CONSOME ROYALE :

INGREDIENTS :-

Minced meat  -500Gr,

Onions  -115Gr,

Garlic  -2cloves,

Fat  -15Gr,

Capsicum  -60Gr,

haricot Beans  -225Gr,

Egg  -1,

Chilli powder  -1tsp,

Salt and pepper  -to taste.

PREPARATION :-

• To prepare The Consomme royale,Cook Stock Well and strain.
• Chop the Vegetables and Mix with Minced meat and egg.
• Add Mixture to cook stock and whisk thoroughly.
• Add vinegar,Spices and Onions to the Stock.
• Keep on a Slow fire and bring to boil whisking all the time.
• When it starts the boiling stop whisking and allow to simmer for one hour.
• Strain through a muslin cloth Twice of necessary.
• Reheat and Garnish with Cubes of royale.
• For garnish beat egg yolk, add stock and season it, and steam in small greased moulds.
• Reheat

Continental Capsicum, Chilli powder, Egg, Fat, Garlic, haricot Beans, Minced meat, onions

CHICKEN CORN SOUP :

INGREDIENTS :-

Sweet corn  – 1/2tin

Chicken stock  -350Ml,

Corn flour -15Gr,

Celery  -15Gr,

Ginger  -1flake,

Garlic  -1flake,

Bayleaf  -a few,

Chicken dice  -55Gr,

Eggs  -2,

Salt & Pepper  -to taste.

PREPARATION:

• To prepare Sweet Corn Soup, At first Boil the Chicken bones using water, Bay leaf,salt and pepper corn,Cook till Chicken bones get Tender.
• strain the Stock after Cook.
• Add Corn Flour blended well to the Stock.
• Pour The Sweet corn ones the Stock Boiled stir and mix well.
• Add break Eggs to the Mixture, Remove and serve hot.

Continental bayleaf, celery, Chicken dice, CHICKEN STOCK, CORN FLOUR, EGGS., Garlic, Ginger, Sweet corn

POULET ALAREX :

INGREDIENTS :-

Chicken  -1Kg,

Veloute Sauce  -300Gr,

Mushrooms  -115Gr,

Cream  -55Gr,

Capsicum  -55Gr,

Egg yolks  -2,

Parsley  -a few,

Salt,Pepper  -to taste,

Bread slices  -1160Gr,

Fat  -60Gr.

PREPARATION :

• To prepare Poulet  Alarex,  First Prepare Chicken stock and cool.
• Skin and dice the Chicken.
• Chop Mushrooms and Capsicum.Saute in a little Butter add Veloute Sauce.
• Finish With Cream and egg yolk, Check seasoning.
• add Diced Chicken.
• Fry slices of bread.Place position of Chicken mixture on fried Bread and serve Immediately Garnished with chopped Parsley.

Continental Bread slices, Capsicum, Chicken, Cream, Egg yolks, Mushrooms, parsley, PEPPER, Veloute Sauce

MADRAS SOUP :

INGREDIENTS :-

Tomtoes  -500Gr,

Carrots  -55Gr,

Onions  -55Gr,

Coconut   -1/2,

Milk  -300Ml,

Refined flour  -30Gr,

Butter -30Gr,

Stock  -600Ml,

Pepper corns  -a few,

salt  -to taste,

Parsley  -a sprig.

PREPARATION :-

• To prepare Madras soup at first Wash and slice tomatoes.
• Peel and slice Onions.
• Peel and grate Carrots, Grate coconut.
• Place tomatoes,Onions and Carrots in a Heavy pan.
• Add Hot stock or Boiling Water. Add Pepper and Salt.
• Cook till the Vegetables are done.
• Add grated coconut and cook till Vegetables are well cooked.
• Rub through a soup sieve.
• Prepare a White sauce with flour,butter and milk.
• Add Vegetables Puree gradually.
• Reheat and serve garnished with Chopped parsley.

Continental butter, carrots, coconut, milk, onions, parsle, pepper crns, REFINED FLOUR, tomatoes

CREAM OF TOMATO SOUP :

INGREDIENTS :-

Tomatoes  -350Gr,

Carrots  -115Gr,

Turnip  -30Gr,

Onions  -30Gr,

Butter  -30Gr,

Refined flour   -30Gr,

Milk  -300Ml,

Stock  -750Ml,

pepper  -a pinch,

Bread croutons   -a few (or) Chopped parsley

Salt  -to taste.

PREPARATION :

• To prepare the Cream of Tomato Soup, First clean and cut the Tomatoes, chop Onions,Carrots and Turnip.
• Put the vegetables into dish and cover with stock or water, add Seasoning and cook till all Vegetables are Tender.
• Take boiled Vegetables Put through a sieve to make a puree.
• Prepare white sauce with milk,Flour and Butter and cool it.
• Add puree Gradually to the Sauce.
• Reheat mixture, add more seasoning if required and Serve hot with fried Bread Croutons  or Chopped Parsley.

Continental bread croutons, buter, carrots, milk, onions, parsley, PEPPER, REFINED FLOUR, STOCK, tomatoes, turnip

VEGETABLE STEW :

INGREDIENTS :-

Refined Flour  -15Gr,

Potatoes  – 115Gr,

Carrots  -115Gr,

Cabbage   -225Gr,

Peas  -115Gr,

Celery   -55Gr,

onions  -15Gr,

Vegetable stock  -600Ml,

Milk  -150Ml,

Bay leaf  -2,

Pepper corns  -Afew,

Salt  -to taste.

PREPARATION :-

• To prepare Vegetable Stew cut all Vegetables dices
• Put all Vegetables Seasoning in a pan and add Vegetable stock and cook till vegetables are tender.
• Add flour mixed into a smooth paste with milk, add  the paste to the Vegetable mixture.
• Bring boil stir all the time.
• garnish with celery.
• Hot Vegetable stew is ready.

Continental bayleaf, cabbage, carrots, celery, milk, peas, pepper corns, potatoes, REFINED FLOUR, vegetable stock

SHEPERD’S PIE :-

INGREDIENTS :-

MUTTON  -500Gr,
POTATOES  -450Gr,
BUTTER  -30Gr,
ONIONS  -115Gr,
REFINED FLOUR  -10Gr,
STOCK  -150Ml,
SALT  -TO TASTE,
PEPPER  -A PINCH,
MILK  -75Ml,
TOMATOES  -115Gr.

PREPARATION :-

• To prepare sheperd’s pie boil and roast the meat at first, cool and mince it.
• Take onions and chopit.
• Take half of the Fat melt it in a pan and fry onions till pale brown.
• stir this mixture in flour, add stock gradually, stir it until thick.
• Take tomatoes and blanch, chop and add to the stock.
• Add seasoning and meat.
• Put into greased pie dish.
• Boil and mash potatoes with milk.
• spread the meat andicind with potato mash, make arough surface with a fork on the pie and dot with Butter.
• Bake the mixture in oven a1 190degrees for about 20-25 minutes.
• Garnish the pie in a plate with cabbage leaves at bottom and round with apple slices, Sheperd’s pie will be ready.

Continental butter, meat, onions, pepper milk, pottoes, REFINED FLOUR, sheperd's pie, STOCK, tomatoes