Menu Ala Carte I ( Final Test)

Day Report!!

    

        Hello guys , welcome back to myblog and today we entered to final test , where i handled all about Potatoes that is , Dutchess Potato , Colcannon , and Gratin Dauphinois  and one more , Main course  ( Moules Marinieree) . Yah to all menu is Menu ala Carte 1 . 

          And Firstly i maked the Dutches Potato that is (French: pommes de terre duchesse) consist of a purée of mashed potato and egg yolk, butter, salt, pepper, and nutmeg, which is forced from a piping bag or hand-moulded into various shapes which are then baked at 245 °C (475 °F) until golden. They are a classic item of French cuisine . Like the picture under this!

      

     

      Next I started prepared the others, where I prepared ingredients of Colcannon and Gratin dauphinoise. As we know that Colcannon is a dish Ireland traditional mashed potatoes with kale or in Brussels.

        

      Colcannon is traditionally made from mashed potatoes and kale (or cabbage), with milk (or cream), butter (or vegetable oil), salt and pepper added. It can contain other ingredients such as scallions (spring onions), leeks, laver, onions and chives. There are many regional variations of this dish. It is often eaten with boiled ham or Irish bacon. At one time it was a cheap, year-round staple food, though nowadays it is usually eaten in autumn/winter, when kale comes into season. 

  

     An Irish Halloween tradition is to serve colcannon with a ring and a thimble hidden in the dish. Prizes of small coins such as threepenny or sixpenny bits were also concealed inside the dish. 

   In addition, to Gratin Dauphinois itself is a French dish of sliced potatoes baked in milk or cream, from the Dauphiné region in south-east France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise. 

For the preparation material we can look like in the image here! !

Stand Platting 

Gratin Used the Salamander

   

       Okay  guys, the last we headed to the Main course ( Food main ) is Moules Marinieres that is ( or the shells with marinière is remis made with the sauce marinière. Today, they most often served with fried potatoes, to make the shells and crisps from North and Belgium.

  

        The story of the meal begins in 1235 , when an Irishman, named Patrick Walton, after a shipwreck in Vendée , made known in France how to raise mussels on wooden pilesimmersed .

    Story contest the Charentais, explaining that the technique of "bouchau" (a kind of valve) was invented by them in the x th  century. The marinière, a Charentaise blouse that goes down below the waist, gave its name to a regional preparation where a shallot of shallots is returned in butter and wet with white wine .

     Well friends after finished I immediately Explain resident sir jaya as the lecturer Incharge to a value. I use English Language! I think today quite useful. Thank you, Asslamualaikum and regards Culinary. 😊