ATK Recipes Menu

More documents

Recommendations

Info

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
1 Petit pois au beurre Portion: 4 S. no. Ingredients Quantity 1 Fresh green peas (shelled) 350 g 2 Butter 50 g 3 Caster sugar A pinch 4 Salt To taste Method: 1. Cook the peas in boiling salted water, drain and refresh. 2. Butter in a pan and toss the green peas. 3. Add a pinch of caster sugar, serve hot. <strong>Menu</strong> - 10 La quiche Lorraine ---------------------------- Gigot de mouton roti Sauce menthe Pommes perisienne La quiche Lorraine (10 por.) S. no. Ingredients Quantity 1 Short crust paste 1 mix 2 Bacon rashers 150 g 3 Butter 50 g 4 Gruyere cheese 100 g 5 Fresh Cream 400 g 6 Eggs 4 nos. 7 Salt To taste Method: COMPILED BY : PROF. ANEETA MYINT , ASST. LECT. PANKAJ K SINGH
Page 1 and 2: 1 MENU - 6 Barquettes de crevettes
Page 3 and 4: 1 Menu- 07 Duchesse Nantua --------
Page 5 and 6: 1 Method 1. Cut potatoes into piece
Page 7: 1 1 Potatoes 500 g 2 Butter 50 g 3
Page 11: 1 3 Fresh mint leaves- finely 50 gm

ATK Recipes Menu

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?