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Consommé Madrilene
Fish Cakes with Hollandaise Sauce
Glazed Carrots and Peas
French Bread

Consommé Madrilene

Ingredients:-

Consommé – 1 litre
Tomato Puree – 30 ml
Gelatine – 15 gm
Tomato – 50 gm

Pre-Preparation:-

1. Mix gelatine and tomato puree in the ‘clearmeat’.
2. Dice tomato for garnish.

Method:-

1. Clarify the stock, strain and allow to cool. Place on ice and allow to gel. Do not allow to set completely.

To Serve :-

Place garnish in soup cup and ladle a portion.

Standard:-

Same as for consommé but serve cold when partially gelled.

Fish Cakes with Hollandaise Sauce

Ingredients:-

Assorted Cooked Fish – 200 gm
Tuna – 50 gm
Mashed Potato – 100 gm
Choux Paste – 100 gm
Boiled Egg – 1 no
Egg wash – 1 no
Dried Bread Crumbs – 50 gm
Flour – 30 gm
Corn Flakes – 20 gm
Fresh Dill – 10 gm
Oil – To fry
Hollandaise Sauce – 150 ml

Pre-preparation:-

1. Mix tuna with fish and flake into slices.
2. Chop dill finely and Boiled eggs into pieces. Mashed potato, choux paste, boiled egg and dill, mix them and season with salt and crushed pepper.
3. Shape into small patties.
4. Dust with flour, dip in egg wash and coat with a mixture of breadcrumbs and cornflakes. Keep aside.

Method:-

1. Heat oil, shallow fry the fish cakes till evenly golden brown.
2. Drain on absorbent paper and keep them warm.

Presentation:-

Arrange neatly on a plate and serve with Hollandaise Sauce.

Standard:-

Small portion approximately 3-4 inches in diameter and 1 inch thick. Neatly shaped , no cracks , golden brown in colour, good flavour of fish. Serve hot with Hollandaise sauce.

Glazed Carrots and Peas

Ingredients:-

Large Carrots – 150 gm
Peas – 50 gm
Salt – to taste
Sugar – 5 gm
Butter – 20 gm

Pre-Preparation:-

1. Peel and cut carrots into thick slices.

Method:-

Place carrots and peas in little water with sugar, salt and butter. Bring it to boil, cook till water evaporates. Allow butter and sugar to glaze the carrots and peas.

To Serve:-

Reheat and serve hot as an accompaniment to the main course.

French Bread

Ingredients:-

Refined flour – 250 gm
Yeast – 10 gm
Sugar – 10 gm
Salt – 7 gm
Water – 150 ml
Poppy seeds – 5 gm
Egg – 1 no

Method:-

1. Make a dough using all the ingredients except poppy seeds.
2. The dough has to be hard dough. Round it up and keep it for proving for almost 20 mins.
3. Knock back and mould it into French bread i.e. bulging into the centre and tapering at the ends and place it on a French bread tray.
4. Prove for about 30 mins. Apply egg wash, sprinkle some poppy seeds.
5. Make 2-3 slashes and bake at about 220°c for at least 20 mins.
6. Then reduce the temperature to 100°c and allow the bread to harden up.

DESSERT RECIPIE NOT DECIDED YET. IT WILL BE PUT UP AS SOON AS POSSIBLE…