Waldorf Salad

Prep time 10 minutes

Celery 25gms
Walnuts (slightly roasted) 25gms
Sweet apple 1nos
Mayonnaise 45ml
Salt n pepper to taste
Lemon juice 15ml
Honey 2-3ml (optional)
Lettuce 4leaves

In a medium sized bowl, mix together mayonnaise and the lemon juice, add salt, pepper and honey. Mix in sliced apples, chopped celery and coarsely, crushed walnuts. Serve on a bed of lettuce.
Garnish with sprig of parsley.

 10 ml of cream may also be added with mayonnaise.
 You may substitute mayonnaise with cream.
 If lettuce is not available, substitute with shredded cabbage.

Escalope de Vollaile Viennoise

Prep time: 30 minutes

Chicken breast (boneless) 4nos
Eggs 2nos
Refined oil 60ml
Bread crumbs 150gm
Lemon 1 no
Capers 40gm
Chopped parsley 5gms
Flour 15gms

Season the breasts, with salt and pepper. Dust in flour.
Dip in beaten eggs and then coat with bread crumbs. Melt butter in a pan/hot plate and gently brown on both the sides, turning once or twice till cooked.
Garnish the dish with capers, chopped, sieved boiled eggs and chopped parsley.

 Slightly flatten the breast if too large.
 After cooking the dish should be served immediately or else it will lose its crispness.

Epinards au Gratin

Prep time : 20 minutes

Spinach leaves 1/2kg
Salt and pepper to taste
Butter 30gms
Nutmeg a pinch
Cheddar cheese 50gms

Clean and wash spinach. Boil the spinach in salted water. Drain and finely chop. Heat butter in a pan. Toss the spinach for 30 seconds. Add seasoning and grated nutmeg. Spread over a greased pie dish. Sprinkle grated cheese and gratin ate under salamander until browned on top. Serve.

 Wash spinach 3-4 times thoroughly.
 Bring water to boil before adding in spinach. Do not cover with lid.
 Melt butter over low flame.
 Do not add salt while tossing.

Pommes de terre Bataille

Prep time 30minutes

Potatoes large 500gms
Salt and pepper to taste
Oil to deep fry
Chopped parsley 2 sprigs

Wash, peel and rewash potatoes. Cut into cubes ½ inches. Boil in salted water until almost done. Drain. Deep fry in hot oil until golden brown and crispy. Season. Serve immediately as a side dish.

 Cut potatoes into even shape.
 Boil potatoes starting with cold water.
 Do not over boil.
 Pat dry potatoes in a neat and clean cloth before putting in hot oil.
 Place the potatoes over an absorbent paper after frying to soak excess oil.

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