LES MILLE FEUILLES DE CHAMPIGNONS

Butter Chopped Onions Wild Edible Mushrooms (roughly chopped) Morels (halved, softened) Egg Sponges Truffle Champigons Cream Sauce Salt Pepper 100 gms 500 gms 4 kgs 1.5 kgs 3 kgs 200 gms 2 kgs 8 lits

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

FETTUCINI "FERNANDO"
Broad Noodles Sweet Bread Rosettes White Veal Stock White Wine Cream White Roux Pistas Salt Pepper 200 gms 3 kgs 1.5 lits 500 ml 1 lit 300 gms 200 gms

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, cook and taste. Put noodles in container and in the centre put he sweet bread mixture.

BROCCOLIFLAN MIT PFIFFERLINGEN

Broccoli (cooked) Cream Whole Eggs Egg Whites Nutmeg Salt Pepper SAUCE: Chanterelle Mushrooms (frozen) Onion Chicken Stock Cream Butter Salt Pepper Roux (Haco) 2 kgs 4 dl 8 4

2 kgs 700 gms 500 ml 1 lit 50 gms 50 gms

Finely puree broccoli one after another. Add cream, egg, and spices to make a fine mass. 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 add cream. Lightly thicken with roux and taste.

TRANCHE DE FOIE D' OIE SAUTE AU BEURRE PUREE POIRE PORTO

Goose liver Long Toasts Salt Pepper Butter Pear Mousse: Pears Lemon Juice Sugar Port Wine 50 gms 2 pcs

5 kgs 3 dl 400/500 gms 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.

ESCABECHE DE FOIE D OIE SAUCE DATES

Spice Mixture: Salt White Pepper Paprika Sugar Port Cognac Sauce: Calf Stock Noilly Prat Pureed Dates Cream Roux (Haco) Dates Salt Pepper 850 gms 80 gms 50 gms 50 gms 0.5 dl 0.5 dl 2 lits 500 ml 800 gms 1.5 lits 300 gms 200 gms

Powder spices in mixer. Clean liver and chop. Spice liver @ 15 gms spice mixture per kg of liver. Add port and cognac. Marinade for 12 hours. Drain liver and steam for 25 mins. Liver should be completely devoid of fat. Sauce: Cook veal stock, noilly prat and date puree and thicken with roux. Add cream and cook lightly. Add spiced dates and taste.

ASPERGES VERTES FRAICHES SABAYON PARFUME A LA CIBOULETTE

Cooked Green Asparagus Sauce: Asparagus Stock Roux Haco Hollandaise Fresh Chives100 gms Salt Pepper Cook asparagus. Boil asparagus stock. Thicken with roux, simmer. Add sauce hollandaise and chives and taste for salt and pepper. each 20 nos. 3 lits 240 gms 2 lits

FETTUCINI MAESTRO LORENZO

Veal Fillet Veal Stock White Wine Cream Basil Pistas Roux Haco Salt Pepper Oil Broad Noodles 3 kgs 1 kg 7.5 dl 2.5 lits 20 gms 250 gms 300 gms 500 ml 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. Add veal and pistas. Cook and taste.

RIS DE VEAU AUX CREVETTES GEATES A LA CREME

Veal Sweetbread Rosettes Shrimps White Wine Veal Stock Cream Roux Salt Pepper 4 kgs 2 kgs 1 lit 2 lits 5 lits 600 gms

Poach sweetbread and break into decent sized rosettes. Poach shrimps. Sauce: Cook stock, wine and bind with roux. Add cream and simmer. Add shrimps and sweetbread to sauce. Cook and taste.

LE PETIT RAGOUT DE CANARD AUX CHANTERELLES

Oil Duck Breast (skinless) Mushrooms Onions Sauce: Brown Stock White Wine Cream Roux Salt Pepper 1 lit 3 kgs 1 kg 200 gms 1.5 lits 7 dl 2.5 lits 400 gms

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 to sauce. Cook and taste.