Menu-9

Tomatoes                               250gms

Lettuce                                   4 to 6 leaves

Salad oil                                  30ml

Vinegar                                   10 ml

Seasoning                               to taste

Powder sugar                         5gms

French mustard                     1/4tspn

Onion rings                            4 to 6nos

Blanch tomatoes, deskin. Quarter them horizontally and remove the seeds. Cut into very thin strips, arrange over a bed of lettuce, sprinkle dressing and surround with ring of onions.

Chicken breasts                     2nos

Bread crumbs                         50gms

Eggs                                        2nos

Butter                                     100gms

Salt and pepper                     to taste

Flour

Garlic finely chopped            6-8 cloves

Chives finely chopped           5gms

Marjoram finely chopped     5gms

Place each chicken breast between 2 sheets of wax paper and slightly beat or cut a horizontal pocket into both chicken breasts. Mix butter, garlic, chives and seasoning and stuff into the breasts. Seal the sides by brushing egg on. Refrigerate for about 1/2 hr. dust lightly with flour, dip in beaten egg and roll in bread crumbs. Deep fry until golden. Remove and place on an absorbent paper. Dish out on a plate and serve a la minute.

Fresh peas                              400gms

Butter                                      30gms

Seasoning                               to taste

Powdered sugar                     5gms

Shell and cook the peas in boiling salted water. Drain and refresh. Melt butter and toss the peas for about a minute. Add seasoning and powder sugar.

Potatoes                       300gms

Seasoning                     to taste

Nutmeg                         a pinch (grated)

Butter                            30gms

Method:

Wash, peel and rewash potatoes. Boil in salted water till done. Drain and dry over a low flame. Mash with a wooden spoon, pass through a sieve. Add in seasoning melted butter and nutmeg. Stir with a wooden spoon to make smooth and fluffy. Scoop out on to a plate. Serve hot.