Beef Roulade serve with Chasseur Sauce

Dish                      : BEEF ROULADE WITH CHASSEUR SAUCE
Yield                     : 4 Portions

Portion Size          : 150 g

Description           : Beef rolled  serve with side dish & chasseur sauce.

 

Ingredients	Quantity	Procedure
Flour Egg Maggi blok Water Butter	65 g 4 pc 1 pc 5 tbsp 2 tbsp	1. Mix all ingredients except butter until well mix. 2. Heat the butter in frying pan, add the mixture & flat it. 3. Cook until cooked.
Beef Milk powder Plain bread	600 g 2 tsp 2 pc	4. Chop finely the beef. 5. Soften the milk powder & plain bread.
Egg Salt Pepper Raja rasa sauce LP sauce Sausage	2 pc 2 tsp ½ tsp 1 tsp 1 tsp 4 pc	6. Mix all with beef & bread. Stir slowly. 7. Divided the mixture in 4 part. 8. Place the beef & Sausage mixture in above egg & roll it. Close with alumunium foil. 9. Steam until cooked.
Egg Frying oil	2 pc 250 cc	10. Marinate with egg & deep frying the roulade. 11. Serve the roulade with chasseur sauce & side dish

STANDART OF QUALITY : The roulade must be  delicious in taste & soft in texture.

Dish                     : CHASSEUR SAUCE

Yield                    : 4 Portions

Portion Size          : -

Description           : Demiglace sauce with herb spices

Ingredients	Quantity	Procedure
Shallot Butter Mushroom	25 g 25 g 75 g	1. Saute tne chopped shallot & slices mushroom over the gentle heat.
Tomato concassees Demiglace powder Water	250 g  15 g 200 ml	2. Add the tomato con cases, water & demiglace powder. 3. Simmer for 3 minutes.
Chopped parsley Tarragon	10 g 5 g	4. Sprinkle the sauce with chopped parsley & tarragon.

STANDART OF QUALITY : The soup should be slighty thick and a creamy red colour.

Dish                     : CROUQETTE POTATO
Yield                    : 4 Portions

Portion Size          : 50 g

Description           : Deep fried breaded duchess potatoes.

Steamed Potatoes	150 g	1. Pass through the potatoes masher & place in a clean bowl.
Egg yolk Melted butter	10 g 3 g	2. Mix into the potatoes to be a duchess potatoes. The mixture must be dry, firm & come away from the wall of the pan.
Salt Pepper Ground nutmeg	3 g Dash dash	3. Season the duchess. Correct the consistency and taste. 4. Form into a nice 4 cm length of cylinder.
Flour Egg Bread crumb	20 g 20 g 25 g	5. Put the potatoes into following order : flour – beaten egg – bread crumb.
Frying oil	250 cc	6. Fry the potatoes in hot oil & drain. Serve hot.

STANDART OF QUALITY : The croquette should be same size, firm & golden brown color.

Dish                     : BOUQETIERRE VEGETABLE
Yield                    : 4 Portions

Portion Size          : 50 g

Description           : Saute of jardiniere mix vegetables.

Ingredients	Quantity	Procedure
Cauli Flower Carrot Green been	75 g 75 g 75 g	1. Cut into section the broccoli. 2. Cut into jardinière all ingredients. 3. Blanch in few minutes.
Butter Salt Pepper Tomato	5 g 1 tsp ½ tsp 4 pc	4. Heat the butter, add tne seasoning. 5. Put out & seasoning. 6. Place & serve in bowl of tomato.

STANDART OF QUALITY : The bouqetierre must be slighty & delicious in taste.