Menu 1.

STUFFED EGG RUSSIAN SALAD

AVOCADO VINAIGRETTE
*
PAYSANNE SOUP
CREAM OF TOMATO SOUP
*
POACH DARNE OF MACKEREL DUGLERE
(BROCCOLI MILANAISE, Mashed Potatoes )

CHICKEN SAUTE CHASSEUR

( Savoyarde Potatoes, Carrot Clamart )

*
DEVIL PANCAKE
CHOUX ALA CRÈME

AMERICAN SOFT ROLL

 RECIPE
NAME : AVOCADO VINAIGRETTE

YIELD : 10 Portions

PORTION SIZE : 100 g

DESCRIPTION : Half a pear of avocado with vinaigrette

sauce

QUAN
NO INGREDIENT SIZE REMARK
TITY
1 Avocado 10 ea
2 Iceberg Lettuce 300 g
3 Vinaigrette Dressing 200 ml
( refer to sauce recipe )

Garnish
Parsley sprigs 10 ea
Stuffed olive 5 ea

METHOD

1. Prepare Vinaigrette dressing.

2. Cut 5 avocado pears in half lengthways and remove the stone.
3. Pell the rest and cut into 1.5 cm cubes.
4. Dress the halved avocado on leaves of lettuce, fill in the cubes of avocado
5. Pour vinaigrette dressing over the avocado.
6. Garnish with half stuffed olive and parsley sprig.

STANDAR OF QUALITY : The Avocado should be well ripe.

 RECIPE
NAME : RUSSIAN SALAD

YIELD : 10 PORTION

PORTION SIZE : 80 g

DESCRIPTION : Dice of boiled vegetables mixed with

mayonnaise.

QUAN
NO INGREDIENT SIZE REMARK
TITY
1 Potatoes 300 g
2 Carrot 250 g
3 Green bean 100 g
4 Green peas 100 g
5 Celery stalk 50 g
6 Mayonnaise ( refer to sauce recipe ) 200 g
7 Worcestershire sauce 1 tsp
8 Salt & pepper - -

METHOD

1. Cut the vegetables into 1 cm dice.

2. Boil separately in salted water and drain well.
3. Mix well the boiled vegetables, season with salt, pepper and Worcestershire sauce.
4. Add mayonnaise and mix them carefully, use wooden spatula.
5. Correct the seasoning.
 RECIPE
NAME : STUFFED EGG

YIELD : 10 Pieces

PORTION SIZE :

DESCRIPTION : Half in Hard Boiled Egg Stuffed with A

mixture of Yolk and Butter.

QUAN
NO INGREDIENT SIZE REMARK
TITY
1 Egg 5 ea
2 Butter 80 g
3 Worcestershire sauce 1 tsp
4 Salt & pepper - - to taste
5 Stuffed olive 2 ea

METHOD

1. Boil the egg into hard boiled.

2. Soften the butter.
3. Cut The hardboiled egg length wise and take out the yolk out of a little bit on the bottom,
so the half egg curtly can stand firmly.
4. Rub and press the egg yolk, butter and the trim using of egg white through a wire sieve.
5. Mix them well, season with salt, pepper & Worcestershire sauce. Correct the seasoning
and consistency.
6. Place the mixture in a piping bag with a star tube.
7. Pipe bag into the white egg cavity hostly in a rosette form.
8. Garnish with Slice stuffed olive on top.

STANDARD OF QUALITY : Stuffed egg should be form, well rosette and creamy white.
 RECIPE
NAME : STUFFED EGG WITH RUSSIAN
SALAD
YIELD : 10 Portions

PORTION SIZE : 80 g

DESCRIPTION : Stuffed Egg served on bed of Russian

Salad

QUAN
NO INGREDIENT SIZE REMARK
TITY
1 Russian salad 800 g
2 Stuffed egg 10 ea
3 Iceberg Lettuce 200 g
4 Tomato 2 ea
5 Parsley sprigs 10 ea

METHOD

1. Dress the lettuce as an underlay.

2. Heap approx 80 g Russian salad on underlay.
3. Dress 1 stuffed egg on top.
4. Garnish with tomato wedges and parsley sprigs.

STANDARD OF QUALITY: Vegetables should be well cooked and bound by the mayonnaise
sauce.
 RECIPE
NAME : CREAM OF TOMATO SOUP

YIELD : 10 Portions

PORTION SIZE : 2 dl

DESCRIPTION : A thick cream soup made of chicken

stock and fresh tomatoes.

QUAN
NO INGREDIENT SIZE REMARK
TITY
1 Chicken stock 2,5 liters
2 Fresh tomatoes 600 g
3 Onion – sliced 100 g
4 Bacon skin 50 g
5 Tomato paste 180 g
6 Butter 50 g
7 Flour 100 g
8 Milk 200 ml
9 Fresh cream 100 ml
10 Salt & pepper - -
11 Crouton - -

METHOD

1. Peel and chopped the fresh tomatoes.

2. Heat the butter in sauce pan. Add onion, bacon, tomato paste, and fresh tomatoes. Stir
and cook in a few minutes.
3. Moisten with chicken stock and bring to the boil. Scum when required.
4. Dilute the flour with milk to be a thickening agent.
5. Add the thickening agent to the soup and simmer for about 45 minutes.
6. Pass through a fine strainer into a clean pan and re boil.
7. Correct the seasoning and consistency.
8. Add fresh cream.
9. Serve the soup in a cup and garnish with crouton.
 RECIPE
NAME : PAYSANNE SOUP

YIELD : 10 Portions

PORTION SIZE : 2 dl

DESCRIPTION : Thick Vegetable Soup, Garnished With Grated Cheese

QUAN
NO INGREDIENT SIZE REMARK
TITY
1 Beef stock 2.5 Ltr
2 Butter 50 Gr
3 Onion 50 Gr
4 Carrot 50 Gr
5 Leek 50 Gr
6 Celery 25 Gr
7 Turnip 25 Gr
8 White cabbage 50 Gr
9 Potatoes 50 Gr
10 Bacon 50 Gr
11 Flour 40 Gr
12 Grated cheese 100 Gr
13 Salt - -
14 Pepper - -

METHOD

1. Cut all vegetables into paysanne, and bacon into cube

2. Heat butter in a sauce pan and saute all vegetables and bacon except the potatoes.
3. Add flour and stir gently with wooden spatula
4. Moisten with beef stock and simmer for 20 minutes
5. 10 minutes before serving add the potatoes
6. Skim when required and adjust the seasoning
7. Serve in a soup cup, sprinkle with grated cheese
 RECIPE
NAME : DARNE OF MACKEREL DUGLERE

YIELD : 10 Portions

PORTION SIZE : 120 gram

DESCRIPTION : Poached darne of mackerel fish served with duglere sauce

QUAN
NO INGREDIENT SIZE REMARK
TITY
1 Mackerel 1,6 Kg
2 White wine 2 Dl
3 Fish stock 2 Lt
4 Fish veloute ½ Lt
5 L & P sauce - -
6 Lime - -
7 Salt - -
8 Pepper - -
9 Cream ½ Dl
10 Tomato concasses 300 Gr
11 Pasley 50 Dl
12 shallot 100 gr
13
14

METHOD
1. Cut the mackerel into darne
2. Place them in a buttered container/pan with chopped shallot on buttom.
3. Season with salt and pepper
4. Add white fish stock and white wine
5. Cover with buttered grease pepper and cook slightly approx 5 minutes
6. Prepare fish veloute, season with salt, pepper, lime, L & P sauce and cream
7. Cover poached darne with veloute
8. Garnish on top with tomato concasses and chopped parsley.
 RECIPE
NAME : CHICKEN SAUTE CHASSEUR

YIELD : 8 Portions

PORTION SIZE : 200

DESCRIPTION : Sautéed pieces of chicken served with

Chasseur sauce.

QUAN
NO INGREDIENT SIZE REMARK
TITY
1 Chicken whole 2 whole
2 Salt & pepper - - to marinated
3 Oil 400 ml

For Chasseur Sauce

1 Butter 50 g
2 Bottom mushroom 200 g
3 Chopped shallot 50 g
4 Tomatoes concasse ( raw ) 250 g
5 White wine 200 ml
6 Tarragon - chopped 5 g
7 Parsley – chopped 5 g
8 Demi - glace 1 liter
9 Salt & pepper - - to taste

For Garnish
1 Parsley – chopped 10 g
2 Tarragon - chopped 5 g

METHOD
1. Cut the chicken as for sautéing and season with salt & pepper.
2. Heat oil in sauté use, then sauté the chicken into a golden brown and cook until tender by checking the tight
bone.
3. Drain off any surplus oil and keep the chicken aside.
4. Dress the sautéed chicken on a plate, pour the hot chasseur sauce onto the chicken.
5. Garnish with a mixture of chopped parsley and tarragon.
6. Serve hot immediately.

For Chasseur Sauce

1. Wash and slice mushroom and sauté in melted butter with chopped shallot.
2. Add wine and reduce. Drain the mushrooms and add to a quantity of Demi-Glace.
3. Stir in the tomatoes concasse. Simmer for 10 minutes.
4. Adjust seasoning.
 RECIPE
NAME : SAVOYARDE POTATOES

YIELD : 10 Portions

PORTION SIZE : 80 g

DESCRIPTION : Braised Slices potatoes.

QUAN
NO INGREDIENT SIZE REMARK
TITY
1 Potatoes 1 kg
2 Butter 50 g
3 White stock 600 ml
4 Cheddar cheese 100 g
5 Salt & pepper - - to taste
6 Parsley - chopped - -

METHOD

1. Wash, peel, and rewash the potatoes, select even size potatoes.
2. Slice the potatoes into regular slices about 5 mm thick.
3. Keep the potatoes into regular form.
4. Brush the gratin dish with butter.
5. Arrange the sliced potatoes in the gratin dish neatly.
6. Season with salt and pepper.
7. Moisten with stock, ¾ of the level of the sliced potatoes.
8. Grate the cheese, till it fine grated.
9. Sprinkle the grated cheese on top of the sliced potatoes.
10. Cover with melted butter, with a brush.
11. Bake the potatoes in the oven, approx 200º c until done and liquid is absorb by potatoes
and the top of the potatoes should be golden brown.
12. Serve hot and sprinkle with chopped parsley.
 RECIPE
NAME : MASHED POTATOES

YIELD : 10 Portions

PORTION SIZE : 80 g

DESCRIPTION : Braised Slices potatoes.

QUAN
NO INGREDIENT SIZE REMARK
TITY
1 Potatoes 1 kg
2 Soft Butter 50 Gr
3 Hot milk 60 ml
4 Salt - -
5 Pepper - -

METHOD

1. Wash, peel and re-wash potatoes

2. Cut into even-sized pieces
3. Cover potatoes with cold salted water and bring to the boil.
4. Simmer until cooked ( 15-20 minutes)-test with skewer
5. Dain, pass trough medium sieve, ricer or use potato masher.
6. Mix in butter and milk with wooden spoon
7. Adjust consistency and seasoning.
 RECIPE
NAME : BROCCOLI MILANAISE

YIELD : 10 Portions

PORTION SIZE : 80 g

DESCRIPTION :

QUAN
NO INGREDIENT SIZE REMARK
TITY
1 Broccoli 1,5 kg
2 Butter 50 gr
3 Grated cheese 80 gr
Salt

METHOD

1. Cut the broccoli into large florets and cook in salted water
2. Drain well and arrange in buttered porcelain dish
3. Sprinkle with the cheese and gratinated in very hot oven 450ºc
4. Pour over two ounces of noissete butter ( melted butter which been lightly browned until
its smell and look nutty )
 RECIPE
NAME : CARROT CLAMART

YIELD : 10 Portions

PORTION SIZE : 80 g

DESCRIPTION :

QUAN
NO INGREDIENT SIZE REMARK
TITY
1 Carrot 1 kg
2 Frozen green peas 300 g
3 Butter 60 g
4 Salt & pepper - - to taste

METHOD

1. Cut the carrot into macedoine.

2. Boil in slightly salted water until cooked.
3. Heat the butter in sauce pan and sauté carrot and green peas.
4. Season with salt & pepper.
5. Serve hot.
 RECIPE
NAME : DEVIL PANCAKE
YIELD : 10 Portions
PORTION SIZE : 80 g
DESCRIPTION :

QUAN
NO INGREDIENT SIZE REMARK
TITY
1 Crepes 20 sheets
2 Pastry cream 400 ml
3 Mixed peel or raisin 100 g
4 Peach halves - sliced 300 g
5 Ginger sauce 300 ml
6 Slice almond - roasted 50 g
For Crepes
1 Hard flour 160 g
2 Milk – liquid 250 ml
3 Eggs 4 ea
4 Butter 50 g
5 Sugar 1 tbsp
6 Salt 1 tsp
For ginger sauce
1 Water 300 ml
2 Sugar 100 g
3 Fresh ginger – finely grated 30 g
4 Apricot jam 100 g
5 Corn starch - -
6 Kirsch 20 ml
7 Yellow coloring few drop

METHOD
For Crepes
1. Blend together flour, egg and milk. Add melted butter to the mixture. Put in salt and sugar.
2. Heat a little oil on small frying pan (Teflon). Pour small amount of butter into the pan. Add in the mixture,
cook until the edges turn brown.
3. Turn to brown the other side. Place the crepe on the try. Ready to use for other preparation.
For Ginger Sauce
1. Boil the water, add grated ginger, sugar, jam, and add few drop of yellow color. Simmer for 5 minutes.
2. Mix corn flour with little water, thicken and stir well. Simmer for 2 minutes.
3. Pour in kirsch, check the taste and consistency.
4. Take out from the fire then strain with fine strainer.
For Devil Pancake
1. Place the crape on try, put 1 tbsp of pastry cream, raisin, and sliced peach on the middle of the crepes.
2. Fold the crepes into triangle.
3. Serve the crepes with ginger sauce and then sprinkle with roasted slice almond on top.
 RECIPE
NAME : CHOUX PASTE

YIELD : 20 Pieces

PORTION SIZE :

DESCRIPTION : Basic Pastry Shell for Choux Pastries

QUAN
NO INGREDIENT SIZE REMARK
TITY
1 Water 250 Cc
2 Butter 90 G
3 Salt 1 Tsp
4 Sugar 1 Tsp
5 Hard flour 180 G
6 Eggs 4-5 Pc

METHOD

1. Boil water, butter, salt, and sugar in sauce pan.

2. When the butter boiling add the hard flour and mix using wooden spatula until the paste
become a ball shape and leave the side of the sauce pan.
3. Remove from the fire and put the paste in a bowl, let it cool.
4. Mix in the eggs one by one to the paste by using wooden spatula until the paste is good.
5. Fill the paste in a piping bag with star tube.
6. Pipe on greased and slightly floured baking sheet and bake in the oven 200º C until
yellow brown color.

STANDARD OF QUALITY :

The Choux Base is light and the inside of the choux is empty.
 RECIPE
NAME : AMERICAN SOFT ROLL

YIELD : 30 - 35 Pieces

PORTION SIZE : 40 g

DESCRIPTION :

QUAN
NO INGREDIENT SIZE REMARK
TITY
1 Flour – medium 1 kg
2 Instant yeast 20 g
3 Sugar 60 g
4 Eggs 2 ea
5 Salad oil 50 ml
6 Soft butter 25 g
7 Milk powder 50 g
8 Water 500 ml
9 Salt 15 g

METHOD

1. All ingredient are made into dough, salt is always mixed at the last.
2. Form into a ball shape and cover with damp cloth.
3. Leaves to ferment for about 20 minute.
4. Knock the dough back and cut into 40 g pieces.
5. Form the dough in to ball shape and leaves to ferment again.
6. Mould the dough in to nice small ball shaped and arranged on a greased baking sheet, in
order will stick each other after baking.
7. Proof the dough until perfect, and brush with egg wash.
8. Bake at moderate oven 200◦C until nice golden brown.