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CAPON BREASTS - ZURICH STYLEHalf fat Cheese Curd 20 kgsNatural Yoghurt 5 litsMayonnaise 5 kgsWhipped Cream 2 litsMushrooms 5 kgs

Apple julienne 5 kgs(2 cm long)Chopped Parsley 800 gmsSaltSeasoningTabasco 80 gmsPoached Capon Breasts

Poach capon breasts and cool. Cut apples into julienne and leave in lemon water. Slicemushrooms and chop parsley. Mix all ingredients and taste, Lastly fold in cream. Placebreasts in a pan and saut in the sauce.

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TROUT FILLET IN SPICED VINEGARTrout Fillet(poached)Marination:White Wine Vinegar 7 litsWhite Wine 3 litsRosemary (fresh) 2 stSalbeiblaetter (fresh) 50 stOnions chopped 1 kgGarlic 15 nos.Petersilienstiele 300 gmsSaltPepperOil 2 dl

Spice trout fillet with salt and pepper and poach. Saut vegetables and spices in oil.Add wine vinegar, spices and cook on low fire for 15 mins. Cool, strain and pourmarinade over fish. Leave fish in marinade for at least 24 hours.

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SALMON FILLETSugar 1.2 kgsSea Salt 900 gmsWhite Pepper 100 gmsDry Dill 15 gmsMixed Herbs 120 gms

Mix well salt, sugar, and pepper. Fillet salmon, remove bones. Place fillets on grill. Putherbs on fillet and leave for 2 days. Place fish on grill for 1 day to drain, then "vacuum"steam fish.

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ELDERBERRY CHAUD FROIDChopped Onions 500 gmsRed Wine 2 litsDemi Glace 10 litsElderberry Syrup 2 litsGelatine Sheets 40 nos.

Aspic 2 lits

Reduce/ thicken red wine and onions. Pour in demi glace and elder berry syrup. Cook,add dissolved gelatine and jelly. Cool, strain and taste.

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TOMATO COULISChopped Tomatoes 20 kgsOil 1 litFinely Chopped Onions 2 kgsFresh Basil 200 gmsSaltPepper

Saut onions in oil. Add chopped tomatoes and basil until softened. Taste for salt andadd gelatine according to the amount of liquid. The sauce should not be too liquid nortoo stiff.

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SAUCE CUMBERLAND

Red Currant Jelly 30 kgsRed Wine 18 litsOrange Juice 1.5 litsCaramelized Sugar 3 kgsMustard 150 gmsFecule 350 gmsCherry Liquor 1.5 dlMaraschino 3 dl

Caramelize the sugar, add red wine and cook again. Mix orange and lemon juice withfecule, mustard, cherry brandy, maraschino and add to the cooking sauce and simmerfor ten mins. Strain.

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HAM SALAD

Ham (julienne strips) 15 kgsFrozen Peas 10 kgsSoya Sprouts (canned) 10 kgs

Chopped Pineapple 5 kgsMelon Balls 5 kgsSaltPepper

Mix all the ingredients carefully and lightly spice. Serve yoghurt dressing with it.

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SEAFOOD SALADShrimps 9 kgsPoached Scampi (halved) 9 kgsEel (strips) 7 kgsSquid Rings 9 kgsGreen Olives 5.5 kgsBaby Corn 5.5 kgsSaltPepper

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SWEET - SOUR CAPON/VEGETABLE SALAD

Dried Mushrooms 200 gmsCapon Breast (strips 5mmthick, 3.5 mm long) 7 kgsWhite Pepper (slant) 4 kgsShredded Carrots 2 kgsShredded Celeriac 2 kgsPineapple (square) 2 kgsOilSauce:Pineapple Juice 1 litFruit Vinegar 3 litTomato Ketchup 2 litHoney 200 gmsWorster 2 dlSoya Sauce 500 mlSugar 1.5 kg

Ginger Pwd 30 gmsCornflour 100 gmsSaltPepper

Chop capon breasts, spice and saut in oil, drain juices. Steam vegetables crisp andadd to meat.Mix all sauce ingredients together and simmer for 15 mins. Bind with cornflour and pourover meat and vegetables - taste. Before serving drain sauce.

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ZWIEBELSALAT

Onions (blanched) 2 kgsEssig 0.5 dlOil 1 dl

Caraway 10 gmsMustard 20 gmsSaltPepper

Cut onions and blanch (keep crisp). Make a salad dressing of vinegar, oil spices andmix onions with it.

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SALADE NOUVELLE EPOQUE

Beans 500 gmsCherry Tomato 100 gmsEgg Sponges (slices) 200 gms

Veal Fillet 200 gmsQuail Eggs 12 nos.Hazelnut Sherry Dressing

Cut beans into half and poach. Slice veal fillets, spice and roast in hot oil. Mix allingredients well and arrange - serve hazelnut sherry dressing separately.

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HORN SHAPED PASTA

Medium Horn Pasta 5 kgs (Hornli)Tomato w/o seeds 2 kgsSalsiz 1.5 kgs

Salt Gherkins 700 gmsSauce:Mustard 400 gmsMayonnaise 1.4 kgsWhite Wine Vinegar 8 dlOil 5 dlFresh Chives 100 gmsSaltPepperMixed Herbs

Cook pasta, cool and drain. Peel tomatoes, chop, so also salsiz and gherkins. Mix all

well and add dressing.

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ZURCHER CHAMPIGNONSALAT

Cooked Mushrooms 5 kgsRed Pepperonis 1 kgYellow Pepperonis 1 kg

Apple 1.5 kgsCooked Rice 1 kgSalt Gherkin 500 gmsMayonnaise 2.5 kgsSaltPepperLemon Juice 3 dl

Chop all ingredients, mix with mayonnaise and put apples for short while in lemonwater.

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RICE LEEK SALAD

Rice 10 kgsLeeks 2 kgsVinegar 1.5 lits

Oil 3 litsSaltPepperMixed Herbs

Cut leeks and blanch. Mix rice and leeks with oil and vinegar dressing.

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BROWN RICE SALAD WITH FRUITS

Unpolished Rice 10 kgsRaisins 500 gmsChopped Apples 2 kgs

Lemon Juice 2 dlSauce:Garlic 20 gmsPeach Chutney 1 kgRed Wine Vinegar 1.5 litsSunflower Oil 600 mlMaple Syrup 600 gmsChives 100 gmsSalt 150 gmsPepper 10 gms

Cook rice till soft - about 25 minutes. Keep apple pieces in lemon juice.

SAUCE: Mix all the ingredients. Mix apple and raisins with the rice. Mix all with saladdressing.

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TEIGWARENSALAT A LORIENTALE (Vollwert)

Whole meal Hornli 16 kgsChinese Mushrooms 100 gmsSpring Onions 2.9 kgs

Sauce:Sesame 1 kgGarlic 50 gmsSunflower Oil 6 dlSherry Vinegar 1.4 litWater 1/2 litSoya Sauce 6 dlTurmeric 40 gmsSalt 200 gms

Aromat 100 gmsPepper 8 gms

Cook hornli until soft, soak mushrooms, separate onions from greens - onions cut intojulienne and greens into rounds.SAUCE: In a grinder mix all the ingredients with sesame and mix to a smooth sauce.Mix hornli with onions and mushrooms and season after adding sauce.

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VOLLWERT STANGENSELLERIESALAT MIT DINKELUND AEPFEL

Celery 6 kgsApple 3.6 kgsLemon Juice 500 ml

Pineapple bits 3.4 kgsGerman Wheat 2 kgsSour Cream 2 litYoghurt 2 litsCurd Cheese 2 kgsSalt 60 gmsMixed Herbs 80 gmsPepper 4 gmsNesvital 10 gms

Cook wheat soft. Peel apples and cut into strips and keep in lemon juice. Mix celery,apples, pineapple and wheat. Mix in cheese curd, yoghurt sour cream and herbs.

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WOLLWER CURRY - REISSALAT MIT LINSEN UNDDINKEL

Wild Rice 10 kgsMasoor Dal 1.7 kgsGernab Wheat 2 kgsPeas 1 kgCoconut Milk 1 litYoghurt 2 litsSour Cream 1 kgFat Free Cheese Curd 1 kgMaple Syrup 600 gmsCurry Pwd 70 gmsOil 1 dlSalt 80 gmsPepper 2 gmsMixed Herbs 80 gms

Cook wheat, rice and cool. Blanch peas and dal. Mix curry pwd and oil. Mix allingredients with yoghurt, cheese curd, cream and herbs.

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COUS COUS WITH KABULI CHANNAThick Grained Semolina 10 kgsOil 6 dlKabuli Channa 2 kgsGreen Olives 1 kgChives 150 gmsOil 2 litVinegar 1 litYoghurt 2 litsSalt 80 gmsMixed Herbs 100 gmsPepper 4 gms

Soak semolina in water for 5 mins and drain. Mix 6 dl oil and mix well. Steam for 5 minsin steamer. Soak kabuli channa and cook. Halve the olives. Make a dressing of oil,vinegar, yoghurt, herbs and prepare salad with all other ingredients.

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POULET SALAT MIT ROSA GRAPEFRUITS (Exotic)

Capon Breasts 6 kgsSpice mix (Garam Masala) 40 gmsOil 3 dl

Fresh Pineapple 1 kgPomello (Pink Grapefruit) 1.2 kgs

Sour Cream 6 dlCheese Curd 6 dlYoghurt 1.2 litsMaple Syrup 360 gmsCurry Pwd 50 gmsSalt 55 gmsMixed Herbs 60 gms

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JASOYASALAT

Jasoya 10 kgsShrimps 2 kgs

Peas 2 kgsCheese Curd 1 kgYoghurt 2 litsSour Cream 1 litSalt 40 gmsPepper 2 gmsMixed Herbs 40 gmsNesvital 10 gms

Chop jasoya into squares. Blanch peas. Lightly boil shrimps. Mix all ingredients withcheese curd, yoghurt, sour cream and herbs.

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ROQUEFORT DRESSING

Mayonnaise 12 kgsMustard 400 gmsGarlic Pwd 150 gms

Worster 1 dlOil 4.5 litsRoquefort 3.5 kgsVinegar 3 litsWater 3 litsSaltPepperMixed Herbs

Mix mayonnaise, mustard and spices well. Thicken with oil. Mix in crushed Roquefort,add vinegar and water. Stir well and taste.

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SHERRY - ESSIG DRESSING

Sherry Vinegar 5 litsOlive Oil 12 litsWhite Wine 6 lits

Vegetable Stock 9 litsDijon Mustard 750 gmsChopped Parsley 2.5 bdlsMaggi Spice 3 dlSalt 300 gmsMixed Herbs 500 gmsPepper 60 gms

Mix all ingredients well with vinegar. Thicken with oil. Add parsley and taste.

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HAZELNUT - OIL DRESSING

Roasted Hazelnuts (crushed) 4 kgsPeppercorns (pureed) 160 gmsDijon Mustard 160 gms

Herb Vinegar 5 litsEgg Yolk 4 litsHazelnut Oil 8 litsWhite Wine 12 litsMaggi Spice Liquid 3 dlSalt 300 gmsMixed Herbs 500 gms

Mustard, egg yolks and all herbs to be mixed well. Add vinegar and oil. Thicken and mixin white wine. Add hazelnuts.

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PINENUT DRESSING

Sunflower Oil 1.8 litsWhite Wine Vinegar 9 dlVegetable Stock 3 dl

Pinenuts (roasted) 450 gmsSaltPepper

Roast pinenuts. Puree nuts along with vegetable stock, vinegar and slowly pour in theoil. Add salt and pepper to taste.

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