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VINAIGRETTE WITH HERBES AND TOMATOES

Peeled/Diced Tomatoes 2.5 kgsChopped Onions 200 gms

Chopped Parsley 150 gmsLocal Herb 20 gmsHazelnut Oil 1 litBasil Vinegar 500 mlSaltPepper

Chop onions and parsley very finely. Peel tomatoes and dice small. Put vinegar and oilin a bowl. Add all ingredients - mix carefully and taste.

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2/18

SWISS SALAD DRESSING

Sunflower Oil 3 lits Apple Cider 1 litMilk 2 lits

Vegetable Stock 4 litsFatless Yoghurt 2 litEggs 20 gmsHoney 280 gmsMustard 300 gmsFennel Seeds 140 gmsFresh Parsley 80 gmsCottage Cheese 6 kgsSaltPepper Worster Tabasco

Mix all ingredients, except cottage cheese, in a mixer, well. Fill cottage cheese with Fill sauce with a funnel.

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3/18

AMERICAN SAUCE WITH CHEESE CURD

Low Fat Cheese Curd 6 kgsKetchup 3 kgsLemon Juice 1 lit

Fruit Vinegar 2 litsVegetable Stock 4 litsOil 1 litSalt 240 gmsPepper 15 gmsMixed Herbs 150 gms

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SAUCE VINAIGRETTE DE SHERRY ET HUILLE DENOISETTE

Sherry Vinegar 10 litsWhite Wine Vinegar 10 litsTree Nut Oil 15 litsSunflower Oil 15 litsSalt 1.25 kgsPepper 25 gms

Aromat 25 gms

Mix all ingredients together and taste.

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DELICIOUS SWEET BREADS IN PUFF PASTRY

Poached Sweet Bread 3 kgs(florettes in milk)Mushroom Heads 1 kg

(cooked/quartered)Truffle (julienne) 100 gmsFresh Goose Liver 600 gmsWhite Veal Stock 500 mlBrown Veal Stock 500 mlCream 1 litMadeira 500 mlFlour 140 gmsSaltPepper Mixed HerbsPuff Pastry

Boil water and brown veal stock. Mix flour with Madeira and thicken stock and reduce alittle. Add cream and cook again. Blend sauce, add milk, mushrooms, truffles andseasoning. Do not add goose liver while sauce is hot. Divide ragout in small containersand cover with pastry and bake.

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MORCHEL - GRATIN

Morels 2 kgs(washed, halved lengthwise)White Veal Stock 1.5 lits

Flour 160 gmsCream 2 litsHollandaise Sauce 1.5 litsCognac 1 dlOnions 100 gmsButter 80 gmsSaltPepper Mixed Herbs

Thicken veal stock with flour. Add cream and let cool a liitle. Saut onions in butter lightly. Add morels and saut well. Add hollandaise sauce and mix well. Add salt,

pepper and mixed herbs. Gratinate.

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7/18

FILLET OF SOLE IN CRUST

Fillet of Sole 2 kgsButter 50 gmsLeeks 1 kg

Chopped Onions 100 gmsBouillon 1 dlCream 4 dlEgg Yolk 100 gmsSaltPepper Lemon JuiceMixed HerbsPuff Pastry 80 gms

Saut onions in butter, add leeks. Add bouillon, cream and cook on slow heat. Removefrom fire and bind with egg yolks, season and leave to cool. Beat sole fillets. Place two

side by side. Season, place some leek mixture on top and fold. Place sole in puff pastry, brush with egg yolks and bake. If sole is large use only one fillet.

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TOAST AUX CHAMPIGNONS

Butter 100 gmsOnions 200 gmsMushroom 4 kgs

Egg Sponges 4 kgsMorels 2 kgsChampignons 4 kgsCream Sauce 8 lit

Saut onions in butter, add mushrooms and cook. Add cream sauce, cook and season.Roughly chop mushrooms. Halve morels. Chop champignons. Light brown creamsauce.

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DELICE DE TOMME VAUDOISECheese Type

Cheese (type not too ripe) 1/2 noFlour 100 gmsEggs 3SaltPepper Breadcrumbs

Half the cheeses. Create a mass together with eggs and flour. Coat the cheese withthis, roll in breadcrumbs and deep fry.

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10/18

RAVIOLI FLORENTINE

Ravioli 400 gmsButter Fresh Basil

Fresh SageSaltPepper Tomato Concasse

Boil ravioli. Simmer for short while, cool.Mince sage and basil and saut in butter. Take ravioli and add herb butter to it and putinto buttered containers. Serve with portions of tomato concasse.

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TRANCHE DE MOUSSE AUX COQUILLES ST. JACQUES

Cockles or Scallops 3.75 kgsEggs 10Egg White 10

Cream 5 litsSaltPepper Butter 50 gmsShrimps 1/portionTruffle Slice 1/portion

For 3 to 4 mins blend cockle meat. Add eggs, egg white and again blend for someminutes. Keep in freezer for 30 mins. Again put into blender. Add cream and blend tillmixture is creamy. Divide mass into buttered pans. Cover with foil and poach. Whencool, turnover, carve slices 3 cms. broad and 8 cms long.Place slices in buttered containers, on each place 1 shrimp with tail and garnish with

slice of truffle.

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ASPERGES FRAICHES GRATINEES AUX LAMES DEVIANDE SECHEE

White Asparagus 4 kgsWater for boiling 10 litsSalt 95 gmsSugar 40 gmsSauce Mornay 1.5 lits

Airdried Beef 200 gmsParmesan 100 gms

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BOUCHEES FINANCIERE

Calf Stock 2 litsMadeira 1 litCream 1.5 lit

Flour 240 gmsPoached Sweet Bread -Florettes 2 kgsChampignons 2 kgsChopped Tongue 2 kgsTruffle Julienne 150 gmsSaltPepper

Poach sweet bread and break into florettes. Chop tongue and quarter mushrooms.Cook veal stock, mix flour and Madeira and bind stock. Add cream and simmer. Blendsauce, add sweet bread, mushrooms and chopped tongue, cook and season. Carefully

mix in truffle julienne.

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LE FIN RAGOUT DE LAPIN ET PERLE DE SUD ENFEUILLETTEE

Hare Ragout (small bits) 5 kgsVeal Stock 2.5 kgsWhite Wine 500 ml

Flour 240 gmsCream 2 litsChopped Basil 30 gmsSaltPepper Melon Balls 200 gms

Cook veal ragout in veal stock till soft.SAUCE:Cook veal stock, mix in flour and white wine. Thicken. Add cream and simmer. Blendsauce, add basil and meat. Cook and season.

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RAGOUT AUX CHAMPIGNONSButter 100 gmsChopped Onions 200 gmsEdible Mushrooms 4 kgs(roughly chopped)Morels (halves) 1.5 kgsEgg Sponges 3 kgsCream Sauce 6 litSaut onions in butter. Add mushrooms, cream sauce and taste.

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PETIT RAGOUT DE RIS DE VEAUSweet Bread Rosettes 5 kgsPistas 500 gmsCalf Stock 3 litsWhite Wine 500 mlCream 2 litsWhite Roux 500 gmsSaltPepper Butter 500 gmsCook veal stock with wine. Thicken with roux, add cream and simmer for 5 mins.Saut sweet bread in butter carefully. Add blended sauce. Add pista nuts, cook andtaste.

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TORTELLONI ALLA PANNACooked Tortelloni 350 gmsSauce:Boiled Milk 3.5 litsRoux Haco 500 gmsCream 1.5 litsSaltPepper NutmegCook tortelloni in salted water. Boil milk, thicken with roux, add cream, simmer for awhile and taste.Per Container: 350 gms tortelloni mixed with sauce and placed in container.

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