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

Chocolate mousse on sablee with cream cheese quenelle

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.

Chocolate mousse on sablee with cream cheese quenelle

Mousse

Milk-150ml

Sugar-30g

Yolks -1no

Vanilla ess-1ml

Dark chocolate-100g

Fresh cream-75g

Gelatin-7g

Rum-10ml

Whipped cream-100g

Sablee

Butter or margarine-50g

Castor sugar-25g

Orange zest-1g

Vanilla essence-1ml

Egg-10ml

Refined flour-80g

Cream cheese quenelle

Malai paneer-30g

Chese spread-25g

Pdr sugar-15g

Whipped cream-50g

Procedure

Mousse

1.make a custard using yolks,milk,sugar,vanilla cook till 85 deg c

2.add soaked gealtin and cool on ice,when little cold fold in chocolate truffle,rum.

3.fold in whipped cream and pour in to mould or a tray.allow to set.

Sablee

1.in a bowl cream margarine,sugar,orange zest till pale.

2.add in egg along with vanilla essence.

3.fold in refined flour and mix with a spatula put the mixture in a cling film and rest for fifteen minutes.

4.take out from fridge and roll out the dough using a cutter cut it and arrange it on a tray and bake at 175 deg c for 10-12 mins.take off tray and allow to cool.

Cream cheese quenelle

1.blend malai panir and cheese with poeder sugar.

2.fold in whipped cream.

Assembly.

Demould mousse arrange on top of sablee

Put a quenelle of cream cheese on top.