Beef Stroganoff

Introduction To Beef Stroganoff

Beef Stroganoff is a Russian dish with sauteed beef sliced and served in sour cream sauce.From its origin Russia it became so popular all around the world in mid 19th- century.

Beef Stroganoff
Beef Stroganoff

Recipe

Step One To Prepare Beef Stroganoff

Ingredients 

yield 48 portions   each portion : about 6 oz. beef and sauce

Scale To Prepare Beef Stroganoff

Scale pt=16 ounce qt=32 ounce  lb=pound or 16 ounce  oz=ounce 

ea=each serving  tsp=teaspoon     tbsp=table spoon

Tenderloin tips  12 lb

Method 

Slice tenderloin tips in very thin strips (about 2 by 1 by 1/4 inches)

Step Two To Prepare Beef Stroganoff

Ingredients 

Vinegar  8 oz

Rich brown sauce (recipe given below)  3 qt

Sour cream  24 oz

Butter  6 oz

Method 

2. Reduce vinegar by boiling for several minutes.Add to brown sauce.Add hot brown sauce slowly to cream,stirring constantly to prevent curdling.Add butter (not melted)

Step Three To Prepare Beef Stroganoff

Ingredients 

Salad oil for sauteing

Method 

4. Saute tenderloin tips in heavy skillet (a frying pan) until light brown.Strain all grease off in china cap (a strainer).

Step Four To Prepare Beef Stroganoff

Ingredients

Mushrooms sliced  24 oz

Butter  6 oz

Salt  to taste

Pepper  to taste

Method 

5. Saute sliced mushrooms in butter and add to beef.Pour sauce over all and heat but do not permit to boil.Add salt and pepper to taste.Keep warm in double boiler until ready to serve.

6. Serve with 3/4 cup (3½ oz) steamed rice,noodles or spaetzli.

Brown Sauce For Beef Stroganoff

Brown Sauce
Brown Sauce

Yield : 5 qt

Step One To Make Brown Sauce

Ingredients 

Onions medium dice  1 lb

Celery medium dice  ½ lb

Carrots medium dice ½ lb

Butter or margarine or other fat agent   10 oz

Bread flour 10 oz

Method

1 .Saute all vegetables in butter or fat in heavy sauce pot until onions are transparent.

2. Add flour and cook for 10 minutes

Step Two To Make This Sauce

Ingredients 

Brown stock hot (recipe given below this recipe)   5 qt

Tomato puree  8 oz

Bay leaf whole 1

Salt  to taste

Pepper  to taste

Method

3. Add hot brown stock and and tomato puree,stirring until slightly thickened and smooth.

4. Add bay leaf ,salt, pepper and cook for 1½ hours.

5. Adjust flavour and consistency.

6. Strain and hold for service.

Basic Brown Stock

Yield: about 4½ gallons

Ingredients 

Beef bones  25 lb

Method 

1 . Review preparation of stock.Cut bones with meat saw.

2.  Place bones in a large roasting pan and brown in preheated oven at 375°F.

3. Turn bones occasionally to brown uniformly.

4.  Remove bones from pan and place in stock pot.

Step Two To Make This Stock

Ingredients 

Water to cover  about 6 gallons

Method 

5. Drain fat from pan and reserve.

6. Deglaze roast pan with part of water to dissolve crusting

7. Cover bones with cool water and deglazing liquor and bring to a boi.

8. Reduce heat and simmer for 3 hours.

Step Three To Make This Stock

Ingredients

Mirepoix;

Onions 2 lb

Celery  1 lb

Carrots 1 lb

Tomatoes canned ½ No 10 can

Bay leaves 3

Thyme 1 teaspoon

Peppercorns crushed 1 teaspoon

Cloves whole 6

Parsley stems

Note: Veal bones may be substituted for part of beef bones when available.Neck and shin bones are generally preferred.Vegetable trimmings and other bones are often used.Skim fat and scum frequently.Do not allow to boil vigorously

Tomato Relish

Introduction Of Tomato Relish 

Tomato relish is very uncommon condiment among people and has many uses.It can take many forms according to different recipes.It is like pickle and can have sweet to savory flavor that depends upon the ingredients and the methods used to prepare this condiment.It is like an American form of salsa and its flavor and texture is like that of ketchup. It is chunky and you can have a better experience and taste if you use it in place of ketchup.

Use of tomato relish is given below this recipe

 

Tomato Relish
Tomato Relish

Ingredients 

Prep time

15 minutes

Total  time

1 hour and 10 minutes

 

Makes

4 cups

 

1.5 kg tomatoes,roughly chopped

3 large onions chopped

2 cups soft brown sugar

2 cups tarragon vinegar

2 cloves garlic crushed

2 teaspoons dried basil

1 tablespoon dried mustard

1 tablespoon curry powder

1 teaspoon ground allspice

Method 

1.Combine all the ingredients in a large pan.Bring the mixture slowly to the boil,stirring constantly until the sugar dissolves.

2  .Reduce the heat and simmer for 1 hour ,stirring occasionally,until the mixture is thick.Spoon into warm sterilized jars, and seal while the mixture is still hot.Store in a cool dark place.

Uses Of Tomato Relish

(1) Tomato relish can replace the ketchup as you can use this condiment in place of ketchup for better taste.You can use it to spread on the top of the meat loaf before baking as it gives a rich tangy topping.For instance mix 1/2 cup in meatloaf,meatballs and hamburger patties before shaping and cooking for best taste.

(2) Use tomato relish between the slices of bread,cheese slices etc in place of ketchup as it will give a better taste than the ketchup.Use 1 -2 tablespoons of this condiment in your slices for the best taste. You can use it as a substitute of tomatoes when tomatoes are out of season  or not available

(3) Spread tomato relish on the pizza dough in place of tomato sauce and it will give your pizza a better taste 

Mango Chutney

Introduction To Mango Chutney

Mango chutney is delicious condiment and its origin is from India so its an Indian condiment and its combination goes well with curries,chicken,pork or lamb.This chutney is the most traditional of all the chutneys and has a tart flavor because of mangoes and vinegar and it is delicious and easy to make and lasts for days even for weeks if kept in a jar.Its a tasty condiment and a perfect dip accompaniment to lamb, chicken and pork.One of the favorite way to make use of mango chutney is to eat it with roasted or baked chicken served with Spanish rice with some mango chutney.Mango chutney is the best way to use mangoes when they are easily available in the market and are plentiful.

Mango Chutney
Mango Chutney

Uses Of Mango Chutney

1 .With roast chicken  thin it with water to glaze chicken or duck

2 .Serve it with brie or with cream cheese.

3 .You can spread it in a chicken sandwiches of any kind.This recipe will provide you the easy and quick ways to make this delicious chutney .

This Chutney Is Low In Calories

People by seeing that it is a chutney and if it is low in calories so for the knowledge of our readers I would like to tell you that the chutney made from this recipe will definitely be low in calories because all these recipes are made by professionals and it is our first priority to make recipes which will make tasty and healthy dishes.

Ingredients

Prep time

15 minutes

Total time

1 hour and 10 minutes

Makes
 
2 cups
 

3 large mangoes

1 teaspoon salt

1 cup white vinegar

2 small red chilies,seeded and chopped

5 cm fresh ginger grated

½ cup dates finely chopped

Method

1.  Peel the mangoes,remove stones and chop flesh;sprinkle with salt.

2.  Place sugar and vinegar in large pan and bring to a boil.Reduce heat and simmer for 5 minutes.

3.   Add the mango ,chilies,ginger and dates.Simmer for 1 hour or until the mango is tender.Pour into warm and sterilized jars and seal.Store in a cool ,dark place.

Serve with curries,ham sandwiches, sausages or on cold meats.

Fruit Chutney

A fruit chutney is a delicious and a most misunderstood condiment and has a variety of its usages in many different dishes like roast meats,salads,chaats and many fried dishes like chicken rolls,vegetable rolls etc and its different uses are given below this recipe.

Fruit Chutney
Fruit Chutney

Ingredients To Make Fruit Chutney

Preparation time

15 minutes

Total time

1 hour & 15 minutes

Makes
 
5 cups
 

500 g green apples

500 g pears

2 onions chopped

1/2 cup sultanas

1/4 cup currants

1 cup soft brown sugar

2 cloves garlic chopped

3 cups cider vinegar

1 teaspoon five spice powder

1 teaspoon mixed spice

1/4 cup tomato paste

Method

1 . Peel core and dice the apples and pears.Combine apples,pears.,

onions,sultanas,currants, sugar,garlic,vinegar,spices and tomato

paste in large heavy based pan.

2.  Bring the mixture to the boil over medium heat.Reduce the heat and simmer gently for 1 hour.stirring occasionally,until the fruit is tender.

3.  Spoon into warmed and sterilized jars and seal while still hot.Store in a cool dark place.

 Fruit Chutney And Its Uses

Fruit chutney is the worlds very delicious condiment and it is very misunderstood.The people who tried it say that their kitchens will never be without it and the people who didn’t try it are scratching their heads that what this fuss is all about.Fruit chutney because of its ease to prepare,its great flavor and vast variety of option to use this chutney with many dishes.A list of some of the uses of fruit chutney are as under.

  1. You can use it in your chicken salad and also use it in your sandwiches for better taste.
  2. Mix it with tour ground beef or pork and use it for sausage roll filling or use for meatloaf.
  3. When making a meat pie serve it on the side of a meat pie.
  4. Have it with any kind of cooked pork dish for instance pork chops,tenderloin,ham ,etc.
  5. It can be served with grilled sausages
  6. Serve it with roasted turkey or chicken.
  7. With pate it can be served for a great taste.
  8. Pour chutney over warm goat cheese and serve for a great taste.
  9. For a tasty dip mix it with green yogurt
  10. Use it as a dipping sauce for all your fried items like samosas,chicken,beef vegetable rolls,etc.
  11. With grilled cheese sandwich it can be served for great taste.
  12. Serve it on the side of Indian dishes like curry
  13. With cheese,veggie or any sort of burger it can be served for a refreshing taste.

Chili Jam

Introduction To Chili Jam

Chili jam is a delicious condiment which is made especially to enhance the taste of many dishes and can be used in many ways.Ways to use the chili jam are given below this recipe.

Chilli Jam
Chili Jam

Ingredients,Quantities And Methods To Prepare Chili Jam

Preparation time

25 minutes

Total cooking time

30 minutes

Makes

1 cup

12 red jalapeno chilies

12 red jalapeno chilies

2 medium ripe tomatoes

1 small onion, finely chopped

1 green apple, finely grated

1/2 cup red wine vinegar (its non alcoholic)

1/2 cup sugar

Method 

1 .  Cut the chilies in half lengthwise then remove and discard seeds.Lay cut side down on an oven tray and place under a hot grill until the skin is black.Cover with foil and leave to cool.

2..  Cut a small cross in the base (opposite stem end) of the tomatoes ,cover with boiling water and leave for 2 minutes.Drain and cool.Peel the skin and from the chilies and tomatoes and chop the flesh finely.

3.  Combine the onion, apple,vinegar and sugar with the tomato and chill in a medium pan.Stir until the sugar has dissolved and bring to the boil.Reduce heat and simmer for 30 minutes.Keep covered in the refrigerator for up to a month

Uses Of Chili Jam

1 .Chili jam gives a great taste if used with different pastas and pasta sauces like stir it with spaghetti sauce it will give a great taste.

2.  In summer pasta sauces you can use it to make summer sauces spicy and warm.

3. It can be brushed over a roast pork to make sweet and spicy glaze and it should be brushed over the roasted lamb,pork etc for the last 30 minutes before it is done.

4. It gives a great flavor if mixed in chocolate cake mix before it is cooked.

5. For the purpose of chicken marinade mix it in mango chutney to give a great taste.

6. Can be mixed in salads to enhance the taste of salads,chaats e.t.c.

7. It gives a great taste to fish dishes when mixed with mash.

8. For a hot winter warmer add a teaspoon of chili jam in warm chocolate.

9. Stir in to stir fries like chicken stir fry ,veggie stir fry for a great taste.

NOTE  Use sparingly as a relish with cheese or cold meat or add to soups and stews for extra heat.

Easy And Delicious Potted Pheasant

Potted pheasant appetizer is something light and tasty which people use to serve their guests before the main course meal .Whether it is a hotel,restaurant or a persons home ,appetizers are the starter meals which are served before the main meals so an appetizer should have the qualities which have the ability to appeal to the taste buds of the guests who eat it.

I am pretty much sure that you people will enjoy to have this meal as an appetizer and also serve it to your guests because it is delicious and can be used in many ways.

Potted Pheasant
Potted Pheasant

Ingredients  

Cooking Time

3 minutes

Serves 

4-6

Ingredients
Metric/Im
perial
American
roast pheas
ant cooked
(recipe is
given below)
weight
without skin
and
bone  

Clarified
pheasant
dripping or
butter



port wine 


ground mace 


ground cinnamon


salt and
pepper 


350 g/12 oz   








100 g/4 oz 






1 ½ tbsp 


to taste 


to taste 


to taste 



¾  lb 








½ cup 






2 tbsp 


to taste 


to taste 


to taste 



Method 

Cut the flesh of the pheasant into pieces; either mince (grind) twice or chop in a food processor.Heat the dripping or butter and blend the half with the pheasant.Add the port wine, spices and seasoning.Put into individual pots , top with the remaining dripping or butter.Chill well. Serve with hot toast and butter or use as sandwich filling.

Variation

Grouse pigeon or other game birds or venison can be used in place of .Chicken or turkey can be used instead of pheasant.Use half breast and half leg meat, and butter and dry sherry instead of dripping and port wine. Potted Beef: Use lightly cooked and minced (ground) roast beef instead of pheasant;add 1 to 2 teaspoons made mustard and a little garlic salt as well as other seasoning.Omit the mace and cinnamon from the recipe left.Blend with beef stock or brandy instead of a port wine.

Bacon And Chicken Pate

Bacon and chicken Pate is a mixture of minced and lean meat mixed with fat.It tastes best when it is spread on slices and served to the guests in a garnished plate and it is served as an appetizer.

Chicken And Bacon Pate
Chicken And Bacon Pate

Bacon And Chicken Pate

Cooking time 

1 ½ hours 

Serves

8

Ingredients To Prepare Chicken Pate

(1) Bacon rashers (slices)   225 g/8 oz  or   1/2 lb in American

(2) Raw chicken ,thinly sliced  350 g/12 oz Or 3/4 lb in American

(3) Butter 50 g/2 oz  or  1/4 cup in American

(4) Medium onions chopped  1 or 1 in American

(5) Garlic cloves crushed 1-2  or 1-2 in American

(6) Lambs Liver sliced 350 g/12 oz or 3/4 lb in American

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

(8) Mustard powder 1/2 teaspoon or 1/2 teaspoon in American

(9) Chopped thyme 1/2 teaspoon or 1/2 teaspoon in American

(10) Double heavy cream 2 tbsp or 3 tbsp in American

(11) Eggs 2 or 2 in American

(12) Stuffed olives ,sliced 100 g/4 oz or 3/4 cup in American

(13) To garnish:

Chicken stock   225 ml/8 fl oz or 1 cup in American

(14) Gelatin 7 g/¼ oz or 1 in American

(15) Dry sherry or coconut cream 2 tbsp or 3 tbsp in American

(16) Sage sprig or sprig in American

Method

De rind the bacon discard the rinds and cut the bacon into pieces the size of matchsticks.Cut the sliced chicken in matchstick pieces,too.Heat the butter in a large frying pan (skillet), fry the onion .garlic and liver for 5 minutes.Put this mixture through a mincer (grinder) or chop finely in a food processor. Blend the liver mixture with the bacon and chicken.Add salt pepper mustard , herbs,cream and eggs.Mix thoroughly then add the slices olives; turn these carefully in the bacon and chicken mixture. Spoon into the terrine or 900 g/2 lb ovenproof dish,smooth flat on top.Cover with a lid or buttered foil.Stand the dish into the bain marie (tin of cold water)and bake in the center of a very moderate ,oven ,160°C/325°F Gas mark 3,for 1¼  hours.Remove the lid or foil and place grease proof (waxed) paper and a light weight on top of the mixture.Allow to cool remove any excess fat from the top of the pate .Heat half the chicken stock in a saucepan, sprinkle the gelatin on top and stir to dissolve.Add the remaining cold stock and the sherry or coconut cream.Allow this jellied mixture to cool until it is the consistency of a thin syrup, then spoon over the pate.Arrange the sage leaves on the half set coating.Leave until firm.Serve with hot toast.This pate should be eaten within 48 hours of cooking.It can be frozen up to 1 month.

Easy And Delicious Potted Salmon

Potted salmon is a delicious salmon fish appetizer which you can serve to the guests before the main course for instance lunch or dinner and it is very tasty,creamy and smooth.You can spread it on toasts and serve it to the guest and keep it in jar and refrigerate and you can keep in in jars for one week.

Potted Salmon
Potted Salmon

Cooking Time

few minutes 

Serves 

4

Easy And Delicious Potted Salmon

Ingredients 

Ingredients
Metric/Imperial
American

fresh salmon
cooked in
foil (see
recipe below
this recipe) 

350 g/12 oz
or 3/4 lb in 
American

 

3/4 lb  

 

 

butter clar
ified (see
recipe
below) 

175 g/6 oz 

 

3/4 cup 

 


grated or
ground
nutmeg 

 

to taste 

 

to taste 

 

ground
mace
to taste 
to taste 
salt and
pepper
to taste 
to taste 
lemon juice
or dry sherry 
2 teaspoon 
2 teaspoon 

Method 

Flake the cooked fish.Heat the butter and blend half with the fish.Either pound until smooth or put into a liquidizer (blender) or food processor and switch on until smooth.Add the nutmeg,mace,salt ,pepper and lemon juice or sherry.Mix well.Put into 4 individual containers; smooth flat on top.Cover with the remaining butter and allow to cool.Serve as potted shrimps.

VARIATION

Use other cooker fish, such as trout, salmon trout or kippers in place of salmon.

                   Fresh Salmon Cooked In Foil

Although Salmon is an oily fish,it dries very easily in cooking so care is needed to keep it moist. Salmon slices known as (cutlets or steaks) can be fried in butter or grilled (broiled).When grilling the fish ,brush it with plenty of melted butter before and during cooking.Slices of salmon about 2.5 cm/1 inch in thickness take approximately 10 minutes to cook by frying or grilling .

If poaching portions of salmon cut out squares of grease proof (waxed) paper (one for each piece of fish).Brush the paper with melted butter if serving the fish hot, or with olive oil if serving cold; the oil prevents a film from forming on the fish.

Place the fish on the paper , top with a little butter or oil,salt and pepper and a squeeze of lemon juice.Wrap the paper around the fish and tie it securely.Put into a saucepan with water to cover. Bring the water slowly to the simmering point.

If serving the fish cold : Cover the saucepan ,remove from the heat and allow the fish to stay in the liquid until cold .

If serving the fish hot: Allow the water to simmer for 8 minutes for portions that are 2.5 cm/1 inch thick.When poaching the whole salmon,allow 10 minutes per 450 g/1 lb for a fish weighing up to 2.75 kg/6 lb and 6 minutes per 450 g/1 lb over this weight.

The fish can be cooked in a mixture of white wine or white wine vinegar (its non alcoholic) and fish stock rather than water.Do not cover the whole fish.

Clarified Butter

1.Heat the butter gently in a sauce pan.Remove any foam from the top of the butter as it heats.

2.Allow the butter to stand for 6-7 minutes so the sediment sinks to the bottom of the pan.

3.Strain the warm butter thorough muslin cheese cloth then use.This is also the method to make ghee for curries.

To Bake The Salmon

Wrap the portions of salmon or the whole fish into well buttered or oiled foil.The fish can be flavored with a little salt ,pepper and lemon juice and topped with butter or oil.Cook in the centre of a moderate oven ,180°C/350°F Gas Mark 4 . Allow 30 minutes cooking time for individually wrapped portions of salmon, or a slightly shorter time , i.e 20 to 25 minutes, if serving the fish cold, for it continues to cook as it cools.Allow 15 minutes per 450 g/1 lb for a fish weighing up to 2.75 kg/6 lb and 10 minutes per 450 g/1 lb over this weight.

Serve the fish hot with melted butter flavored with lemon juice, or cold with mayonnaise.

Fillet De Sole Fish Marguery

Fillet de sole fish marguery is a delicious fish dish and if you like fish dishes then this dish is for you to try this amazing fish dish and prepare this dish by following this amazing recipe 

Fillet De Sole Fish Marguery

Step One To Prepare Fillet De Sole Fish Marguery

YIELD
8 portions
EACH PORTION
4 oz fish

Scale

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

1 gallon= 3.78 liter     tsp=teaspoon     tbsp=tablespoon

Ingredients

INGREDIENTS
QUANTITY
Butter
For pan 
Shallots chopped
very fine
3
Fillets of sole
(2 oz ea)
16
Mushrooms cooked
8 caps 
Shrimp cooked 
and shelled 
8
Large oysters
8
Dry white wine
Vinegar(its non alcoholic)
4 oz
Fish stock
Or water
4 oz
Lemon juice
from ¼ lemon 
Salt 
to taste 
Pepper
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 or white wine vinegar (its non alcoholic), 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 To Prepare Fillet De Sole Fish Marguery

INGREDIENTS
QUANTITY
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 To Prepare Sole Fish Fillet

INGREDIENTS
QUANTITY
Egg yolk 
2
Light cream
4 oz
Whipped cream
3 tbsp

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 .Place the platter in oven heated to 475 °F. or under a salamander until golden brown.

Cream Sauce No 1 (Light) For Sole Fish

Scale

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

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

INGREDIENTS for
1 gal+
3 gal+
5 gal+
Butter Or margarine
6 oz 
1 lb
1 lb .12 oz 
Bread flour 
6 oz 
1 lb 
1 lb .12 oz 
Milk 
1 gal 
3 gal 
5 gal 
Salt
1 tbsp 
3 tbsp 
2 oz

Method

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

Cream Sauce No 2 (Medium) For Sole Fish

Scale

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

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

INGREDIENTS for
1 gal+
3 gal+
5 gal+
Butter Or
margarine
8 oz
1 lb. 8 oz
2 lb .10 oz .
Bread flour
8 oz 
1 lb. 8 oz
2 lb .10 oz .
Milk
1 gal 
3 gal 
5 gal 
Salt
1 tbsp 
3 tbsp 
2 oz

Method

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

Cream Sauce No 3 (Heavy) For This Fish

Scale

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

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

INGREDIENTS for
1 gal+
3 gal+
5 gal+
Butter Or
margarine
12 oz 
2 lb 
3 lb .6 oz.
Bread flour
12 oz 
2 lb 
3 lb. 6 oz .
Milk
1 gal 
3 gal 
5 gal  
Salt
1 tbsp 
3 tbsp 
2 oz 

Method

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

Fry Fillet Of Sole

Introduction To Fry Fillet Of Sole

Fried Fillet Of Sole in an excellent fry fish dish which is very delicious and in this recipe we are going to tell you the ways and methods to prepare this dish and by following these methods you can make a delicious fry fish of sole dish.

Fry Fillet Of Sole
Fry Fillet Of Sole

Step One To Prepare Fried Fillet Of Sole

YIELD
50 Portion 
EACH PORTION
2 Fillet

Fry Fillet Of Sole

Ingredients 

INGREDIENTS
QUANTITY
Bread Flour

Salt 

Pepper 

Eggs 

Milk
2 lb 

to taste 

to taste 



1 qt 

Method

1.Season flour.Combine eggs and milk.Mix well.

Step Two To Prepare Fry Fillet Of Sole

Ingredients

Ingredients
Quantities
Bread crumbs
or cracker meal 
as needed
Sole Fillets (2 oz ea)
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

(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.