Menu -2
Salade Niçoise (nee-swahz) Nos of portions 04
Ingredients
Waxy potatoes, scrubbed 100 gms
Green beans, washed and trimmed
200gms
Tuna can 10gms
Anchovy fillets 10gms
Olives, black or green 10 gms
Hard-cooked egg quarters 4 nos
Tomato wedges 100gms
Chopped parsley 10gms
Vinaigrette:
Method of
preparation
1. Cook the
potatoes in boiling salted water until just tender. Drain and let cool. Peel.
Cut into thin slices. Hold in refrigerator, covered.
2. Cook the
beans in boiling salted water. Drain and cool under cold running water. Cut
into 2-in. (5-cm) pieces. Hold in refrigerator.
3. Line cold
salad bowls or plates with the lettuce leaves.
4. Combine the
potatoes and green beans.
5. Drain the
tuna and break it into chunks.
6. Arrange the
anchovy fillets, olives, egg quarters, and tomato wedges attractively on the
salads.
7. Sprinkle the
salads with chopped parsley.
8. Hold for
service in refrigerator.
9. Combine the
dressing ingredients and mix well. Just before service, mix again and dress
salad with dressing.
Cream of tomato soup ( Crème de tomates)
Ingredients
Onion, medium dice
100 gm
Carrots, medium
dice 100 gm
Celery, medium dice 50 gm
Flour 50 gm
White stock 1.5 liters
Tomatoes 400 gm
Tomato purée 100 gm
Sachet: 1 nos
Bay leaf 2 nos
Dried thyme pinch
Whole clove 2 nos
Peppercorns, 2 nos crushed
Cream sauce, hot 150 ml
Salt to taste
White pepper to
taste
P r o c e d u r
e
1. In a heavy sauce pot, oil over medium heat .
2. Add the onion, carrots, and
celery. Sweat until they are slightly softened.
3. Add the flour and stir to make
a roux. Cook the roux a few minutes.
4. Slowly beat in the stock.
Bring to a boil, stirring while the liquid thickens slightly.
5. Add the tomatoes, tomato
purée, and sachet. Simmer about 1 hour.
6. Strain through a china cap.
Press down on the solids with a ladle to force out all the juices and some of
the pulp. (Alternative method: Pass through a food mill, then
strain.)
7. If the soup is being made
ahead, chill the tomato base and proceed to the next step just before service.
8. Return the tomato base to the
sauce pot and bring back to a simmer.
9. Stir in the hot cream sauce.
10. If the soup is too thick,
thin with a little stock.
11. Season to
taste with salt and pepper.
12. Serve fried
or toasted croutons separately.
Fillet de Poisson Orly (Fish Orly) Nos of portions 04
Ingredients
Fish Fillets 800 grams
Refined Flour 1 cup
Salt to taste
Lemon juice 15 ml
Baking powder 5 gm
Egg 1 nos
Ice cubes 8-10 Nos
Soda chilled as required
Oil 2 tablespoon + to deep fry
Method of
preparation
1.
Sprinkle salt over the fish along with lemon juice, one tablespoon of
refined flour and set aside. Place the remaining refined flour in a bowl.
2.
Add salt, baking powder, ice cubes, egg. Mix well. Add chilled soda and mix
to make a smooth and thick batter.
3.
Heat sufficient oil in a deep pan. Dip the fish fillets in the batter
and deep fry till lightly browned and crisp. Drain and place them on an
absorbent paper.
4.
Heat two tablespoons oil in another pan and fry the spring onion slices
on high heat till lightly browned. Drain them. Cut the fish fillets into
diagonal slices.
5.
Arrange them in a serving dish, and serve hot.
Pommes
de Terre sauté
Nos of portions 04
Ingredients
Potato 500 gm
Butter 50 gm
Parsley 1 sprig
Salt to taste
Method of
preparation
1.
Wash,
peel and rewash potatoes. Cuts into 3-4 cm thick slices
2.
Parboil
the potatoes in salted water. Strain and allow to dry.
3.
Heat
fat in a sauté pan and sauté potatoes until golden brown.
4.
Season
and garnish with chopped parsley.
Haricot
vert au beurre Nos of portions 04
Ingredients
French beans 200
gm
Salt to taste
Butter 25 gm
Method of
preparation
1.
Wash and string the beans
2.
Neatly
cut into diamond shapes of approximately 1.5 inches
3.
Cook
the beans in boiling salted water until done.
4.
Strain refresh and allow to dry with a clean piece
of cloth
5.
Melt
butter in a sauté pan and toss the beans in butter.
6.
Season and serve hot.