Continental Menu- IX

 Continental Menu - IX

Salade Francaise

( Savoury salad of egg, potatoes, salami, cucumber served with vinaigrette dressing)

Velouté Carmen

( Pink-reddish soup made of red bell pepper, velouté sauce which is garnished with boiled rice and cream. This is Escoffier soup)

Dijon Poulet

( Grilled chicken served with white wine and Dijon mustard sauce)

Sautéed Champignons and aspergus

( Sautéed mushrooms and asparagus)

Chef note: The salad I am serving here is appetizer salad. So serve it as first course and before the soup. 

(The following recipe is for four numbe of pax)

Salade Francaise

Ingredients and quantity

Potato                         2 big

Egg                             2 nos.

Salami                        4 nos

Lettuce                       4 nos.

Cucumber                  1 nos.

Olive oil                       60 ml

Vinegar                       20 ml

Salt                             TT

Pepper                        TT

Mustard                      10 gram

Mint few leaves

Onion                          1 nos.

Methods of preparation

• Wash poatatos and boil it. 
• Hard-boiled the egg(10-12 minutes)
• Remove the seeds of cucumber and cut into medium dices. 
• Sautee mushrooms and medium dice onions and fry salami. Cut the lettuce
• Mix all ingredients together and prepare vinaigrette dressing using olive oil, vinegar, seasonings, mustard paste. 
• Or Either, mix all the ingredients in dressing or just top the dressing over the salad before serving.
• Add black pepper over the dressing for savoury taste or add over the plate. 

Velouté Carmen

Ingredients and quantity

Butter                               30 gram

Onion                               5 tablespoon

Flour                                30 gram                  

Tomato paste                   2 tablespoon

Diced Red bell pepper     200 gram

Chicken stock                  1 litre           

Salt                                      TT

White pepper                   TT

Paprika                            for garnishing

Rice                                 for garnishing

Heavy Cream few

Methods of preparation:

• Heat a thick bottom pan. Melt the butter and add chopped onion. Cook till raw smells of onion goes away. It will take 3/4 minutes in medium heat
• Add the flour and cook it for 2/ 3 minutes. Don't make the flour brown. Ensure it is in blonde colour.
• Now, add the tomato paste and cook further 2 minutes.
• Add some stock and whisk vigorously to avoid any lumps
• Now, add the rest of stock whisking constantly and add diced bell pepper.
• Boil and simmer. Add seasonings.
• Now, Blend the soup in a blender and pass it through chinois. 
• Re-heat the soup. Check seasoning furtherand finshh it by adding some heavy cream of the heat.
• Garnish it with boiled rice, sour cream and sprinkle some paprika.

Note: For tomato paste, prepare tomato concasse and blend it in blender. Feel free to Substitute sour cream with yogurt. Skim the impurities regularly. 

 Dijon Poulet

Ingredients and quantity

Chicken breast                4 nos.

Salt                                     TT

Pepper                              TT

Cream                               Few

Mustard                            Few

White wine                      30 ml

Fresh cream                    50 ml

Olive oil                            2 tablespoons

Methods of preparation

• Marinate the chicken breast with salt, pepper, olive oil and basil
• Heat butter in a pan, grill the chicken till it gets done. Grill both side in non-sticky pan (it may take 5 minutes per each side).
• In a same pan, add white wine, chopped garlic and thyme. reduce it to half and add dijon mustard and seasonings to Prepare a mustard wine sauce.
• Dip grilled chicken in creamy mustard sauce and serve or top sauce over chicken.

Note: Be very careful and cautious when adding seasonings after adding mustard paste as it contains salt already. So, it may spoil the dish. Alcohol evaporates at 78 degree Celsius so, make sure to reduce it. Moreover, feel free to Substitute Dijon mustard with American garden if it is unavailable. 

Sautéed aspergus and Champignons

Ingredients and quantity

Asparagus                            1 bunch

Button Mushrooms           150 gram

Butter                                    30 gram

Salt                                    TT

Pepper                             TT

Thyme                             1 teaspoon

Rosemary                       1 teaspoon

Methods of preparation

• Break the asparagus. (Just twist it branch, the older grown part will break easily) and blanch it. 
• Marinate the mushrooms with salt, pepper, olive oil, thyme and rosemary.
• Heat butter, add blanch asparagus and mushroom. Sauté it for few minutes. 
• Adjust seasonings.