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1<br />
1 Potatoes 500 g<br />
2 Butter 50 g<br />
3 Onions 125 g<br />
4 Salt To taste<br />
5 Pepper To taste<br />
6 Parsley 10 g<br />
Method:<br />
1. Wash and peel potatoes, slice them and boil them till done.<br />
2. Toss them in hot butter in a frying pan till golden brown from both sides.<br />
3. Same way nicely brown sliced onion in butter.<br />
4. Mix potatoes and onions together, season with salt and pepper, finally sprinkle<br />
chopped parsley.<br />
Funghi Marinati (marinated mushrooms)<br />
4 portions:<br />
Method:<br />
S. no. Ingredients Quantity<br />
1 Olive oil 140 ml<br />
2 Water 90 ml<br />
3 Lemon juice 2 nos.<br />
4 Bay leaf 1<br />
5 Crushed garlic 2<br />
6 Peppercorns 6 nos.<br />
7 Salt ½ tsp<br />
8 Mushroom(button whole) 450 g<br />
1. In a pan put all ingredients and bring to a boil, reduce to half.<br />
Strain the marinade.<br />
2. Add mushrooms to the marinade and cook for 5 minutes.<br />
3. Cool the mushrooms in marinade.<br />
4. Arrange in a platter and serve.<br />
5. It can be served hot or cold along with a little marinade, as antipasto, and can be<br />
stored in refrigerator for 2 days.<br />
<strong>Menu</strong> 9<br />
Vol- au- vent de volaille et jambon<br />
----------------------------------------------<br />
Poulet a la Kiev<br />
Puree de pommes de terre a la crème<br />
Petit pois au beurre<br />
Vol- au- vent de volaille et jambon<br />
S. no. Ingredients Quantity<br />
1 Vol au vent shells(medium size) 8 nos.<br />
2 Chicken breast boneless 200 g<br />
3 Ham 50 g<br />
4 Thick béchamel sauce 150 ml<br />
COMPILED BY : PROF. ANEETA MYINT , ASST. LECT. PANKAJ K SINGH
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