Continental Menu

Continental Menu - II

Puree st. Germain

Fricasse De poulet

Macedoine des legumes

Riz a'la vapeur

Note: The following recipe is for 4 number of portion and please write it down in standard recipe format with ingredients, quantity, unit, unit cost, total cost and remarks. 

Puree st. Germain

Ingredients and quantity

Butter                          50 grams

Onion slices               60 grams

Green peas.               400 gram

Vegetable stock         800 ml

Mint                              few

Salt                                TT

Pepper                          TT

Cream.                          10 ml

Mint oil                        1 teaspoon

Methods of preparation:

  • Add butter in a pan
  • Add onion slices and stir on a slow heat without colouring
  • Add green peas and saute
  • Add some vegetables stock and cook under slow heat till the pea softens
  • Add mint leaves and puree the peas
  • Give the correct consistency by adding vegetables stock
  • Season with salt and pepper
  • Garnish by cream and mint. 

Fricassée De Poulet

Ingredients and quantity

Chicken legs.                   600 grams

Flour.                                40 gram

Butter.                              60 gram

Chicken stock                 600 ml

Bouquet garni.                Few

Baby onions                    8 nos.

Button mushrooms       200 grams

Parsley.                             1 tbsp

Basil.                                 1 tsp

Salt.                                     TT

Pepper.                               TT

Milk.                                  1 litre

Methods of preparation:

  • De-bone the chicken leg and marinate it with salt, pepper, basil, oil. 
  • Boil baby onions
  • Saute button mushrooms in high heat without colouring. Keep aside
  • Sear the meat in gentle heat without colour on both sides in butter and little vegetables oil 
  • Prepare blond roux in a sauce pan.
  • Mix in the stock, stirring continuously to form smooth silky sauce. 
  • Bring to simmer and skim impurity once sufficient stock has been added. 
  • Add chicken and mushroom and boiled onion.
  • Strain the stew.
  • Correct the seasonings and garnish with chopped parsley. 
  • Add liasion if required. ( Egg yolk and cream mixture used as thickening agent in soup)

Macedoine de legumes

Ingredients and quantity

Carrot.                 100 grams

Turnips.              100 grams

Beans.                 100 gram

Potato.                100 gram

Thyme chopped.        1 tsp

Butter.                          2 tbsp

Salt.                              TT

Pepper.                        TT

Methods of preparation:

  • Wash, peel and cut vegetables into Macedoine shape. 
  • Blanch the vegetables
  • Chop thyme
  • Add butter and melt in a saucepan. toss the vegetables in butter
  • Season it with salt and pepper as required and sprinkle some thyme. 

Riz a'la vapeur

Ingredients and quantity

Long grain rice            100 grams

Water                            as required

Salt.                                 TT

Method of preparation:

  • Wash the rice
  • Bring the water to boil and add rice
  • Cook till 90% and steam it in covered steamer for 10 minutes. 

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