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REVIEW MENU # 3

CHEF Gerardo A. Avena Sánchez.
RECIPE: Cream Dubarry PERFORMANCE
CLASS DATE: TIME GROUP
PROCESSING PLATE TYPE: DIFFICULTY COST QUANTITY UNIT

COMMENTS
INGREDIENTS Cauliflower Bechamel
Grs 500 Mlt 750 Mlt
chicken Fund 850 Mlt 450

Milk Butter Cream
80 Grs 50
Mlt thick Sal c / s
Baking Grs sodium. 6

PROCEDURE: Clean, disinfect and cook cauliflower with salt and baking
Sauté cauliflower with half the butter, add
The bechamel and milk and a little salt, blend and pass through a fine strainer set in a pan with butter, cream and chicken thoroughly check the salt and remove to a boil.

EYE THIS IS A CUT "" NO IS CHORIZO "

CHORIZO BEEF STUFFED MUSHROOMS IN WINE SAUCE
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250 GRS. BEEF CHORIZO (A PIECE OF 250 GRS.)
100 GRS.
sliced \u200b\u200bmushrooms ¼ PZ. ONION CRESCENT
1 PZ. Cloves garlic (finely chopped)
1 OZ. OIL
C / S SALT AND PEPPER.
10 GRS. DEMIGLASS. (20 MLT. WATER FUND OR RES)
3 OZ. RED WINE

in a pan Fry the onion and garlic followed by the mushrooms, salt and pepper.
Make a cut by one of the sides of the meat as directed Chef's
Fill with mushrooms and a hot pan with oil seal the meat on both sides remove and place on a tray, deglaze the pan with red wine and add the book demiglass hydrated and warm bath.
Finish cooking the meat in the oven and serve with hot sauce.

LINING IN VEGETABLE TEMPURA and paprika. _________________________________________________________


20 GRS. PORE
10 GRS. Cabbage
10 GRS. CARROT
10 GRS. RABO spring onions ..
100 GRS WHEAT FLOUR
Cut all ingredients into very thin julienne strips and drop into flour. PASTA

TEMPURA
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200 GRS. FLOUR EGG
1 PZ.
C / S SAL
C / S Paprika
5 PZ. ICE
C / S MINERAL WATER

300 MLT. OIL (FOR FRYING)

Place all ingredients in a bowl and begin mixing until it starts to add the mineral water, the dough should have a consistency similar to pancakes.
Dip vegetables in batter and fry. BANANA



au gratin. ___________________________________________



125 GRS. PHILADELPHIA CHEESE
75 GRS. SUGAR
75 GRS. BUTTER
2 PZ. EGG YOLKS
1 OZ. VANILLA
2 EGG WHITES
PZ 1 PZ.
BANANA 1 OZ. BRANDY
½ PZ.

GENOISE VANILLA Creme the butter with 50 grams. add sugar and cheese followed by bananas, when fully cremated, forming a meringue with egg whites and remaining sugar and set aside.
Crumble and add vanilla genoise wing banana mixture and fold in meringue enter a time of empty envelope into greased and floured pans and bake at 180 ° C for 25 minutes.


VANILLA GENOISE
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2 PZ. EGG WHITES
50 GRS. SUGAR
2 PZ. BUDS EGG
70 GRS. FLOUR
1 OZ. VANILLA
12 GRS. Melted butter OR 2 OZ. OIL NORMAL COOKING METHOD

180 ° C.
TIME 18 MINUTES.



MOUNT WITH CHOCOLATE SAUCE AND Coulier

2 STRAWBERRY FRUIT FRESH MINT

1 KIWI