Cream of tomato soup

Ingredients
Butter or oil. 50g
Bacon trimmings,optional. 25g
Onion, diced- 100g
Carrot,diced- 100g
Flour- 50g
Fresh,fully ripe tomatoes- 1kg
Stock- 0.5 liters
Tomato purée- 1/2 tbsp
Bouquet garni
Salt,pepper

Croutons
Stale bread- 1 slice
Butter,margarine or oil - 50 g

Method
1. Melt the butter or heat the oil in a thick-bottomed pan
2. Add the bacon,onion and carrot( mirepoix) and brown lightly.
3. Mix in the flour and cook to a sandy texture.
4. Gradually add the hot stock
5. Stir to the boil
6. Remove the eyes of the tomatoes,wash them well,quarter them and add them to the soup
after it has come to the boil
7. If color is lacking,add a little tomato purée soon after the soup come to the boil
8. Add the bouquet garni,season lightly
9. Simmer for approximately 1 hour. Skim when required
10. Remove the bouquet garni and mirepoix
11. pass firmly through a sieve,then through a conical strainer
12. Return to a clean pan, correct the seasoning and

Buttered carrots
Carrots-400g
Salt, pepper
Sugar
Butter-25g
Parsley,chopped

Method
1. Peel and wash the carrots
2. Cut into neat even pieces,turned barrel shapes or batons
3. Place in a pan with a little salt,a pinch of sugar and butter. Barely cover with water
4. Cover with a buttered paper and allow to boil steadily in order to evaporate all the water
5. When the water has completely evaporated check that the carrots are cooked; if not add a
little more water and continue cooking. Do not overcook
6. Toss the carrots over a fierce heat for 1-2 minutes in order to give them a glaze
7. Serve sprinkled with chopped parsley

Macaroni and cheese

Macaroni-400g
Butter or oil, optional-25g
Grated cheese- 100g
Thin bechamel -500ml
Diluted English or continental mustard-1/4 tsp
salt,mill pepper

Method
1. Plunge the macaroni into a saucepan containing plenty of boiling salted water
2. Allow to boil gently and stir occasionally with a wooden spoon
3. Cook for approximately 15 minutes and drain well in a colander
4. Return to a clean pan containing the butter
5. Mix with half the cheese ,and add the bechamel and mustard.Season

Bechamel sauce
Butter or oil 100g
Plain white flour 100g
Milk,warmed 1litre
Onion,studded with cloves

Method
1. Mealy the butter or heat the oil in a thick-bottomed pan
2. 2.Mix in flour with a heat -proof plastic spoon
3. Cook for a few minutes,stirring frequently,As you are making a whol roux, do not allow the
mixture to color
4. Remove the pan from the heat to allow the roux cool

Clear soup ,Consommé (this recipe is for all the consommés the garnish is what differs)
Chopped Or minced beef-200g
Salt to taste
Egg whites-1-2
Cold white or brown stock - 1litre
Mixed vegetables (onion,carr,celery and leek)- 100g
Bouquet garni
Peppercorns -3-4

Method
1. Thoroughly mix the beef,salt,egg white and a quarter of the cold stock in a thick-bottomed
pan
2. Peel,wash and finely chop the vegetables
3. Add to beef with the reminder of the stock, the bouquet garn and peppercorns
4. Place over a gentle heat and bring slowly to the boil, stirring occasionally
5. Allow to boil rapidly for 5-10 seconds. Give a final stir
6. Lower the heat so that the consommé is simmering very gently
7. Cook for 1 1/2-2 hours without stirring
8. Strain carefully through a double muslin
9. Remove all fat, using both sides of 8cm square pieces of kitchen paper
10. Correct he seasoning and color ,which should be a delicate amber
11. Degrease again,if necessary.Bring to the boil and serve

Garnish for various consommé

Royal
A royale is savory egg custard used for garnishing consommé,it should be firm but tender ,the
texture smooth,not porous.When cut no moisture (syneresis) should be apparent,when this
happens is a sign of overcooking
Method
1. Whisk up 1 egg : season with salt and pepper and add the same amount of stock milk
2. Pass through a fine strainer
3. Pour into a buttered dariole mould
4. Stand the mould in a pan half full of water
5. Allow to cook gently in a moderate oven until set, approx, 15min
6. Remove when cooked,when quite cold turn out carefully
7. Trim the edges and cut into neat slices 1cm(1/2 in) thick,then into squares or diamonds
8. When ready for service place the royale in the tureen,plate or bowl and carefully pour on
the boiling consommé

Consommé julienne
Basic consommé with a garnish of
50g carrots,turnip and leek
Course in a 4cm (1 1/2 in) long fine julienne which has been previously cooked in a little salted
water, then refresh to preserve the color. The garnish mush be added to the consommé at the
last moment

Consommé brunoise
Basic consommé with a garnish of 50g carrots,turnip and leek cut into 2mm(1/12in) dice ,cooked
as for julienne add to the consommé at the last minute

Consommé Celestine
Basic consommé with the addition of fine 2cm (1 in) long julienne of pancake. The pancakes are
made from basic pancake mixture,seasoned with salt and pepper and with chopped
parsley,tarragon and chervil add. Add to consommé at the last moment
Pancake with lemon recipe for consommé Celestine (no sugar)
100g flour
Pinch of salt
1 egg
1/4 litres milk,whole or skimmed
10g melted butter,margarine or oil
Oil for frying

1. Sieve the flour and salt into a bowl, make a well

2. Add the egg and milk gradually incorporating
3. Which to a smooth batter
4. Mix in the melted butter
5. Heat the pancake pan, clean thoroughly
6. Add a little oil , heat until smoking
7. Add enough mixture to just cover the bottom
8. Cook for few seconds until brown
9. Turn and cook on the other side . Fold in half then half after

Consommé profiterole (bring cake decorating piping bags with smaller nostril)
choux paste
Water. 250ml
Sugar. Pinch
Salt. Pinch
Butter ,margarine or oil. 100g
Flour strong 125g
Eggs 4

Method
1. Bring the water, sugar, salt and fat to the boil a saucepan.Remove from heat
2. Add the sieved flour and mix in with a kitchen spoon ( 50% ,70%, or 100%% whole meal
flour maybe used)
3. Return to a moderate heat and stir continuously until the mixture leaves the slides of the
pan
4. Remove from the heat and allow to cool

Consommé vermicelli
Vermicelli spaghetti

Braised beef
Lean beef (topside or thick flank). 400g
Dripping or oil. 25g
Onions,sliced and lightly fried. 100g
Carrots,sliced and lightly fried. 100g
Brown stock 500ml
Salt , pepper
Bouquet garni
Tomato purée 25g
Demi-glacé. 250ml

Method
1. Trim and tie the joint securely
2. Season and color quickly on all sides in hot fat seal the joint
3. Place into a small braising pan (any pan with a tight-fitting lid that may be placed in the
oven) in a casserole
4. Place the joint on the lightly fried,sliced vegetables
5. Add the stock, which should come two-thirds of the way up the meat,and season lightly
6. Add the bouquet garni and tomato purée and if available,add a few mushroom trimmings
7. Bring to the boil,skim and cover with the a lid ; cook a moderate oven at 150-200C
8. After approximately 1 1/2 hours’-cooking, remove the meat
9. Add the demi-glacé ,reboil,skim,and

Do the demi-glacé for the braised beef at home and bring it

Baked Alaska
Sponge cake 100g
Fruit syrup or stock syrup 60ml
Vanilla ice cream or parfait 4scoops
Egg whites,pasteurized 4
Caster sugar 200g

Method
1. Neatly arrange the pieces of sponge cake on a tray
2. Sprinkle the sponge cake with a little fruit syrup
3. Place a flattened scoop of vanilla ice cream on each piece of sponge.Alternatively,mould a
ball of parfait-this will be more stable than ice cream
4. Surround the ice cream or parfait with sponge to conceal it (optional). Place in the freezer to
prevent this from melting
5. Meanwhile,stiffly whip the egg white and fold in the sugar
6. Use half the meringue and completely cover the ice cream and sponge. Neaten with a
palette knife
7. Place the reminder of the meringue into a piping bag with a large tube (plain or star) and
decorate over
8. Place into a hot oven at 230-259 and color a golden brown or brown with a blowtorch .Serve
immediately
Cauliflower polonaise
1. Cut the cooked cauliflower into four,reheat in a chauffant or in butter
2. Heat 50g butter,add 10g white or whole meal breadcrumbs in a frying-pan and lightly
brown. Pour over the cauliflower,sprinkle with sieved hard-brown egg and chopped parsley and
serve

Scotch Broth
Lean lamb or mutton. 200g
Lamb stock 1 litre
Barley 25g
vegetables (carrots,turnip,leek,celery,onion) into paysanne or gros brunoise 200g
Bouquet garni
Salt, pepper
Chopped parsley

Method
1. Place the lamb, free from fat , in a saucepan and cover with cold water
2. Bring to boil,then immediately wash off under running water
3. Clean the pan ,replace the meat ,cover with cold water , bring to the boil and skim
4. Add the washed barley,simmer for 1 hour
5. Add the vegetables,bouquet garni and seasoning
6. Skim when necessary; simmer for approximately 30 minutes until tender
7. Remove the meat,allow to cook and cut from the bone ,remove all fat and cut the meat into
neat dice the same size as the vegetables,return to the broth
8. Correct the seasoning,skim add the fat,add the chopped parsley and serve

Minestrone
Mixed (onion,leek,celery, carrot,turnip,cabbage) peeled 300g
Butter or oil. 50g
White stock or water. 1 litre
bouquet garni
Salt, pepper
Peas 25g
French beans 25g
Spaghetti. 25g
Potatoes ,peeled 50g
Tomato purée 1 tsp
Tomatoes,skinned,deseeded,diced. 100g
Fat bacon 50g
Parsley optional
Clove of garlic 1
Method
1. Cut the peeled and wash mixed vegetables into paysanne
2. Cook slowly without color in the oil or butter in the pan with a lid on
3. Add the stock, bouquet garni and seasoning; simmer the approximately 20mins
4. Add the peas and the beans cut into diamonds and simmer for 10 minutes
5. Add the spaghetti in 2cm lengths, the potatoes cut into paysanne,the tomato purée and the
tomatoes, and simmer gently until all the vegetables are cooked
6. Meanwhile finely chop the fat bacon, parsley and garlic and form into paste
7. Mould the paste into pellets the size of pea and drop into the boiling soup
8. Remove the bouquet garni,correct the seasoning
9. Serve the soup topped with toasted flutes with Parmesan cheese.Alternatively,serve
separately