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Menu 2

The document contains menus for a four course meal including: 1. A velouté de champignons (mushroom soup) as a starter. 2. Poulet grille au champignon demi-glace (chicken with mushroom sauce), sauté de legumes (sautéed vegetables), and pommes de terre ciboulette (herbed potatoes) as the main course and sides. 3. Grilled tomatoes. 4. Tarte de pêches (peach tart) for dessert.

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shubhambhandari156
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44 views5 pages

Menu 2

The document contains menus for a four course meal including: 1. A velouté de champignons (mushroom soup) as a starter. 2. Poulet grille au champignon demi-glace (chicken with mushroom sauce), sauté de legumes (sautéed vegetables), and pommes de terre ciboulette (herbed potatoes) as the main course and sides. 3. Grilled tomatoes. 4. Tarte de pêches (peach tart) for dessert.

Uploaded by

shubhambhandari156
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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MENU – 2

Velouté de champignons
------------------------- X -------------------------
Poulet grille au champignon demi -glace
sauté de legumes

Pommes de terre ciboulette

Tomate grille
------------------------- X -------------------------
Tarte de pêches
Veloute de champignons

Dish Category: Soup Menu No: 04

Servings: Four Portion Preparation & cooking Time:30 minutes

Ingredients Quantity
Step -1 # For Fresh Mushroom Purée

 Butter 40 gm
 Chopped garlic 1 tsp
 Chopped leek 1 tbsp
 Bottom mushroom, Sliced 50 gm
 Oyster mushroom, teared 50 gm
 White stock 1 lit
 Bay leaf 1 no
 Rosemary, fresh 1 sprig

Step -2 # # - For Mushroom Velouté Soup

 Butter 50 gm
 Refined flour 50 gm
 fresh mushroom paste 1 liter
 White pepper &salt to taste
 Fresh cream 40 ml
 Egg Yolk 2 nos
 Chopped Parsley to garnish

Note – Do not boil soup after you have added Liaison otherwise the egg will scramble or
coagulate
Poulet grille aux champagne demi glace
Dish Category: Main Course Menu No: 02

Servings: Four Portion Preparation & cooking Time: 1.5 hours

1. For chicken marinade

Ingredients Quantity

 Chicken leg 4 nos (250-350) gm each

 Oil 50 ml

 Salt to taste

 Black pepper 10 gm (crushed)

 Rosemary herbs 2 tea spoon (fresh/dry)

 Bay leaf (crushed) 3 nos

 Worcester sauce 30 ml

 Mustard powder 10 gm

 White wine 50 ml

 Garlic chopped 10 gm

 Celery steam chopped 10 gm

2. For Mushroom Demi Glaze

 Butter 1 tbsp(14.2 gm)

 Red wine 10 ml

 Mushroom (sliced) 100 gm

 Brown sauce 500 ml

 Brown stock 500 ml

 Salt/pepper to taste
Sauté de legumes
Dish Category: Accompaniment Menu No: 02

Servings: Four Portion Preparation & cooking Time: 20 minutes

Ingredients Quantity

Butter 10 gm

Garlic(fine chopped) 1 tsp

Pumpkin 40 gm

Brocoli 4 no’s (floret)

Cauliflower 4 no’s (floret)

Carrot 4 no’s (small)

Salt to taste

White pepper pinch


Pommes de terre ciboulette

Dish Category: Accompaniment Menu No: 02

Servings: Four Portion Preparation & cooking Time: 40 minutes

Ingredients Quantity

 Potatoes 3 no’s (large)

 Milk 200 ml (for boiling)

 Chives ½ bunch (finely chopped)


 Nugmeg powder 5 gm

 Cream 30 ml

 Butter 30 gm (melted)

 Salt/pepper powder to taste

 Mash the potato thoroughly by using a masher.

Note – For Grilled Tomato, take 4 nos of tomato and grill over a pan or griller.

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