Chicken/ Duckling and Roasted Pork Loin
Teaching Units at the Hotel Management College Pokhara/Nepal
PRACTICAL INSTRUCTION OF CLASSICAL MEAN COURSE RECIPES
CHICKEN (Recipes load as PDF)
Teoretical Methods for all Meat Dishes
Pan-fried chicken cutlets "Milanaise"
Risotto with vegetables
Minced chicken in cream sauce
Risi bisi
Chicken Saltimboca Romana
Spaghetti "Melanzane"
Chicken in Riesling wine sauce
Galettes of corn
LAMB LEG (Recipes load as PDF)
Roasted leg of lamb with mint sauce
Mint sauce
Roasted potatoes "boulangère"
French dressing
Russian salad
ROASTED QUAILS (Recipes load as PDF)
Oven-Roasted quails with Tiny Vegetables
Salad of sliced quail breast glazed with honey vinegar
Italian dressing
PRAWNS & ROASTED RABBIT (Recipes load as PDF)
Prawns cocktail with grapefruit
Puree soup of spinach and prawns
Roasted rabbit Mediterranean style
ROASTED PORC LOIN (Recipes load as PDF)
Roast pork "German style"
Apple sauce
Home-style mashed potatoes
Braised red cabbage
ROAST BEEF (Recipes load as PDF)
Roast sirloin of Beef, English Style
Yorkshire pudding
Horseradish cream sauce
DUCKLING (Recipes load as PDF)
Duckling leg stewed in red wine sauce
Roasted fillet of duck with orange sauce
Orange sauce "Bigarade"
Gratinated potatoes "Mont d'Or"
Braised white cabbage
Teoretical Methods for all Fish Dishes
Mussel Soup
Fried white fish fillet "Meuniere"
Pan-fried fillet of Plaice fish, English style
Pan-fried fillet of Hake fish "Grenobloise"
Crispy fried fillet of Merlan fish
Poached fillet of Sole "Duglere"
VEGETABLE PIES (Recipes load as PDF)
Short pastry
Quiche baked with leeks
Quiche baked with cheese
Teoretical Methods for Paté, Terrine, Forcemeat, Mousseline