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1 Poulet Maryland Portions- 4 S. no. Ingredients Quantity 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 8 Seasoning To taste 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 S. no. Ingredients Quantity 1 Potatoes 500 g 2 Butter 50 g 3 Eggs yolks 2 4 Egg whole 1 5 Bread crumbs 50 g 6 Seasoning To taste 7 Nutmeg Pinch 8 Oil To deep fry COMPILED BY : PROF. ANEETA MYINT , ASST. LECT. PANKAJ K SINGH
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. <strong>Menu</strong>- 8 Kromeskies --------------------------- Fillet de sole walweska Pommes layonnaise Fungi marinati COMPILED BY : PROF. ANEETA MYINT , ASST. LECT. PANKAJ K SINGH
Page 1 and 2: 1 MENU - 6 Barquettes de crevettes
Page 3: 1 Menu- 07 Duchesse Nantua --------
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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