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    गौ रव कृष्ण
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    recipe

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    © All Rights Reserved
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    330 views3 pages

    Consommé Royale

    Uploaded by

    गौ रव कृष्ण
    recipe

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 3

    CONSOMMÉ ROYALE

    Sl. no. Ingredients Quantity


    1. White mutton stock 1½ ltr.
    2. Lean minced meat 250 gms.
    3. Onion 75 gms.
    4. Turnip 50 gms.
    5. Carrot 75 gms.
    6. Celery stalk 2-3 no.
    7. Parsley stalk 3-4 no.
    8. Leeks 1” stem
    9. Thyme ½ tsp.
    10. Bayleaf 2 no.
    11. Peppercorn 5-6 nos.
    For Royale:
    12. Egg 1 no.
    13. Cream 2 tsp.
    14. Salt As required
    Method:

    1. Chop Carrot, Turnip &Onion.


    2. Prepare bouquetgarni by making a bundle of herbs and spices tied in a muslin cloth.
    3. Place minced meat in a bowl and add chopped vegetables.
    4. Break egg and separate egg white and yolk.
    5. Add egg white into minced meat mixture.
    6. Mix it well and add this mixture to the cold stock.
    7. Disperse the mixture into stock once and put the stock on the flame.
    8. As the mixture starts coming up, put the flame on slow temperature.
    9. Allow mixture to form Raft at surface.
    10.At this stage put the stock on simmer and allow it to extract all the flavor from the ingredients
    for at least 1½ to 2 hours.
    11. Prepare egg custard with egg yolk, seasoning and cream. Cook on a double boiler till set.
    12.Cut it into diamond shape and use for garnish of consommé.
    13. Strain consommé with a double muslin cloth slowly without breaking the raft.
    14. Garnish with savory egg custard and serve hot.

    Oeuf Portuguese

    Sl. no. Ingredients Quantity


    1. Egg 04 no.
    2. Tomatoes 250 gm.
    3. Onion 40 gms.
    4. Garlic 10 gms.
    5. Tomato puree 100 gm.
    6. Salt 10 gm.
    7. Pepper powder 10 gm.
    7. Oregano 5 gm.
    8. Sugar ½ tsp.
    9. Butter 50 gm.
    Method:
    1. Blanch tomato and prepare tomato concassé .
    2. Chop onion and garlic.
    3. Melt butter in a pan and garlic sauté till the aroma comes out without burning it.
    4. Add chopped onion and sauté till translucent.
    5. Add tomato concassé and sauté till tomatoes are soft.
    6. Add tomato puree and cook it.
    7. Add salt and pepper for seasoning.
    8. Add oregano to flavor it and a pinch of sugar to tone the sourness of tomatoes.
    9. Place this sauce on a plate.
    10. Prepare sunny side up with an egg.
    11. And place it on top of the sauce and serve hot.
    Vegetable stew

    Sl. no. Ingredients Quantity


    1. Carrot 100 gm.
    2. Potato 100 gm.
    3. Turnip 100 gm.
    4. Beans 40 gm.
    5. Peas (frozen) 30 gm.
    6. Capsicum 100 gm.
    7. Tomatoes 75 gm.
    7. Tomato puree 100 gm.
    8. Re. flour 20 gm.
    9. Butter 30gm.
    10. Garlic 5 gm.
    11. Salt 1 tsp.
    12. White Pepper pow. ½ tsp.
    Method:
    1. Blanch tomatoes and prepare concassé.
    2. Cut carrot, turnip, onion, potato into thick baton (1’*3/4’*3/4’).
    3. Cut capsicum into large squares and chop garlic and onion
    4. Melt butter in pan and sauté garlic till flavor comes out.
    5. Add chopped tomatoes and sauté till soft.
    6. Add all the vegetables starting hard vegetables.
    7. Sauté these vegetables in garlic and remove from pan keep aside.
    8. Add butter in the same pan and allow it to melt add re. flour t make brown
    roux to thicken the stew.
    9. Add tomato puree sauté till cooked.
    10.Add all the vegetables.
    11.Stir it once and allow to boil.
    12.Let it simmer for around 35-40 min. or till all the vegetables are tender.
    13.Do not stir sauté to much.
    14.Serve garnished with a sprig of parsley.

    Roast potato
    Sl. No. Ingredients Quantity
    1. Potato (Med. size) 4 no.
    2. Salt (for Bedding) 500 gms.
    3. Butter 10 gms
    4. Aluminum foil As required
    5. Parsley Few sprig

    Method
    1. Preheat oven at 200*c.
    2. Wash and dry potato with a cloth & wrap in an aluminum foil.
    3. Pre pare a bed of salt in a baking tray.
    4. Cover potatoes with salt.
    5. Place the tray in the oven for 25- 30 minutes.
    6. Check the potatoes for tenderness.
    7. Take them out and neatly give a cut mark on potato to open the potato petals.
    8. Prick the pulp with a fork and allow butter to penetrate.
    9. Serve it with Roast of the day.

    Tossed and Turned Vegetables

    Sl. No. Ingredient Quantity


    1. French Beans 50 gms.
    2. Fresh Peas 300 gms.
    3. Carrot 150 gms.
    4. Turnip 150 gms.
    5. Potato 150 gm.
    6. Salt To taste
    7. Sugar (to glaze) A pinch
    8. Butter 20 gms.

    Method
    1. Keep water for boiling in two different pots with the addition of salt.
    2. Cut the vegetables (Carrot & Turnip & potato) into barrel. shape.
    3. Shell the peas & cut the beans into diamond.
    4. Blanch beans in boiling water and run through cold water.
    5. Par-boil other vegetables in the boiling water and run through cold water.
    6. Take a pan add butter allow it to melt.
    7. Toss vegetables over medium heat without changing the color.
    8. Add salt for seasoning and serve hot.

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