Delicious Salmon Patties

Salmon Patties

Salmon Patties
Salmon Patties

Ingredients,Quantities And Method To Make Salmon Patties

The ingredients,quantities and methods to make salmon patties are as under 

Ingredients And quantities To Make Salmon Patties

Cooking Time : 5-6 minutes Serves 6-8

(1) Puff pastry (recipe given below)    225 g/8 oz flour etc or 2 cups flour etc. in American

(2) For the filling :

Cooked salmon  350 g/12 oz  or 1½ cups. in American

(3) Finely grated lemon rind  1 teaspoon or 1 teaspoon in American

(4) Lemon juice  2 tbsp or 3 tbsp in American.

(5) Double heavy cream whipped   3 tbsp or 4 tbsp. in American

(6) Salt and pepper to taste or to taste in American

(7) To fry:

deep oil or fat

(8) To garnish

lemon slices  16 or 16 in American.

Parsley  small sprigs or small sprigs in American

Method To Make Salmon Patties

Roll out the pastry until about 3 mm/¹⁄8 inch in thickness and cut into 16 rounds about 13 cm/5 inches in diameter.Blend the salmon with the rest of the ingredients to make a fairly soft mixture -the cream should be whipped so the mixture is not over soft. Put a spoonful of mixture on half of each pastry round.Moisten the edges of the pastry with water.Fold the pastry to make the patty shape,seal the edges well.

Put the patties into a cool place for about 1 hour before cooking so that the pastry becomes quite firm.Heat the oil or fat to 180°C/350°F (until a cube of bread turns golden brown within 45 seconds).Put in the patties ,reduce the heat at once,so that the pastry does not over brown before being cooked.Fry steadily for 5 to 6 minutes.Lift out  and drain on absorbent paper  (kitchen towels).Serve hot with lemon slices and parsley.

VARIATION:

To make about 40 smaller patties cut the pastry into 7.5 cm/3 inch rounds

Puff Pastry

Puff pastry is the very old pastry ,although methods of making this have changed.In some old recipes the flour is mixed with eggs, in others just with egg whites, but today a the flour is blended with water and lemon juice.This gives a very excellent result,particularly if strong (hard wheat)  flour is used.

Ingredients,Quantities And Method To Puff Pastry

Ingredients,quantities and their methods to prepare the puff pastry are as under 

Ingredients And Their Quantities To Make Puff Pastry

Strong (hard wheat) or plain (all purpose) flour  225 g/8 oz or 2 cups in American

(2) Salt a pinch or a pinch in American.

(3) Lemon juice good squeeze or good squeeze in American.

(4)Water to bind or to bind in American.

(5)Butter 225 g/8 oz or 1 cup in American

Method To Make Puff Pastry

Sift he flour and salt into a mixing bowl.Add the lemon juice and sufficient cold water to make an elastic soft rolling consistency.Roll the dough out on a lightly floured board to a neat oblong shape.Place the butter in to center of the dough.Bring up the bottom part of the dough to cover the butter,then bring down the top part of the dough,so the butter is completely enclosed and the dough has made an rectangular shape.This is stage one which is repeated 7 times with stage 2,although the butter is incorporated in the first instance.For stage two turn the dough at right angles ,seal the open ends,then rib the pastry.This means depressing it at regular intervals with the floured rolling pin.

Roll out the dough once again to form an oblong,then fold as in stage 1 and repeat stage 2.It will be necessary to chill the dough; wrap in cling film (plastic wrap) and put into the refrigerator for at least 1 hour.

Repeat stages 1 and 2 ,seven times putting the pastry to chill when it becomes slightly sticky.

Poached Salmon Recipe

Poached Salmon
Poached Salmon

Ingredients,Quantities And Methods  In Poached Salmon Recipe

Ingredients quantities and methods used in poached salmon recipe are as under 

Ingredients And Their Quantities To Prepare This Dish

Yield: 50 portions  Each portion: about 5 oz

(1) Salmon steaks or boneless  50 pieces (5 to 6 oz ea)

(2) Butter 8 oz

(3) Court bouillon (see recipe below)   1 gallon

Method To Prepare This Dish

(1) Place fish in bottom of buttered baking pans and barely cover with hot court bouillon.

(2) Cover pans with sheets of buttered paper.

(3) Cook slowly on top of range or bake at 350 °F for about 20 to 25 minutes.Fish must barely simmer.

(4) When cooked drain well.Remove all skin and bones before serving

(5) Serve hot with appropriate sauce.May be served with egg sauce (recipe given elow),Hollandaise (recipe given below) or Bearnaise sauce (recipe given below)

Court Bouillon

Ingredients,Quantities And Methods To Prepare Court Bouillon Dish

Ingredients,quantities and methods to prepare this dish are as under 

Yield: 3½ qt

Ingredients And Their Quantities To Prepare This Dish

(1) Water 7 pt

(2) Vinegar cider  8 oz

(3) Onions fine dice  3 oz

(4) Celery fine dice 2 oz

(5) Carrots fine dice  2-1/3 oz

(6) Salt 1 oz

(7) Peppercorns crushed 1 tsp

(8) Parsley sprigs 5

(9)  Cloves whole 1/2 tsp

(10) Bay leaf  1

(11) Lemon sliced thin  1/2

Method To Prepare This Dish

(1) Combine all ingredients and bring to a boil.

(2) Reduce heat and simmer 1/2 hr

(3) Strain and adjust seasoning

Egg Sauce

Ingredients,Quantities And Methods To Prepare Egg Sauce

Ingredients,quantities and their methods to prepare this dish are as under 

Yield: 1 gallon

Step One To Prepare Egg Sauce

Ingredients And Their Quantities To Prepare This Dish

Cream sauce (recipe given below)  1 gallon

(2) Hard cooked eggs small dice        12

(3) (chopped chives and chopped parsley) optional  1 tbsp

Method To PrepareThis Dish

(1) Follow recipe for medium cream sauce .Adjust seasoning.

(2) Dice hard cooked eggs and combine with cream sauce.Stir gently.

Medium Cream Sauce

Ingredients,Quantities And Methods To Prepare Egg Sauce

Ingredients,quantities and methods to prepare this dish are as under 

Ingredients And Their Quantities To Prepare This Dish

(1) Butter or margarine for 1 gallon 6 oz  for 3 gallon 1 lb  for 5 gallon 1 lb.12 oz

(2) Bread flour for 1 gallon 6 oz   for 3 gallon 1 lb    for 5 gallon 1 lb .12 oz

(3) Milk for 1 gallon  1 gallon    for 3 gallon 3 gallon   for 5 gallon 5 gallon

(4) Salt  for 1 gallon 1 tbsp for 3 gallon  3 tbsp  for 5 gallon  2 oz

Method To PrepareThis Dish

(1) Melt butter in thick bottomed sauce pot.Stir in flour to make a roux.Cook over low heat,stirring constantly for 8 to 10 minutes.Do not allow roux to brown.

(2) Heat milk to boiling.Stir into roux gradually,beating briskly until sauce is thickened and smooth.

(3) Simmer for 5 minutes stirring occasionally. Bring to a boil.

(4)Strain through china cap.

NOTE: To hold white sauce in baine marie ,spread a little melted butter over top of sauce to keep a skin from forming.This light white sauce is generally prepared for the use in creamed vegetables.

Cream Sauce: Use cream or cream and milk mixture as desired.

New England Codfish Cake

New England Codfish Cakes
New England Codfish Cakes

Ingredients,Quantities And Methods To Prepare New England Cod fish Cake Recipe 

The ingredients,quantities and methods to prepare the New England cod fish cake dish are as under 

Ingredients And Their Quantities To Make This Dish

YIELD : 50  5 OZ CAKES OR 100 2½ oz cakes  

Each portion: 15 oz or 2 ½ oz cakes

Step One To Make This Dish

Ingredients And Their Quantities To Make This Dish

(1) Codfish shredded  3½ lb

Method To Make This Dish

(1) Add water to cod to cover .Soak cod 20 to 30 minutes to freshen.

(2) Press or wring out in towel.Cod must be as dry as possible

Step Two To Make This Dish

Ingredients And Their Quantities To Make This Dish

(1)Potatoes fresh boiled riced 12 lb

(2) White pepper 1 tsp

(3) Egg yolks  10 

(4) Cornstarch 6 oz

(5) Breading for cakes 

(6) Egg wash for breading

Method To Make This Dish

(3) Combine with potatoes and pepper and mix well,but do not over handle.

(4) Add egg yolks and mix lightly.

(5) Add cornstarch and mix thoroughly.

(6) Cod does not usually require salt ,but test for seasoning.If not dry enough a small amount of dehydrated potatoes may be added to bind.

(7) If time permits, place in refrigerator to firm.

Step Three To Make This Dish

Method To Make This Dish

(8) Using no 12 or no 8 ice cream scoop and portion scale make 100 2½ oz cakes or 50 5 oz cakes .

(9) Form in uniform flat round cakes 

(10) Bread using standard procedure (procedure is given below).Do not let stand in wash.

(11) If holding for service after breading ,sprinkle breadcrumbs on tray and place fish cake on top of crumbs.Sprinkle additional crumbs on top of fish cakes and refrigerate.

(12) When serving , fry in deep fat at 350 ° to 375° F depending on volume until well browned and heated through.Drain well and serve. 

BREADING PROCEDURES

(1)Place product or products in flour ,coating well.

(2) Remove and shake off excess flour.

(3) Immerse in wash wetting well so that no dry or floured areas are visible.

(4) Remove from wash with as little handling as possible.Heavy or excessive handling may remove part of the paste coating made of the flour and liquid and breading agent will not adhere .

(5) Drain or gently shake off excess wash.

(6) Place in crumbs or breading agent.Cover well before handling Press breading gently but firmly to product for strong adhesion.Cover again with crumbs.

(7) Remove from crumbs;shake off excess breading.The product is now ready for frying.It may however be refrigerated for future use.

When breading in quantity for future service, completed products should be covered lightly with crumbs before refrigerating to reduce sweating or drying out.(Procedure will depend on whether original state of product is moist or dry.)

The same basic steps are taken in breading of nearly all foods.Items such as veal cutlets and chicken breasts may be done singly without loss of time ,provided an adequate breading setup is arranged.

Scallops and other small items may be done in larger quantities, but in small enough volume to ensure complete coating with all breading products.Best results are obtained when a few products are processed at one time.Scallops are handled  in a slightly different manner by tossing loosely when in flour and in crumbs in order to coat them evenly.

Flour and crumbs should be sifted when lumpy to prevent lumps from adhering the product to be fried.The egg wash should be strained periodically to remove flour and bread crumbs.

Small quantities of breaded food should be taken from the refrigerator at one time .This reduces the possibility of spoilage in extremely warm weather and keeps most foods firm enough to handle without difficulty.

Foods should not be breaded too far in advance.Moist products tends to sweat.Dry foods tend to become dryer.It often becomes necessary to re bread them ; this may result in excessive breading which detracts from the product.Darker finished products  may also result.

Mackerel and Gooseberry Sauce Recipe

Mackerel and Gooseberry sauce
Mackerel and Gooseberry sauce

 

Ingredients,Quantities And Methods To Prepare The Mackerel And Gooseberry Sauce

Ingredients,quantities and their methods to prepare the mackerel and gooseberry sauce are as under 

Ingredients and Their Quantities To Make Mackerel and Gooseberry Sauce

Cooking time 15 minutes  Serves 4

(1) Mackerel 4 or 4 in American

(2) Fennel  sprig or sprig in American

(3) Butter 75 g/3 oz or 6 tbsp in American.

(4) Salt and pepper to taste or to taste in American.

(5)For the sauce:

gooseberries  450 g/1 lb or 1 lb in American

(6) Sugar 50 g/2 oz or 1/4 cup in American

(7) Water 150 ml/¼ pint or 2/3 cup

(8) Butter 25 g/1 oz or 2 tbsp.

(9) Chopped parsley optional 2-3 teaspoon or 2-3 teaspoon in American.

(10)To garnish:

Chopped fennel or parsley.

Method To Make Mackerel and Gooseberry Sauce

Wash the mackerel remove the heads,split and take out the bones .Chop the fennel leaves ,Sprinkle the open fish with half  fennel,spread with half butter and season well.Melt the remaining butter.Fold the fish back into shape,brush with the melted butter and sprinkle with the rest of the fennel.Grill (broil) steadily for 10 to 15 minutes depending upon the size of the fish.

There is no need to top and tail clean the gooseberries if sieving the sauce but this must be done if you intend to put the cooked fruit into a liquidizer(blender) or beat it to make a puree.Simmer the gooseberries with sugar and water until just soft.Either beat until smooth or sieve or liquidize and reheat with the butter.The chopped parsley is the pleasant addition to the sauce,but is not necessary.Dish up the fish,garnish with the parsley and serve with the gooseberry sauce.

Variations In making Mackerel and Gooseberry Sauce

The mackerel can be cooked without boning.Simply brush with lightly seasoned melted butter and grill (broil).

When gooseberries are out of season,use cooking apples instead.

Baked Haddock Dish

Haddock Bake
Haddock Bake

Ingredients,Quantities And Methods To Make A Baked Haddock Dish

Ingredients and their quantities, methods and cooking time to make the Haddock Bake dish are as under

Ingredients And Their Quantities To Make A Baked Haddock Dish

Cooking Time: 1 hour  Serves 4

Whole fresh haddock  450 g/1 lb or 1 lb in American.

(2) Eggs 3 or 3 in American

(3) Milk 450 ml/¾ pint or scant 2 cups in American.

(4) Salt and pepper to taste or to taste in American.

(5) Chopped parsley 1 tbsp or 1 tbsp in American

(6) Grated nutmeg  to taste or to taste in American.

Method To Make This Dish

Cut the head and tail from the haddock,then fillet the fish.Skin the fillets and put the fish into a oblong casserole or deep ovenproof dish.Beat the eggs in a bowl.Warm the milk and pour over the eggs,then add a little salt,pepper and parsley.Pour over the fish,top with the little grated nutmeg.

Stand the casserole or dish in bain marie (tin of cold water) this prevents the eggs custard curdling.Bake in the centre of the cool oven, 150° C/300° F Gas Mark 2,for 1 hour or until the custard is just set.This makes a good supper dish if served with crisp toast.

VARIATIONS:

Use other fine textured fish ,such as dab,flounder,pike plaice or sole, instead of the fresh haddock.

Add 50 g/2 oz (1/2 cup) grated cheese to the eggs and milk.

Fish is an important source of protein and if properly prepared the fish dishes are very delicious and healthy.Fish dishes are liked by a majority of folks and is eaten in many parts of the world but the important thing to be noted is that the techniques to prepare the fish dishes should be like that they if these cooking techniques are followed they will make a delicious and healthy dishes and in all the recipes in this website are made by professionals and I hope that by trying these cooking recipes you will enjoy the tasty and healthy foods.

Fish And Chips

Fish and Chips
Fish and Chips

Ingredients,Quantities And Method To Prepare The Fish And Chips

Ingredients and their quantities to prepare the fish and chips are as under 

Ingredients And Their Quantities To Prepare The Fish And Chips

Cooking Time: 3-6 minutes  Serves 4

(1) Portions of cod,hake,plaice (flounder of dab) or sole or other fish  4 or 4 in American

(2) Flour 25 g/1 oz or 1/4 cup in American

(3) Salt and pepper to taste or to taste in American

(4) For the batter coating:

Flour  100 g/4 oz  or 1 cup in American

(5) Egg 1 or 1 in American

(6) Milk  150 ml/¼ pint or 2/3 cup in American.

(7) Water see method below 2-3 tbsp or 3-4 tbsp

(8) To fry:

deep oil or fat

(9) To garnish :

Lemon slices or wedges  4-8 or 4-8 in American.

(10) Parsley sprigs

METHOD

 Use plain (all purpose) flour or self raising flour if you prefer a light puffy batter.

Wash then dry the fish well.Mix the 25 g/1 oz (1/4 cup) flour with a little salt and pepper.Lightly coat the fish with the seasoned flour; this helps the batter adhere to the fish.

Blend all the ingredients for the batter in a large mixing bowl-use the greater amount of water for thin fillet of fish,such as plaice or sole,where a lighter is required.Heat the oil or fat to 180°C/350°F.A cube of day old bread should take 1 minute to turn golden coloured.The frying basket must be heated in the oil or fat to prevent the batter sticking.

Put the fish into the batter turn with two forks or spoons.Lift the fish above the bowl and allow any surplus batter to drop back into the bowl.

Lower the fish into the hot oil or fat and fry steadily for 3 to 6 minutes ,depending upon the thickness of the fish.If frying thicker portion of the fish (i.e cod steaks),then lower the heat very slightly after the initial browning of the batter.

Lift the fish from the oil or fat,hold the frying basket over the fryer or saucepan for a few seconds to allow any surplus oil or fat to drop back,then drain on absorbent paper(kitchen towels).Garnish serve with potato chips,opposite,and ,tartare sauce (recipe given below)

TARTARE SAUCE

INGREDIENTS AND QUANTITY

(1) Hard boiled (hard cooked) eggs  2 or 2 in American.

(2) Mustard powder 1-2 teaspoon or 1-2 teaspoon.

(3) Olive or salad oil 2 tbsp or 3 tbsp.

(4) Vinegar  2 tbsp or 3 tbsp in American

(5) Salt and pepper to taste or to taste in American.

(6) Double heavy cream  5 tbsp or 1/2 cup in American

METHOD

Rub the eggs through a sieve ,or put into a food processor or liquidizer (blender) until smooth.Do not over process,otherwise they become sticky.Tip into a bowl and gradually blend in the other ingredients.

VARIATIONS:

Use single light or whipping cream instead of double cream.

Potato salad sauce : Use 4 tbsp or 5 tbsp in American sieved cooked potatoes with the eggs.

Halve a garlic clove and rub round the bowl in which the dressing is made.

Fennel salad sauce: Although nowadays fennel is often considered as a delicious imported vegetable,it was grown in a great deal in Britain in the past.The finely chopped leaves can be added to the sauce or to a mayonnaise,together with the little of the chopped white root.This is a perfect dressing for cold fish.

Tartare sauce: Gherkins (sweet dill pickles), parsley and cappers can be added to this sauce.

For the tartare sauce

Add 1 tablespoon chopped parsley ,2 tbsp or 3 tbsp in American chopped capers to salad sauce given above.

Fillet Of Flounder

Fillet-of-Flounder
Fillet-of-Flounder

Ingredients,Quantities And Methods To Prepare The Fillet Of Flounder 

The ingredients,their quantities and their methods are as under 

STEP ONE

Ingredients And Their Quantities To Prepare The Fillet Of Flounder

Yields: 10 portions Each Portions: 1 fillet, 3 oz. noodle cake

(1)Fillets of flounder flattened  and trimmed   10 (large) 

(2) Salt to taste

(3) Pepper to taste

(4) Fine fish farce (recipe is given below)

(5)Fish stock  1 pt

METHOD

(1) Season each fillet of flounder with salt and pepper.Spread about 1 tbsp fine fish farce over each fillet; fold in two.Place in buttered pan.Pour in fish stock.

(2) Cook over low heat for 10 to 15 minutes.

STEP TWO

Noodle cakes (recipe given below) 10 

(2) Shrimps cooked diced 4 oz

(3) Mornay sauce (recipe given below) 1¼ pt

(4) Dry sherry wine 4 oz

METHOD

(3) Remove fillet from sauce pan .Place each fillet on noodle cake(recipe given below) on a heated platter.

(4) Reduce juices in sauce pan by boiling for a few minutes.Add the diced shrimp.Stir in mornay sauce and wine.Add a pinch of salt and cayenne pepper.

 (5) Pour this sauce over fillet of flounder and glaze in oven at 500°F or under broiler or salamander.

NOODLE CAKES

STEP ONE 

Yield: 10 cakes

INGREDIENTS AND QUANTITY

(1) Fine egg noodles  4 oz

METHOD

(1)  Break noodles in small pieces (1 to 2 inches  in length).Cook in boiling salted water for 7 to 8 minutes or until tender.Wash in cold water and drain well.

STEP TWO

INGREDIENTS AND QUANTITY

Eggs whole 3 

(2) Milk 8 oz

(3) Flour 4 oz

(4) Salt  1/4 tsp

METHOD

(2)  Break eggs in to stainless steel bowl and whip lightly.Add milk and mix well.

(3)  Add flour and salt to egg mixture  and mix batter smooth.Incorporate cooked, drained noodles and blend thoroughly.

(4)  Fry in butter at medium temperature.Use small egg pans.Measure a 3 oz ladle of batter for each noodle cake.Cook until golden brown on both sides.Remove to trays or baking pans and hold for service.Keep warm.

Delicious Devilled Crab Recipes

Delicious Devilled Crab Recipes
Delicious Devilled Crab Recipes

Ingredients,Quantities And Methods To Prepare Devilled Crab Recipes 

Ingredients,Quantities And Methods To Prepare Devilled Crab Recipes Are As Under 

Ingredients And Their Quantities To Prepare Devilled Crab Recipes

Cooking Time : 20 minutes  Serves 4

(1) Small crabs  4 or 4 in American.

(2) Soft breadcrumbs   75 g/3 oz or 1½ cups.

(3) Cayenne pepper  pinch or pinch in American.

(4) Curry powder  ½-1 teaspoon  or ½ -1 teaspoon.

(5) Worcestershire sauce  1-2 teaspoon or 1-2 teaspoon.

(6) Salt to taste or to taste in American.

(7) Butter 75 g/3 oz or 6 tbsp in American.

(8) oil few drops or few drops in American.

(9) To garnish :

Lemon slices  4 or 4 in American.

(10) Parsley sprigs or sprigs in American.

small crab claws.

To prepare a Crab

Pull off the claws and wipe the shell
Pull off the claws and wipe the crabs shell

Remove the Body of the Crab
Remove the Body of the Crab

Take out and discard the stomach bag and any grey fingers
Take out and discard the  crabs stomach bag and any grey fingers

Remove the meat from the body of the Crab
Remove the meat from the body of the Crab

crack the claws of the crab and remove flesh
crack the claws of the crab and remove flesh

Remove all the flesh from the body and large claws of the crab as shown above .Save the small claws for the garnish.Flake the crab meat ,blend the light and dark flesh together with 25 g/1 oz (½ cup) of the bread crumbs,the cayenne pepper ,curry powder and Worcestershire sauce.Add a little salt.

Heat the butter in a frying pan (skillet) or in a dish  in a microwave cooker .Add the remaining breadcrumbs and turn in the butter until well coated do not allow to brown.

Clean the crab shells.polish with the oil.Fill with the flavored crab meat and top with the buttered crumbs.

Place on a dish or a baking tray and cook towards the top of a moderately hot oven,200°C/400°F Gas Mark 6,for approximately `15 minutes.Garnish each crab with the lemon slices and parsley.Arrange on heated plates with the small crab claws.

VARIATIONS:

Brown under a grill (broiler) with the heat set to moderate for about 5 to 6 minutes.

Creamy deviled crab: blend 2 to 3 tablespoons double cream (3 to 4 tbsp heavy cream) with the crab mixture.

Fish Recipes

FRIED FILLET OF SOLE

Fry Fillet Of Sole
Fry Fillet Of Sole

STEP ONE

YIELD: 50 Portion                                     EACH PORTION: 2 Fillet

INGREDIENTSQUANTITY
Bread Flour

Salt

Pepper

Eggs

Milk
2 lb

to taste

to taste

6

1 qt

METHOD

  1. Season flour.Combine eggs and milk, blend well.

STEP TWO

Bread crumbs
or cracker meal



Sole Fillets (2 oz ea)

as needed




100

METHOD

2.    follow breading procedure (recipe given below)

3.     Fry fillets in deep fat at 350° to 375° F.,depending on volume until golden brown

4.     Drain well on absorbent paper or fine wire rack.

5.     Serve with lemon slice and tartar sauce.Garnish with parsley.

BREADING PROCEDURES

Place product or products in flour ,coating well.Remove and shake of excess flour.Immerse in wash ,wetting  well so that no dry or floured areas are visible.Remove from wash with a little handling as possible.Heavy or excessive handling may remove part of the paste coating made of the flour and liquid and breading agent will not adhere. Drain or gently shake off excess wash.Place in crumbs or breading agent.Cover well before handling.Press breading gently but firmly to product for strong adhesion.Cover again with crumbs.Remove from crumbs ; shake off excess breading.The product is now ready for frying.It may however be refrigerated for further use.

BAKED COD BELLA VISTA

Baked Cod Bella Vista
Baked Cod Bella Vista

YIELD : 8 portions EACH PORTION : about 6 oz

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

STEP ONE

INGREDIENTSQUANTITY
Fresh codfish3 ½ lb

METHOD

1. Cut codfish in 6 ½ to 7 oz portions

STEP TWO

INGREDIENTSQUANTITY
Shallots ,chopped


Butter

White wine
2 2 oz ¼ cup


2 oz

¼ cup

METHOD

2. Saute chopped shallots in butter.Add wine and codfish.

STEP THREE

INGREDIENTSQUANTITY
Green peppers
sliced in 8 rings



Lemon sliced


Onions cut in
8 slices



Tomatoes

Salt

1




1


1 medium




8 slices

to taste

METHOD

3. Place one slice each of green pepper, onion and tomato overlapping

on top of each portion

STEP FOUR

METHOD

4 . Cover with greased brown paper.
5 . Bake at 375°F for 15 to 20 minutes.After first 10 minutes remove cover and baste fish.

NOTE: For luncheon dishes reduce portion size to 5 to 6 oz

FILLET DE SOLE MARGUERY

FILLET DE SOLE MARGUERY
FILLET DE SOLE MARGUERY

YIELD : 8 portions EACH PORTION : 4 oz fish

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

STEP ONE

INGREDIENTS QUANTITY
Butter


Shallots chopped
very fine



Fillets of sole
(2 oz ea)



Mushrooms cooked


Shrimp cooked
and shelled



Large oysters


Dry white wine


Fish stock
Or water



Lemon juice


Salt


Pepper

For pan


3




16




8 caps


8




8


4 oz


4 oz




from ¼ lemon


to taste


to taste

METHOD

1. Butter a saucepan well and add chopped shallots.Arrange the fillets of sole over the shallots.On each fillet place a mushroom, shrimp and an oyster.Add the white wine , fish stock , lemon juice and salt and pepper.2. Cover with a well buttered paper and bake at 475° F for about 12 minutes.Remove the fillets from the pan and arrange them on a heater platter .

STEP TWO

INGREDIENTSQUANTITY
Cream sauce
( recipe given below)
or fish sauce
8 oz

METHOD

3. Reduce the juice in the pan by boiling for a few minutes.Add cream sauce.Stir with a wire whip to blend, cook for a few seconds and remove from heat.

STEP THREE

INGREDIENTS QUANTITY
Egg yolk


Light cream


Whipped cream


Truffle

2


4 oz


3 tbsp


8 thin slices

METHOD

4. Mix egg yolks with cream and blend into the sauce .At the last minute fold in whipped cream.Strain sauce through a cheese cloth. 5. Pour sauce over the fillets , pipe on border of duchess potatoes (recipe given below) if desired.Place the platter in oven heated to 475 °F. or under a salamander until golden brown.Garnish with a thick slice of truffle on each fillet, if desired.Serve at once.

CREAM SAUCE NO 1 (LIGHT)

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

INGREDIENTS for1 gal+3 gal+5 gal+
Butter Or margarine


Bread flour


Milk


Salt

6 oz


6 oz


1 gal


1 tbsp

1 lb 1 lb 3 gal 3 tbsp


1 lb


3 gal


3 tbsp

1 lb 12 oz


1 lb 12 oz


5 gal


2 oz

METHOD

  1    Melt butter in thick bottomed sauce pot.Stir in flour to make roux.Cook over low heat,stirring constantly for 8 to 10 minutes.Do not allow roux to brown.

2.     Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth. 

3.   Simmer for 5 minutes stirring occasionally. Bring to a boil.

4. Strain through china cap

CREAM SAUCE NO 2 (MEDIUM)

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

INGREDIENTS for1 gal+3 gal+5 gal+
Butter Or
margarine



Bread flour


Milk


Salt

8 oz




8 oz


1 gal


1 tbsp

1 lb.8 oz




1 lb.8 oz


3 gal


3 tbsp

2 lb 10 oz




2 lb 10 oz


5 gal


2 oz

1. Melt butter in thick bottomed sauce pot.Stir in flour to make roux.Cook over low heat, stirring constantly for 8 to 10 minutes.Do not allow roux to brown. 2. Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth. 3. Simmer for 5 minutes stirring occasionally. Bring to a boil. 4. Strain through china cap

CREAM SAUCE NO 3 (HEAVY)

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

INGREDIENTS for1 gal+3 gal+5 gal+
Butter Or
margarine



Bread flour


Milk


Salt

12 oz




12 oz


1 gal


1 tbsp

2 lb




2 lb


3 gal


3 tbsp

3 lb 6 oz




3 lb 6 oz


5 gal


2 oz

1.   Melt butter in thick bottomed sauce pot.Stir in flour to make roux.Cook over low heat, stirring constantly for 8 to 10 minutes.Do not allow roux to brown.

2.   Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth.

3.  Simmer for 5 minutes stirring occasionally. Bring to a boil.

4. Strain through china cap

BAKED SMOKED COD,DELMONICO

STEP ONE

INGREDIENTSQUANTITY
smoked cod


medium cream
sauce (recipe
given below)



hard boiled eggs
,diced



pimientos


Worcestershire
sauce



pepper

16 lb


2 gal





18




12 oz


to taste




to taste

METHOD

(1) Because of its excessive saltiness,whole fish should be blanched.Cover fish in pot with cold water.Slowly bring to a boil and simmer for a few minutes.After blanching remove, let cool, then flake fish before combining with the rest of the ingredients

(2) Put in suitable pot and stir in cream sauce.Add diced eggs ,pimientos and seasoning.

(3) Add diced eggs,pimientos and seasoning.

STEP TWO

INGREDIENTSQUANTITY
potatoes Duchesse
(recipe given below)



Hollandaise sauce
(recipe given below)


3 lb




1 qt



METHOD

(4) Place in individual casseroles.Pipe border of potatoes Duchesse around edge.

(5) Cover with Hollandaise sauce and brown under broiler or in very hot oven before serving.

DUCHESSE POTATOES

Duchess Potatoes
Duchess Potatoes

STEP ONE

YIELD : 50 portion           EACH PORTION:  5 oz

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 liter     tsp=teaspoon     tbsp=tablespoon

INGREDIENTSQUANTITY
Potatoes peeled


Butter melted


Egg yolks


Salt


Pepper


Grated nutmeg
(optional)

14 lb


½ lb


10


to taste


to taste


to taste


METHOD

1. Cook as for whipped potatoes (recipe given below).Do not over cook as they get soggy

2 . Drain well.Place on the range to permit evaporation of excess moisture.Remove from range and cool slightly.Blend well with butter , egg yolks , salt and pepper.A small amount of nutmeg may be added if desired, but it should not predominate the taste.

3. Place potato mixture in pastry bag with star tube and bag out in desired shape on lightly buttered bake sheet.Excess butter will make bagging difficult.Brush lightly with egg wash or slightly whipped egg whites.Brown lightly in oven at 475 ° F.

HOLLANDISE SAUCE NO 1

STEP ONE

INGREDIENTSQUANTITY
egg yolk


water cold

12


2 oz

METHOD

(1) Whip egg yolks and water together in stainless steel bowl.

(2) place bowl over pot of boiling water (like a double broiler) making sure that bottom of bowl does not touch water. (this results in overcooking)

(3) whip yolks lightly until cooked to a soft peak.Stir down from edges and up from bottom of bowl.

(4) Remove from range.

STEP TWO

INGREDIENTSQUANTITY
clarified butter
, warm



lemon juice


cayenne pepper


salt

2 ½ lb,AP




from 2 lemons


to taste


to taste

METHOD

(5) Slowly pour butter into eggs,whipping lightly to blend.

(6) Add lemon juice, cayenne pepper and salt if needed.

(7) Do not overheat.