Menu Tournedos                 and               Menu Lamb chops


 

Teaching Units at the Hotel Management College Pokhara/Nepal

 

PRACTICAL INSTRUCTION OF CLASSICAL MENU RECIPES

 


 

MENU CHICKEN BREAST

(Recipes load as PDF)

Teoretical Method in Pictures

Germiny soup

Shredded chicken breast in cream sauce

Risotto with vegetables

Banana flambé

 

MENU BEEF TOURNEDOS

(Recipes load as PDF) 

Teoretical Method in Pictures

Cold tomato soup "Gazpacho Andalusia"

Beef Tournedos sautéed with crushed Peppercorns

Pan-fried potatoes with baby marrow

Zabaglione

 

MENU PORK CUTLETS

(Recipes load as PDF) 

Teoretical Method in Pictures

White tomato consommé

Pork cutlets sautéed with paprika cream sauce

Basil noodles

Crisp-fried slices of eggplant

Apple Pancake "Normande"

 

MENU ANGLERFISH

(Recipes load as PDF) 

Teoretical Method in Pictures

Pillow/Croustade of the forester

Poached anglerfish with dill sauce

Pilaf rice with chopped vegetables

Imperial scrambled pancakes

"Kaiserschmarren"

 

MENU LAMB CHOPS

(Recipes load as PDF) 

Teoretical Method in Pictures

Cold Chicken consommé

Lamb chops sautéed Provence style

Roasted "batonnets" of potatoes

Cubed vegetables stewed with tomatoes

Pancakes Suzette

 


 

 

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