3rd Year Menu IHMCT & AN CHENNAI

1. MENU-5
 CABBAGE CHOWDER
 POULET A LA REX
 POMMES MARQUISE
 RATATOUILLE
1
INSTITUTE OF HOTEL MANAGEMENT CATERING
TECHNOLOGY AND APPLIED NUTRITION, CHENNAI
By- ROSHAN KUMAR PANIGRAHI

2. Cabbage Chowder
Chowder are not strained and
traditionally they are seafood-based
soups thickened with potatoes and
finished with cream or milk. Chowder is a
type of thick soup or stew often prepared
with milk or cream and thickened with
broken crackers, crushed ship biscuit, or
a roux. Variations of chowder can
be seafood or vegetable.
Origin - USA
Soup- Nutritious and flavourful liquid
Classification of soup -Clear, thick, cold and international

3. Cabbage Chowder
DIRECTIONS
 In a large pot, melt 1 tablespoon butter over medium-
high. Add sausage and cook, tossing a few times until
golden, about 4 minutes. Using a slotted spoon remove
the sausage from the pot to a plate. Wipe pot, if too
dark.
 Add remaining 3 tablespoons butter, onion, carrot, and
celery to pot and season with salt and pepper. Cook,
stirring occasionally, until softened, about 7 minutes. Add
flour and cook, stirring, 1 minute more.
 Pour in broth, stirring to combine. Season with salt and
pepper. Add cabbage and potato and bring to a boil,
then reduce heat to medium-low and simmer, stirring a
few times, until potatoes are just tender but not falling
apart, about 8 to 10 minutes. Stir cooked sausage into
pot.
Gently, stir in heavy cream and dill. Season with salt and
pepper. Serve topped with more dill and pepper.

4. POULET A LA REX (Chicken
with white sauce)
 In poulet a la rex we make white sauce(velouté sauce), so we take
milk to boil and add into this onion, bay leaf and cloves then after
one boil then milk absorb the flavor of these things then strain the
milk and keep it on a side and take pan add butter and flour and
cook it till it mix well (make a blonde roux).
 After then we add milk into it and boil it till milk is thick then we
added julienne of capsicum and onion and boneless pieces of
chicken which is braised and cook it till chicken is cooked and
season it with salt and pepper then serve it.
4

5. Pommes Marquis
 Marquis Potatoes (pommes
marquise) are a French potato recipe
similar to the popular Duchess
Potatoes (pommes duchesse), except
they have a cavity in the centre
perfect for holding a variety of fillings.
 Russet potato –Potatoes that are large
with dark brown skin and few eyes, are
often used in pommes marquis.

6. Ratatouille
 The word ratatouille derives from
the ratatolha and is related to the
French ratouiller and tatouiller, expressive
forms of the verb touiller, meaning "to stir
up“.
 It is a seasoned stew consisting
of tomato, garlic, onion, courgette (zucchini),
aubergine (eggplant), capsicum (bell pepper),
and some combination of leafy green herbs
common to the region.

7. THANKYOU!