7/28/2019 Cont 017

1/9

LES MILLE FEUILLES DE CHAMPIGNONS

Butter 100 gmsChopped Onions 500 gmsWild Edible Mushrooms 4 kgs

(roughly chopped)Morels (halved, softened) 1.5 kgsEgg Sponges 3 kgsTruffle 200 gmsChampigons 2 kgsCream Sauce 8 litsSaltPepper

Saut onions in butter, add mushrooms, add cream sauce. Cook and taste. Saucemust be brownish.

7/28/2019 Cont 017

2/9

FETTUCINI "FERNANDO"

Broad Noodles 200 gmsSweet Bread Rosettes 3 kgsWhite Veal Stock 1.5 lits

White Wine 500 mlCream 1 litWhite Roux 300 gmsPistas 200 gmsSaltPepper

Poach sweet breads and break into decent sized rosettes. Cook white stock and wine.Thicken with roux, add cream and simmer. Mix sauce, add sweet bread and pista, cookand taste.Put noodles in container and in the centre put he sweet bread mixture.

7/28/2019 Cont 017

3/9

BROCCOLIFLAN MIT PFIFFERLINGEN

Broccoli (cooked) 2 kgsCream 4 dlWhole Eggs 8

Egg Whites 4NutmegSaltPepper

SAUCE:Chanterelle Mushrooms 2 kgs(frozen)Onion 700 gmsChicken Stock 500 mlCream 1 litButter 50 gms

SaltPepperRoux (Haco) 50 gms

Finely puree broccoli one after another. Add cream, egg, and spices to make a finemass. Line semicircular containers with butter paper and fill with broccoli mixture.Poach in water for 1 1/2 hour at 70 degrees C.

SAUCE:Saut onions lightly in butter. Add chanterelles and mix well. Mix in the stock and addcream. Lightly thicken with roux and taste.

7/28/2019 Cont 017

4/9

TRANCHE DE FOIE D' OIE SAUTE AU BEURRE

PUREE POIRE PORTO

Goose liver 50 gmsLong Toasts 2 pcsSaltPepperButter

Pear Mousse:Pears 5 kgsLemon Juice 3 dlSugar 400/500 gmsPort Wine 7.5 dl

Place two long toasts in each container, slice goose liver, season with salt and pepper.Carefully saut liver in butter. Place liver on toast.

Pear Mousse:Prepare pears with sugar, lemon juice and port. Put into casserole and cook till soft.Puree pears and taste.DO NOT USE CANNED PEARS.

7/28/2019 Cont 017

5/9

ESCABECHE DE FOIE D OIE SAUCE DATES

Spice Mixture:Salt 850 gms

White Pepper 80 gmsPaprika 50 gmsSugar 50 gms

Port 0.5 dlCognac 0.5 dl

Sauce:Calf Stock 2 litsNoilly Prat 500 mlPureed Dates 800 gmsCream 1.5 lits

Roux (Haco) 300 gmsDates 200 gmsSaltPepper

Powder spices in mixer. Clean liver and chop. Spice liver @ 15 gms spice mixture perkg of liver. Add port and cognac. Marinade for 12 hours. Drain liver and steam for 25mins. Liver should be completely devoid of fat.

Sauce:Cook veal stock, noilly prat and date puree and thicken with roux. Add cream and cooklightly. Add spiced dates and taste.

7/28/2019 Cont 017

6/9

ASPERGES VERTES FRAICHES

SABAYON PARFUME A LA CIBOULETTE

Cooked Green Asparagus each 20 nos.

Sauce:Asparagus Stock 3 litsRoux Haco 240 gmsHollandaise 2 litsFresh Chives100 gmsSaltPepper

Cook asparagus.

Boil asparagus stock. Thicken with roux, simmer. Add sauce hollandaise and chivesand taste for salt and pepper.

7/28/2019 Cont 017

7/9

FETTUCINI MAESTRO LORENZO

Veal Fillet 3 kgsVeal Stock 1 kgWhite Wine 7.5 dl

Cream 2.5 litsBasil 20 gmsPistas 250 gmsRoux Haco 300 gmsSaltPepperOil 500 mlBroad Noodles 300 gms

Chop fillet into small cubes. Season and lightly roast in oil.

Sauce:

Boil veal stock with white wine and thicken with roux. Add cream basil and simmer. Addveal and pistas. Cook and taste.

7/28/2019 Cont 017

8/9

RIS DE VEAU AUX CREVETTES GEATES A LA CREME

Veal Sweetbread Rosettes 4 kgsShrimps 2 kgsWhite Wine 1 lit

Veal Stock 2 litsCream 5 litsRoux 600 gmsSaltPepper

Poach sweetbread and break into decent sized rosettes. Poach shrimps.

Sauce:Cook stock, wine and bind with roux. Add cream and simmer. Add shrimps andsweetbread to sauce. Cook and taste.

7/28/2019 Cont 017

9/9

LE PETIT RAGOUT DE CANARD AUX CHANTERELLES

Oil 1 litDuck Breast (skinless) 3 kgsMushrooms 1 kg

Onions 200 gms

Sauce:Brown Stock 1.5 litsWhite Wine 7 dlCream 2.5 litsRoux 400 gmsSaltPepper

Chop duck breast, season lightly and fry in oil. Saut onions and mushrooms well.

Sauce:Boil stock, wine and bind with roux. Add cream and cook. Add meat and mushrooms tosauce. Cook and taste.