Menu-4

Minced cooked chicken                           150gms

Ham (optional)                                          30gms

Mushrooms                                               30gms

Panada (10gm butter,

10gm flour and 100ml milk)                             100ml

Bacon (optional)                                       75gms

Parsley                                                       a few sprigs

Egg                                                             1nos

Refined flour                                              100gms

Milk                                                            100ml

Sugar                                                          a pinch

Fresh yeast                                                7gms

Cream yeast and sugar. Add warm milk. Add to beaten egg. Fold in flour. Mix well and allow to rise for 1 hour. Mix chicken, chopped ham and boil chopped mushroom with panada. Season and form with small balls or cylindrical shape (3/4”length).wrap in thin strips of bacon. Dip in batter and fry in hot oil till golden brown. Drain and garnish with fried parsley. Serve tomato sauce separately.

Ø For making panada, cook butter and flour over slow flame until sandy in texture.

Ø Add in milk, stir and cook until the mixture attains semisolid consistency

Sole fillet   200gms

Prawns       4nos

Butter         10gms

Truffles       4-6 slices

Butter                  10gms

Refined flour       10gms

Milk                     200ml

Cheese                 20gms

Cut the sole fillet into neat supremes. Shallow poach in court bouillon/fish stock. Drain, arrange on a suitable dish, surround with 3 nice tails of prawns which have been deveined, cut in ½ lengthwise and cooked gently with little butter and slices of truffles. Coat with light mornay sauce and glaze quickly.

Ø Avoid boiling and overcooking fish

Potatoes              400gms

Seasoning            to taste

Onions                 125gms

Oil/butter            to shallow fry

Wash peel and slice the potatoes into ¼ cm thick slices. Rewash. Parboil in salted water. Drain. Dry in a neat and clean cloth. Shallow fry the potatoes in a frying pan until golden brown on both the sides. Cut onions into thick roundels and shallow fry in the same oil. Add to the potatoes. Season and serve hot.

Ø Potatoes may be finished of in the oven also

Mushrooms                                     150gms

Onions                                              25gms

Garlic                                                4-6 cloves

Refined flour                                    5gms

Butter                                               10gms

Seasoning                                        to taste

Milk                                                  150ml

Fresh cream                                     20ml

Parsley                                             a few sprigs

Wash and thickly slice the mushrooms. Melt butter in a sauté pan, lightly sauté finely chopped onion and garlic. Add in mushrooms and sweat the mushrooms for 2minutes. Add in flour, stir for a minute over gentle fire. Add in milk, and cook till sauce thickens. Add seasoning. Finish off by adding in fresh cream.