Maitre dHotel Butter:

20 gr. butter - unsalted (soft/room temperature)

1 tsp. parsley, minced
tsp. lemon juice
Salt/white pepper

Method
1. In a small metal bowl add butter, parsley, salt, pepper
and lemon juice and mix with a fork
2. Make a piping cone: fold a piece of parchment paper in
half and cut. Cut the extra rectangle piece off (save to
use to remove fat). Fold to make a triangle, crease and
cut. Should have 2 triangles.
3. Fold the piping cone: place finger in the middle of the
long side. Bring a corner up to the top point and roll it
around. Hold the 2 points together. Than wrap the last
point around. Make a point. Fold the points over and
crease (should stay)
4. Using a spatula place all the butter in the piping cone
and should go to the bottom
5. Fold the top of the piping cone down and mush the
butter into the point area. Call chef to be marked

Cornish Hen:

1 Cornish Hen
1 clove garlic, peeled
1 tsp. Veg Oil
Sea salt / Black Pepper

100 gr. Mirepoix ( 3-4 pieces)

String for trussing (arms length)

Method
1. Grab a plat sauter
2. Peel a clove of garlic. Mirepiox: peel carrot and cut 3-4
pieces on an angle, wash celery and cut 3-4 pieces on
an angle, cut ends off onion, cut pole to pole and peel.
Cut 2 large pieces of onion.
3. Place the mirepoix pieces in the bottom of the pan.
4. Prep the Cornish hen: go to the fridge with a bowl to
collect the Cornish hen
5. Cut off extra skin near the cavity of the hen.
6. Remove the wishbone: find neck, find the white line and
make a cut over the white line, use the knife to pop out
the end of the bone and do the same to the other. Than
twist out. Can place the wishbone with the vegetables
for flavour.
7. Lift the skin from the breast of the bird with your finger
but be careful not to tear.
8. Grab the piping cone, cut the end off and squeeze half
of the butter onto the breast and the other half on the
other breast. Than massage and spread out the butter
under the skin.
9. Place a clove of garlic inside the cavity of the hen
10. Tuck the wing tip behind the hen, tuck in the legs
and the knuckles should touch. Grab the string and
place under the knuckle. Make an X and than put the
string under each knuckle. Bring string under the legs
and around the hen and tie at the neck.
11. Drizzle the outside of the hen with veg oil and salt
and pepper. Place on top of mirepoix, 1 wing side down
for 20 minutes, than 15 minutes on other wing, than
15 minutes breast side up. Do not flip the hen unless
there is colour forming. To flip the hen place one side
of the tong in the cavity, squeeze and rotate.
12. Check the temperature (needs to be 175 degrees
F) in the thigh, but do not touch the bone.
13. Place hen on a plate and tent for a minimum of 5
minutes
14. Remove the string.
15. Cut the back and neck out. Cut in half along the
keel bone. Cut the tip of the knuckle off and wing tip
off. Remove any of the bone you can feel on the inside.
Jus:
30 ml white wine
200 ml water
S&P

Method
1. using the pan from the hen place on stove on medium
heat evaporate any moisture
2. Scrape off the vegetables with your tongs and dump
out fat into compost
3. Add the wine and deglaze the pan with a wooden
spoon. When the wine is reduced by half add the water
4. Bring to a boil and reduce to a simmer and reduce the
water by 25%
5. Check for season. Strain into a small pan. Skim off any
fat.
6. Serve in ramekin on the side

Broccoli Amandine:

300 gr. Broccoli bring whole pc.

20 gr. Sliced almonds
30 gr. Butter
Salt
White pepper

Method
1. Grab a broccoli crown. Cut the broccoli from the crown.
If pieces are too big cut in half by slices stem in half
and twist knife.
2. Blanch broccoli. Place in rapidly boiling water. Cook
until el dante (2 mins). Place in ice bath.
3. Grab a bowl with paper towel. Remove the broccoli from
the ice bath and lay on paper towel.
 4. Medium skillet and add butter and melt butter on
medium heat.
5. Add almonds. Looking for light brown colour. When
butter gets foamy check the colour and if light brown,
remove from heat.
6. When sauce and chicken are ready turn almonds back
on and bring to golden brown.
7. Add broccoli and season with salt and pepper.

Original Mashed Potatoes

2 pcs. (approx.. 450 gr.) Yukon gold potatoes, peeled (if small
potatoes use 3)
30 gr. Butter
30 ml. 10% cream
Milk as needed
Salt/white pepper

Method
1. Peel potatoes and cut. Cut in half. Than each half cut
into 6 pieces.
2. Place in a small pot and cover with cold water. Season
water with salt. Bring to boil and turn down to a
simmer.
3. Drain potatoes.
4. Put on stove and dry out a bit on low heat, stir with
wooden spoon.
5. Mash with masher, ricer or food mill. Stir
6. Add butter and melt butter. Than add dairy (cream first,
than 30ml of milk. More if needed). Cover gently with
foil. Can warm up before serving.
7. Reheat before serving and add more liquid if needed.