Saute Beef Tenderloin Tips With Mushrooms In Sauce

A beef tenderloin is a part of buffalo which is located beneath the ribs next to the backbone of the buffalo.Starting from the thin pointed part of the buffalo tail through the thick part of the tail until it ends in the “sirloin” the primal cut which is closer to the butt of the buffalo.

sauteed tenderloin tips
sauteed tenderloin tips

Recipe

Scale

Scale  lb=pound   oz=1 ounce   gallon=3.78 liters    pt= 16 ounce  

YIELD:50 portions    EACH PORTION:about 5 oz,meat and sauce

Step One To Make Saute Beef Tenderloin Tips

Ingredients

INGREDIENTSQUANTITY
Tenderloin tips, fat
free
17 lb

Method

1 . Slice tenderloin tips on the bias.

Step Two To Make Beef Tenderloin Tips

Ingredients

INGREDIENTSQUANTITY


Mushrooms

Shallots

Butter

Brown sauce,hot
(brown
sauce recipe is
given below this
recipe)

Burgundy Wine



 

3 lb

1 lb

3 oz

1½ gallons

 
 
 
 
6 oz


Method

2.  Wash mushroom and slice thoroughly lifting mushrooms from water rather than pouring water off.Fine particles of mushrooms will be avoided and dirt will also remain in bottom of pan.

3.  Saute shallots and  mushrooms  in butter and combine with hot brown sauce.Add burgundy wine and adjust seasoning.Simmer slowly while preparing tenderloin tips

Step Three To Make Beef Tenderloin Tips

Ingredients

INGREDIENTSQUANTITY

Salad Oil

1 pt

Method

4.  Heat oil to smoke point and cook tenderloin tips quickly in large frying pan or sautoir.Brown nicely but do not cook well done.

5.  Mix cooked tips (draining oil) with mushroom sauce.Bring to boiling point without scorching remove from heat.

Step Four To Make Beef Tenderloin Tips

Ingredients 

INGREDIENTSQUANTITY

Butter melted


Parsley chopped

for toast
points

6 oz

Method

6. Serve in casseroles.Dip small toast point in melted butter and chopped parsley.Insert toast points deep into casserole parsley end out.Provide both garnish and accompaniment.

 

Brown Sauce For Beef Tenderloin Tips

Brown Sauce For Beef Tenderloin
Brown Sauce For Beef Tenderloin

 

Recipe

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 Brown 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 For Beef Tenderloin Tips

Basic Brown Stock For Beef Tenderloin
Basic Brown Stock For Beef Tenderloin

 

Recipe

Yield: about 4½ gallons

Step One To Make Brown Stock

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 Brown 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 Brown 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  

Method

9 .Saute vegetables for mirepoix in reserved fat until browned.

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

11 .Simmer for an additional 3 hours.

12 .Strain through china cap and cheese cloth.

13 .Vent and cool (see procedure below).refrigerate.

Vent And Cool Procedure For Beef Tenderloin Tips

For storage stock should be cooled as soon as possible.The following is the recommended procedure for cooling stocks and sauces to be refrigerated.

(1) Place pot in an empty sink on bricks or blocks so that cold water may circulate underneath and on all sides.

(2) put the water in the sink and to cool the water put some ice in the water so that the stock in the pot cools down as soon as possible.

When cooled remove the stock from the pot and refrigerate it.

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

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

 

Delicious Salmon Patties

Salmon patties are the best  way to enjoy eating a fish.They are like  chicken patties and the best choice for having a delicious patty

Salmon Patties
Salmon Patties

Recipe

Ingredients 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

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

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

Poaching Technique Used In Poached Salmon Recipe

Poaching is a cooking techniques in which the food for instance fish,chicken or any kind of meat is submerged into the water or any other liquid such as beef stock,chicken stock,milk etc.In this recipe ( poached salmon recipe) we are going to show you how to prepare a delicious poached salmon dish by using this poaching technique

Poached Salmon
Poached Salmon

Ingredients

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

(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

 

Yield: 3½ qt

Ingredients

(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

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

(2) Reduce heat and simmer 1/2 hr

(3) Strain and adjust seasoning

Egg Sauce

 

Yield: 1 gallon

Ingredients

Cream sauce (recipe given below)  1 gallon

(2) Hard cooked eggs small dice        12

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

Method

(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

(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

(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.

Pear In Cider Recipe

Introduction To Pear In Cider

This Pears in cider dish is made by a very authentic pear in cider recipe made by professional chefs and is a very delicious dessert.Main ingredients involved in the preparation of this dessert are pears, cider and cloves

Somerset is famous for its cider and this method of cooking pears is very similar to classic french dishes, and has been used for many years.The redcurrant or apple jelly helps to thicken and color the syrup.The pears looks more impressive if cooked whole and since they should be very tender,They are nor difficult to serve.However,it does mean using rather a lot of cider and other ingredients in the sauce to make sure they are covered during cooking.If preferred the pears could be halved  in which case about half the ingredients for the sauce would be necessary.Any sauce left could be saved and served with baked apples.

Pears In Cider
Pears In Cider

Ingredients 

Cooking time: up to 1 ¾ hours 

 Serves 4-8

(1) Sweet cider  1.2 liter/2 pints  or 5 cups in American

(2) Red currant or apple jelly  6 tbsp or 1/2 cup in  American

(3) Caster sugar 100 g/4 oz or 1/2 cup in American

(4) Medium sized cooking (baking pears) 8 or 8 in American 

(5)Cloves,optional  8 or 8 in American

Method

Put the cider jelly and sugar into a medium sized saucepan,stir until the jelly and sugar have dissolved.Peel the pears but try to retain the stalk.Remove the core if it is possible to do this without damaging the fruit.Press one clove into the base of each pear, if using these.

Put the pears into the syrup in the pan , check to see they are completely covered, if not then make up a little more sauce.Cover the pan and simmer the cider mixture gently until the pears are tender.Really hard cooking(baking) pears sometimes needs about 1 ½  hours; These are particularly good prepared in this method since the syrup soaks through the fruit and imparts an excellent flavor.

When the pears are soft,lift out of the cider mixture, put into a serving dish.Boil the cider mixture briskly in the uncovered pan until a thickened syrup.Cool slightly then pour around the pears.Chill well and serve with cream.

FRUIT PIES  : Deep dish pies filled with fruit have been a favorite pudding in Britain for many years.There is an abundance of seasonal fruits, which makes it possible to produce a fruit pie at anytime of the year.

Gooseberry pie is often given as traditional pudding 

New England Cod fish Cake

Introduction To Fish Cake

A fish cake is like a fish croquette consisting of fish fillet or other sea food and covered with bread crumbs.

History Of Fish Cake

Fish cake have a 4000 years history according to Chinese folk tales.In ancient times an Emperor whose name was shun traveled to southern China where his wives were tired because of the long journey and had bad appetites.Shun became worried because of his wives bad appetite and he began to find a solution for his wives bad appetite, then at that time a fishermen Bo came and introduced to Shun the fish cakes which Shun gave to his wives and his wives enjoyed eating the fish cakes and their appetite returned to normal.Shun bacame very happy for what Bo have done and asked Bo to teach other peoples how to make the fish cakes and people who Bo teach how to make fish cakes enjoyed fish cakes even at the times when they had bad appetites and it was from that time the fish cakes became popular in China.

New England Codfish Cakes
New England Codfish Cakes

Recipe

YIELD : 50  5 OZ CAKES OR 100 2½ oz cakes  

Each portion: 15 oz or 2 ½ oz cakes

Step One To Prepare Cod fish Cake

Ingredients

(1) Codfish shredded  3½ lb

Method

(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 Prepare Cod fish Cake

Ingredients

(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

(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 Prepare Cod fish Cake

Method

(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

Introduction To Mackerel And Gooseberry Sauce

Mackerel and gooseberry sauce is an excellent combination of mackerel and gooseberries and the methods and techniques shown in this recipe will give you a delicious mackerel and gooseberry sauce.

mackerel and gooseberry sauce
mackerel and gooseberry sauce

Ingredients

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 in American

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

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

(10)To garnish:

Chopped fennel or parsley.

Method

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).

To Prepare the mackerel and gooseberry sauce if gooseberries are out of season,use cooking apples instead.

Baked Haddock Dish

About Baked Haddock Dish Recipe

Fish dish (like baked haddock dish)  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 the technique to prepare the fish dishes should be the best and if these best cooking techniques are followed they will make delicious and healthy dishes.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.

Baked Haddock
Baked Haddock

Ingredients To Make Baked Haddock

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 Baked Haddock

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.

Delicious Apple Fritter

An Apple fritter is a type of pastry consisting of batter which has been filled with apple slices and the combination of batter and apple gives an awesome taste.

Although fritters also consists of some meat in place of fruits and breadcrumbs in place of batter.Thus it is eaten in many different forms and in different parts of the world.It is a very popular dish all around the globe.Main ingredients used in making apple fritters are apples, light beer and eggs.

Apple Fritter
Apple Fritter

Recipe Of Apple Fritter

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

Ingredients To Make Apple Fritter

(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 or white grape juice 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

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

History of Fried Chicken

Scottish people were the first to make fried chicken by  deep frying the chicken in fat and it was without seasoning.There were in traditions in west African people to deep fry chicken in palm oil long ago.In American south the enslaved Africans and African Americans   combined the Scottish frying and west African seasoning techniques 

fried chicken maryland
fried chicken maryland

Recipe

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

Ingredients

INGREDIENTSQUANTITY

Chickens , whole

seasoned flour:
Bread flour

Salt

Pepper

25 (2 ¼ to 2 ½ lb ea)


2 lb

to taste

to taste

Method

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

Step Two To Prepare Fried Chicken

Ingredients

INGREDIENTSQUANTITY

Eggs whole

milk

bread crumbs

6

1 qt

2 lb

Method

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 Fried Chicken

Ingredients 

INGREDIENTSQUANTITY
Salad oil1 qt

Method

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 Fried Chicken

Ingredients 

INGREDIENTSQUANTITY

Cream sauce
(recipe is
given below)


1 gal 



Method

4. Prepare cream sauce

Step Five To Prepare Fried Chicken

Ingredients 

INGREDIENTSQUANTITY

Bacon slices 
cooked crisp


Corn fritters

Powdered sugar

100



50

for fritters

Method

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)

Recipe

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)

Recipe

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)

Recipe

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

Introduction To Fish And Chips 

Fish and chips originated from England and it is a take away dish in England.It is a hot fried dish which is fried in batter.

Fish and Chips
Fish and Chips

Recipe Of Fish And Chips

Ingredients 

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 To Make Fish And Chips

 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 colored. 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

Tartare Sauce
Tartare Sauce

Recipe Of Tartare Sauce

Ingredients

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

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

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

(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.