NO. OF PORTION - 2 PERSONS

VEGETABLE AUGRATIN

INGREDIENTS ::- French beans - 100gm, Carrot- 100gm, Cauliflower- 50gm, Broccoli- 50gm, Babycorn- 100gm Bechamel Sauce - 150ml, Fresh cream - 50ml Parmesan cheese- 100gm, Salt- To taste, WPP- 1/4tsp,

METHOD :-

1. Steam carrots, cauliflower,broccoli, babycorn and green beans until fork tender.
2. In a large saucepan, melt butter add celery, garlic, onion and cook then add mixed vegetables and sautéd on a medium flame for 5 minutes.
3. Now add bechamel sauce to the vegetables, cook and whisk until thickened and bubbly all over. Add seasoning.
4. Now transfer the vegetables mixture into a baking dish , sprinkle the cheese evenly over it and bake uncovered in a pre-heated oven at 200 degree celsius for 10minutes till golden brown.
5. Add olive oil and parsley and serve hot.

POTAGE CREME DE CHAMPIGNON

INGREDIENTS :- Mushroom - 400gm, Bechamel Sauce- 100gm, Fresh Cream- 50ml, Leek- 1tsp, Garlic-1/2tsp, Stock- As req. Salt- To taste, Wpp- 1/4tsp

METHOD -

1. Wash and cut the mushrooms into slices. Chopped the leek, onion, garlic and brown it in a saucepan.
2. Add sliced mushroom to the pan and sauted it for few minutes and leave on the room temperature and after then make puree of it.
3. Now take a separate degchi add the white sauce in the mushroom puree, add salt and pepper powder, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
4. Add stock for proper consistency. Add seasoning and fresh cream to the soup. 
5. Serve hot with the proper garnish of fresh cream.

POACHED EGG

INGREDIENTS :- Eggs- 4nos. Vinegar- 25ml, Salt- To taste, WPP- 1Pinch

METHOD :- In a degchi boil the water first add salt and vinegar while boiling.

When water gets boiled suddenly slow the temperature and then break an egg carefully so that yolk part should not break and cook in the liquid medium for 2 minutes.

Now remove an egg from water and keep on a plate.

Sprinkle seasoning on top and serve hot.

Potato Salad –

Ingredients – Potato- 400gm, Mayonnaise Sauce- 150ml, S&P – To Taste, Mustard Paste- A Pinch, Parsley- ½ tsp, Fresh cream - 1tsp

Method – Firstly, de-skin and cut the potatoes into dice shape and blanch it in salted water till it becomes soft.

Drain the water and keep the potatoes aside.

Make mayonnaise sauce and mix into potato.

Add little cream into salad.

Check the seasoning and serve cold with the garnish of parsley sprig. 

Note - Copy the bechamel sauce and mayonnaise from book and write in journal.