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    SMALL PATESausage Meat 30 kgsPork 10 kgsMarinated Veal 20 kgsChopped Tongue 7.5 kgsFoie Gras 1 kg

    Apple 2 kgsOnion 2 kgCream 8 litPista 900 gmsTruffle 100 gmsSalt 800 gmsPate Spices 300 gmsBacon Fat 3.5 kgsOil 1 litPastry 46.8 kgs

    Aspic 30 lit.Saut meats in oil, so also sausage meat and steam lightly. Then let cool and mix in

    the herbs/spices. Mix together meats, pistas, truffle, and chopped tongue. Mince thecooled sausage meat very finely. Then put all other ingredients into the mincer and foldin the cream. Prepare the form with pastry, apply egg yolk and bake. Cover cooledpastry with aspic.

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    POULTRY TERRINEGENEVA STYLE

    Poultry Liver 3 kgsButter 1.8kgsButter 200 gmsShallots 200 gmsMadeira 6 dlPorto 2 dlCognac 2 dlThyme PepperSodium NitrateSeasoning

    Highly saut shallots in butter. Add cleaned liver, sodium nitrate, pepper thyme and boilfor 2 to 3 mins on a high flame. Mix well with Madeira, port and cognac and cook foranother 3 mins. Mince liver finely and lastly fold in butter. Let the terrine stand at leastfor 2 days.

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    BOUTEFAS - PASTETE (VAUD)Pastry 1.5 kgsSaucissonbraet 1.8 kgsHam 200 gmsButton Mushrooms 100 gmsOnion 100 gmsParsley 50 gmsGarlic 5 gmsWhite Wine 1 dlCognac 0.5 dlMarjoram 1 pinchLeeks 150 gms

    Aspic 7 dl

    For a short while saut onions, mushrooms, garlic, parsley and marjoram and let cool.Add saucisson braet, white wine and cognac and mix well. Put the stuffing half way intothe pate form. Place the blanched leeks in the centre and cover/fill up with stuffing.Cover pate with pastry and apply egg.

    Bake in moderate oven 220 o C for at least 1.15 hours.Pour out fat from pate and pour in aspic.

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    RABBIT/HARE PATEVersion 1

    Rabbit Meat 400 gmsSaucissonbraet 1 kgGarlic Flakes 2 stMarjoram 1 pinchMarinadeWhite Wine 3 dlHerb Vinegar 2 dlWater 4 dlShallots 80 gmsPeppercorns 5 gmsCloves 6 stBayleaf 2 stTarragon 1 stPastry 12 kgs

    Aspic 5 lit.Place the cooked and cut in strips meat in the marinade for 2 days. Line the pate form

    with pastry. Put garlic and marjoram at the bottom and spread with raw saucissonbraetand then put the drained rabbit meat on top. Cover pate with pastry and bake inmedium oven for 1.5 hours. Pour out fat and add aspic

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    RABBIT/HARE PATEVersion 2

    Rabbit Meat 200 gmsSaucissonbraet 1.2 kgGarlic Flakes 2 stMarjoram 1 pinchMarinadeWhite Wine 3 dlHerb Vinegar 2 dlWater 4 dlShallots 80 gmsPeppercorns 5 gmsCloves 6 stBayleaf 2 stTarragon 1 stPastry 12 kgs

    Aspic 5 lit.Place the cooked and cut in strips meat in the marinade for 2 days. Line the pate form

    with pastry. Put garlic and marjoram at the bottom and spread with raw saucissonbraetand then put the drained rabbit meat on top. Cover pate with pastry and bake inmedium oven for 1.5 hours. Pour out fat and add aspic

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    TERRINE OF SCALLOPSScallops 8 kgsButter 2.450 kgsCream 2.5 lits

    Egg White 20 stWhole Egg 30 stSaltPepperSeasoning

    Season the scallops meat for 3 to 4 mins. Saut on a high flame. Add egg white, wholeeggs and butter and saut on a high flame for another min. Add cream and cook on ahigh flame till the mass is creamy. Taste and fill into terrine form. Poach in watersteamer at 110 degrees for 1.5 hrs

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    PATE MAISONVeal 36 kgsPork 12 kgsMarinated Veal 14 kgsChopped Tongue 14 kgsFoie Gras 2 kg

    Apple 2 kgsOnion 2 kgCream 8 litPista 900 gmsTruffle 100 gmsSalt 960 gms

    Aromat 120 gmsMarjoram 60 gmsThyme 60 gmsCoriander 120 gmsBacon Fat 3.5 kgsOil 1 lit

    Pastry 46.8 kgsAspic 30 litsSaut meats in oil, so also sausage meat and steam lightly. Then let cool and mix inthe herbs/spices. Mix together meats, pistas, truffle, and chopped tongue. Mince thecooled sausage meat very finely. Then put all other ingredients into the mincer and foldin the cream. Prepare the form with pastry, apply egg yolk and bake. Cover cooledpastry with aspic.

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    EGLIFILET - TERRINE GENFER ARTEglifilet 3 kgsChopped Tomato 1.3 kgsOnion 80 gmsGarlic 10 gmsGelatine Pwd 50 gmsOnion Rings 100 gmsParsley 20 gmsChives 20 gmsThymeWhite Wine 0.5 dlOlive Oil 0.5 dlSalt PepperSeasoningFish Aspic 5 dlGelatine Sheets 10 st

    Saut minced onions and garlic. Add salt, tomato, pepper and thyme to taste. Fold in

    gelatine pwd and sheets. Line the bottom and sides of the terrine form with eglifilets.Cover with sauted onion rings. Sprinkle chopped parsley, chives and spread in someof the chopped tomatoes. As per form make three layers of fish and tomato. At the endpour in olive oil and white wine. Cover in oil and poach in water at 100 degrees forabout 1.5 hours. Pour out the juice and pour in the fish aspic.

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    RABBIT/HARE PATERabbit Meat 300 gmsSaucissonbraet 1.6 kgGarlic Flakes 2 stMarjoram 1 pinchMarinadeWhite Wine 3 dlHerb Vinegar 2 dlWater 4 dlShallots 80 gmsPeppercorns 5 gmsCloves 6 stBayleaf 2 stTarragon 1 stPastry 12 kgs

    Aspic 5 litsPlace the cooked and cut in strips meat in the marinade for 2 days. Line the pate form

    with pastry. Put garlic and marjoram at the bottom and spread with raw saucissonbraetand then put the drained rabbit meat on top. Cover pate with pastry and bake inmedium oven for 1.5 hours. Pour out fat and add aspic

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    CHURER FLEISHPASTETEPork 17 kgsVeal 17 kgsBelly Bacon 2.8 kgsCream 6 litsBread 4.5 kgsMilk 10 litsOnions 2 kgsParsley 1 kgSalt 800 gmsPepper 80 gmsSeasoning 300 gmsNutmeg 12 gmsMarjoram 5 gmsThyme 10 gmsButter 1.2 kgs

    Soak the bread overnight in milk. Mince onions, parsley roughly and saut in butter.

    Add thyme and marjoram. Put meat, bread, onion in mincer (5mm disc). Then put all inthe mixer. Add cream, herbs and mix all well. Line the pate form with pastry, the borderwith bacon fat and put in the meat stuffing. Cover with pastry, apply egg and bake for40 mins. Pour aspic into the pate.

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    GAME TERRINEPork 6 kgsGame Meat 8 kgsBacon 8 kgsRed Wine 5 litsCognac 2 x 4 dlPort 4 dlMadeira 4 dlCapon Liver 1.6 dlFoie Gras 1.2 kgHazelnuts 1.2 dlEggs 800 gmsMilk 2 litsSodium Nitrate 440 gmsPepper 44 gmsGarlic Pwd 30 gmsCoriander 50 gmsThyme 14 gms

    Seasoning 220 gmsTari-Cdpur 66 gms

    Marinate meats and bacon in red wine for four days. Then add port, Madeira, cognac (4dl) and spices and keep for one more day. Finely mince livers, foie gras and also meatsseparately. Put meat then into mixer and mix in well, hazelnuts, cognac, milk and eggs.Put stuffing into forms and poach Coeur at 65 degrees.

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    TERRINE TRUITE FUMEESmoked Trout 4 kgsFish Stock 8 dlEgg White 500 gmsCream 0.5 litsSheet Gelatine 16 stSaltPepperCaviar per Form 40 gms}Fresh Dill Sprigs 6 st } garnish

    Give the trout fillets and fish stock one quick turn in a shredder. Beat egg whites stiffand cream too. Soak gelatine sheets and dissolve. Carefully fold in cream and eggwhite into trout mixture and then fold in dissolved gelatin and taste. Fill the mixture intoforms, through the length make a depression and put the caviar into it and decorate onboth sides with dill sprigs. Then fill with sherry aspic.

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    LIVER TARTEBrioche Dough 7oo gmsBacon Fat 70 gmsLiver StuffingNeck Fat 4 kgsCalf Liver 8 kgsEggs 3 litsCream 3 litsTari 3 60 gmsFiletel 464 95 gmsOnions (fine mince) 600 gmsButter 100 gmsSaltPepperEgg Yolk 200 gmsPort Aspic

    Blanch neck fat for a while and leave to cool. Chop Liver. Mince onions and lightlysaut in butter. Crush neck fat, add liver, eggs, cream, tari 3 and mix well till wellblended. Add salt and pepper to taste. Remove mixture from mixer and fold in mincedonions. Line the form with pastry and bacon fat layer and fill with liver mixture, coverwith pastry, apply egg yolk and bake. Cool and fill pate with port aspic.

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    LUZERNER HUHNER (chicken) TERRINECapon Breast 17 kgsKalsbraet 10 kgsGround Almonds 1 kgRaisins 1.5 kgsSaltPepper

    Half capon breasts and cut into 10 gms pieces. Season with salt and pepper. Mix allingredients well and put into forms. Cover with foil and poach/steam at 70 degrees.

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    SNAIL COCKTAILSnails (well drained) 2 1/2 cansOil 2 dlVinegar 2 dlOlive Oil 0.5 dlGarlic (crushed) 5 stOnions (minced) 50 gmsSherry 0.5 dlSaltPepperTabascoWorster

    From the ingredients prepare a hearty sauce. Put snails into it and leave to stand for 24hours.

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    RAW MARINATED FISH SALADEgli/SalmonFelchan + Trout 1 kgLemon Juice 6 dlShallots 100 gmsGarlic (crushed) 4 stChives 100 gmsCarrots/Celery }Onions/red, green each 80 gmsJulienne }Yellow Pepperoni }SaltPepperSeasoning

    From the ingredients prepare a smooth sauce and add the chopped fish, mix carefullyand leave to mature for 48 hours. From time to time mix lightly. Before serving carefully

    mix in the julienne vegetables.

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    BORDURE THE SOLE JOINVILLEFish Types 2.5 kgsEggs 15 stEgg Whites 6 stCream 1.7 litsSole Fillets 120 - 150 stRed, raw shrimps 41 - 50 stSaltPepperSeasoningMix fish with salt in mixer, add other ingredients and mix till quantity increases. Placeflattened sole fillets in buttered savarin rings and let overlap on both sides. SeasonLightly. With a piping bag, put a little stuffing into the form. Place the cleaned/marinatedshrimps (4 - 5 pcs) on top and cover with remaining stuffing. Trim the extra. Shake formwell to set. Poach in oven, over water, at 110 degrees.

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    LACHSFORELLEN CITRONELLESalmon Trout (with Skin) 20 kgsMarinadeSugar 1.2 kgsSea Salt 900 gmsPepper (crushed) 100 gmsOrange (thin slices) 2 kgsLemon (thin slices) 3 kgs

    Mix sugar, salt and pepper well. For 1 kg fish fillets use 120 gms spice, 100 gms eachorange and lemon. Marinate fish for 24 hours. Turn fish in juice in between and after 24hours place on grill and stand in juice for another 24 hours.

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    BAVAROIS OF VEGETABLES IN THREE COLOURSCarrots (cooked soft) 500 gmsYellow Pepper (pureed) 500 gmsBeans/Broccoli 500 gmsMilk 0.5 litsEgg Yolk 6 stGelatine 36 blattWhip Cream 1 dlSaltPepperTomatoes (without

    skins & seeds)

    Cook vegetable separately, puree finely. With egg yolks and milk make a creamanglaise. Beat egg yolks lightly and mix with hot milk stirring continuously. In doubleboiler beat eggs and milk to a light cream. Drain softened gelatin and mix into warmcream. Fold in beaten cream. Divide cream into 3 equal portions and mix each portioninto each of the pureed vegetables. Season to taste. Put one vegetable puree into form

    and let set. Then the next in the same way and finish with the third. Remove seeds andskin of tomatoes and puree in mixer, add fresh minced basil, and serve with thevegetable terrine.

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    GEMUSE - SCHAUM 1Different Vegetables 25 kgs(steamed soft)Bchamel Pwd 2.5 kgsMilk 12.5 litsWhite Wine 2.5 lits

    Aspic Pwd 1.7 kgCreamGelatine 50 sheetsSaltPepperSeasoning

    Steam vegetables and puree. Make a sauce of milk and bchamel pwd. Boil white wineand add to aspic pwd. Mix vegetable puree with bchamel sauce and jelly and fold inthe gelatine.

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    VODKA SABAYON WITH CAVAIREgg Yolk 24White Wine 4 dlVodka 0.5 dlSugar 30 gmsLemon JuiceSaltPepperGelatine 6 sheetsCream 1 dlCaviar 200 gms

    Put egg yolk, wine, vodka and sugar, salt pepper and lemon juice in a double boiler.Fold in the dissolved gelatine and whip till cool. Carefully fold in the cream and caviarand fill into tartlets.

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    CREPE WITH HERBED YOGHURT AND CAVIARMilk 1.2 litsFlour 540 gmsEggs 18Oil 2 dlSaltCurds 2 kgsChives 100 gmsSaltpepperCaviar 1 kgSmoked Salmon 1.5 kgPut flour, salt in a bowl, add milk and stir till no lumps. Add eggs and oil and mix well.Spread a little butter in the pan and fry crepes on both sides. Put crepes on the table,spread herbed curds on it. On the lower half of the crepe put the salmon and caviarand close the crepe and seal.

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    VEAL ROLLS WITH TUNA FILLINGVeal Slices 20 gmsTuna drained 1.5 kgs(mashed)Butter 500 gmsSaltPepper

    Drain tuna and mash. Mix in butter, salt and pepper. Spread this mixture on the vealslices and roll. Braise on all sides.

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    PUFF PASTRIES WITH CHEESE MOUSSEPuff Pastry 2Cheese Mousse 5 kgsGelatine Sheets 40Tree nuts (chopped)

    Mix dissolved gelatine into the cheese mousse. Spread this on puff pastry, 1 cm thick.Put layer of puff pastry on top and again spread with cheese mousse. Sprinkle withnuts. Keep cold and then cut into 3 x 7 cm pieces and wrap.

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    TOMATO FILLED WITH TREE NUTS AND SNAILSCanned Snails (washed) 2 kgsCrushed Garlic 4Chopped Onions 100 gmsTree Nuts 200 gms(1/4 each half nut)Raspberry Vinegar 1 dlNut Oil 2 dlSaltPepperParsley (chopped) 20 gmsWash and drain snails. Saut onions, garlic, nuts in oil. Add snails and braise. Cool

    and mix in the raspberry vinegar, nut oil, salt and pepper.Fill tomatoes with mixture and sprinkle with chopped Parsley.

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    SALMON PARFAITFresh Salmon 1 kgSmoked Salmon 1 kgCreamy Butter 2 kgsVodka 1.6 dlSaltWhite PepperButter 150 gms

    Salt fresh salmon and braise in oven in 100 gms butter. Braise smoked salmon in 50gms butter. Cool both. Pass both through fine mincer, add vodka. Beat in butter (likecreamed butter). Slowly add fish puree to make homogenous mass. Taste parfait andput into round terrine moulds. Cool.

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    SOLID PEAR MOUSSE WITH PORTFresh Pears (cored) 3 kgsLemon Juice 1 dlSugar 400 gmsPort 3 dlGelatine 160 gms

    Clean/core pears. Put pears in a casserole with sugar, lemon juice and port and cooktill soft. Puree pears and taste. Add dissolved gelatine to warm pureed pears. Line halfround moulds with silicon paper and put pear mousse into them. Keep cool for 12hours.

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    FRESH CHEESE MOUSSE WITH HERBSMascarponegorgonzola 6 kgsMascarpone 6 kgsCream 5 litsParsley 500 gmsBasil 200 gmsSalt 200 gmsPepper 20 gms

    Beat in a bowl the Mascarponegorgonzola together with the herbs. Fold in Mascarponeand whipped cream, salt and pepper.

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    SOUR VEAL RACKVeal Rack 10 kgsSaltPepperOil 0.5 litSauceOnions 2 kgsFlour 800 gmsWhite Wine Vinegar 8 litsBayleaves 6Cloves 6MarinationVeal Stock 3 litsVinegar 7 lits

    Aspic 1 litGelatine 400 gms

    Add spices to rack of veal and roast in hot oil. Add the chopped onions to the roast and

    saut add vinegar and boil meat in it.Sauce: Warm the veal stock and vinegar and mix in the aspic and dissolved gelatine.Cool.

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    STUFFED VEAL BREASTBreast of Veal 10 kgsFillingFresh Peas 2kgsSmoked Asparagus(lightly mashed) 2 kgsParmesan 500 gmsCalf Brain (finely chopped) 2.5 kgsWhite Bread (soaked) 1 kgMilk 0.5 litsMarjoram 10 gmsSaltPepperBouillon 20 litsWhole Parsley 500 gmsThyme 10 gms

    With all the stuffing ingredients make a firm mass and fill into the pocket of the calf

    breast Sew up the opening.Simmer the bouillon for 20 mins with the spices. Then put the meat into it and simmerfor 2 hours. When cooked, leave meat in stock to cool.

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    VEAL FILLETWhole Veal Fillet(w/o head and tail)Carrot Julienne 600 gmsLeek Julienne 600 gms(green part only)Celeriac Julienne 600 gmsBalsam Vinegar 0.5 dlButter 100 gmsSaltPepperRaw Ham 8 tr eachPastry 300 gms

    Blanch julienne vegetables in salted water and drain. Saut vegetables quickly inbutter, add balsam vinegar and seasoning (vegetables must be crisp). Split the filletlengthwise, beat a little, spice it, spread cooled vegetables on it (150 gms). Close thefillet and wrap with raw ham. Fold the fillet into pastry and bake.

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    RACK OF VENISON IN PASTRYRack Fillet of Venison 5Pastry 300 gms eachDuxelles: for 5 FilletsSausage meat 1.5 kgsFoie Gras 100 gmsMushrooms (cooked) 600 gmsBacon Fat 300 gmsSeasoningSalt 30 gmsPepperCorianderThymeGin 1 dlJuniper Berries 10 gms

    Spice meat and roast. Put all duxelle items through the mixer. Mix well and spice totaste. Cover fillet with duxelle wrap with pastry and bake.

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    SALTED PORK RIBS- PHILADELFIA STYLERoasted Salt Pork Ribs 80 gmsChaud Froid: 25 litsVeal Stock 20 gmsHoney 3 kgs

    Aspic 2 litsGelatine (dissolved) 600 gmsSaltTabasco

    Roast ribs. Cool and cut into portions. In the warm gravy stock, add honey, aspic, andsoftened gelatine. Cool the chaud froid and pour over ribs.