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5 Course Continental Menu....

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INDRAJIT NANDAN
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1K views7 pages

5 Course Continental Menu....

Uploaded by

INDRAJIT NANDAN
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
Download as pdf or txt
Download as pdf or txt
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5 COURSE CONTINENTAL MENU!

Hors D’Oeuvre:-
1) Salade Oriental
2) Salade Nicoise

POTAGE (soup):-
1) Consommé Xavier
2) Consommé Julienne

Oeuf (Egg):-
1) Spanish Omlette
2) Creamed Eggs

Farinaceous (Pasta):-
1) SPAGHETTI AGLIO E OLIO
2) FETTUCCINE ALFREDO

Relevés (Meat course):-


1) Poulet sauté Mexicane
INDENT

Salade Oriental

Ingredients: (2 Servings)

For the Salad:

 1 pack of mixed salad greens (lettuce, spinach, arugula, etc.)


 1 carrot, julienned
 1 cucumber, thinly sliced
 1 bell pepper, thinly sliced (any color you prefer)
 1 cup cherry tomatoes, halved
 1/4 cup red cabbage, thinly sliced
 1/4 cup green onions, chopped
 1/4 cup cilantro, chopped
 1/4 cup roasted peanuts or almonds, chopped (optional)

For the Dressing:

 3 tablespoons soy sauce


 2 tablespoons rice vinegar
 1 tablespoon sesame oil
 1 tablespoon honey or maple syrup
 1 teaspoon grated ginger
 1 clove garlic, minced
 1 tablespoon sesame seeds (optional)
Niçoise recipe for 2 servings:-

*Ingredients:*

For the Salad:


 2 cups mixed salad greens (e.g., lettuce, arugula, or mesclun
mix)
 1 can (about 6-7 ounces) tuna, drained
 1 cup cherry tomatoes, halved
 1 cup green beans, blanched and cut into bite-sized pieces
 2 hard-boiled eggs, sliced
 1/2 cup Kalamata olives, pitted
 1/4 cup red onion, thinly sliced
 2 medium-sized potatoes, boiled and sliced
 Anchovies (optional, for garnish)

For the Dressing:


 3 tablespoons extra-virgin olive oil
 1 tablespoon red wine vinegar
 1 teaspoon Dijon mustard
 1 clove garlic, minced
 Salt and pepper to taste

Consommé Xavier recipe for 2 servings:-

*Ingredients:*

For the Consommé:


 4 cups clear beef or chicken consommé (store-bought
or homemade)
 1/2 cup cooked chicken, finely shredded
 1/4 cup carrots, finely diced
 1/4 cup celery, finely diced
 1/4 cup leeks, finely sliced
 1/4 cup button mushrooms, thinly sliced
 Salt and pepper to taste
 2 egg whites threaded for garnished

Consommé Julienne recipe for 2 servings:-

Ingredients:

For the Consommé:

 4 cups clear beef or chicken consommé (store-bought or


homemade)
 1/2 cup carrots, julienned
 1/2 cup leeks, julienned
 1/2 cup celery, julienned
 1/4 cup cooked chicken or beef, finely shredded (optional)
 Salt and pepper to taste
 Garnished with juliennes of vegetables like carrot & turnips
Spanish omelette recipe for 2 servings:-

Ingredients:

 4 medium-sized potatoes, peeled and thinly sliced


 1 medium-sized onion, thinly sliced
 4 large eggs
 Salt and pepper to taste
 Olive oil for frying (about 1/2 cup)
 Optional: Chopped fresh parsley for garnish

Creamed eggs recipe for 2 servings:


Ingredients:

 4 hard-boiled eggs, peeled and chopped


 2 tablespoons butter
 2 tablespoons all-purpose flour
 1 cup milk
 Salt and pepper to taste
 Optional: A pinch of nutmeg or a dash of hot sauce for flavor

Spaghetti Aglio e Olio recipe for 2 servings:-

Ingredients:

 200g (about 7 oz) spaghetti


 4 cloves garlic, thinly sliced
 1/2 teaspoon red pepper flakes (adjust to your spice
preference)
 1/4 cup extra-virgin olive oil
 Salt, to taste
 Freshly ground black pepper, to taste
 Chopped fresh parsley, for garnish
 Grated Parmesan cheese, for serving (optional)

Fettuccine Alfredo for 2 servings:

Ingredients:

 8 ounces (about 227g) fettuccine pasta


 1/2 cup unsalted butter
 1 cup heavy cream
 1 cup grated Parmesan cheese
 Salt and black pepper to taste
 Optional: Fresh parsley, chopped, for garnish

Poulet sauté Mexicane recipe for 2 servings:

Ingredients:

 2 boneless, skinless chicken breasts, cut into bite-sized


pieces
 1 tablespoon olive oil
 1 small onion, finely chopped
 2 cloves garlic, minced
 1 bell pepper (any color), thinly sliced
 1 teaspoon ground cumin
 1 teaspoon chili powder
 1/2 teaspoon paprika
 1/2 teaspoon dried oregano
 Salt and black pepper to taste
 1 cup canned black beans, drained and rinsed
 1 cup corn kernels (fresh or frozen)
 1 cup cherry tomatoes, halved
 Juice of 1 lime
 Fresh cilantro, chopped, for garnish
 Optional toppings: shredded cheese, sour cream, avocado
slices

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