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Menu 5

 

 Menu 5

 

Tomato salad (salade de tomates)

Tomatoes 200 g 500 g

Lettuce

Vinaigrette 1 tbsp

Parsley or mixed fresh herbs, chopped 25 g

 

1.      Peel the tomatoes if required. Slice thinly. Arrange neatly on lettuce leaves.

2.      Sprinkle with the vinaigrette, onion (blanched if required) and parsley.

 

Egg mayonnaise (oeuf  deur mayonnaise)

 

To cook hard-boiled eggs, place the eggs in boiling

water; reboil and simmer for 8–10 minutes. Refresh until cold.

 

As part of a selection for hors d’oeuvre

Cut the hard-boiled eggs in quarters or slices, dress neatly and coat with mayonnaise.

 

As an individual hors d’oeuvre

Allow one hard-boiled egg per portion, cut in half and dress on a leaf of lettuce; coat with mayonnaise, and garnish with quarters of tomatoes and slices of cucumber.

 

As a main dish

Allow two hard-boiled eggs per portion, cut in halves and dress on a plate, coat with mayonnaise sauce.

Surround with a portion of lettuce, tomato, cucumber, potato salad, beetroot or coleslaw.

 

 

Plain boiled potatoes (pommes nature)

 

1.      Wash, peel and rewash the potatoes.

2.      Cut or turn into even-sized pieces allowing 2–3 Pieces per portion.

3.       Cook carefully in lightly salted water for approximately 20 minutes.

4.      Drain well and serve.

 

 

Fried Aubergine (aubergine frite)

 

1.      Allow 1⁄2 an aubergine per portion.

2.      Remove alternate strips with a peeler.

3.       Cut into 1⁄2 cm slices on the slant.

4.       Pass through seasoned flour or milk and flour.

5.       Shake off all surplus flour.

6.       Deep-fry in hot fat at 185 C. Drain well and serve.

Note: Aubergines may also be shallow-fried, grilled or griddled.

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