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SCALLOPS AZTECA(Yield: 1)

1 each Lettuce Liner

1 oz Steamed Scallops

1 oz Fresh Pineapples cut Julienne

1 each Tomato Meat empty Filled with Guacamole Mix (spiced with lemon juice & cognac)(50oz Guacamole + 3 oz Lemon Juice + 3 oz Cognac)

3 each Baby Corn

1 each Parsley Sprig

2 each Black Olives

2 each Green Olives

1 tsp. Chopped Chives

5 each Green Peppercorns

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GAMBAS NEW DELHI(Yield: 1)

1 oz Gambas Tail on1 each Lettuce Liner1 each Cucumber Boat filled with oz Curry Mayonnaise

(50 oz Mayo + 5 oz Curry Pwd + 2 oz Dry Sherry)

1 each Radish Rose1 each Parsley Sprig2 each Orange Segment2 each Pineapple Sections1 each Lime wedge cut 81 each Small Strawberry

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BLACK FOREST APPETIZER(Yield: 1)

1 oz Black Forest Ham Shaved1 each Lettuce Liner1 each small Pickle ( oz )1 each Parsley Sprig1 each Lime wedge cut 81 each Tomato (Meat Empty) filled with oz Potato Salad mix(Potato Salad: 1 kg boiled cut brunoise, cool off, mix with 100gms Mayonnaise, 10gms choppedParsley, 10gms chopped Green Onions, 5 gms Salt, 2.5gms Green Pepper)2 each Green Olives2 each Black Olives4 each Cucumber slices (1/2 oz)

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MARINERA APPETIZER(Yield: 1)

1 each Lettuce Liner (Romaine or Boston)1 each slice (1 oz) Fish Terrine

3 each Shrimp Tails (count) middle of plateGarnish accordingly with above garnishes

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PROSCIUTTO APPETIZER(Yield: 100)

100 each Lettuce liner100 each Tomato wedge cut 8200 each Orange segments100 each Parsley sprigs100 each Black Olives100 each Green Olives100 each Radish Roses600 each Melon Balls (Asstd.: Honeydew, Cantaloupe, and Water)300 each Kiwi slices (peeled, sliced cm thick)200 each slices Prosciutto ( 1 oz each )50 oz Shredded Lettuce ( oz to be place inside of each prosciutto slice)50 each slices Pumpernickel (250gms pack )

17 oz Butter100 each Parsley Sprigs200 each Plastic Skewers ( alternate one on each melon ball, max. 3/pax )100 each Lime wedge cut 8

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7/14

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SALMON MOUSSE EN BELLEVUE(Yield: 10)

1 oz cooked Salmon ( skin, bones off ) lb. unsalted Butter1 each Egg White1 cup Whipped Cream 35% oz Salt1/6 oz Pepper1 envelope Gelatine1 tbs. Cold WaterMethod:Put the salmon free of skin and bones through the fine blade of food chopper twice

Add butterBlend wellStir in the egg whitePut mixture through food chopperTurn into a bowl and place into a large bowl of chopped iceWork it well with a wooden spoon until it is light and fluffy and has increased 1/3 in volumeFold in one cup whipped cream, salt, pepper and soaked & dissolved gelatinePour cool but still liquid fish aspic jelly into a mould and let setPack the mousse into the mould and cover with layer of aspicChill in fridge till firmUnmould the aspic and dress on top of lettuce linerDecorate with Asparagus Spears (4 each)Lemon slices fine (3 each)Parsley sprig

1 each cherry tomato filled with Horseradish Mayonnaise2 each Baby Corn1 each Radish RoseHorseradish Mayonnaise50 oz Mayonnaise10 oz Grated Horseradish

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NORTH SEA APPETIZER( Yield: 100 )

100 oz Sea Mussels100 oz Sea Cockles5 oz Chopped Parsley2 oz Salt1 oz Black Pepper ground coarse150 oz Steamed Rice100 each Lime wedges cut 8100 each Lemon wedges cut 8100 each Parsley Sprigs25 oz Steamed Vegetables (5 oz of each of the following cut small brunoise, no fat, no

seasoning): -Celery, Green Pepper, Red Pepper, Carrots, Green Peas25 oz Vinaigrette Dressing (18 oz Oil, 5 oz Vinegar, 2 oz French Mustard)100 each Green Olives100 each Black Olives200 each Orange wedges100 each Tomato wedges cut 8100 each Lettuce liners200 each Cucumber slicesProduction Method: -Steam the riceCool offMarinate the seafood with vinaigrette mix, all small cut vegetables and seasoning (minimum 3hours)

Mix it with the cold riceLet it rest for I hour min.Drain well (1/3 of the dressing will run off)Place lettuce liner in middle of plateDress 3 oz rice & seafood mixture in middle of lettuce liner

Arrange nicely in crown shapeGarnish

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SOUFFLE AUX POIRESFond de Tarte FeuilletageCream Patisserie 370 gmsPears with syrupEgg White 3Pear Alcohol 2.5 clGarnish feuilletage with 1/3 cream patisserie and sliced pears

Bake in oven for 10 minutes at 190 C

Mix egg white beaten with cream patisserie and pear alcoholDress in feuilletageBake again at 190 o C for 30 minutesDress with wax paper pear design and icing sugar

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TUTTI FRUITIFond GenoiseEnglish Cream 30 clGelatine Leaves 3Kirsch 5 clChantilly Cream 20 clSyrup 100gmsGrated Coconut 100 gms

Asstd. Fresh Fruits 300 gmsIncorporate chantilly, gelatine and coconut to cold English creamDress on fond Genoise: cream - fruit - creamDecorate with fresh fruits and syrup

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KIWI TARTPlace Kiwi slices on bottom of mould of 20 cm diaPrepare Vanilla Bavarian Cream consisting of: -3 lit Milk600 gms Egg Yokes750 gms SugarVanilla Essence2 lit Whipped CreamWhen cream is cold add whipped cream and cubes of kiwi fruit, mixFill into mouldCover with layer of Sponge Biscuit

As soon as Bavarian cream is resistant glace with Fruit JellySprinkle with Almond FlakesOverturn

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CHOCOLATE CAKERing of 20 cm diaCover bottom with thin Chocolate Sponge BiscuitTopping of Whipped Cream/Chocolate mix

Add another thin Chocolate Sponge Biscuit layerTopping of Whipped Cream with GelatineLayer of Whipped Cream/Chocolate mixRemove ring and garnish