Daily Activity (English)

Today, Monday 12 March 2018, today's practice is Table D'hote with a rotation menu of 1.4. This menu consists of:

APPETIZER

(Hollandaise Sauce)

Chicken Liver and Herb Pate

SOUP

Clam Chowder

MAIN COURSE

Spaghetti Bolognese

DESSERT

Baked Custard Pie

(Broiche)

My group handles for the Appetizer section which makes Holladaise Sauce and Chicken Liver and Herb Pate. For Hollandaise sauce is quite simple, that is, using Double Boiler technique, where Egg Yolk is whipped over pots containing hot water then pouring Clarified Butter into Egg, after being sauce pour just a liitle bit Vinegar that has been cooked with Black Pepper Corn and Bay Leaf.

Black Pepper Corn and Bay Leaf

Egg Yolk

Clarified Butter is made from Butter heated in Sauce Pan with low heat until Butter melts, then poured into the measuring jug, wait until the butter liquid is separated.

Clarified Butter

Double Boiler

For Chicken Liver and Herb Pate,

Chicken Liver

Chicken Liver Brine for about 10 minutes, after Brine the Chicken Liver then blend with Egg and Sausage, then pour into the bowl and mixed with Saute Garlic and Shallot, Nutmeg Powder, Paprika Powder, Thyme, Basil, Oregano, Truffle, after mixed , pour the mixture slightly into the mold that has been coated with Plastic Wrap, then put the Capers, pour the mixture a little more put the mushroom, then pour the mixture again onto it.

Saute Garlic and Shallot

Layer the Chicken Pate with Capers and Mushroom

The mold is stored into the insert, then pour the water into the insert equal to Pate then covered with aluminum foil, put Pate into the oven about 45 minutes, until the pate temperature reaches 176 F. After that, cool the Pate then store in Chiller.

We also make French Bread for Pate's condiment tomorrow. French Bread will be made into Garlic Bread. For Making French Bread I have explained on the previous post.

grease the butter on both side of French Bread