ATK Recipes Menu

1
5 Parsley 5 g
6 Processed cheese 40 g
Method:
1. Make a thick béchamel sauce.
2. Poach the chicken and dice it, dice the ham as well.
3. Mix ham and chicken with béchamel.
4. Add finally chopped parsley to the above mixture. Fill the mixture in the vol au vent
shells.
5. Top each with grated cheese and gratinate under a salamander, serve hot garnished
with sprig of parsley.
Poulet a la Kiev
Portions: 4
Method:
S. no. Ingredients Quantity
1 Chicken breast (without skin) 4 nos.
2 Salt To taste
3 Black pepper To taste
4 Butter 120 g
5 Refined flour 30 g
6 Eggs 1 no.
7 Bread crumb 50 g
8 Oil For frying
1. Remove fat and any cartilage from chicken breasts. Pound each to 1/4-inch thickness
between two pieces of plastic wrap. Season both sides with salt and pepper.
2. Divide butter to 4 pieces and place 1 piece butter in centre of each breast and roll. Now
place the breasts in the freezer for 30 minutes to ensure the butter becomes firm again
and won't leak out in the cooking process.
3. Dredge breasts in flour, then egg wash and then in breadcrumbs. Repeat, double
breading the cutlets. Let them dry before frying.
4. Heat refined oil in large pan over medium-low heat. Slowly fry cutlets on all sides, for a
total of about 15-20 minutes. Remove from pan, drain and serve.
Puree de pommes de terre a la crème
S. no. Ingredients Quantity
1 Potatoes 400 g
2 Salt 5 g
3 Pepper 3 g
4 Cream 50 ml
5 Butter 75 g
Method:
1. Wash, peel and Cut potatoes into quarters and cook them in fast boiling salted water.
2. Drain and put in the oven for few minutes to evaporate moisture and rub through a
sieve.
3. Put the puree into the pan and blend the butter with it. Add salt and pepper and boiling
cream, stir vigorously with wooden spoon and serve hot.
COMPILED BY : PROF. ANEETA MYINT , ASST. LECT. PANKAJ K SINGH