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 gm
Parlsey
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
Method
1. 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.

Salade de Tomato
Tomato
225 gm
Lettuce
bunch
Onions/ Chives
5 gm
Vinaigrette
30 ml
Parsley
15 gm
Method
1. Peel tomatoes, slice thinly.
2. Neatly arrange on lettuce leaves
3. Sprinkle with vinaigrette, chopped onions and parsley.
Apple Fool
Apple
Sugar
Water
Lemon juice
Double cream
Cream Chantilly
Biscuits la cuillre(Finger biscuits)

500 gm
120 gm
50 ml
5 ml
250 ml
100 ml
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 ml
Mustard
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.

Fish Meuniere
Fish
800 gm
Lime
4 no
Butter
50 gm
Oil
20 ml
Refined flour
100 gm
Parsley
5 gm
Salt
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
Fat
Butter
Garlic
Parsely
Method

500 gm
100 gm
25 gm
2gm
10 gm

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
Sugar
Egg
Flour
Baking powder
Salt
Milk
Icing Sugar
Jam sauce
Method

125 gm
125 gm
2 no
125 gm
5 gm
1 gm
25 ml
15 gm
20 ml

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 of
pudding bowl, and 40 min in case of dariole moulds.
5. Turn out on suitable dishes and serve with sauce.