SCALLOPS AZTECA

(Yield: 1)

1 each Lettuce Liner 1 oz Steamed Scallops 1 oz Fresh Pineapples cut Julienne 1 each Tomato Meat empty Filled with Guacamole Mix (spiced with lemon juice & cognac) (50oz Guacamole + 3 oz Lemon Juice + 3 oz Cognac) 3 each Baby Corn 1 each Parsley Sprig 2 each Black Olives 2 each Green Olives 1 tsp. Chopped Chives 5 each Green Peppercorns

GAMBAS NEW DELHI

(Yield: 1)

1 oz Gambas Tail on 1 each Lettuce Liner 1 each Cucumber Boat filled with oz Curry Mayonnaise (50 oz Mayo + 5 oz Curry Pwd + 2 oz Dry Sherry) 1 each Radish Rose 1 each Parsley Sprig 2 each Orange Segment 2 each Pineapple Sections 1 each Lime wedge cut 8 1 each Small Strawberry

BLACK FOREST APPETIZER

(Yield: 1)

1 oz Black Forest Ham Shaved 1 each Lettuce Liner 1 each small Pickle ( oz ) 1 each Parsley Sprig 1 each Lime wedge cut 8 1 each Tomato (Meat Empty) filled with oz Potato Salad mix (Potato Salad: 1 kg boiled cut brunoise, cool off, mix with 100gms Mayonnaise, 10gms chopped Parsley, 10gms chopped Green Onions, 5 gms Salt, 2.5gms Green Pepper) 2 each Green Olives 2 each Black Olives 4 each Cucumber slices (1/2 oz)

SHRIMPS APPETIZER
(Yield: 100)
400 each Shrimp tails (80 to 90 count) 75 oz Smoked Scallops sliced Lemon Marinade for Shrimps: 5 fl oz Lemon Juice 20 fl oz Oil 1/3 oz Ground Black Pepper 100 each Lettuce Liner 2 oz Parsley Chopped 100 each Parsley Sprigs 100 each Lemon cut 8 100 each Black Olives 100 each Green Olives 100 each Tomato cut 8 200 each Cucumber slices 100 x1/3 oz Louis Dressing 100 each section Zucchini 1 dia (1 in section) Place filled Scallops in middle of plate on top of Lettuce liner Place around in nice manner Shrimps and Garnish LOUIS DRESSING: (Yield 100 fl oz) 70 oz Mayonnaise 22 oz Chili Sauce 6 oz Green Pepper finely diced 3 fl oz Cognac Juice of one Lemon Combine all ingredients, mix well, until blended Check seasoning

MARINERA APPETIZER
(Yield: 1)

1 each Lettuce Liner (Romaine or Boston) 1 each slice (1 oz) Fish Terrine 3 each Shrimp Tails (count) middle of plate Garnish accordingly with above garnishes

PROSCIUTTO APPETIZER
(Yield: 100)

100 each Lettuce liner 100 each Tomato wedge cut 8 200 each Orange segments 100 each Parsley sprigs 100 each Black Olives 100 each Green Olives 100 each Radish Roses 600 each Melon Balls (Asstd.: Honeydew, Cantaloupe, and Water) 300 each Kiwi slices (peeled, sliced cm thick) 200 each slices Prosciutto ( 1 oz each ) 50 oz Shredded Lettuce ( oz to be place inside of each prosciutto slice) 50 each slices Pumpernickel (250gms pack ) 17 oz Butter 100 each Parsley Sprigs 200 each Plastic Skewers ( alternate one on each melon ball, max. 3/pax ) 100 each Lime wedge cut 8

AVOCADO GRAPEFRUIT SHRIMP SALAD

(Yield: 4)

4 each Butter Lettuce liner 2 each Avocado ( 5 oz raw wt each ) 4 oz Grapefruit segments fresh 4 each Cherry Tomatoes 4 each Cucumber cups ( 1 oz each ) 4 oz finely sliced Green Pepper julienne 6 oz Shrimps 4 oz Mandarin segments 4 0z French Dressing 1 each Parsley Sprig Production Method: Cut avocado into 2 lengthwise, remove center, peel Cut each half into strips, dip in lemon juice, drain Dress, in the middle of plate the lettuce Arrange in nice manner - shrimps, avocado, and peppers Garnish with cherry tomato and cucumber boat filled with French dressing ( oz each ) French Dressing 1 tsp. English Mustard tsp. Sugar 1 tbs. fine chopped Parsley 1 tbs. fine chopped chives 1 tbs. Oil (polyunsaturated veg.) 1 tsp. Vinegar

SALMON MOUSSE EN BELLEVUE

(Yield: 10)

1 oz cooked Salmon ( skin, bones off ) lb. unsalted Butter 1 each Egg White 1 cup Whipped Cream 35% oz Salt 1/6 oz Pepper 1 envelope Gelatine 1 tbs. Cold Water Method: Put the salmon free of skin and bones through the fine blade of food chopper twice Add butter Blend well Stir in the egg white Put mixture through food chopper Turn into a bowl and place into a large bowl of chopped ice Work it well with a wooden spoon until it is light and fluffy and has increased 1/3 in volume Fold in one cup whipped cream, salt, pepper and soaked & dissolved gelatine Pour cool but still liquid fish aspic jelly into a mould and let set Pack the mousse into the mould and cover with layer of aspic Chill in fridge till firm Unmould the aspic and dress on top of lettuce liner Decorate with Asparagus Spears (4 each) Lemon slices fine (3 each) Parsley sprig 1 each cherry tomato filled with Horseradish Mayonnaise 2 each Baby Corn 1 each Radish Rose Horseradish Mayonnaise 50 oz Mayonnaise 10 oz Grated Horseradish

NORTH SEA APPETIZER

( Yield: 100 )

100 oz Sea Mussels 100 oz Sea Cockles 5 oz Chopped Parsley 2 oz Salt 1 oz Black Pepper ground coarse 150 oz Steamed Rice 100 each Lime wedges cut 8 100 each Lemon wedges cut 8 100 each Parsley Sprigs 25 oz Steamed Vegetables (5 oz of each of the following cut small brunoise, no fat, no seasoning): Celery, Green Pepper, Red Pepper, Carrots, Green Peas 25 oz Vinaigrette Dressing (18 oz Oil, 5 oz Vinegar, 2 oz French Mustard) 100 each Green Olives 100 each Black Olives 200 each Orange wedges 100 each Tomato wedges cut 8 100 each Lettuce liners 200 each Cucumber slices Production Method: Steam the rice Cool off Marinate the seafood with vinaigrette mix, all small cut vegetables and seasoning (minimum 3 hours) Mix it with the cold rice Let it rest for I hour min. Drain well (1/3 of the dressing will run off) Place lettuce liner in middle of plate Dress 3 oz rice & seafood mixture in middle of lettuce liner Arrange nicely in crown shape Garnish

SOUFFLE AUX POIRES

Fond de Tarte Feuilletage Cream Patisserie 370 gms Pears with syrup Egg White 3 Pear Alcohol 2.5 cl Garnish feuilletage with 1/3 cream patisserie and sliced pears Bake in oven for 10 minutes at 190 C Mix egg white beaten with cream patisserie and pear alcohol Dress in feuilletage Bake again at 190 o C for 30 minutes Dress with wax paper pear design and icing sugar

DELICE AUX POMMES

Fond Genoise English Cream 20 cl Gelatine Leaf 3 each Clavados 2 cl Chantilly Cream ( no sugar ) 20 cl Apple sauted in butter 100 gms Apple Syrup 100 gms Incorporate chantilly and gelatine with English cream Dress on Genoise: cream - apple - cream Decorate with syrup and apple

TUTTI FRUITI
Fond Genoise English Cream 30 cl Gelatine Leaves 3 Kirsch 5 cl Chantilly Cream 20 cl Syrup 100gms Grated Coconut 100 gms Asstd. Fresh Fruits 300 gms Incorporate chantilly, gelatine and coconut to cold English cream Dress on fond Genoise: cream - fruit - cream Decorate with fresh fruits and syrup

KIWI TART
Place Kiwi slices on bottom of mould of 20 cm dia Prepare Vanilla Bavarian Cream consisting of: 3 lit Milk 600 gms Egg Yokes 750 gms Sugar Vanilla Essence 2 lit Whipped Cream When cream is cold add whipped cream and cubes of kiwi fruit, mix Fill into mould Cover with layer of Sponge Biscuit As soon as Bavarian cream is resistant glace with Fruit Jelly Sprinkle with Almond Flakes Overturn

CHOCOLATE CAKE
Ring of 20 cm dia Cover bottom with thin Chocolate Sponge Biscuit Topping of Whipped Cream/Chocolate mix Add another thin Chocolate Sponge Biscuit layer Topping of Whipped Cream with Gelatine Layer of Whipped Cream/Chocolate mix Remove ring and garnish