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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 S. no. Ingredients Quantity 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 S. no. Ingredients Quantity 1 Long grain rice 250 g 2 Chopped onions 50 g 3 Butter 100 g 4 White stock 500 ml 5 Salt To taste 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. COMPILED BY : PROF. ANEETA MYINT , ASST. LECT. PANKAJ K SINGH
1 <strong>Menu</strong>- 07 Duchesse Nantua -------------------------------------- Poulet Maryland Croquette de pommes de terre Beignets de banane Gallets de mais Duchesse Nantua Portions- 4 S. no. Ingredients Quantity For choux paste 1 Water 180 ml 2 Sugar A Pinch 3 Salt A Pinch 4 Butter 100 g 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. COMPILED BY : PROF. ANEETA MYINT , ASST. LECT. PANKAJ K SINGH
Page 1: 1 MENU - 6 Barquettes de crevettes
Page 5 and 6: 1 Method 1. Cut potatoes into piece
Page 7 and 8: 1 1 Potatoes 500 g 2 Butter 50 g 3
Page 9 and 10: 1 Petit pois au beurre Portion: 4 S
Page 11: 1 3 Fresh mint leaves- finely 50 gm

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