ATK Recipes Menu

1 

MENU – 6 

Barquettes de crevettes 

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Stroganoff de boeuf 

Pommes persilles 

Riz pillaf 

Barquettes de crevettes 

Portions- 4 

S. no Ingredients Qty. 

For short crust paste 

1 Refined flour 100 g 

2 Salt A pinch 

3 Butter 50 g 

4 Water 20 ml 

For filling 

1 Prawns (shelled) 250 g 

2 Veloute made with shrimp butter 100 g 

3 Seasoning To taste 

Shrimp butter 

1 Cooked shrimps pounded to paste 50 g 

2 Butter 50 g 

3 Parsley For garnish 

Method: 

1. For short crust paste:- Sift the flour and salt together. Make a well in centre and place 

softened butter and water. Mix the flour gradually with butter until it is all incorporated 

and forms a paste. Knead it a little to form a ball. Keep in a cool place covered with a 

cloth. 

2. Roll and line the barquette moulds with short crust, prick the base with a fork and bake 

to a light colour. 

3. Prepare the shrimp butter- mix shrimp paste and butter and pass it through a fine 

sieve. 

4. Prepare veloute, using the shrimp butter and shrimp stock. 

5. Add diced prawns to the veloute and cook for a while, fill the Barquettes with the 

mixture. 

6. Finish by placing a whole prawn tail and garnished with chopped parsley. 

Stroganoff de boeuf ( mouton ) 

Portions- 4 

S. no. Ingredients Quantity 

1 Fillet of beef(tail end) / mutton leg boneless 400 g 

2 Shallots finely chopped 25 g 

3 Dry white wine 125 ml 

4 Butter/ oil 50 g 

5 Cream 125 ml 

6 Lemon juice ¼ lemon 

7 Salt 1 tsp2 

COMPILED BY : PROF. ANEETA MYINT , ASST. LECT. PANKAJ K SINGH

1 

8 Pepper A pinch 

9 Chopped parsley For garnish 

Method: 

1. Cut the meat in thin strips about 2 inches long & sprinkle with salt & pepper. 

2. Place butter in a sauté pan over fierce heat, add the beef strips and allow to cook 

rapidly for a few seconds. Beef should be brown but underdone. 

3. Drain the meat strips into a colander. Add the shallots, cover with a lid and allow to 

cook gently till tender. 

4. Drain off extra fat, add wine and reduce to 1/3. 

5. Add cream. 

6. Add lemon juice and the beef strips, don’t reboil. 

7. Correct the seasoning, serve sprinkled with chopped parsley, accompanied with rice 

pilaff. 

Pommes persilles 

Portions- 4 


1 Potatoes 500 g 

2 Butter 30 g 

3 Salt To taste 

4 Parsley Few sprigs 

Method: 

1. Wash, peel & again wash the potatoes. 

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

3. Cook carefully in salted water (about 20-30 min.) 

4. Drain well. Toss liberally with melted butter & sprinkle with chopped parsley. 

Riz pilaff 

Portions- 4 


1 Long grain rice 250 g 

2 Chopped onions 50 g 

3 Butter 100 g 

4 White stock 500 ml 


Method: 

1. Wash and soak the rice for 30 minutes. 

2. Cook chopped onions in half butter till golden brown. 

3. Add rice, sauté a little and then add stock and salt to it. Cover with a lid. 

4. Cook in a moderate oven for 18 minutes. As soon as the rice is cooked add the 

remaining butter cut into small pieces and mix with a fork. 

5. Serve hot. 


1 

Menu- 07 

Duchesse Nantua 

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Poulet Maryland 

Croquette de pommes de terre 

Beignets de banane 

Gallets de mais 

Duchesse Nantua 

Portions- 4 


For choux paste 

1 Water 180 ml 

2 Sugar A Pinch 

3 Salt A Pinch 


5 Eggs 3 no. 

6 Flour 115 g 

For Nantua 

1 Crayfish puree, salt, black pepper powder, 

cream 

2 Pistachio nuts 50 g 

Pink jelly 

1 Crayfish stock 100 ml 

2 Gelatine 3.5 g 

3 Lemon juice 2-3 drops 

4 Egg white ½ no. 

5 White wine 2-3 ml 

Method: 

300 g(200 g puree, 100 g 

cream) 

1. Bring the water, sugar, salt & butter to the boil in a saucepan. Remove from heat. 

2. Add the sieved flour & mix in with a wooden spoon. Return to a moderate heat & stir 

continuously until the mixture leaves the sides of the pan. 

3. Remove from the heat and allow to cool. 

4. Gradually add the beaten eggs, beating well. Do not add all the eggs at once- check 

the consistency as you go. 

5. Pipe out the mixture & bake. 

6. Fill the prepared choux buns with a fine puree of Cray fish, glaze with pink jelly & 

sprinkle with chopped pistachio. 

For pink jelly: 

1. Dissolve the gelatine in crayfish stock. Add lemon juice and bring to boil. Allow to stand 

for 10 min to cool down. 

2. This jelly needs to be clarified- whisk egg white with white wine add the gelatinous 

liquid little by little and whisking vigorously. Place on the stove, and whisk continuously 

till it reaches the boil. Pull the pan to the side of the stove and simmer gently for 15 

mins. When clarification is done, pass it through a jelly bag, if it is not absolutely clear 

first time, then pass through the bag again and again till it is completely clarified. Allow 

it to cool slightly. 


1 

Poulet Maryland 

Portions- 4 


1 Chicken Supremes- boneless chicken breast 4 nos. (200 g each) 

2 Flour 30 g 

3 Eggs 2 

4 Bread crumbs 100 g 

5 Clarified butter 150 g 

6 Bacon 100 g 

7 Parsley ½ bunch 


Maize flour galettes 

1 Maize flour 100 g 

2 Salt 2 g 

3 Sugar 3 g 

4 Butter 75 g 

5 Water 30 ml 

Horseradish sauce 

1 Grated horseradish 10 g 

2 Mustard pd. 3 g 

3 Caster sugar 10 g 

4 Cream 80 ml 

5 Salt Pinch 

6 Breadcrumbs soaked in milk, squeezed 50 g 

7 Vinegar 10 ml 

Method: 

1. Season the supreme of chicken. 

2. Roll first in flour & then in beaten eggs & breadcrumbs. 

3. Shallow fry in hot clarified butter till brown. 

4. Arrange on a dish, each supreme placed on rashers of grilled bacon, surround with 

small fried galettes of maize flour and banana fritters. 

5. For maize flour galettes: mix the ingredients as par short pastry, but do not knead. 

Rest it for an hour. Give it three turns as for puff paste, resting it 8-10 minutes in 

between. Roll it to small galettes and shallow fry. 

6. Serve cream horseradish sauce separately. 

7. Horseradish sauce – mix all the ingredients. Vinegar should be added at the last 

moment. Sauce should be served very cool. 

Pommes de terre croquettes 

Portions- 4 



2 Butter 50 g 

3 Eggs yolks 2 

4 Egg whole 1 

5 Bread crumbs 50 g 


7 Nutmeg Pinch 

8 Oil To deep fry 


1 

Method 

1. Cut potatoes into pieces & cook them quickly in salted water keeping them slightly firm. 

2. Drain, dry out in oven then pass them through a sieve. 

3. Replace in the pan & add butter, season with salt, pepper & grated nutmeg & mix well 

on the stove. 

4. Remove from the heat and mix in egg yolk and half egg. 

5. Divide and mould the mixture round, cork or pear shape using flour. 

6. Egg and breadcrumb then and deep fry approx. 5 minutes before serving. 

Beignets de banane 

S. no Ingredients Quantity 

1 Bananas 2 nos 

2 Oil 5 ml 

3 Lemon juice Few drops 

4 Salt and pepper To taste 

For Batter 

1 Refined flour 125 gms 

2 Salt A pinch 

3 Oil 2 tbsp 

4 Warm water 250 ml 

5 Egg whites- stiffly beaten 2 nos 

6 Refined oil To deep fry 

Method- 

1. Make a batter with the ingredients mentioned for the batter. Add the stiffly beaten egg 

whites just before frying the bananas. 

2. Peel and cut the bananas into two lengthwise. Marinate for half an hour in oil, lemon 

juice, salt and pepper. 

3. Dip into the batter and deep fry just before service as an accompaniment. 

Menu- 8 

Kromeskies 

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Fillet de sole walweska 

Pommes layonnaise 

Fungi marinati 


1 

Kromeskies 

Portions- 4 


1 Minced cooked chicken 1 kg 

2 Ham - chopped 150 g 

3 Mushrooms – chopped 115 g 

4 White sauce 300 ml 

5 Bacon 225 g 

6 Parsley Few sprig 

For Batter 

1 Flour 115 g 

2 Yeast(fresh) 15 g 

3 Milk 150 ml 

4 Egg 1 no. 

5 Salt Pinch 

6 Sugar Pinch 

Method 

1. Cream yeast & sugar. Add warm milk. 

2. Pour on to beaten egg & strain into the centre of sifted flour. 

3. Mix well, make a batter & allow to rise for one hour. 

4. Mix chicken & chopped ham & mushrooms with the white sauce. 

5. Season & form into small cork shapes. 

6. Wrap in thin strips of bacon. 

7. Dip in batter & fry in hot fat till golden brown. 

8. Drain & garnish with fried parsley. 

9. Serve tomato sauce separately. 

Filet de sole walweska 

Portions- 4 


1 Sole fillet 500 g 

2 Butter 30 g 

3 Fish stock 125 ml 

4 Béchamel sauce 250 ml 

5 Prawns & truffle slice 50 g 

6 Grated cheese (gruyere and parmesan) 50 g 


Method: 

1. Poach the fillet in a flat buttered dish with fish stock. 

2. Drain, arrange on a suitable dish, surround with 3 tails of prawns which have been cut in 

half lengthways and cooked gently under cover with little butter, and 6 slices of truffle. 

3. Coat with mornay sauce and glaze quickly. 

Pommes layonnaise 

Portions- 4 



1 


2 Butter 50 g 

3 Onions 125 g 


5 Pepper To taste 

6 Parsley 10 g 

Method: 

1. Wash and peel potatoes, slice them and boil them till done. 

2. Toss them in hot butter in a frying pan till golden brown from both sides. 

3. Same way nicely brown sliced onion in butter. 

4. Mix potatoes and onions together, season with salt and pepper, finally sprinkle 

chopped parsley. 

Funghi Marinati (marinated mushrooms) 

4 portions: 

Method: 


1 Olive oil 140 ml 

2 Water 90 ml 

3 Lemon juice 2 nos. 

4 Bay leaf 1 

5 Crushed garlic 2 

6 Peppercorns 6 nos. 

7 Salt ½ tsp 

8 Mushroom(button whole) 450 g 

1. In a pan put all ingredients and bring to a boil, reduce to half. 

Strain the marinade. 

2. Add mushrooms to the marinade and cook for 5 minutes. 

3. Cool the mushrooms in marinade. 

4. Arrange in a platter and serve. 

5. It can be served hot or cold along with a little marinade, as antipasto, and can be 

stored in refrigerator for 2 days. 

Menu 9 

Vol- au- vent de volaille et jambon 

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Poulet a la Kiev 

Puree de pommes de terre a la crème 

Petit pois au beurre 

Vol- au- vent de volaille et jambon 


1 Vol au vent shells(medium size) 8 nos. 

2 Chicken breast boneless 200 g 

3 Ham 50 g 

4 Thick béchamel sauce 150 ml 


1 

5 Parsley 5 g 

6 Processed cheese 40 g 

Method: 

1. Make a thick béchamel sauce. 

2. Poach the chicken and dice it, dice the ham as well. 

3. Mix ham and chicken with béchamel. 

4. Add finally chopped parsley to the above mixture. Fill the mixture in the vol au vent 

shells. 

5. Top each with grated cheese and gratinate under a salamander, serve hot garnished 

with sprig of parsley. 

Poulet a la Kiev 

Portions: 4 

Method: 


1 Chicken breast (without skin) 4 nos. 


3 Black pepper To taste 


5 Refined flour 30 g 

6 Eggs 1 no. 

7 Bread crumb 50 g 

8 Oil For frying 

1. Remove fat and any cartilage from chicken breasts. Pound each to 1/4-inch thickness 

between two pieces of plastic wrap. Season both sides with salt and pepper. 

2. Divide butter to 4 pieces and place 1 piece butter in centre of each breast and roll. Now 

place the breasts in the freezer for 30 minutes to ensure the butter becomes firm again 

and won't leak out in the cooking process. 

3. Dredge breasts in flour, then egg wash and then in breadcrumbs. Repeat, double 

breading the cutlets. Let them dry before frying. 

4. Heat refined oil in large pan over medium-low heat. Slowly fry cutlets on all sides, for a 

total of about 15-20 minutes. Remove from pan, drain and serve. 

Puree de pommes de terre a la crème 



2 Salt 5 g 

3 Pepper 3 g 

4 Cream 50 ml 

5 Butter 75 g 

Method: 

1. Wash, peel and Cut potatoes into quarters and cook them in fast boiling salted water. 

2. Drain and put in the oven for few minutes to evaporate moisture and rub through a 

sieve. 

3. Put the puree into the pan and blend the butter with it. Add salt and pepper and boiling 

cream, stir vigorously with wooden spoon and serve hot. 


1 

Petit pois au beurre 

Portion: 4 


1 Fresh green peas (shelled) 350 g 

2 Butter 50 g 

3 Caster sugar A pinch 


Method: 

1. Cook the peas in boiling salted water, drain and refresh. 

2. Butter in a pan and toss the green peas. 

3. Add a pinch of caster sugar, serve hot. 

Menu - 10 

La quiche Lorraine 

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Gigot de mouton roti 

Sauce menthe 

Pommes perisienne 

La quiche Lorraine (10 por.) 


1 Short crust paste 1 mix 

2 Bacon rashers 150 g 

3 Butter 50 g 

4 Gruyere cheese 100 g 

5 Fresh Cream 400 g 

6 Eggs 4 nos. 


Method: 


1 

1. Line 7-8 inches plain or fluted flan case with short crust paste taking care that the 

sides are a little higher than the rim of the case. 

2. Cover the base with thin rashers of bacon after lightly frying in butter. 

3. These may be arranged alternatively with slices of gruyere cheese. 

4. Fill the flan with a mixture of eggs and thick fresh cream, seasoned with salt and well 

beaten. 

5. Put on top when the flan is filled, 25 grams of butter divided into tiny pieces. 

6. Cook in a moderate oven (180- 200 degrees C) for 30 – 35 minutes. 

7. Serve very hot. 

Gigot de mouton roti 

(Allow 150 grams on bone per portion) 


1. Leg of mutton 1 no. ( 2 kg ) 

2. Salt 4 gms 

3 White pepper 3 gms 

4 Oil 90 ml 

5 Fresh or dry rosemary 5 gms 

6 watercress 250 gms 

Method- 

1. Season the leg lightly with salt and pepper. 

2. Rub with rosemary and oil. 

3. Let the leg season for 3-4 hours. 

4. Place on the roasting tray and cook in the hot oven at 230-250 degrees C. 

Baste frequently and reduce the heat gradually. 

5. Roast for approximately 20 minutes per ½ kg and 20 minutes over. 

6. To test if cooked, place on a tray and press firmly in order to see if the juices released 

contain any blood. 

7. Allow to stand for 10-15 minutes before carving. If this is not done the meat will tend to 

shrink and curl. 

8. Holding the bone, carve with a sharp knife at an angle of 45 degrees and take off each 

slice as it is cut. Continue like this along the joint, turning it from side to side as the 

slices get wider. 

9. All roast joints are served garnished with watercress and a sauce boat of roast gravy. 

Mint sauce is an important accompaniment. 

ROAST GRAVY- 

This is made at the end of the roasting. 

1. Place the roasting tray in which the juices have collected, over gentle heat on the 

stove. 

2. Carefully strain off the fat. Brown the rest carefully. 

3. Deglaze with brown stock. Allow to simmer for a few minutes. 

4. Correct the seasoning. This can be thickened with corn flour. 

Sauce- menthe 


1 Vinegar 200 ml 

2 Water 60 ml 


1 

3 Fresh mint leaves- finely 50 gms 

shredded 

4 Castor sugar 25 gms 

5 Salt and white pepper To taste 

Method- 

1. Put the shredded mint leaves in a bowl and moisten with the vinegar and water mixed 

together. 

2. Add the castor sugar, salt and white pepper. 

Pommes perisienne 


1 Potatoes 600 gms 

2 Butter 100 gms 

3 Meat glaze 100 ml 

4 Parsley- chopped garnish 

Method- 

1. With a small round vegetable scoop, scoop out the roundels of peeled potatoes. 

2. Fry them in butter in a sauté pan, season and cook until golden all over. 

3. Toss them in the meat glaze. Sprinkle with chopped parsley and serve hot.

ATK Recipes Menu

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