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COLESLAW
POACHED EGG WITH CHEESE SAUCE
MASHED POTATOES
CARROT VICHY

COLESLAW
Ingredients
Cabbage – 200 Gms
Carrots- 50 Gms
Mayonnaise 125ml
Method:
1.       Trim off outside leaves of the cabbage.
2.        Cut into quarters. Remove centre stalk.
3.        Wash the cabbage, shred finely and drain well.
4.        Mix with fine julienne of raw carrot.
5.       Bind with mayonnaise or vinaigrette.

MASHED POTATOES ( Pommes Puree)
Ingredients
Potatoes – 200gms
Butter-15gms
Milk- 30ml
Salt- to taste
Pepper- to taste
Method:
1.       Wash peel and rewash the potatoes. Cut into and even size.
2.       Cook in lightly salted water or steam.
3.        Drain off the water, cover and return to a low heat to dry out the potatoes.
4.        Pass through a medium sieve
5.       Return the potatoes to a clean pan.
6.        Add butter and mix in with a wooden spoon
7.        Gradually add warm milk continuously until a smooth creamy consistency has reached.
8.        Correct the seasoning.

 GLAZED CARROT (CARROT VICHY)
Ingredients
Carrots-200gms
 Salt , pepper- to taste
Butter- 15 gms
 Chopped parsley- for garnish                                                     
Method:
1.       Peel   and wash the carrots
2.        Cut into  2mm thin slices .
3.        Place in a pan with a little salt, a pinch of sugar and butter. Barely cover with water.
4.       Boil steadly in order to evaporate all the water.
5.        Tossed the carrots over a fierce heat for 1-2 minutes in order to give them a glaze.
6.       Serve sprinkled  with chopped parsely.
POACHED EGG WITH CHEESE SAUCE (OEUF POCHES MORNAY)
Ingredients
Eggs- 02
Buttered toast-02
Mornay sauce-250ml
Method:
1.       Cook eggs as for poached eggs.
2.       Place toast cut into rounds crust removed on a plate.
3.       Add the hot well drained eggs.
4.       Completely cover with mornay sauce, sprinkle with grated parmesan cheese, brown under the salamander and serve.
Mornay sauce
Add 50grms of grated cheese, 1 egg yolk. Mix well in boiling sauce, remove from heat.
Strain if necessary but do not allow to re- boil.


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