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.

Delicious Apple Fritter

Delicious Apple Fritter
Delicious Apple Fritter

The ingredients,quantities and method to prepare the Apple fritter dish are as under 

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

Cooking time for Apple Fritter dish is 4-6 minutes and it Serves 4 peoples

Ingredients And Quantities To Prepare This Dish

(1) Plain all purpose or self raising flour  100 g/4 oz or 1 cup in American

(2) salt pinch or pinch in American

(3) Egg 1 or 1 in American

(4) Light beer  225 ml/8 fl oz  or 1 cup in American

(5) Olive corn or salad oil  2 tbsp or 3 tbsp in American

(6) To fry:

Deep oil or fat

(7) fruit:

apple slices

(8) To coat :

Flour approximately   2 tbsp or 3 tbsp in American

Method To Prepare This Dish

Use either flour depending on whether a thin or puffy batter is preferred.

Blend the flour with the salt, egg and a little of beer.Beat well until a smooth mixture,then gradually add the remaining beer.Pour the oil into the batter just before coating the food and blend well. Heat the oil or fat to 175°C/345°F,or until the cube of the day old bread turns golden in just under a minute.

Coat the fruit with a very little flour , then dip in the batter.Hold over the bowl so any excess batter drops back.Fry for 4 to 6 minutes until crisp and golden.Drain on absorbent paper (kitchen towels) and serve.

Variation In Preparing This Dish

Omit the beer and use milk or milk and water instead.The oil can be reduced to 1 tablespoon.

Fried Chicken

Fried Chicken
Fried Chicken

Ingredients,Quantities And Methods To Prepare Fried Chicken

The ingredients,quantities  to prepare fried chicken are as under 

Ingredients And Their Quantities To Prepare Fried Chicken

Yield : 50 Portions   EACH PORTION : ½ chicken on 2 oz ,sauce

with 2 strips bacon and fritter

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

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

Step One To Prepare Fried Chicken

INGREDIENTSQUANTITY

Chickens , whole

seasoned flour:
Bread flour

Salt

Pepper

25 (2 ¼ to 2 ½ lb ea)


2 lb

to taste

to taste

Method To Prepare This Dish

1.  Disjoint and clean chicken.Season flour with salt and pepper and use to dredge chicken.

Step Two To Prepare Fried Chicken

Ingredients And Their Quantities To Prepare This Dish

INGREDIENTSQUANTITY

Eggs whole

milk

bread crumbs

6

1 qt

2 lb

Method To Prepare This Dish

2.  Prepare egg wash by beating eggs in bowl and adding milk.Dip floured chicken in egg wash,then in bread crumbs, following standard breading procedures.

Step Three To Prepare This Dish

Ingredients And Their Quantities To Prepare This Dish

INGREDIENTSQUANTITY
Salad oil1 qt

Method To Prepare This Dish

3.  Place chicken in ¼ in hot oil in heavy skillets.Fry until golden brown on both sides
.Remove and complete cooking in sheet pans or roast pans in 350° F oven.

Step Four To Prepare This Dish

Ingredients And Their Quantities To Prepare This Dish

INGREDIENTSQUANTITY

Cream sauce
(recipe is
given below)
1

1 gal 



Method To Prepare This Dish

4. Prepare cream sauce

Step Five To Prepare This Dish

Ingredients And Their Quantities To Prepare This Dish

INGREDIENTSQUANTITY

Bacon slices 
cooked crisp


Corn fritters

Powdered sugar

100



50

for fritters

Method To Prepare This Dish

5.  To serve ladle 2 oz .Cream sauce on plate or platter and make ring of tomato sauce outside around cream sauce..Place half disjointed chicken on sauce and top with two strips of crisp bacon ,placed cross ways .Sprinkle corn fritter with powdered sugar and place on plate with chicken.

VARIATIONS: Serve fried chicken on chicken gravy.Garnish with rice fritter sweet potato croquettes and bacon.

FRIED CHICKEN VIRGINIA: Serve on tomato sauce garnished with grilled ham and mushroom caps.Use Virginia ham, if available.

NEW ENGLAND STYLE: Serve on light chicken gravy ; do not color gravy.Garnish with slices of fried salt pork and glazed tiny onions.

WITH SOUR CREAM GRAVY: 2 parts chicken gravy , 2 parts sour cream ,season with vinegar to taste

VERMONT STYLE: Serve on chicken gravy. Garnish with baked tomato and Canadian Bacon

CREAM SAUCE NO 1 (LIGHT)

INGRE
DIENTS
for
1 gal+3 gal+5 gal+

Butter 
Or 
marg
arine

Bread
flour

Milk

Salt

6 oz




6 oz


1 gal

1 tbsp

1 lb




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)

INGRED
IENTS
for
1 gal+3 gal+5 gal+

Butter 
Or 
marg
arine

Bread
flour

Milk

Salt

8 oz




8 oz


1 gal

1 tbsp

1 lb.8oz




1 lb.8oz


3 gal

3 tbsp

2 lb.10 oz




2 lb.10 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 3 (HEAVY)

INGRE
DIENTS
for
1 gal+3 gal+5 gal+

Butter 
Or 
marg
arine

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

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

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.

Chicken Curry

Chicken Curry
Chicken Curry

Ingredients,Quantities and Method to Prepare Chicken Curry

Ingredients,quantities and method to prepare chicken curry are as under 

Ingredients And Their Quantities To Prepare This Dish

Yield : 50 Portions   EACH PORTION :4 oz chicken , 4 oz , sauce

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

1 gallon= 3.78 litre     tsp=teaspoon  °    tbsp=tablespoon

Step One To Prepare This Dish

INGREDIENTSQUANTITY 

chicken meat 
cooked
boned skinned
12 lb

Method To Prepare This Dish

  1.  Cut each leg in 4 pieces and each single breast in 4 pieces

Step Two To Prepare This Dish

INGREDIENTSQUANTITY

Onions chopped 
fine

Butter 

Bread flour

Curry powder

2 lb


1 ½  lb

1 ½  lb

1 ¾ oz

Method To Prepare This Dish

2.  Melt butter. Saute onions in butter until transparent.Add flour, curry powder and cook for 10 minutes .Do not brown.

Step Three To Prepare This Dish

INGREDIENTSQUANTITY

Chicken stock hot

Light cream hot

Salt

6 qt

1 qt

as needed

Method To Prepare This Dish

3.  add hot stock and cream gradually, stirring until thickened and smooth.Season to 
taste with salt.


4.  Reheat chicken meat in stock it was cooked in and drain well.


5.  Place heated chicken in pans ; pour sauce to cover generously in each pan. shake pan to mix sauce well with chicken without stirring .


6.  Heat in oven. Bake at 350° F . for 10 to 15 minutes .Serve hot.

Note: Chicken Curry is usually served with rice pilaf or boiled rice and chutney.

Chicken curry is a delicious chicken dish and is very famous because of its taste so a lots of peoples like to have chicken curry in their dinner so we take extra care in introducing the best chicken recipes in terms of taste and health so that a person who follow our recipes will enjoy tasty and healthy chicken dishes

Classic Pot Roast

Classic Pot Roast
Classic Pot Roast

Ingredients,Quantities And Method To Prepare Classic Pot Roast

Ingredients,quantities and methods to prepare classic pot roast are as under

Ingredients And Their Quantities To Prepare Classic Pot roast 

Scale   lb=pound  pt=16 ounce   oz= 1 ounce  tsp=teaspoon

YIELD: 50 portions                              EACH PORTION :4 oz meat, 2 oz sauce

Step One To Prepare This Dish

INGREDIENTSQUANTITY

Bottom round 
trimmed and tied ,
5 to 6 lb, pieces

Salad Oil
 

18 lb

 
 
1 pt
 

Method To PrepareThis Dish

1.  Brown meat on all sides in 8 oz hot oil in fry pan or skillet.Remove meat to brazier or heavy pot. Pour oil from meat into sauce pot and add 8 oz more oil.

Step Two To Prepare This Dish

INGREDIENTSQUANTITY

Onions medium 
dice

Celery medium
dice

Carrots Medium
dice

Bread flour

Beef stock Hot

Tomatoes 
chopped
fine

Bay leaf

Thyme ground

1 lb


8 oz


4 oz


1 lb

5 qt

1 no.2 ½ 
can


1

½ tsp

Method To PrepareThis Dish

2.   Add onions,celery,carrots:saute 15 minutes .Blend in flour and cook for 10
minutes.If roux is too thick add more oil.Add hot stock,stir until thickened and
smooth.Add tomato , juice seasoning and mix well.
 

Step Two To Prepare This Dish

Method To PrepareThis Dish

3.   Pour sauce over meat.Cover and  cook at 400 degree F for 2  1/2 hours or
until meat is tender.


4.  Remove meat from sauce.Strain sauce and adjust seasoning .If necessary.


5.  Cut meat across grain.Serve 4 oz portion of meat with 2 oz ladle of sauce.

Classic pot roast is a delicious beef dish which if properly prepared by following a genuine pot roast recipe will prove to be very healthy and delicious.

So we tried our best to introduce to our readers the best recipes made by professionals and the dishes made by following these recipes will be very tasty,healthy and economical as well because cooking is the balance of mixed herbs and spices that appeals to your taste buds.

Chocolate Souffle

chocolate souffle
chocolate souffle

Ingredients,Quantities And Methods To Prepare Chocolate Souffle 

Ingredients,Quantities and methods to prepare chocolate souffle are as under

Ingrdients And Their Quantities To PrepareThis Dessert

Cooking Time: few minutes

Souffles were extremely popular in the late Victorian and Edwardian eras.Good dark chocolate was becoming available and this was used to give a smooth texture as well as a good taste to the mixture.

The jellied souffle should be well above the top of the dish, so that it looks rather like a hot souffle that has risen well.Cold souffles can be frozen but tend to lose their light delicate texture.Use within a month.

The souffle could be flavoured with a little Tia Maria (coffee liqueur)or creme de cacao (dark chocolate liqueur) in place of some of the water.

Method To PrepareThis Dessert

souffle dish
                                souffle dish

Prepare an 18 cm/7 inch souffle dish by tying a buttered collar of paper

around the dish to stand well above the top rim

basin bowl
                                    basin bowl

Break 100 g/4 oz plain chocolate (4 squares cooking chocolate) into pieces, melt in a basin (bowl) over hot water or in a microwave cooker. Put (5 tbsp) cold water in a basin, sprinkle 15 g /½ oz (2 envelopes) gelatin on top, dissolve over hot water.Separate 4 large eggs.Beat the yolks with 50 g/2 oz (¼ cup) caster sugar and ¼ teaspoon vanilla essence (extract) until thick and creamy over a pan of hot water. Add the melted chocolate and dissolved gelatin to the egg yolk mixture.

Allow to cool and set to the consistency of a thick syrup.Whip 300 ml / ½ pint ( 1¼  cups) double (heavy) cream in one bowl and 3 egg whites in a second bowl.Blend 25 g/1 oz (2 tbsp) caster sugar with the egg whites.Fold the cream, then the egg whites into the chocolate mixture.

Spoon into the souffle dish.Allow to set. Carefully remove the paper collar with the help of a palette knife.Decorate with more whipped cream and grated chocolate and /or hazelnuts.

Beef Rouladen In Bergundy Sauce-A Ground Beef Recipe

Beef rouladen in bergundy sauce
Beef rouladen in bergundy sauce

Ingredients,Quantities And Methods To Prepare Beef Rouladen In Bergundy Sauce-A Ground Beef Recipe

Ingredients,quantities and methods to Prepare the beef rouladen in bergundy sauce (A ground beef recipe)

Ingredients And Their Quantities To Prepare This Ground Beef Recipe

Scale  : lb=pound   pt= 16 ounce  oz= 1 ounce   tbsp=table spoon 

qt=32 ounce

Step One To Prepare Beef Rouladen In Bergundy Sauce-(A Ground Beef Recipe )

YIELD : 20 portions   EACH PORTION: 2 rolls

INGREDIENTSQUANTITY
Bottom round
,trimmed

5 lb

Method To Prepare Beef Rouladen In Bergundy Sauce-A Ground Beef Recipe

  1.  Slice beef in 2 oz pieces (3 inch by 4 inch).Flatten with cleaver.

Step Two To Prepare This Dish

Ingredients And Their Quantities To Prepare This Ground Beef Recipe

(1) Bacons chopped 1 lb 

(2) Lean raw smoked ham scraps chopped 1/2 lb

(3) Ground beef  1/4 lb

(4) Onions chopped sauteed 5 oz

(5) Eggs beaten 4

(6) Fine dry crumbs 1½ pt

(7) Parsley chopped 2 tbsp

(8) Sweet pickled strips thin 40

Method To Prepare This Dish

2.  Combine bacon,ham,ground beef ,onions,eggs,bread crumbs and parsley; mix well.


3.  Put 1 oz filling and 1 pickle strip on each piece of meat.Roll up and secure with toothpicks.
 

Step Three To Prepare This Dish

INGREDIENTSQUANTITY
Seasoned flour:
Flour

Salt

Pepper

Salad oil



for dredging

to taste

to taste

for browning 


Method To Prepare This Dish

4.   Dredge rolls in seasoned flour.Brown on all sides in hot oil.Place browned rolls in baking pan.

Step Four To Prepare This Dish

INGREDIENTSQUANTITY

Sauce
Brown sauce (re
cipe of brown 
sauce is given 
below this recipe).

Dry red wine

Tomato puree

Garlic cloves,
minced

Garlic cloves,minced

Garlic cloves,whole


2 qt

 
 
 
8 oz

8 oz

 2


 2

  3

Method To Prepare This Dish

5.   Combine all sauce ingredients and blend ;pour over rolls.Cover tightly ;braise at   350° F.  1 ½ hours or until meat is tender.Turn once during braising.Strain sauce and serve over rouladen.Serve 2 rouladen per portion.
 

Brown Sauce Recipe

brown sauce
brown sauce

Ingredients,Quantities And Methods To Prepare Brown Sauce Recipe

Scale     lb=pound  oz=1 ounce   qt=32 ounce  

YIELD: 5 qt

Step One To Prepare This Dish

INGREDIENTSQUANTITY

Onions medium
dice  

Celery medium 
dice

Carrots medium
dice

Butter or margarine
or other fat agent

Bread flour
 
1 lb 


1/2 lb


1/2 lb


10 oz

 
10 oz

Method To Prepare This Dish

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 Prepare This Dish

INGREDIENTSQUANTITY

Brown stock hot 

Tomato puree( re
cipe given below 
this recipe)

Bay leaf ,whole

salt

Pepper

5 qt 

8 oz



1

to taste

to taste

Method To Prepare This Dish

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


4.  Add bay leaf salt and pepper and cook for 1 ½ hours .


5.  Adjust flavor and consistency.


6.  Strain and hold for service.

Basic Brown Stock 

Ingredients,Quantities And Methods To Prepare Basic Brown Stock 

YIELD: about 4½ gallon

Step One To Prepare This Dish

Ingredients And Their Quantities To Prepare This Ground Beef Recipe

(1) Beef bones 25 lb

Method To Prepare This Stock

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

(2)  Place the 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 Prepare This Dish

Ingredients And Their Quantities To Prepare Basic Brown Stock 

Water to cover about 6 gallons

Method To Prepare This Stock

(5)  Drain fat from pan and reserve.

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

(7)  Cover bones cool water and deglazing liquor and bring to a boil.

(8)  Reduce heat and simmer 3 hours.

Step Three To Prepare This Dish

Ingredients And Their Quantities To Prepare Basic Brown Stock 

Mirepoix:

Onions 2 lb

Celery 1 lb

carrots 1 lb

tomatoes canned 1/2 no.10 can

Bay leaves 3

Thyme 1 tsp

peppercorns crushed 1 tsp

cloves whole 6

parsley stems

Method To Prepare This Stock

(9)  saute vegetables for mirepoix in reserved fat until browned.

(10)  Add mirepoix,tomatoes,spices,herbs to stock.

(11)  Simmer for an additional  3 hrs.

(12)  strain through china cap and cheesecloth.

(13)  Vent and cool.Refrigerate.Use as required.