ATK Recipes Menu
ATK Recipes Menu
ATK Recipes Menu
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
1<br />
Poulet Maryland<br />
Portions- 4<br />
S. no. Ingredients Quantity<br />
1 Chicken Supremes- boneless chicken breast 4 nos. (200 g each)<br />
2 Flour 30 g<br />
3 Eggs 2<br />
4 Bread crumbs 100 g<br />
5 Clarified butter 150 g<br />
6 Bacon 100 g<br />
7 Parsley ½ bunch<br />
8 Seasoning To taste<br />
Maize flour galettes<br />
1 Maize flour 100 g<br />
2 Salt 2 g<br />
3 Sugar 3 g<br />
4 Butter 75 g<br />
5 Water 30 ml<br />
Horseradish sauce<br />
1 Grated horseradish 10 g<br />
2 Mustard pd. 3 g<br />
3 Caster sugar 10 g<br />
4 Cream 80 ml<br />
5 Salt Pinch<br />
6 Breadcrumbs soaked in milk, squeezed 50 g<br />
7 Vinegar 10 ml<br />
Method:<br />
1. Season the supreme of chicken.<br />
2. Roll first in flour & then in beaten eggs & breadcrumbs.<br />
3. Shallow fry in hot clarified butter till brown.<br />
4. Arrange on a dish, each supreme placed on rashers of grilled bacon, surround with<br />
small fried galettes of maize flour and banana fritters.<br />
5. For maize flour galettes: mix the ingredients as par short pastry, but do not knead.<br />
Rest it for an hour. Give it three turns as for puff paste, resting it 8-10 minutes in<br />
between. Roll it to small galettes and shallow fry.<br />
6. Serve cream horseradish sauce separately.<br />
7. Horseradish sauce – mix all the ingredients. Vinegar should be added at the last<br />
moment. Sauce should be served very cool.<br />
Pommes de terre croquettes<br />
Portions- 4<br />
S. no. Ingredients Quantity<br />
1 Potatoes 500 g<br />
2 Butter 50 g<br />
3 Eggs yolks 2<br />
4 Egg whole 1<br />
5 Bread crumbs 50 g<br />
6 Seasoning To taste<br />
7 Nutmeg Pinch<br />
8 Oil To deep fry<br />
COMPILED BY : PROF. ANEETA MYINT , ASST. LECT. PANKAJ K SINGH
Change language