ATK Recipes Menu

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)
S. no Ingredients Quantity
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
S. no Ingredients Quantity
1 Vinegar 200 ml
2 Water 60 ml
COMPILED BY : PROF. ANEETA MYINT , ASST. LECT. PANKAJ K SINGH