corns.

23

Pommes de terre Croquettes

Prep time: 45 Minutes
Ingredients:
Potatoes
Salt and pepper
Egg yolks
Butter
Egg
R.flour
Bread crumbs
Oil

300gms
to taste
1 no
15gms
1no
10gms
50gms
to fry

Method:
1. Prepare mashed potatoes.
2. Add seasoning, butter and egg yolk. Roll out into neat cylindrical shape about 2
length. Paner the potatoes.
3. Deep fry in hot oil till golden brown.
4. Drain on an absorbent paper and serve hot.
Tips:
Flavor the mashed potatoes with a pinch of nutmeg.
Serve immediately as a side dish after deep frying.

Menu 7\

Kromes kies
Sole Walewska
Pommes de terre lyonnaise
Fungi Marirati

24

Kromeskies
Prep time:1 Hour
Ingredients:
Minced cooked chicken
Ham (optional)
Mushrooms
Panada (10gm butter,
10gm flour and 100ml milk)
Bacon(optional)
Parsley

150gms
30gms
30gms
100ml
75gms
a few sprigs

25

BATTER:
Egg
Refined flour
Milk
Sugar
Fresh yeast

1nos
100gms
100ml
a pinch
7gms

Method:
1.
2.
3.
4.
5.

Cream yeast and sugar.

Add warm milk. Add to beaten egg. Fold in flour.
Mix well and allow to rise for 1 hour.
Mix chicken, chopped ham and boil chopped mushroom with panada.
Season and form with small balls or cylindrical shape (3/4length).wrap in thin
strips of bacon. Dip in batter and fry in hot oil till golden brown.
6. Drain and garnish with fried parsley. Serve tomato sauce separately.
Tips:
For making panada, cook butter and flour over slow flame until sandy in texture.
Add in milk, stir and cook until the mixture attains semisolid consistency

Sole Walewska
Prep time: 45 Minutes
Ingredients:
Sole fillet 200gms
Prawns
4nos
Butter
10gms
Truffles
4-6 slices
For Mornay sauceButter
10gms
Refined flour
10gms
Milk
200ml
Cheese
20gms
Method:
1. Cut the sole fillet into neat supremes.
2. Shallow poach in court bouillon/fish stock.

26

3. Drain, arrange on a suitable dish, surround with 3 nice tails of prawns which have
been deveined, cut in lengthwise and cooked gently with little butter and slices
of truffles.
4. Coat with light mornay sauce and glaze quickly.
Tips:
Avoid boiling and overcooking fish

Pommes de terre lyonnaise

Prep time:30 Minutes
Ingredients:
Potatoes
Seasoning
Onions
Oil/butter

400gms
to taste
125gms
to shallow fry

Method:
1. Wash peel and slice the potatoes into cm thick slices.
2. Rewash. Parboil in salted water. Drain.
3. Dry in a neat and clean cloth. Shallow fry the potatoes in a frying pan until golden
brown on both the sides.
4. Cut onions into thick roundels and shallow fry in the same oil. Add to the
potatoes. Season and serve hot.
Tips:
Potatoes may be finished of in the oven also

Fungi Marirati
Prep time:30 Minutes
Ingredients:
Mushrooms
Onions
Garlic

150gms
25gms
4-6 cloves

27

Refined flour
Butter
Seasoning
Milk
Fresh cream
Parsley

5gms
10gms
to taste
150ml
20ml
a few sprigs

Method:
1.
2.
3.
4.

Wash and thickly slice the mushrooms.

Melt butter in a saut pan, lightly saut finely chopped onion and garlic.
Add in mushrooms and sweat the mushrooms for 2minutes.
Add in flour, stir for a minute over gentle fire. Add in milk, and cook till sauce
thickens.
5. Add seasoning. Finish off by adding in fresh cream.
Tips:
For better result use 3-4 different variety

Menu 8

Salade de Tomates
Poulet a la Keiv
Buttered Peas
Mashed potatoes

28

Salade de Tomates
Prep time: 20minutes
Ingredients:
Tomatoes
250gms
Lettuce
4 to 6 leaves
DressingSalad oil
30ml
Vinegar
10 ml
Seasoning
to taste
Powder sugar
5gms
French mustard
1/4tspn
GARNISH
Onion rings
4 to 6nos
Method:
Blanch tomatoes, deskin. Quarter them horizontally and remove the seeds. Cut into very
thin strips, arrange over a bed of lettuce, sprinkle dressing and surround with ring of
onions.
Tips:
If lettuce is not available, serve in cabbage cups.
Tomatoes may also be sliced into roundels.

29

Poulet a la Keiv
Prep time:45 minutes
Ingredients:
Chicken breasts
Bread crumbs
Eggs
Butter
Salt and pepper
Flour
Garlic finely chopped
Chives finely chopped
Marjoram finely chopped

2nos
50gms
2nos
100gms
to taste
6-8 cloves
5gms
5gms

Method:
Place each chicken breast between 2 sheets of wax paper and slightly beat or cut a
horizontal pocket into both chicken breasts. Mix butter, garlic, chives and seasoning and
stuff into the breasts. Seal the sides by brushing egg on. Refrigerate for about1/2hr.dust
lightly with flour, dip in beaten egg and roll in bread crumbs. Deep fry until golden.
Remove and place on an absorbent paper. Dish out on a plate and serve a la minute.
Tips:
Use chilled butter before stuffing it in the breast.
Use small breast for frying, large breast may not cook properly.

Buttered Peas
Prep time: 20minutes
Ingredients:
Fresh peas
400gms
Butter
30gms
Seasoning
to taste
Powdered sugar
5gms
Method:
Shell and cook the peas in boiling salted water. Drain and refresh. Melt butter and toss the
peas for about a minute. Add seasoning and powder sugar.
Tips:
While boiling peas, add 2-3 sprigs of mint in the water.
Mashed potatoes
Prep time:30 minutes
Ingredients:

30

Potatoes
300 gms
Seasoning
to taste
Nutmeg
a pinch (grated)
Butter
30gms
Method:
Wash, peel and rewash potatoes. Boil in salted water till done. Drain and dry over a low
flame. Mash with a wooden spoon, pass through a sieve. Add in seasoning melted butter
and nutmeg. Stir with a wooden spoon to make smooth and fluffy. Scoop out on to a
plate. Serve hot.
Tips:
Completely immerse the potatoes in water while cooking.
After draining, do not refresh the potatoes.

Menu 9

Quiche a la Lorraine
Roast Chicken
Mint Sauce
Pommes de terre Parisienne

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Quiche a la Lorraine
Prep time: 90minutes
Ingredients:
Short crustRefined flour
Butter
Chilled water
FillingEgg
Cream
Bacon
Ham
Cheese
Seasoning

120gms
60gms
15-20ml
1nos
125ml
50gms
50gms
50gms
to taste

Method:
Line a plain or fluted flan case with ordinary short crust paste. Cover the base with thin
rashers of bacon and ham which has been slightly saut in little oil.

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Cover with thin slice/dice of cheese. Fill the flan with a mixture of egg, cream and
seasoning. Bake in a moderate oven for about 30-35 minutes and into triangles whilst just
warm.
Tips:
Fill the flan mixture till the top.
Roast Chicken
Prep time: 2Hours
Ingredients:
Chicken
Mire poix

1no
250gms

MARINATIONOil
Worcestershire sauce
Seasoning
Herbs
Mustard powder

30ml
20ml
to taste
1/2gm
1/4tspn

Method:
Marinate in the marinade overnight.
Prepare chicken for roasting. Place the chicken over a bed of mirepoix vegetables.
Roast in the oven for 75minutes, basting frequently.
Disjoint, place on a plate or a platter and serve with accompanying vegetables and a
sauce.
Tips:
For better results use olive oil and add white wine in the marination.
Advisable to use chicken with skin.

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Mint Sauce
Prep time:20minutes
Ingredients:
Mint leaves
Brown/castor sugar
Vinegar
Seasoning
Water

25gms
10gms
20ml
to taste
15ml

Method:
1. Chop mint leaves after washing.
2. Place in a basin and mix in sugar, vinegar and water.
3. Mix all the ingredients. Serve with hot or cold roast lamb.
Tips:
Use brown sugar and malt vinegar.

Pommes de terre Parisienne

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Prep time:25minutes
Ingredients:
Potatoes (large)
Seasoning
Parsley
Meat glaze
Oil

500gms
to taste
2sprigs
20ml
to fry

Method:
1. Peel, wash and scoop out potatoes the size of a large ball.
2. Boil them in salted water. Drain. Deep fry.
3. Roll them in melted pale meat glaze and sprinkled with chopped parsley.
Tips:
Can be prepared without meat glaze.

Menu 10

Scotch Broth
Fish n Chips
Glazed Carrots and Turnips
Buttered Beans

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Starter & Salads ( Spicy Mushroom Salad )

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Spicy Mushroom Salad

SPICY MUHROOM SALAD
Base:
lettuce
Body:
60gms boiled button mushrooms
Dressing:
10ml salad oil + 15ml vinegar + salt +pepper + mustard powder + 5 drops tobascco
Garnish:
coriander sprigs, chili flakes

Starter & Salads

Starter & Salads have become an integral part of our diet of late. With the
changing lifestyle, our body needs less calories. Salads provide us roughage. In
addition it stimulates our appetite. Salads and Starters are very simple to
prepare. They may be prepared from leftovers available in the kitchen. Various
Combinations and new presentations may be tried out. Ideally the portion size
should be 75 gms. Salads can be served as a starter or as a side dish with the
main meal
Salads is an excellent food during the summer.

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Spicy Rajma Salad

1) Base:
Juliennes of capsicum, Carrot, Cucumber, Roasted Pappadum Cones
2) Body:
Boiled Kidney Beans (Rajmah), Dices of Onion, Capsicum & Tomatoes
3) Dressing:
Salad Oil 20ml + Lemon Juice 10ml + Chopped Green Chillies + Salt + Chaat
Masala
4) Garnish:
Sprig of coriander, Lemon Star

Corn & Vegetable Salad

Base :
Lettuce
Body :
40 gms Boiled Corn, 10 gms diced onion, 10 gms diced Capcicum, 10 gms diced
Tomatoes
Dressing :
15 ml Olive oil + 5 ml Vineger + Salt + Pepper + Mustard Powder

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Garnish :
Green Chillies and Coriander Leaves

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Julienne Salad
JULIENNE SALAD
Base:
crisp lettuce
Body:
juliennes of 20gms cucumber (deseeded) + 20gms carrots +15gms capsicum
Dressing:
15ml salad/ olive oil + salt + pepper + French mustard powder
Garnish:
tomato flower, parsley/coriander sprig

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