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Consomme Celestine
Ragout of 3 Mushrooms
Caesar’s Salad
Potato Bread
Jelly Ganache Tart

Consomme Celestine

INGREDIENTS:
Consome 1 Lt
(ref 1st yr journal)
For Pancakes
Refined flour 115g
Egg 1 no.
Milk 150 ml

PROCEDURE:
1. Make the batter and prepare thin pancakes.
2. Cut into juliennes and garnish.

Ragout of 3 mushrooms.

INGREDIENTS:
Ch. Veloute 250 ml.
Button mushrooms 200g
Oyster mushrooms 50g
Onion 50g
Butter 40g
Garlic 10g
Parsley ½ bunch
Pepper 2g
Salt as req.
Fresh cream 30 ml.

Black trumpets 5,165/= per 500g
Porcini Choice 2,340/= per 500g

PREPARATIONS

1. Trim and wash button & oyster mushrooms.
2. Slice all mushrooms thickly.
3. Wash and finely chop parsley.
4. Peel and slice garlic into slivers.

METHOD:
1. Heat Butter and garlic.
2. Sauté onions till lightly brown.
3. Add mushrooms, sauté lightly.
4. Stir in veloute and mix well.
5. Cook for a few minutes.
6. check seasonings. Add salt, pepper, cream, and finally adjust the consistency.

PRESENTATION:
Place a portion of Roseti on a plate and top with a portion of ragout. Sprinkle chopped parsley on top and serve hot.

STANDARD:
Smooth creamy mixture, light beige in colour, good flavour of mushrooms, adequately seasoned and served hot.

Potato Bread
No of por. 10
INGREDIENTS:
Refined flour 250g
Yeast 10g
Egg yolk 1 no.
Fresh cream 75ml
Potato 100g
Butter 10g
Turmeric a little
Salt 8g
Coriander seeds a little

METHOD:
1. Boil the potatoes and mash them well. Mix the cream and turmeric powder.
2. Mix the potato mixture with the flour.
3. Make a well and add yeast, sugar and make a soft dough. Cream fat & salt and add.
4. Divide the dough into 10 small portions and place them on a greased tray.
5. Press the tops of the rolls and put the crushed coriander seeds.
6. Keep for proving.
7. Bake at 200C for 10-12mins

CAESAR’S SALAD

INGREDIENTS:
Romaine lettuce 100g
Iceberg lettuce 100g
Sliced bread 2 slices.
Garlic 2 flakes
Small tomato 50g
Parmesan cheese 20g
Sauce gribiche
Bolied egg yolk 1no.
Oil 100 ml
Mustard paste 1 tsp
Salt to taste
Pepper a pinch
Vinegar 10 ml

PREPARATIONS:

1. Break lettuce into largish pieces.
2. toast the bread.
3. Peel garlic and rub onto the toast. Cut into ½” squares.
4. prepare gribiche sauce using boiled egg yolk and proceed as for mayonnaise.

PRESENTATION

Toss lettuce, croutons and tomatoes. Drizzle and sprinkle parmesan(shavings and powder). Keep chilled.

STANDARD

Crisp pieces of lettuce with croutons and tomatoes adequately seasoned with sauce gribiche. Serve chilled.

Jelly Ganache Tart

INGREDIENTS:
For ganache
Cream 90ml
Dark chocolate 140g
Butter 40g

For Jelly
Water 200ml
Orange jelly 45g

For sweet paste
Icing sugar 35g
Margarine 90g
Refined flour 95g
Cocoa powder 10g
Eggs 1no.

Chocolate for brushing 20g

METHOD

For Ganache
1. Boil cream
2. Add in chopped chocolate.
3. When at 40*C, add softened butter and mix.

For Jelly
1. Boil water and add in jelly crystal.
2. boil for another minute and cool down.

For sweet paste:
1. Cream margarine and icing sugar. Add in the refined flour to which cocoa powder is added.
2. Incorporate egg and get a smooth dough. Cool down.
3. Line 3 small pie tins and dock. Blind bake at 180*C for 15-18 min. Cool down.

ASSEMBLY
1. Spread chocolate on the tarts with a brush.
2. Pour in jelly till half level and keep for setting.
3. Pour ganache on top and set in refrigerator.

SERVICE/PRESENTATION:

Garnish with a quenelle of cream.

PRESENTATION:

Well set jelly and ganache in a tasty pastry base with a rich chocolate taste.