Court Buillion
This document was uploaded by user and they confirmed that they have the permission to share it. If you are author or own the copyright of this book, please report to us by using this DMCA report form. Report DMCA
Overview
Download & View Court Buillion as PDF for free.
More details
- Words: 196
- Pages: 1
Court Buillion (1L) Water White vinegar Mirepoix Bouqutte garne Boil, simmer 15-30min Marjoram salt
Quenelle de poisson (500gr) Fish 400gr (fillet,skining) White bread 40gr mix,season Cream 100ml Panade Egg 2pc Cognac, white wine 50ml S&p after mix w/ maiz Tyme, bayleaf,oregano separate,1 plain & 1+color Maizena add Red food colour -place cloth, spread plain forcemeat 1cm thick, and flatten -place cloth, spread red forcemeat 1cm thick, and flatten -rool forcemeat into roulade, wrap -poach in boullion 15min/kg
Tartlet Seafod coctail salad (10pc) Tartlet 10pc Trimming seafood 150gr (dice) Shrimp 10pc (dice) boil in boullion Stuffed olive 3pc Coctail sauce 200ml
Stuffed egg Anchovy(10pc) Egg 5pc (boil hard), cut half Anchovy 15gr Buter 100gr +egg yolk, press on wire sieve L&P Black olive, pepper
Prawn canape(10pc) Toast 3pc
Prawn 16pc (peel, boil in boullion) Butter 50gr Anchovy mix Parsley
JOB DESC Day I 1. Prepare boullion 2. Quenelle de poisson 3. Seafood for seafood cooctail 4. Tartlet 5. Boil egg 6. Tast &prawn for canape Day II 1. Mayonaisse then coctail 2. Finishing tartlet seafoo coctail 3. Butter, anchovy n egg yolk for stuffed egg 4. Butter, anchovy for canape 5. Finishing stuffed egg 6. Finishing canape
Quenelle de poisson (500gr) Fish 400gr (fillet,skining) White bread 40gr mix,season Cream 100ml Panade Egg 2pc Cognac, white wine 50ml S&p after mix w/ maiz Tyme, bayleaf,oregano separate,1 plain & 1+color Maizena add Red food colour -place cloth, spread plain forcemeat 1cm thick, and flatten -place cloth, spread red forcemeat 1cm thick, and flatten -rool forcemeat into roulade, wrap -poach in boullion 15min/kg
Tartlet Seafod coctail salad (10pc) Tartlet 10pc Trimming seafood 150gr (dice) Shrimp 10pc (dice) boil in boullion Stuffed olive 3pc Coctail sauce 200ml
Stuffed egg Anchovy(10pc) Egg 5pc (boil hard), cut half Anchovy 15gr Buter 100gr +egg yolk, press on wire sieve L&P Black olive, pepper
Prawn canape(10pc) Toast 3pc
Prawn 16pc (peel, boil in boullion) Butter 50gr Anchovy mix Parsley
JOB DESC Day I 1. Prepare boullion 2. Quenelle de poisson 3. Seafood for seafood cooctail 4. Tartlet 5. Boil egg 6. Tast &prawn for canape Day II 1. Mayonaisse then coctail 2. Finishing tartlet seafoo coctail 3. Butter, anchovy n egg yolk for stuffed egg 4. Butter, anchovy for canape 5. Finishing stuffed egg 6. Finishing canape
Related Documents
Court Buillion
June 2020 0
Court) Muftitaqiusmani
November 2019 4
Bob Court
November 2019 8
Court Jews
November 2019 7
Supreme Court
May 2020 19