8/10/2019 sistam 7 8

1/3

Menu 7

Chicken Veloute

Fish Mornay

Pommes Noisette

Salade de Tomato

Apple Fool

Chicken Veloute

Butter 200 gm

Flour 200 gm

Mushroom 50 gm

Salt 5 gm

Pepper 3 gm

Chicken stock 2 lt

Bones 200 gm

Carrots 50 gm

Onions 50 gm

Leeks 50 gm

Celery 25 gm

Bouquet garni 15 gm

Bay leaf 2 gm

Peppercorn 5 gm

Water 3 lt

Method

1. Prepare a blonde roux

2. boil the chicken stock

3. Gradually mix into the roux using wooden spatula, avoiding

all lumps.

4. Add mushroom trimming into sauce and simmer gently for

1hr stirring frequently with a wooden or metal spatula and

strain.

Fish Mornay

Pomfret / Sole 500 gm

Lime juice 1 tsp

Milk 1 tbsp

Shallots 10 gm

Grated cheese 30 gmParlsey 10 gm

Salt 10 gm

Pepper 5 gm

Mornay sauce 300 ml

Butter 30 gm

Refined flour 30 gm

Milk and stock 300 ml

Cheese 30 gm

Seasoning 5 gm

Method1. Clean, fillet and skin fish.

2. Arrange in a baking dish

3. Season and sprinkle lime juice and milk. Sprinkle with

chopped shallots.

4. Cook in moderately hot oven.

5. Prepare mornay sauce with milk and stock, roux and herbs.

Cook for 10 minutes.

6. Remove shallots and put fish into a pyrex dish.

7. Coat with sauce and sprinkle with cheese.

8. Brown under a grill. Garnish with parsley.

Pommes Noisette

Potato 500 gm

Butter 60 gm

Salt 10 gm

Method

1. Wash and peel potatoes

2. Cut with a spoon cutter into even balls

3. Cook in salted water and drain. Fry in butter till golden

brown.

8/10/2019 sistam 7 8

2/3

Salade de Tomato

Tomato 225 gm

Lettuce bunch

Onions/ Chives 5 gm

Vinaigrette 30 ml

Parsley 15 gm

Method1. Peel tomatoes, slice thinly.

2. Neatly arrange on lettuce leaves

3. Sprinkle with vinaigrette, chopped onions and parsley.

Apple Fool

Apple 500 gm

Sugar 120 gm

Water 50 ml

Lemon juice 5 ml

Double cream 250 ml

Cream Chantilly 100 ml

Biscuits la cuillre(Finger biscuits) 10 gm

Method

1. Peel core and slice apples. Place in a pan with the sugar water

and lemon juice. Allow to cook slowly to a fairly stiff pure pass

through a sieve into a basin and allow to cool thoroughly.

2. Place into a basin and whip. Add the apple pure and mix in

carefully. Ladle into glass coupes and smooth the surface level.

Allow to chill and set in refrigerator.

3. Decorate with rosettes of cream and serve biscuit as

accompaniments.

Menu 8

Crudits with Herb Mayonnaise

Fish Meuniere

Pommes Provencal

Salade Cocombre

Steamed Sponge Pudding

Crudits with Herb Mayonnaise

Carrot 100 gm

Cucumber 100 gm

Yellow pepper 50 gm

Leeks 50 gm

Mayonnaise

Egg 2 nos

Salad Oil 300 mlMustard 5 gm

Salt 3 gm

Sugar 2 gm

Vinegar 30 ml

Tarragon 10 gm

Chives 10 gm

Basil 10 gm

White wine vinegar 5 ml

Method

1.

Clean and cut the vegetables into baton shape.2. Prepare a mayonnaise sauce and mix together freshly

chopped herbs.

3. Neatly arrange the vegetables in a plate and serve

mayonnaise in a separate bowl.

8/10/2019 sistam 7 8

3/3

Fish Meuniere

Fish 800 gm

Lime 4 no

Butter 50 gm

Oil 20 ml

Refined flour 100 gm

Parsley 5 gmSalt 5 gm

Pepper 3 gm

Method

1. Clean and cut fish into darne/fillet. Marinate with salt and

lime juice.

2. Dust in seasoned flour and cook in a mixture of butter

(25gm) and oil.

3. When it is cooked remove and serve with garnish of lemon

wedge and parsley.

4. Heat remaining butter to a nut brown stage. Squeeze lime

and sprinkle chopped parsley, pour butter over the fish.

Pommes Provencal

Small potatoes 500 gm

Fat 100 gm

Butter 25 gm

Garlic 2gm

Parsely 10 gm

Method

1. Boil potato in salt water, simmer gently for 15 min.

2. Drain and peel potatoes and cool. Cut into 3mm thick slices.

3. Melt butter add 2 cloves of finely chopped garlic and fry

gently without colour.

4. Add the potato and fry to a golden brown colour, tossing

occasionally. Drain into a colander.

5. Garnish with chopped parsely and serve in vegetable dish.

Salade Cocombre

Cucumber 225 gm

Parsley 30 gm

Vinaigrette 150 ml

Method

Peel and slice cucumber. Sprinkle over vinaigrette and chopped

parsley.

Steamed Sponge pudding

Butter 125 gm

Sugar 125 gm

Egg 2 no

Flour 125 gm

Baking powder 5 gm

Salt 1 gm

Milk 25 ml

Icing Sugar 15 gm

Jam sauce 20 ml

Method

1. Cream together butter and sugar.

2. Add beaten eggs gradually.

3. Add flour, B.P., and salt and mix carefully into the creamed

mixture. Together with the milk.

4. Place the mixture in a buttered and sugared pudding basin

or individual dariole moulds. Cover with buttered grease

proof paper and steam for approximately 1 hr in case ofpudding bowl, and 40 min in case of dariole moulds.

5. Turn out on suitable dishes and serve with sauce.