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Wednesday, May 19
All-You-Can-Eat Coleslaw
All-You-Can-Eat Coleslaw
---------- Recipe via Meal-Master (tm) v8.02Title: All-You-Can-Eat ColeslawCategories: Salads, Vegetables, FormattedYield: 4 servings1 Cabbage, head; gratedSalt; to tastePepper, black; to taste2 pk Sweetener, artificial1/4 c Vinegar, wineToss and chill. Each serving = however much you eat!Source: rec.food.recipes
Amy's Coleslaw
Recipe By :Serving Size : 6 Preparation Time :0:15Categories : Bell peppers CabbageNuts Picnic foodSalad VegetableAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------16 Ozs Coleslaw1/2 cup Green Pepper -- coarsely chopped1/2 cup Red Pepper -- coarsely chopped5 Scallions -- sliced8 Ozs Water chestnut, Canned -- drained and sliced3 Ozs Chinese Noodles -- crushedDressing1/2 cup Vegetable Oil1/4 cup Sugar2 Tbsp Vinegar1 Tsp Salt1/8 Tsp Pepper1 Tsp Accent. Seasoning Mix2 1/4 Ozs Sliced AlmondsCombine everything and serve immediately. Source: rec.food.recipes
Apple Coleslaw
Title: Apple ColeslawCategories: Veggies, SaladsYield: 10 Servings1 sm Cabbage; thinly sliced1 lg Apple; cubed2 tb Sugar1 ts Grated orange peel1/8 ts Cinnamon1/8 ts Cloves (if desired)1/2 ts Salt1/2 c Mayonnaise or Sour Cream1 ts Lemon juiceIn a large bowl, combine all ingredients; toss lightly.Source: The Pillsbury Cookbook
Asian Coleslaw
1/2 head Chinese (Napa) cabbage; orgreen cabbage; shredded1/2 small red cabbage; shredded4 carrots; grated3 green onions; chopped1/2 cup chopped fresh cilantro or parsley----DRESSING----3 tablespoons lemon juice3 tablespoons rice vinegar3 tablespoons honey1 tablespoons soy sauce1/2 teaspoon hot chili paste; optional2 cloves garlic; minced1 teaspoon minced fresh ginger root1 tablespoon sesame oilColeslaws made with all kinds of international ingredients are becoming very common in up scale restaurants, but they are easy to make at home - inexpensive and low in fat! This salad can be prepared in advance and keeps well in the refrigerator for four days. If you prefer, you can use the cabbage and carrots raw instead of wilting them in boiling water You can also use just one type of cabbage. Place green and red cabbage and carrots In large bowl. Pour boiling water over. Drain well. Rinse with cold water and drain well again. Toss green onions and cilantro with cabbage. To make dressing, combine lemon juice, rice vinegar, honey, soy sauce, chili paste, garlic, ginger and sesame oil. Toss dressing with cabbage mixture. Taste and adjust seasonings if necessary Country-style Coleslaw: Omit Chinese cabbage, red cabbage and cilantro. Shred 1 green cabbage and 1 carrot. Combine with dressing made of 1/2 cup rice vinegar, 2 tablespoons granulated sugar, 1 minced clove garlic, 5 chopped green onions and salt to taste. Taste and adjust seasonings if necessary.Contributor: Simply HeartSmart Cooking - Bonnie SternYield: 6 to 8 servingsSource: rec.food.recipes
Bayou Carlin Coleslaw
Title: Bayou Carlin ColeslawCategories: Cajun, SaladsYield: 4 Servings1/3 c Vinegar1/4 c Salad oil2 tb Sugar2 ts Onion flakes1 ts Salt1 ts Dry mustard1/2 ts Celery salt1/4 ts Tabasco sauce4 c Cabbage (red and/or green)--- shredded1 Carrot; grated1/4 c Green pepper; choppedRecipe by: From the land of TABASCO sauce In bowl, combine vinegar,oil, sugar, onion flakes, salt, dry mustard, celery salt, Tabascosauce. Mix well. Add cabbage, carrot and green pepper. Toss to mix.Cover and refrigerate. Toss again before serving. Serves 4.Source: rec.food.cooking
Buttermilk Coleslaw
Title: Buttermilk ColeslawCategories: SaladsYield: 6 ServingsMMMMM--------------------------DRESSING-------------------------------1/2 c Buttermilk1/2 c Mayonnaise1 ts Vinegar1/2 ts Prepared mustard1 ts Worcestershire sauce1 ts Celery seed1/2 ts Salt1/2 ts PaprikaMMMMM---------------------------SALAD--------------------------------4 c Shredded cabbageBlend buttermilk and mayonnaise in bowl add vinegar, mustard,worcestershire sauce, celery seed salt and paprika. Mix well.Toss with cabbage.NOTE: Caraway seed or dill seed may be substituted for celery seed.Cabbage Patch Coleslaw
2 cup shredded cabbage1/2 cup chopped, fresh parsley1/2 cup sliced onion4 Tbsp. sugar3 Tbsp. vinegar2 Tbsp. oil1 tsp. saltCombine cabbage, parsley and onion. Set aside. Mixtogether sugar, vinegar, oil and salt. Add to cabbage and mixwell. For a large recipe (12 cups) use 12 cups cabbage and addonion and parsley as you like. Use 12 tablespoons sugar, 9tablespoons vinegar, 6 tablespoons oil and 2 teaspoons salt.Prepare as before. Refrigerate. Best after standing a day orseveral hours but may be eaten as soon as mixed.Source: rec.food.recipesCajun Coleslaw
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: CAJUN COLESLAWCategories: Side dishes Yield: 10 servings 5 T Mayonnaise, (heaping) 1 t Louisiana hot sauce 2 T Yellow mustard (heaping) 2 T Ketchup 2 T Olive oil 1 T Wine vinegar 1 t Garlic salt 1 T Lea & perrins 1 ea Juice of mediums size lemon 3 t Salt (to taste) 4 ea Bell peppers, sliced 2 ea Onions, medium, shredded 1 ea Large cabbage, shredded Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day. From Justin Wilson's "Outdoor Cooking With Inside Help"-----
Chinese Coleslaw
1 large head green cabbage (or 20 ounces packaged shredded cabbage)8 green onions, trimmed and thinly sliced3/4 cup sliced almonds, toasted1/2 cup sesame seeds, toasted2 packages Chinese Ramen noodles, uncooked (discard flavor packets)Rice Wine Vinaigrette to taste (recipe below)Garnishes: Green onion brushes, roasted sliced almondsJust before serving, combine cabbage, green onions, almonds, sesame seedsand Ramen noodles and toss with just enough dressing to moisten.Rice Wine VinaigretteMakes 1 1/3 cups1 cup salad oil1/3 cup rice wine vinegar (see note)1/4 cup granulated sugar2 tsp salt1 tsp pepperMix the oil, vinegar, sugar, salt and pepper together and toss withcoleslaw. (Note: Available in the Asian foods section of most grocerystores.) Makes 8 servings.Source: rec.food.recipes
Christmas Coleslaw
Title: Christmas ColeslawCategories: Salads, Holidays, VeggiesYield: 1 Recipe2 c Green cabbage, shredded2 c Red cabbage, shredded1 ea Green bell pepper, grated1 ea Red bell pepper, grated1 ea Red onion, grated1 c Soy mayonnaise1/2 c Oil & vinegar dressing2 ea Carrots, gratedToss vegetables in a glass bowl. Combine mayonnaise and dressing andpour over and toss gently. Cover & chill overnight.Posted by Helen Peagram
. Christmas Coleslaw
Title: Christmas ColeslawCategories: Salads, Holidays, VeggiesYield: 1 Recipe2 c Green cabbage, shredded2 c Red cabbage, shredded1 ea Green bell pepper, grated1 ea Red bell pepper, grated1 ea Red onion, grated1 c Soy mayonnaise1/2 c Oil & vinegar dressing2 ea Carrots, gratedToss vegetables in a glass bowl. Combine mayonnaise and dressing andpour over and toss gently. Cover & chill overnight.Posted by Helen Peagram
. Coleslaw
Coleslaw Serves 42 medium eating apples, cored1 Tbsp lemon juice225g (8 oz) white cabbage, finely shredded1 medium carrot, grated1 small onion, chopped50g (2 oz) Red Leicester cheese, grated, or Cheddar2 Tbsp parsley, chopped150 ml (5 fl oz) soured cream2 Tbsp milk1/2 tsp Worcester sauceSalt and freshly ground pepperGrate the apples coarsely and sprinkle with lemon juice. Place them in alarge bowl with cabbage, carrot, onion, cheese and parsley. Mix well. Mixthe soured cream with the milk, Worcester sauce and seasoning. Pour over thecabbage mixture and mix well. Transfer to a serving dish.Coleslaw
Serves 8750g (1 lb 11 oz) white cabbage150 ml (5 fl oz)vinaigrette dressing1 small onion, finely chopped1 tsp Dijon mustardSalt and black pepper3 sticks celery, thinly sliced2 carrots, grated50g (2 oz)sultanas5-6 Tbsp mayonnaiseCut the cabbage into quarters lengthways and cut out the core. Shred thecabbage finely. Put the cabbage into a large bowl, add the vinaigrette,onion, mustard and salt and pepper and toss to mix thoroughly. Cover thebowl tightly and leave to chill for 8 hours.Add the celery, carrots and sultanas and toss to mix thoroughly. Stir inthe mayonnaise. Cover and leave to chill for 1 hour.Source: rec.food.recipes
Coleslaw
Serves 8750g (1 lb 11 oz) white cabbage150 ml (5 fl oz)vinaigrette dressing1 small onion, finely chopped1 tsp Dijon mustardSalt and black pepper3 sticks celery, thinly sliced2 carrots, grated50g (2 oz)sultanas5-6 Tbsp mayonnaiseCut the cabbage into quarters lengthways and cut out the core. Shred thecabbage finely. Put the cabbage into a large bowl, add the vinaigrette,onion, mustard and salt and pepper and toss to mix thoroughly. Cover thebowl tightly and leave to chill for 8 hours.Add the celery, carrots and sultanas and toss to mix thoroughly. Stir inthe mayonnaise. Cover and leave to chill for 1 hour.
Coleslaw with Green Apples
Title: Coleslaw with Green ApplesCategories: Salads, Low fatYield: 6 Servings4 c Shredded green and redCabbage1 Large carrot, shredded2 Green apples, shredded withTheir skin3 tb Nonfat plain yogurt1 tb Grainy-style of honeyMustard2 tb Apple cider vinegar1 tb Apple juice concentrate1 ts Honey1/4 ts Salt1/4 ts Freshly cracked black pepperShred the cabbage, carrot, and apples in a food processor or with ahand grater over a large bowl.Whisk together the remaining ingredients. When well blended, pourover the cabbage mixture. Allow to marinate for 30-40 minutes orlonger. This can be made up to 1 day in advance.Serving size=1 cup: 60 calories per serving, .5 gm fat, .1 mgcholesterol,152 mg sodiumFrom: Eat More Weigh Less by Dean Ornish, M.D.Coleslaw with Raisins and Walnuts
Serves 4225g (8 oz) white cabbage, finely shredded3 small carrots, coarsely grated3 tablespoons mayonnaise1 tsp French mustard1 tsp sugarSalt and pepper1 Tbsp raisins1 Tbsp walnuts, choppedToss the cabbage and carrots together in a bowl. Mix the mayonnaise withall the remaining ingredients and, using your hands, combine it with thecabbage and carrots.Source: rec.food.recipes
Collage Coleslaw
Title: Collage ColeslawCategories: SaladsYield: 6 Servings2 c Shredded green cabbage1 c Shredded red cabbage1 c Shredded carrots1/2 c Sour cream2 tb Sugar2 tb Vinegar1/2 ts Saltds PepperMix shredded cabbages and carrots. Combine remaining ingredients inseparate container; pour over cabbage and carrots. Mix lightly andrefrigerate
. Cranberry And Walnut Coleslaw
For the dressing: 1/3 cup cider vinegar 1/3 cup vegetable oil 1/3 cup sugar 1 tsp. celery seed For the coleslaw: 1 cup walnuts, coarsely chopped 1 cup dried cranberries 2 cups red cabbage, finely sliced 2 cups green cabbage, finely sliced 1/4 cup thinly sliced red onion Mix the dressing ingredients together.Put the coleslaw ingredients into a bowl and toss with the dressing.Cover and let refrigerate about 3 hours before serving. Stir and drainoff all liquid before serving.Makes 6 servings.Note: The slaw keeps for about 5 days, covered and refrigerated.
Creamy Coleslaw
1/4 cup light mayonnaise1/4 cup light sour cream1 tablespoon cider vinegar2 teaspoons granulated sugar1/2 teaspoon Dijon mustard1/4 teaspoon celery seeds1/4 teaspoon each salt and pepper3 cups finely shredded cabbage2 large carrots; grated2 green onions; slicedIn large bowl, stir together mayonnaise, sour cream, vinegar, sugar,mustard, celery seeds, salt and pepper. Add cabbage, carrots and greenonions; stir to coat well.Contributor: Canadian Living - April, 1999Yield: 4 servingsSource: rec.food.recipes
Crunchy Bacon Coleslaw
Title: Crunchy Bacon ColeslawCategories: SaladsYield: 8 Servings3/4 c Dressing, Miracle Whip1 tb Sugar4 c Cabbage, green, shredded1 c Cabbage, red, shredded1/2 c Peanuts, chopped4 Bacon, crisply cooked, crumbMix dressing and sugar in large bowl. Add remaining ingredients; mixlightly. Refrigerate.Source: rec.food.cooking
Crunchy Peanut Coleslaw
Serves 4350g (12 oz) white cabbage, cored and finely sliced225g (8 oz) carrots, grated coarsely110g (4 oz) celery, finely sliced3 kiwi fruit, peeled and chopped4 Tbsp French dressing50g (2 oz) peanuts, coarsely choppedBlack pepper to seasonFresh parsley to garnishCombine the vegetables and kiwi fruit into a large bowl. Pour the dressingover the salad and stir. Cover and keep cool for at least 3 to 4 hoursbefore serving. Just before serving toss the peanuts into the salad, seasonwith some black pepper and garnish if you wish with some fresh parsley.Florida Coleslaw
Title: Florida Coleslaw (Florida Cooking)Categories: SaladsYield: 4 Servings1/2 Head (3/4 to 1 pound)--cabbage3 Onions or scallions with--tops, sliced very thin1 1/2 ts Dried dillweed or 2 tb--minced fresh dill1/2 ts Salt1/4 ts Freshly ground pepper3 tb Red wine vinegar2 tb Vegetable or olive oil1/3 c MayonnaiseShred the cabbage fine with a sharp knife or in a food processor. Cutout the core; this is the cook's bonus if it is sweet, discard it ifit is bitter. In a medium-size bowl, combine the cabbage with thegreen onions, dill, salt, pepper, and vinegar. Toss lightly, add theoil and mayonnaise, and toss again. Cover and chill 1 hour beforeserving.FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart.Typed in by: Ronnie Wright ... from a file of Carl Berger From: DaleShipp Date: 17 Oct 98Freezer Coleslaw
Title: Freezer ColeslawCategories: Salads, VeggiesYield: 14 Cups12 c Shredded cabbage1 ts Salt1 c White vinegar1/3 c Granulated sugar1/4 c Water1 ts Mustard seeds1 ts Celery seeds2 c Shredded carrots1 Green pepper, finely choppedToss cabbage lightly with salt. Cover and let sit for 1 hour; drainwell. Meanwhile, in saucepan, combine vinegar, sugar, water, mustardseeds and celery seeds. Bring to boil and boil for 1 minute; coolcompletely.In large bowl, mix together cabbage, carrots and green pepper; addvinegar mixture. Spoon coleslaw into plastic containers, leaving a 1inch head space. Seal, date and freeze. (The coleslaw will keep forup to 3 months in freezer. To thaw, place overnight in refrigerator.One-cup containers can be thawed on kitchen counter in 2 hours.)Makes about 14 cups Typed in MMFormat by mohanblueginger@yahoo.com
Fresh Coleslaw with Fennel Seed Vinaigrette
Title: Fresh Coleslaw with Fennel Seed VinaigretteCategories: SaladsYield: 6 Servings1 lg Head green cabbage2/3 c Red bell pepper; chopped2/3 c Green bell pepper2/3 c Tarragon vinegar1/2 c Olive oil1/3 c Sugar2 1/4 ts Fennel seeds; mincedCore cabbage. Peel off 6 whole leaves; cover and refrigerate. Quarterremaining cabbage. Thinly slice enough cabbage to measure 9 cups(reserve any remainder for another use). Combine sliced cabbage andbell peppers in large bowl.Combine vinegar, oil, sugar, and fennel seeds in small saucepan. Stirover medium heat until sugar dissolves and mixture is heated through.Pour over sliced cabbage and bell peppers. Toss well. Season totaste with salt and pepper. Cover and refrigerate at least 4 hoursor overnight, tossing occasionally.Place 1 cabbage leaf on each plate. Fill with coleslaw and serve.Source: Bon Appetit Magazine, Oct. 1992.Shared and MM by Judi M. Phelps Internet: Judi.Phelps@sjc.com orJPHELPS@nvn.comHealthy Coleslaw
Title: Healthy ColeslawCategories: Salads, Low fatYield: 2 Servings-Cooking Without Fat by-George Mateljan1/3 c Nonfat yogurt or 1/3 cup-yogurt cheese (recipe to-follow)1 tb Apple cider vinegar2 tb Honey2 c Coarsely chopped cabbage1/2 c Shredded carrots1/4 c Chopped green pepper1/4 c Finely chopped celeryCombine yogurt, vinegar and honey in bowl large enough to holdcoleslaw. Stir until smooth and well blended. Add vegetables and mixwell. Cover and chill for a minimum of 15 minutes. Toss again beforeserving and drain liqid, if desired. Use a slotted spoon to serve. 4servings. 61 calories, .2 gram fat, 28 mg sodium, 1.4 g dietary fiber.NONFAT YOGURT CHEESEYogurt cheese is an excellent nonfat substitute for cream cheese,sour cream and mayonnaise. 32-oz carton plain nonfat yogurtYou my drain the yogurt using any one of several different methods:a. Line a large strainer with either cheesecloth or coffee filters.Spoon in yogurt, refrigerate and let drain into a large bowl or jar.b. You can use the same method with a drip coffee maker lined withdouble paper coffee filters. c. A special yogurt cheese funneldesigned for this specific purpose is now available in some healthfood and gourmet stores.Drain for the desired time: 4-6 hours for sour cream consistency; 12hours or longer for whipped cream cheese consistency and for desserttoppings. 24 hours or longer for cream cheese consistency Yield:about 2 cups , 16 calories, .05 g fat, 22 mg sodium Important note:Some brands of yogurt contain gelatin or guar gumwhich prevent thewhey from draining as quickly. Read the label and avoid these brands.Note: For every cup of yogurt cheese desired, use two cups ofyogurt. The liquid whey that drains off will be bright yellow incolor. Discard liquid. Yogurt cheese will keep in the refrigeratorfor up to five dys. Dee (W.P.B.,FL)Posted by D.MORRISEY [DEE] on Sep 15, 1992MM by Cathy Svitek
Indonesian Coleslaw
salads4 cups finely shredded cabbage1 small sweet red pepper; cut in thin short strips2 medium carrots; grated4 green onions; chopped1 cup bean sprouts1/4 cup chopped fresh coriander (cilantro)1/4 cup chopped peanuts----DRESSING----3 tablespoons (each) rice vinegar and hoisin sauce2 teaspoons (each) sesame oil and minced gingerroot1 teaspoon (each) soy sauce and granulated sugar1 clove garlic; mincedIn large bowl, toss together cabbage, red pepper, carrots, onions and bean sprouts. Dressing: In separate bowl, whisk together vinegar, hoisin sauce, sesame oil, ginger, soy sauce, sugar and garlic. Pour dressing over coleslaw. Add coriander and peanuts; toss to mix well. Make ahead: Through step 2, cover and refrigerate for up to 1 day. Contributor: Anne Lindsay's New Light Cooking
Kfc Coleslaw
Title: Kfc ColeslawCategories: Salads, CopycatYield: 1 Servings8 c Finely chopped cabbage (1-head)1/4 c Shredded carrot (1 medium)1/3 c Sugar1/2 ts Salt1/8 ts Pepper1/4 c Milk1/2 c Mayonnaise1/4 c Buttermilk1 1/2 tb White vinegar2 1/2 tb Lemon juiceBe sure that the cabbage and carrots are chopped up into very finepieces (about the size of rice kernels). Combine the sugar, salt,pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice, andbeat until smooth. Add the cabbage and carrots and mix well. Coverand refrigerate for at least 2 hours before serving.Note: The critical part of this coleslaw is the flavor- enhancementperiod prior to eating. Be absolutely certain the coleslaw sits inthe refrigerator for at least a couple of hours prior to serving for agreat-tasting slew of slaw.Serves: 8 From: "Top Secret Recipes" Cookbook Posted by: DebbieCarlsonFrom: Debbie Carlson Date: 12-01-94
Layered Coleslaw
GOLD DRESSING:300 ml (10 fl oz) mayonnaise1/2 tsp salt1/8 tsp pepper1/8 tsp paprika2 tsp sugar2 Tbsp vinegar2 Tbsp milk2 tsp English mustard2 egg yolksFinely shred the cabbage. Score the cucumber from end to end with avegetable knife, remove alternate strips of peel with a pointed knife, thencut the cucumber crosswise in thin slices. Wash and seed the pepper and cutinto 5 mm rings. Cut the peeled onions into rings. Prepare and wash theradishes and slice very thinly.Arrange about a quarter of the cabbage in a salad bowl; on this arrange thecucumber in a layer, cover with another quarter of the cabbage, then a layerof green pepper rings. Next cover with another quarter of the cabbage, thenwith a complete layer of onion rings; finally heap the remaining cabbage inthe centre. Arrange the radish slices round the outer edge.Mix all the dressing ingredients together. Serve in a small jug with thecoleslaw.Helen GaffneyLots more recipes at Helen's British Cooking Sitehttp://www.hwatson.force9.co.uk/
Lemon Coleslaw
Title: Lemon ColeslawCategories: SaladsYield: 6 Servings1/2 c Mayonnaise1/2 c Sour cream1/4 c Fresh lemon juice2 tb Dijon mustard2 tb Olive oil2 tb Sugar1 tb White wine vinegar1 tb Prepared horseradish1 ts Salt1/2 ts Celery seeds1/2 ts Pepper8 c Shredded cabbage (about 1 1/1/2 ea Red bell pepper (cut into ma1/2 ea Green bell pepper (cut into1/4 ea Red onion (cut into matchsti1 ea Carrot, shredded2 tb Chopped fresh parsley2 ts Grated lemon peelCombine first 11 ingredients in bowl; wisk to blend. Refrigeratedressing until cold. (Can be prepared 1 day ahead). Combine cabbage,bell peppers, onion, carrot, parsley and lemon peel in large bowl.Toss with enough dressing to season to taste and serve.Source: rec.food.cooking
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Lexington Coleslaw
Title: Lexington ColeslawCategories: Salads, Vegetables, FormattedYield: 6 servings1 md Cabbage, head; 2-3 pound3 tb Sugar, granulated1 c Vinegar, cider2/3 c Ketchup1/2 c Water1/8 ts Cayenne1/8 ts Chile, red, crushed1/4 ts Pepper, black3/4 ts Salt; or to taste1 ds Hot pepper sauceGrate or thinly slice the cabbage. In a smallsaucepan combine the sugar and vinegar and cook overmedium heat until the sugar dissolves. Whisk in theother ingredients and simmer over medium-high heat for10 minutes. If mixtures seems too thick, thin with 1tablespoon of warm water at a time until properconsistancy is reached. Pour the warm sauce over thegrated cabbage. Toss to combine thoroughly, and serveimmediately.
Low-Cal Coleslaw
2 cups shredded cabbage1/2 cup shredded carrot1/4 cup chopped red or green onion1/2 cup chopped sweet red or yellow; orgreen pepper; optional----DRESSING----1 clove garlic; minced1/4 cup water2 tablespoons lemon juice1 tablespoon granulated sugar1 tablespoon olive oil1 teaspoon Dijon mustardsalt and pepperFor an attractive salad, use a combination of red and green cabbage, then garnish with toasted caraway seeds, or regular or black sesame seeds. In salad bowl, combine cabbage, carrot and onion; add sweet pepper (if using). Dressing: Combine garlic, water, lemon juice, sugar, oil and mustard; mix until sugar dissolves. Add salt and pepper to taste. Pour over salad and toss to mix. Contributor: Lighthearted Everyday Cooking - Anne LindsayYield: 4 servings
Meg's Coleslaw
1 head cabbage, very thinly sliced (or 1 bag angel-cut cole slaw)2 Tbsp kosher salt3/4 cup nonfat sour cream1/4 cup mayonnaisepepper to tasteCombine the cabbage and kosher salt, rubbing mixture together with your fingers.Let stand 20-30 minutes. Add remaining ingredients, adjusting seasoning to yourtaste. Chill about 30 minutes.
Mother in Law Coleslaw
Title: Mother in Law ColeslawCategories: SaladsYield: 8 Servings1 md Cabbage, grated3 md Carrots, grated4 Sweet gherkins, diced1 tb Sweet pickle juice1 1/2 tb Sugar1 tb White vinegar1/2 c MayonnaiseCombine cabbage, carrots and gherkins. Blend remaining ingredients;add to vegetable mixture. Chill.Stir before serving.
North Carolina Coleslaw
1 pound finely shredded cabbage1 medium onion, finely chopped1 medium green pepper, finely chopped1/2 cup vinegar1/2 cup sugar1/2 cup salad oilsaltpeppercelery seedPut cabbage, onion, and green pepper in a large bowl.In a saucepan, combine vinegar, sugar, and salad oil; heat to boiling.Immediately pour over vegetables in the bowl. Add salt and pepper and agenerous sprinkling of celery seed, to taste. Toss to coat vegetables.Refrigerate coleslaw for several hours or overnight for best flavor.
Oriental Coleslaw
1/4 cup sliced almonds1/4 cup sunflower seeds2 tablespoons sesame seeds6 cups thinly sliced cabbage; green, red or Napa3 cups bean sprouts1/2 cup chopped green onions1 package (3 oz) dried Oriental soup noodles; crushed----DRESSING----1/4 cup cider vinegar or rice vinegar2 tablespoons granulated sugar2 tablespoons sodium-reduced soy sauce2 tablespoons sesame oilpepperSpread almonds, sunflower and sesame seeds on baking sheet; bake in 350:F oven for 5 minutes. Let cool. In bowl, combine cabbage, bean sprouts, onions and noodles. Dressing: In small bowl, combine vinegar, sugar and soy sauce; whisk in oil. Add pepper to taste. Toss toasted nuts and dressing with cabbage mixture. Cover and refrigerate for at least 1 hour. If soup noodles are unavailable, add about 1 cup cooked chow mein or other thin noodles, cut in 2-inch pieces. Contributor: Anne Lindsay's Light KitchenYield: 12 servings.
Oriental Coleslaw
3/4 cup chopped snow peas3 cups shredded green cabbage3 cups shredded red cabbage1 cup sliced water chestnuts1 cup sliced red peppers3/4 cup canned mandarin oranges; drained2 medium green onions; chopped-----DRESSING-----3 tablespoons brown sugar2 tablespoons rice wine vinegar2 tablespoons vegetable oil1 tablespoon soya sauce1 tablespoon sesame oil1 teaspoon minced garlic1 teaspoon minced ginger rootIn saucepan of boiling water or microwave, blanch snow peas just untiltender-crisp, approximately 1 to 2 minutes; refresh in cold water anddrain. Place in serving bowl with shredded cabbage, water chestnuts, redpeppers, mandarin oranges and green onions; toss well to combine.In small bowl whisk together brown sugar, vinegar, vegetable oil, soyasauce, sesame oil, garlic and ginger; pour over salad and toss well.NOTESOther vegetables such as green beans or broccoli can replace snow peas.Great variation on usual coleslaw.Prepare salad and dressing early in the day. Best if tossed just beforeserving.Contributor: Rose Reisman's Enlightened Home CookingYield: 8 servings
Overnight Coleslaw
Title: Overnight ColeslawCategories: SaladsYield: 14 Servings12 c Shredded cabbage med head1 Green pepper,chopped1 Red onion,med chopped2 Carrots shredded1 c SugarMMMMM--------------------------DRESSING-------------------------------2 ts Sugar1 ts Dry mustard1 ts Cellery seeds1 ts Salt1 c Vinegar3/4 c Vegetable oilIn a large bowl mix the first 4 ingredients, sprinkle with sugarand set aside. In a saucepan,combine dressing ingredients and bringto a boil. Remove from the heat and pour over the vegetables,stirring to cover evenly. Cover and refrigerate over night. Stirwell before servingTaste of Home magPepperblast Coleslaw
Title: Pepperblast ColeslawCategories: SaladsYield: 12 Servings4 c White cabbage - shredded4 c Purple cabbage - shredded4 Green onions - chopped2 Carrots - shredded1 Yellow pepper - chopped1 Green pepper - chopped1 Chili pepper - chopped4 tb Fresh basil - choppedMMMMM--------------------------DRESSING-------------------------------1/2 c Sour cream1/2 c Mayonnaise1 Garlic clove - minced1/2 ts Chili powderpn Cayenne pepper to tasteCombine vegetables in large bowl. Blend dressing ingredients andpour over salad. Toss. Chill 30 minutes or overnight before serving.Serves 12.Calgary Sun, Monday, July 30, 1990 - Cinda Chavich From Myra Sable's"Elegant Entertaining Cookbook."Fat grams per serving: Approx. Cook Time:Cholesterol per serving: Marks:From: Fred Towner Date: 03-02-96
Pineapple Coleslaw
Pineapple Coleslaw---------- Recipe via Meal-Master (tm) v8.03Title: Pineapple ColeslawCategories: SaladsYield: 6 servings1 sm Head of green cabbageShredded2 Carrots peeled and fineDiced1/2 c Pineapple juice1 c Mayo1 tb Sugards Salt and white pepper2 tb White vinegarCombine everything and mix well. May add some finelychopped diced fresh or canned pineapple. I don't.Variations on dressing: replace pineapple juice withapplejuice or cider, mango nectar, coconut milk, ororange juice. This is a delicious no frills coleslaw Ibet you will enjoy! Note: total of shredded cabbageand carrots equal a pound so its just as easy to buy asupermarket cello pack of the preshredded coleslaw mix
! Pink Turtle Coleslaw
Title: Pink Turtle ColeslawCategories: SaladsYield: 6 ServingsMMMMM-----------------EILEEN LAMPARELLI CGDR39A----------------------Cabbage;shredded3 x Carrots;shredded1/2 c Onion;minced1/4 c Red pepper;mincedSalt and pepper1/2 c White vinegar1/2 c Oil2 tb SugarCombine cabbage, carrots, onion, red pepper and salt and pepper totaste. Blend together vinegar, oil and sugar and pour over cabbagemixture. Toss to coat well.
Red Coleslaw
Title: Red ColeslawCategories: Vegetables, SaladsYield: 10 Servings1 c Sugar1 c Warm vinegar4 c Beets, cooked, chopped4 c Cabbage, shredded1/2 c Horseradish1 ts SaltDissolve sugar in vinegar. Add rest of ingredients and mix well. Chillbefore serving.From: Merrymeeting Merry Eating, A Collection of Recipes Gathered inMaine Privately published by the Regional Memorial hospitalAuxiliary, Brunswick, Maine ISBN: 0-9620094-0-7
Sour Cream Coleslaw
Title: Sour Cream ColeslawCategories: SaladsYield: 4 Servings1 c Dairy sour cream2 tb Sugar2 tb Vinegar1 tb Mayonnaise1/2 ts Salt (optional)1/4 ts Freshly ground pepper6 c Shredded veggies (I usedCabbage, carrot and broccoliCombined)Blend together sour cream, sugar, salt, pepper, vinegar andmayonnaise. Stir into cabbage.Origin: From recipe posted in echo by Karen Deck. ( Farm Journal'sCooking & Entertaining in America From the collection of Karen Deck)Shared by: Sharon Stevens, Jan/95
Southwest Coleslaw
2 cups corn - fresh or frozen1 med cabbage - coarsely grated or chopped1 green bell pepper - trimmed and diced1 red bell pepper - trimmed and diced1 med sweet onion - choppedlettuce leaves - optionalDRESSING2 Tbsp white wine vinegar2 Tbsp olive oil2 tsp sugar - or honey1/2 cup mayonnaise1/4 cup parsley - fresh, chopped1 Tbsp fresh herbs - such as basil tarragon or chivessalt & black pepper - to tastePrepare veggies, except lettuce, and combine in a large bowl; coverand set aside.Combine vinegar and sugar or honey and heat on stove or in microwave,stirring until sugar dissolves; chill. Once cooled, mix withmayonnaise, parsley and herbs. Add to cabbage/corn mixture, combiningthoroughly; chill until serving.Line large bowl with lettuce and fill with salad.
Southwest Coleslaw
2 cups corn - fresh or frozen1 med cabbage - coarsely grated or chopped1 green bell pepper - trimmed and diced1 red bell pepper - trimmed and diced1 med sweet onion - choppedlettuce leaves - optionalDRESSING2 Tbsp white wine vinegar2 Tbsp olive oil2 tsp sugar - or honey1/2 cup mayonnaise1/4 cup parsley - fresh, chopped1 Tbsp fresh herbs - such as basil tarragon or chivessalt & black pepper - to tastePrepare veggies, except lettuce, and combine in a large bowl; coverand set aside.Combine vinegar and sugar or honey and heat on stove or in microwave,stirring until sugar dissolves; chill. Once cooled, mix withmayonnaise, parsley and herbs. Add to cabbage/corn mixture, combiningthoroughly; chill until serving.Line large bowl with lettuce and fill with salad.
Texas Blue Cheese Slaw
* Exported from MasterCook * Texas Blue Cheese SlawRecipe By :the California Culinary AcademyServing Size : 6 Preparation Time :0:20Categories : Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 cups finely shredded Savoy cabbage 1/2 cup minced green onions 1/2 cup minced green bell pepper 2 tablespoons minced fresh dill 1 cup nonfat plain yogurt 2 tablespoons sour cream 3 tablespoons white wine vinegar 1 tablespoon honey 3 ounces blue cheese herbal salt substitute and pepper -- to tasteIn a large bowl combine cabbage, onions, bell pepper, and dill.Blend together yogurt, sour cream, vinegar, honey, and blue cheese.Toss dressing with cabbage mixture. Add salt substitute and pepper to taste. - - - - - - - - - - - - - - - - - - -Per serving: 112 Calories (kcal); 5g Total Fat; (40% calories from fat); 7gProtein; 11g Carbohydrate; 13mg Cholesterol; 244mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat;0 Other CarbohydratesNOTES : Savoy cabbage is combined with nonfat yogurt, minced green onions, and chunks of blue cheese to make this hearty-and healthy-slaw. It keeps for 24 hours, so you can make it the night before a picnic.Nutr. Assoc. : 4844 679 3572 3360 4243 0 0 0 0 0
Williamson's Brother's Coleslaw
Recipe By :Williamson's Brother's BBQServing Size : 8 Preparation Time :0:00Categories : Cabbage SaladVegetableAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 Head Cabbage -- finely chopped1 cup Mayonnaise3 Tbsp Sugar1/4 cup Onion -- choppedSalt -- to tasteCombine everything in bowl. Stir to mix well. Chill at least 30 minutes beforeserving.
---------- Recipe via Meal-Master (tm) v8.02Title: All-You-Can-Eat ColeslawCategories: Salads, Vegetables, FormattedYield: 4 servings1 Cabbage, head; gratedSalt; to tastePepper, black; to taste2 pk Sweetener, artificial1/4 c Vinegar, wineToss and chill. Each serving = however much you eat!Source: rec.food.recipes
Amy's Coleslaw
Recipe By :Serving Size : 6 Preparation Time :0:15Categories : Bell peppers CabbageNuts Picnic foodSalad VegetableAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------16 Ozs Coleslaw1/2 cup Green Pepper -- coarsely chopped1/2 cup Red Pepper -- coarsely chopped5 Scallions -- sliced8 Ozs Water chestnut, Canned -- drained and sliced3 Ozs Chinese Noodles -- crushedDressing1/2 cup Vegetable Oil1/4 cup Sugar2 Tbsp Vinegar1 Tsp Salt1/8 Tsp Pepper1 Tsp Accent. Seasoning Mix2 1/4 Ozs Sliced AlmondsCombine everything and serve immediately. Source: rec.food.recipes
Apple Coleslaw
Title: Apple ColeslawCategories: Veggies, SaladsYield: 10 Servings1 sm Cabbage; thinly sliced1 lg Apple; cubed2 tb Sugar1 ts Grated orange peel1/8 ts Cinnamon1/8 ts Cloves (if desired)1/2 ts Salt1/2 c Mayonnaise or Sour Cream1 ts Lemon juiceIn a large bowl, combine all ingredients; toss lightly.Source: The Pillsbury Cookbook
Asian Coleslaw
1/2 head Chinese (Napa) cabbage; orgreen cabbage; shredded1/2 small red cabbage; shredded4 carrots; grated3 green onions; chopped1/2 cup chopped fresh cilantro or parsley----DRESSING----3 tablespoons lemon juice3 tablespoons rice vinegar3 tablespoons honey1 tablespoons soy sauce1/2 teaspoon hot chili paste; optional2 cloves garlic; minced1 teaspoon minced fresh ginger root1 tablespoon sesame oilColeslaws made with all kinds of international ingredients are becoming very common in up scale restaurants, but they are easy to make at home - inexpensive and low in fat! This salad can be prepared in advance and keeps well in the refrigerator for four days. If you prefer, you can use the cabbage and carrots raw instead of wilting them in boiling water You can also use just one type of cabbage. Place green and red cabbage and carrots In large bowl. Pour boiling water over. Drain well. Rinse with cold water and drain well again. Toss green onions and cilantro with cabbage. To make dressing, combine lemon juice, rice vinegar, honey, soy sauce, chili paste, garlic, ginger and sesame oil. Toss dressing with cabbage mixture. Taste and adjust seasonings if necessary Country-style Coleslaw: Omit Chinese cabbage, red cabbage and cilantro. Shred 1 green cabbage and 1 carrot. Combine with dressing made of 1/2 cup rice vinegar, 2 tablespoons granulated sugar, 1 minced clove garlic, 5 chopped green onions and salt to taste. Taste and adjust seasonings if necessary.Contributor: Simply HeartSmart Cooking - Bonnie SternYield: 6 to 8 servingsSource: rec.food.recipes
Bayou Carlin Coleslaw
Title: Bayou Carlin ColeslawCategories: Cajun, SaladsYield: 4 Servings1/3 c Vinegar1/4 c Salad oil2 tb Sugar2 ts Onion flakes1 ts Salt1 ts Dry mustard1/2 ts Celery salt1/4 ts Tabasco sauce4 c Cabbage (red and/or green)--- shredded1 Carrot; grated1/4 c Green pepper; choppedRecipe by: From the land of TABASCO sauce In bowl, combine vinegar,oil, sugar, onion flakes, salt, dry mustard, celery salt, Tabascosauce. Mix well. Add cabbage, carrot and green pepper. Toss to mix.Cover and refrigerate. Toss again before serving. Serves 4.Source: rec.food.cooking
Buttermilk Coleslaw
Title: Buttermilk ColeslawCategories: SaladsYield: 6 ServingsMMMMM--------------------------DRESSING-------------------------------1/2 c Buttermilk1/2 c Mayonnaise1 ts Vinegar1/2 ts Prepared mustard1 ts Worcestershire sauce1 ts Celery seed1/2 ts Salt1/2 ts PaprikaMMMMM---------------------------SALAD--------------------------------4 c Shredded cabbageBlend buttermilk and mayonnaise in bowl add vinegar, mustard,worcestershire sauce, celery seed salt and paprika. Mix well.Toss with cabbage.NOTE: Caraway seed or dill seed may be substituted for celery seed.Cabbage Patch Coleslaw
2 cup shredded cabbage1/2 cup chopped, fresh parsley1/2 cup sliced onion4 Tbsp. sugar3 Tbsp. vinegar2 Tbsp. oil1 tsp. saltCombine cabbage, parsley and onion. Set aside. Mixtogether sugar, vinegar, oil and salt. Add to cabbage and mixwell. For a large recipe (12 cups) use 12 cups cabbage and addonion and parsley as you like. Use 12 tablespoons sugar, 9tablespoons vinegar, 6 tablespoons oil and 2 teaspoons salt.Prepare as before. Refrigerate. Best after standing a day orseveral hours but may be eaten as soon as mixed.Source: rec.food.recipesCajun Coleslaw
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: CAJUN COLESLAWCategories: Side dishes Yield: 10 servings 5 T Mayonnaise, (heaping) 1 t Louisiana hot sauce 2 T Yellow mustard (heaping) 2 T Ketchup 2 T Olive oil 1 T Wine vinegar 1 t Garlic salt 1 T Lea & perrins 1 ea Juice of mediums size lemon 3 t Salt (to taste) 4 ea Bell peppers, sliced 2 ea Onions, medium, shredded 1 ea Large cabbage, shredded Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day. From Justin Wilson's "Outdoor Cooking With Inside Help"-----
Chinese Coleslaw
1 large head green cabbage (or 20 ounces packaged shredded cabbage)8 green onions, trimmed and thinly sliced3/4 cup sliced almonds, toasted1/2 cup sesame seeds, toasted2 packages Chinese Ramen noodles, uncooked (discard flavor packets)Rice Wine Vinaigrette to taste (recipe below)Garnishes: Green onion brushes, roasted sliced almondsJust before serving, combine cabbage, green onions, almonds, sesame seedsand Ramen noodles and toss with just enough dressing to moisten.Rice Wine VinaigretteMakes 1 1/3 cups1 cup salad oil1/3 cup rice wine vinegar (see note)1/4 cup granulated sugar2 tsp salt1 tsp pepperMix the oil, vinegar, sugar, salt and pepper together and toss withcoleslaw. (Note: Available in the Asian foods section of most grocerystores.) Makes 8 servings.Source: rec.food.recipes
Christmas Coleslaw
Title: Christmas ColeslawCategories: Salads, Holidays, VeggiesYield: 1 Recipe2 c Green cabbage, shredded2 c Red cabbage, shredded1 ea Green bell pepper, grated1 ea Red bell pepper, grated1 ea Red onion, grated1 c Soy mayonnaise1/2 c Oil & vinegar dressing2 ea Carrots, gratedToss vegetables in a glass bowl. Combine mayonnaise and dressing andpour over and toss gently. Cover & chill overnight.Posted by Helen Peagram
. Christmas Coleslaw
Title: Christmas ColeslawCategories: Salads, Holidays, VeggiesYield: 1 Recipe2 c Green cabbage, shredded2 c Red cabbage, shredded1 ea Green bell pepper, grated1 ea Red bell pepper, grated1 ea Red onion, grated1 c Soy mayonnaise1/2 c Oil & vinegar dressing2 ea Carrots, gratedToss vegetables in a glass bowl. Combine mayonnaise and dressing andpour over and toss gently. Cover & chill overnight.Posted by Helen Peagram
. Coleslaw
Coleslaw Serves 42 medium eating apples, cored1 Tbsp lemon juice225g (8 oz) white cabbage, finely shredded1 medium carrot, grated1 small onion, chopped50g (2 oz) Red Leicester cheese, grated, or Cheddar2 Tbsp parsley, chopped150 ml (5 fl oz) soured cream2 Tbsp milk1/2 tsp Worcester sauceSalt and freshly ground pepperGrate the apples coarsely and sprinkle with lemon juice. Place them in alarge bowl with cabbage, carrot, onion, cheese and parsley. Mix well. Mixthe soured cream with the milk, Worcester sauce and seasoning. Pour over thecabbage mixture and mix well. Transfer to a serving dish.Coleslaw
Serves 8750g (1 lb 11 oz) white cabbage150 ml (5 fl oz)vinaigrette dressing1 small onion, finely chopped1 tsp Dijon mustardSalt and black pepper3 sticks celery, thinly sliced2 carrots, grated50g (2 oz)sultanas5-6 Tbsp mayonnaiseCut the cabbage into quarters lengthways and cut out the core. Shred thecabbage finely. Put the cabbage into a large bowl, add the vinaigrette,onion, mustard and salt and pepper and toss to mix thoroughly. Cover thebowl tightly and leave to chill for 8 hours.Add the celery, carrots and sultanas and toss to mix thoroughly. Stir inthe mayonnaise. Cover and leave to chill for 1 hour.Source: rec.food.recipes
Coleslaw
Serves 8750g (1 lb 11 oz) white cabbage150 ml (5 fl oz)vinaigrette dressing1 small onion, finely chopped1 tsp Dijon mustardSalt and black pepper3 sticks celery, thinly sliced2 carrots, grated50g (2 oz)sultanas5-6 Tbsp mayonnaiseCut the cabbage into quarters lengthways and cut out the core. Shred thecabbage finely. Put the cabbage into a large bowl, add the vinaigrette,onion, mustard and salt and pepper and toss to mix thoroughly. Cover thebowl tightly and leave to chill for 8 hours.Add the celery, carrots and sultanas and toss to mix thoroughly. Stir inthe mayonnaise. Cover and leave to chill for 1 hour.
Coleslaw with Green Apples
Title: Coleslaw with Green ApplesCategories: Salads, Low fatYield: 6 Servings4 c Shredded green and redCabbage1 Large carrot, shredded2 Green apples, shredded withTheir skin3 tb Nonfat plain yogurt1 tb Grainy-style of honeyMustard2 tb Apple cider vinegar1 tb Apple juice concentrate1 ts Honey1/4 ts Salt1/4 ts Freshly cracked black pepperShred the cabbage, carrot, and apples in a food processor or with ahand grater over a large bowl.Whisk together the remaining ingredients. When well blended, pourover the cabbage mixture. Allow to marinate for 30-40 minutes orlonger. This can be made up to 1 day in advance.Serving size=1 cup: 60 calories per serving, .5 gm fat, .1 mgcholesterol,152 mg sodiumFrom: Eat More Weigh Less by Dean Ornish, M.D.Coleslaw with Raisins and Walnuts
Serves 4225g (8 oz) white cabbage, finely shredded3 small carrots, coarsely grated3 tablespoons mayonnaise1 tsp French mustard1 tsp sugarSalt and pepper1 Tbsp raisins1 Tbsp walnuts, choppedToss the cabbage and carrots together in a bowl. Mix the mayonnaise withall the remaining ingredients and, using your hands, combine it with thecabbage and carrots.Source: rec.food.recipes
Collage Coleslaw
Title: Collage ColeslawCategories: SaladsYield: 6 Servings2 c Shredded green cabbage1 c Shredded red cabbage1 c Shredded carrots1/2 c Sour cream2 tb Sugar2 tb Vinegar1/2 ts Saltds PepperMix shredded cabbages and carrots. Combine remaining ingredients inseparate container; pour over cabbage and carrots. Mix lightly andrefrigerate
. Cranberry And Walnut Coleslaw
For the dressing: 1/3 cup cider vinegar 1/3 cup vegetable oil 1/3 cup sugar 1 tsp. celery seed For the coleslaw: 1 cup walnuts, coarsely chopped 1 cup dried cranberries 2 cups red cabbage, finely sliced 2 cups green cabbage, finely sliced 1/4 cup thinly sliced red onion Mix the dressing ingredients together.Put the coleslaw ingredients into a bowl and toss with the dressing.Cover and let refrigerate about 3 hours before serving. Stir and drainoff all liquid before serving.Makes 6 servings.Note: The slaw keeps for about 5 days, covered and refrigerated.
Creamy Coleslaw
1/4 cup light mayonnaise1/4 cup light sour cream1 tablespoon cider vinegar2 teaspoons granulated sugar1/2 teaspoon Dijon mustard1/4 teaspoon celery seeds1/4 teaspoon each salt and pepper3 cups finely shredded cabbage2 large carrots; grated2 green onions; slicedIn large bowl, stir together mayonnaise, sour cream, vinegar, sugar,mustard, celery seeds, salt and pepper. Add cabbage, carrots and greenonions; stir to coat well.Contributor: Canadian Living - April, 1999Yield: 4 servingsSource: rec.food.recipes
Crunchy Bacon Coleslaw
Title: Crunchy Bacon ColeslawCategories: SaladsYield: 8 Servings3/4 c Dressing, Miracle Whip1 tb Sugar4 c Cabbage, green, shredded1 c Cabbage, red, shredded1/2 c Peanuts, chopped4 Bacon, crisply cooked, crumbMix dressing and sugar in large bowl. Add remaining ingredients; mixlightly. Refrigerate.Source: rec.food.cooking
Crunchy Peanut Coleslaw
Serves 4350g (12 oz) white cabbage, cored and finely sliced225g (8 oz) carrots, grated coarsely110g (4 oz) celery, finely sliced3 kiwi fruit, peeled and chopped4 Tbsp French dressing50g (2 oz) peanuts, coarsely choppedBlack pepper to seasonFresh parsley to garnishCombine the vegetables and kiwi fruit into a large bowl. Pour the dressingover the salad and stir. Cover and keep cool for at least 3 to 4 hoursbefore serving. Just before serving toss the peanuts into the salad, seasonwith some black pepper and garnish if you wish with some fresh parsley.Florida Coleslaw
Title: Florida Coleslaw (Florida Cooking)Categories: SaladsYield: 4 Servings1/2 Head (3/4 to 1 pound)--cabbage3 Onions or scallions with--tops, sliced very thin1 1/2 ts Dried dillweed or 2 tb--minced fresh dill1/2 ts Salt1/4 ts Freshly ground pepper3 tb Red wine vinegar2 tb Vegetable or olive oil1/3 c MayonnaiseShred the cabbage fine with a sharp knife or in a food processor. Cutout the core; this is the cook's bonus if it is sweet, discard it ifit is bitter. In a medium-size bowl, combine the cabbage with thegreen onions, dill, salt, pepper, and vinegar. Toss lightly, add theoil and mayonnaise, and toss again. Cover and chill 1 hour beforeserving.FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart.Typed in by: Ronnie Wright ... from a file of Carl Berger From: DaleShipp Date: 17 Oct 98Freezer Coleslaw
Title: Freezer ColeslawCategories: Salads, VeggiesYield: 14 Cups12 c Shredded cabbage1 ts Salt1 c White vinegar1/3 c Granulated sugar1/4 c Water1 ts Mustard seeds1 ts Celery seeds2 c Shredded carrots1 Green pepper, finely choppedToss cabbage lightly with salt. Cover and let sit for 1 hour; drainwell. Meanwhile, in saucepan, combine vinegar, sugar, water, mustardseeds and celery seeds. Bring to boil and boil for 1 minute; coolcompletely.In large bowl, mix together cabbage, carrots and green pepper; addvinegar mixture. Spoon coleslaw into plastic containers, leaving a 1inch head space. Seal, date and freeze. (The coleslaw will keep forup to 3 months in freezer. To thaw, place overnight in refrigerator.One-cup containers can be thawed on kitchen counter in 2 hours.)Makes about 14 cups Typed in MMFormat by mohanblueginger@yahoo.com
Fresh Coleslaw with Fennel Seed Vinaigrette
Title: Fresh Coleslaw with Fennel Seed VinaigretteCategories: SaladsYield: 6 Servings1 lg Head green cabbage2/3 c Red bell pepper; chopped2/3 c Green bell pepper2/3 c Tarragon vinegar1/2 c Olive oil1/3 c Sugar2 1/4 ts Fennel seeds; mincedCore cabbage. Peel off 6 whole leaves; cover and refrigerate. Quarterremaining cabbage. Thinly slice enough cabbage to measure 9 cups(reserve any remainder for another use). Combine sliced cabbage andbell peppers in large bowl.Combine vinegar, oil, sugar, and fennel seeds in small saucepan. Stirover medium heat until sugar dissolves and mixture is heated through.Pour over sliced cabbage and bell peppers. Toss well. Season totaste with salt and pepper. Cover and refrigerate at least 4 hoursor overnight, tossing occasionally.Place 1 cabbage leaf on each plate. Fill with coleslaw and serve.Source: Bon Appetit Magazine, Oct. 1992.Shared and MM by Judi M. Phelps Internet: Judi.Phelps@sjc.com orJPHELPS@nvn.comHealthy Coleslaw
Title: Healthy ColeslawCategories: Salads, Low fatYield: 2 Servings-Cooking Without Fat by-George Mateljan1/3 c Nonfat yogurt or 1/3 cup-yogurt cheese (recipe to-follow)1 tb Apple cider vinegar2 tb Honey2 c Coarsely chopped cabbage1/2 c Shredded carrots1/4 c Chopped green pepper1/4 c Finely chopped celeryCombine yogurt, vinegar and honey in bowl large enough to holdcoleslaw. Stir until smooth and well blended. Add vegetables and mixwell. Cover and chill for a minimum of 15 minutes. Toss again beforeserving and drain liqid, if desired. Use a slotted spoon to serve. 4servings. 61 calories, .2 gram fat, 28 mg sodium, 1.4 g dietary fiber.NONFAT YOGURT CHEESEYogurt cheese is an excellent nonfat substitute for cream cheese,sour cream and mayonnaise. 32-oz carton plain nonfat yogurtYou my drain the yogurt using any one of several different methods:a. Line a large strainer with either cheesecloth or coffee filters.Spoon in yogurt, refrigerate and let drain into a large bowl or jar.b. You can use the same method with a drip coffee maker lined withdouble paper coffee filters. c. A special yogurt cheese funneldesigned for this specific purpose is now available in some healthfood and gourmet stores.Drain for the desired time: 4-6 hours for sour cream consistency; 12hours or longer for whipped cream cheese consistency and for desserttoppings. 24 hours or longer for cream cheese consistency Yield:about 2 cups , 16 calories, .05 g fat, 22 mg sodium Important note:Some brands of yogurt contain gelatin or guar gumwhich prevent thewhey from draining as quickly. Read the label and avoid these brands.Note: For every cup of yogurt cheese desired, use two cups ofyogurt. The liquid whey that drains off will be bright yellow incolor. Discard liquid. Yogurt cheese will keep in the refrigeratorfor up to five dys. Dee (W.P.B.,FL)Posted by D.MORRISEY [DEE] on Sep 15, 1992MM by Cathy Svitek
Indonesian Coleslaw
salads4 cups finely shredded cabbage1 small sweet red pepper; cut in thin short strips2 medium carrots; grated4 green onions; chopped1 cup bean sprouts1/4 cup chopped fresh coriander (cilantro)1/4 cup chopped peanuts----DRESSING----3 tablespoons (each) rice vinegar and hoisin sauce2 teaspoons (each) sesame oil and minced gingerroot1 teaspoon (each) soy sauce and granulated sugar1 clove garlic; mincedIn large bowl, toss together cabbage, red pepper, carrots, onions and bean sprouts. Dressing: In separate bowl, whisk together vinegar, hoisin sauce, sesame oil, ginger, soy sauce, sugar and garlic. Pour dressing over coleslaw. Add coriander and peanuts; toss to mix well. Make ahead: Through step 2, cover and refrigerate for up to 1 day. Contributor: Anne Lindsay's New Light Cooking
Kfc Coleslaw
Title: Kfc ColeslawCategories: Salads, CopycatYield: 1 Servings8 c Finely chopped cabbage (1-head)1/4 c Shredded carrot (1 medium)1/3 c Sugar1/2 ts Salt1/8 ts Pepper1/4 c Milk1/2 c Mayonnaise1/4 c Buttermilk1 1/2 tb White vinegar2 1/2 tb Lemon juiceBe sure that the cabbage and carrots are chopped up into very finepieces (about the size of rice kernels). Combine the sugar, salt,pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice, andbeat until smooth. Add the cabbage and carrots and mix well. Coverand refrigerate for at least 2 hours before serving.Note: The critical part of this coleslaw is the flavor- enhancementperiod prior to eating. Be absolutely certain the coleslaw sits inthe refrigerator for at least a couple of hours prior to serving for agreat-tasting slew of slaw.Serves: 8 From: "Top Secret Recipes" Cookbook Posted by: DebbieCarlsonFrom: Debbie Carlson Date: 12-01-94
Layered Coleslaw
GOLD DRESSING:300 ml (10 fl oz) mayonnaise1/2 tsp salt1/8 tsp pepper1/8 tsp paprika2 tsp sugar2 Tbsp vinegar2 Tbsp milk2 tsp English mustard2 egg yolksFinely shred the cabbage. Score the cucumber from end to end with avegetable knife, remove alternate strips of peel with a pointed knife, thencut the cucumber crosswise in thin slices. Wash and seed the pepper and cutinto 5 mm rings. Cut the peeled onions into rings. Prepare and wash theradishes and slice very thinly.Arrange about a quarter of the cabbage in a salad bowl; on this arrange thecucumber in a layer, cover with another quarter of the cabbage, then a layerof green pepper rings. Next cover with another quarter of the cabbage, thenwith a complete layer of onion rings; finally heap the remaining cabbage inthe centre. Arrange the radish slices round the outer edge.Mix all the dressing ingredients together. Serve in a small jug with thecoleslaw.Helen GaffneyLots more recipes at Helen's British Cooking Sitehttp://www.hwatson.force9.co.uk/
Lemon Coleslaw
Title: Lemon ColeslawCategories: SaladsYield: 6 Servings1/2 c Mayonnaise1/2 c Sour cream1/4 c Fresh lemon juice2 tb Dijon mustard2 tb Olive oil2 tb Sugar1 tb White wine vinegar1 tb Prepared horseradish1 ts Salt1/2 ts Celery seeds1/2 ts Pepper8 c Shredded cabbage (about 1 1/1/2 ea Red bell pepper (cut into ma1/2 ea Green bell pepper (cut into1/4 ea Red onion (cut into matchsti1 ea Carrot, shredded2 tb Chopped fresh parsley2 ts Grated lemon peelCombine first 11 ingredients in bowl; wisk to blend. Refrigeratedressing until cold. (Can be prepared 1 day ahead). Combine cabbage,bell peppers, onion, carrot, parsley and lemon peel in large bowl.Toss with enough dressing to season to taste and serve.Source: rec.food.cooking
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Lexington Coleslaw
Title: Lexington ColeslawCategories: Salads, Vegetables, FormattedYield: 6 servings1 md Cabbage, head; 2-3 pound3 tb Sugar, granulated1 c Vinegar, cider2/3 c Ketchup1/2 c Water1/8 ts Cayenne1/8 ts Chile, red, crushed1/4 ts Pepper, black3/4 ts Salt; or to taste1 ds Hot pepper sauceGrate or thinly slice the cabbage. In a smallsaucepan combine the sugar and vinegar and cook overmedium heat until the sugar dissolves. Whisk in theother ingredients and simmer over medium-high heat for10 minutes. If mixtures seems too thick, thin with 1tablespoon of warm water at a time until properconsistancy is reached. Pour the warm sauce over thegrated cabbage. Toss to combine thoroughly, and serveimmediately.
Low-Cal Coleslaw
2 cups shredded cabbage1/2 cup shredded carrot1/4 cup chopped red or green onion1/2 cup chopped sweet red or yellow; orgreen pepper; optional----DRESSING----1 clove garlic; minced1/4 cup water2 tablespoons lemon juice1 tablespoon granulated sugar1 tablespoon olive oil1 teaspoon Dijon mustardsalt and pepperFor an attractive salad, use a combination of red and green cabbage, then garnish with toasted caraway seeds, or regular or black sesame seeds. In salad bowl, combine cabbage, carrot and onion; add sweet pepper (if using). Dressing: Combine garlic, water, lemon juice, sugar, oil and mustard; mix until sugar dissolves. Add salt and pepper to taste. Pour over salad and toss to mix. Contributor: Lighthearted Everyday Cooking - Anne LindsayYield: 4 servings
Meg's Coleslaw
1 head cabbage, very thinly sliced (or 1 bag angel-cut cole slaw)2 Tbsp kosher salt3/4 cup nonfat sour cream1/4 cup mayonnaisepepper to tasteCombine the cabbage and kosher salt, rubbing mixture together with your fingers.Let stand 20-30 minutes. Add remaining ingredients, adjusting seasoning to yourtaste. Chill about 30 minutes.
Mother in Law Coleslaw
Title: Mother in Law ColeslawCategories: SaladsYield: 8 Servings1 md Cabbage, grated3 md Carrots, grated4 Sweet gherkins, diced1 tb Sweet pickle juice1 1/2 tb Sugar1 tb White vinegar1/2 c MayonnaiseCombine cabbage, carrots and gherkins. Blend remaining ingredients;add to vegetable mixture. Chill.Stir before serving.
North Carolina Coleslaw
1 pound finely shredded cabbage1 medium onion, finely chopped1 medium green pepper, finely chopped1/2 cup vinegar1/2 cup sugar1/2 cup salad oilsaltpeppercelery seedPut cabbage, onion, and green pepper in a large bowl.In a saucepan, combine vinegar, sugar, and salad oil; heat to boiling.Immediately pour over vegetables in the bowl. Add salt and pepper and agenerous sprinkling of celery seed, to taste. Toss to coat vegetables.Refrigerate coleslaw for several hours or overnight for best flavor.
Oriental Coleslaw
1/4 cup sliced almonds1/4 cup sunflower seeds2 tablespoons sesame seeds6 cups thinly sliced cabbage; green, red or Napa3 cups bean sprouts1/2 cup chopped green onions1 package (3 oz) dried Oriental soup noodles; crushed----DRESSING----1/4 cup cider vinegar or rice vinegar2 tablespoons granulated sugar2 tablespoons sodium-reduced soy sauce2 tablespoons sesame oilpepperSpread almonds, sunflower and sesame seeds on baking sheet; bake in 350:F oven for 5 minutes. Let cool. In bowl, combine cabbage, bean sprouts, onions and noodles. Dressing: In small bowl, combine vinegar, sugar and soy sauce; whisk in oil. Add pepper to taste. Toss toasted nuts and dressing with cabbage mixture. Cover and refrigerate for at least 1 hour. If soup noodles are unavailable, add about 1 cup cooked chow mein or other thin noodles, cut in 2-inch pieces. Contributor: Anne Lindsay's Light KitchenYield: 12 servings.
Oriental Coleslaw
3/4 cup chopped snow peas3 cups shredded green cabbage3 cups shredded red cabbage1 cup sliced water chestnuts1 cup sliced red peppers3/4 cup canned mandarin oranges; drained2 medium green onions; chopped-----DRESSING-----3 tablespoons brown sugar2 tablespoons rice wine vinegar2 tablespoons vegetable oil1 tablespoon soya sauce1 tablespoon sesame oil1 teaspoon minced garlic1 teaspoon minced ginger rootIn saucepan of boiling water or microwave, blanch snow peas just untiltender-crisp, approximately 1 to 2 minutes; refresh in cold water anddrain. Place in serving bowl with shredded cabbage, water chestnuts, redpeppers, mandarin oranges and green onions; toss well to combine.In small bowl whisk together brown sugar, vinegar, vegetable oil, soyasauce, sesame oil, garlic and ginger; pour over salad and toss well.NOTESOther vegetables such as green beans or broccoli can replace snow peas.Great variation on usual coleslaw.Prepare salad and dressing early in the day. Best if tossed just beforeserving.Contributor: Rose Reisman's Enlightened Home CookingYield: 8 servings
Overnight Coleslaw
Title: Overnight ColeslawCategories: SaladsYield: 14 Servings12 c Shredded cabbage med head1 Green pepper,chopped1 Red onion,med chopped2 Carrots shredded1 c SugarMMMMM--------------------------DRESSING-------------------------------2 ts Sugar1 ts Dry mustard1 ts Cellery seeds1 ts Salt1 c Vinegar3/4 c Vegetable oilIn a large bowl mix the first 4 ingredients, sprinkle with sugarand set aside. In a saucepan,combine dressing ingredients and bringto a boil. Remove from the heat and pour over the vegetables,stirring to cover evenly. Cover and refrigerate over night. Stirwell before servingTaste of Home magPepperblast Coleslaw
Title: Pepperblast ColeslawCategories: SaladsYield: 12 Servings4 c White cabbage - shredded4 c Purple cabbage - shredded4 Green onions - chopped2 Carrots - shredded1 Yellow pepper - chopped1 Green pepper - chopped1 Chili pepper - chopped4 tb Fresh basil - choppedMMMMM--------------------------DRESSING-------------------------------1/2 c Sour cream1/2 c Mayonnaise1 Garlic clove - minced1/2 ts Chili powderpn Cayenne pepper to tasteCombine vegetables in large bowl. Blend dressing ingredients andpour over salad. Toss. Chill 30 minutes or overnight before serving.Serves 12.Calgary Sun, Monday, July 30, 1990 - Cinda Chavich From Myra Sable's"Elegant Entertaining Cookbook."Fat grams per serving: Approx. Cook Time:Cholesterol per serving: Marks:From: Fred Towner Date: 03-02-96
Pineapple Coleslaw
Pineapple Coleslaw---------- Recipe via Meal-Master (tm) v8.03Title: Pineapple ColeslawCategories: SaladsYield: 6 servings1 sm Head of green cabbageShredded2 Carrots peeled and fineDiced1/2 c Pineapple juice1 c Mayo1 tb Sugards Salt and white pepper2 tb White vinegarCombine everything and mix well. May add some finelychopped diced fresh or canned pineapple. I don't.Variations on dressing: replace pineapple juice withapplejuice or cider, mango nectar, coconut milk, ororange juice. This is a delicious no frills coleslaw Ibet you will enjoy! Note: total of shredded cabbageand carrots equal a pound so its just as easy to buy asupermarket cello pack of the preshredded coleslaw mix
! Pink Turtle Coleslaw
Title: Pink Turtle ColeslawCategories: SaladsYield: 6 ServingsMMMMM-----------------EILEEN LAMPARELLI CGDR39A----------------------Cabbage;shredded3 x Carrots;shredded1/2 c Onion;minced1/4 c Red pepper;mincedSalt and pepper1/2 c White vinegar1/2 c Oil2 tb SugarCombine cabbage, carrots, onion, red pepper and salt and pepper totaste. Blend together vinegar, oil and sugar and pour over cabbagemixture. Toss to coat well.
Red Coleslaw
Title: Red ColeslawCategories: Vegetables, SaladsYield: 10 Servings1 c Sugar1 c Warm vinegar4 c Beets, cooked, chopped4 c Cabbage, shredded1/2 c Horseradish1 ts SaltDissolve sugar in vinegar. Add rest of ingredients and mix well. Chillbefore serving.From: Merrymeeting Merry Eating, A Collection of Recipes Gathered inMaine Privately published by the Regional Memorial hospitalAuxiliary, Brunswick, Maine ISBN: 0-9620094-0-7
Sour Cream Coleslaw
Title: Sour Cream ColeslawCategories: SaladsYield: 4 Servings1 c Dairy sour cream2 tb Sugar2 tb Vinegar1 tb Mayonnaise1/2 ts Salt (optional)1/4 ts Freshly ground pepper6 c Shredded veggies (I usedCabbage, carrot and broccoliCombined)Blend together sour cream, sugar, salt, pepper, vinegar andmayonnaise. Stir into cabbage.Origin: From recipe posted in echo by Karen Deck. ( Farm Journal'sCooking & Entertaining in America From the collection of Karen Deck)Shared by: Sharon Stevens, Jan/95
Southwest Coleslaw
2 cups corn - fresh or frozen1 med cabbage - coarsely grated or chopped1 green bell pepper - trimmed and diced1 red bell pepper - trimmed and diced1 med sweet onion - choppedlettuce leaves - optionalDRESSING2 Tbsp white wine vinegar2 Tbsp olive oil2 tsp sugar - or honey1/2 cup mayonnaise1/4 cup parsley - fresh, chopped1 Tbsp fresh herbs - such as basil tarragon or chivessalt & black pepper - to tastePrepare veggies, except lettuce, and combine in a large bowl; coverand set aside.Combine vinegar and sugar or honey and heat on stove or in microwave,stirring until sugar dissolves; chill. Once cooled, mix withmayonnaise, parsley and herbs. Add to cabbage/corn mixture, combiningthoroughly; chill until serving.Line large bowl with lettuce and fill with salad.
Southwest Coleslaw
2 cups corn - fresh or frozen1 med cabbage - coarsely grated or chopped1 green bell pepper - trimmed and diced1 red bell pepper - trimmed and diced1 med sweet onion - choppedlettuce leaves - optionalDRESSING2 Tbsp white wine vinegar2 Tbsp olive oil2 tsp sugar - or honey1/2 cup mayonnaise1/4 cup parsley - fresh, chopped1 Tbsp fresh herbs - such as basil tarragon or chivessalt & black pepper - to tastePrepare veggies, except lettuce, and combine in a large bowl; coverand set aside.Combine vinegar and sugar or honey and heat on stove or in microwave,stirring until sugar dissolves; chill. Once cooled, mix withmayonnaise, parsley and herbs. Add to cabbage/corn mixture, combiningthoroughly; chill until serving.Line large bowl with lettuce and fill with salad.
Texas Blue Cheese Slaw
* Exported from MasterCook * Texas Blue Cheese SlawRecipe By :the California Culinary AcademyServing Size : 6 Preparation Time :0:20Categories : Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 cups finely shredded Savoy cabbage 1/2 cup minced green onions 1/2 cup minced green bell pepper 2 tablespoons minced fresh dill 1 cup nonfat plain yogurt 2 tablespoons sour cream 3 tablespoons white wine vinegar 1 tablespoon honey 3 ounces blue cheese herbal salt substitute and pepper -- to tasteIn a large bowl combine cabbage, onions, bell pepper, and dill.Blend together yogurt, sour cream, vinegar, honey, and blue cheese.Toss dressing with cabbage mixture. Add salt substitute and pepper to taste. - - - - - - - - - - - - - - - - - - -Per serving: 112 Calories (kcal); 5g Total Fat; (40% calories from fat); 7gProtein; 11g Carbohydrate; 13mg Cholesterol; 244mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat;0 Other CarbohydratesNOTES : Savoy cabbage is combined with nonfat yogurt, minced green onions, and chunks of blue cheese to make this hearty-and healthy-slaw. It keeps for 24 hours, so you can make it the night before a picnic.Nutr. Assoc. : 4844 679 3572 3360 4243 0 0 0 0 0
Williamson's Brother's Coleslaw
Recipe By :Williamson's Brother's BBQServing Size : 8 Preparation Time :0:00Categories : Cabbage SaladVegetableAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 Head Cabbage -- finely chopped1 cup Mayonnaise3 Tbsp Sugar1/4 cup Onion -- choppedSalt -- to tasteCombine everything in bowl. Stir to mix well. Chill at least 30 minutes beforeserving.
Tuesday, May 18
JAPANESE FOOD (SUSHI ORIGIN)
Sushi Origin
Sushi originated as a way of preserving funa -a type of fish. The fish was salted and allowed to mature on a bed of vinegar rice, after which the rice was discarded. Before long vinegar rice came to be eaten together with the fish and then other ingredients. Thus the word sushi was derived: the marriage of vinegar rice with other ingredients. Many different combinations of sushi and ways of serving them evolved. It is not surprising that most people mistaken or associate the word sushi to raw fish. It may be because many sushi varieties are prepared using some type of fish or seafood and the raw part just happens to stick in peoples mind. But actually, sashimi means "raw fish". Sushi is the marriage of vinegar rice to other ingredients. Sushi is now one of Japans most popular foods and increasing in popularity all over the world. Listed below are the most common types of sushi.
Nigiri Sushi .......... The word sushi alone commonly refers to "nigiri sushi", a hand shaped sushi commonly served at sushi restaurants. Nigiri sushi is representative of Tokyo food and many varieties use some type of seafood or fish. The reasons for this might relate to the fact that the city (known as Edo prior to 1868) was rich in seafood of all kinds.
Oshi Sushi .......... The rice merchants of Osaka - the financial capital of Japan, developed "oshi sushi" or pressed sushi. For pressed sushi, vinegar rice is packed into a mold and covered with marinated fish or other ingredients. When un-folded, the resulting loaf of sushi is cut into bite-sized pieces.
Maki Sushi ......... Maki sushi is a "rolled sushi" with narrow strips of different ingredients (seafood, crisp vegetables or pickles) layered on a bed of vinegar rice and spread on a sheet of nori or seaweed, thus calling it "nori-maki sushi". Nori-maki is the most well known sushi in the U.S. and with the most variety because just about any ingredient can be rolled into the center from crisp vegetables, strips of omelet to strips of avocado.
Chirashi Sushi ......... The easiest type of sushi to make, made in all Japanese kitchens "chirashi sushi" or scattered sushi. Chirashi-zushi is simply sushi rice with other ingredients mixed in or placed on the rice. Chirashi-zushi without any seafood often makes its appearance in lunch boxes. It's taken on picnics and often sold on railway station platforms. "Station lunches" are not exclusively chirashi-zushi but many are. Stations are known for their type of food as well as for their unique lunch containers in which they are sold.
Maze sushi ......... There are many other types of sushi that fall into the lunch or snack food category of maze sushi or "mixed sushi". Several examples are Inari sushi and fukusa sushi. Inari sushi consists of deep fried bean curd pouches stuffed with mixed vinegar sushi rice. Fukusa sushi or "silk-square sushi" uses a square paper thin omelets to wrap the vinegar sushi rice. The word "fukusa" meaning silk squares (silk fabric) are often used to wrap presents or precious articles in Japan.
Sushi Rice - "Sushi meshi"
Whether it is hand-packed, mold pressed or rolled in seaweed, for sushi to be sushi there is one constant ingredient - vinegar rice. Vinegar rice is a little harder than plain boiled rice because the rice is cooked with a little less water. Many restaurants cook rice in hot water rather than cold to achieve this. Quick cooling while tossing is the real key to making good sushi and helps to produce the desired consistency and gives the sushi rice a nice shiny gloss.
Tossing rice is traditionally done in a large wooden tub called "hangiri". The size of the tub allows to spread it in a thin layer and the wood absorbs the moisture from the hot rice and makes the rice cool even quicker and thus the grains are not mashed during tossing. You can use a large plastic shallow tub and a rice paddle for tossing. Avoid using metal since the vinegar reacts with it creating an unpleasant taste.
Sushi Presentation
When making sushi, there are 3 main points to remember: Color, Flavor and Texture.
Try to pick contrasting colors; this is important because it makes the sushi appear vibrant and interesting. Use a rich red tuna beside a yellow omelet, or next to the green hues of an avocado or a cucumber. Be creative!
Remember to use interesting flavors in your sushi. A tekka-maki (Maguro Tuna in a HosoMaki) might be good, but imagine how much better it might be with a thin slice of cucumber in the center. The cucumber gives texture and color to the roll. Sushi is traditionally very simple, but don’t let that fool you; simple foods are enjoyable because they utilize a few complimentary flavors. Experiment with some good fish and vegetables, and don’t be scared to try unusual ingredients. One of my favorite rolls is Garlic, Basil, macadamia nuts and fresh salmon. You might like pickled ginger or wasabi as one of the ingredients inside the roll.
Texture is crucial to a good piece of sushi. You should use a mixture of ingredients that are soft, chewy and crunchy, and find a balance between them on your sushi. When you put two unlike textures together, such as in the “Philly Roll” (Smoked Salmon, Macadamia Nuts and Cream Cheese), the sushi gains a depth without which the roll would be unexciting. When in doubt, put an avocado in the roll, as it adds a nice and creamy, complimentary texture to any sushi.
Remember: the key to good sushi is contrasting colors, unique flavors and exciting textures. If you try to get all 3 characteristics into each sushi roll, you are well on your way to becoming a Master.
Sushi Rolls are presented in many ways depending on the style of the sushi, but the overriding rule of presentation is Simplicity. All of the ingredients used should be of good enough quality to speak for themselves. Don’t over-garnish the sushi plate or pile too much sushi onto one plate. Anything that detracts from the main event – the sushi - should be removed or re-organized. Bear in mind that the sushi itself is a work of art, and it needs to be treated as such. Try to arrange your plates with only 1 or 2 rolls each, and include just a little wasabi and ginger to garnish. Very simple and elegant. Your dinner guests are sure to be impressed with the delicacy and charm of the dishes.
Your sushi roll pieces should be small enough to eat in one bite. Fight the urge to slice them into large rounds that appear more satisfying; nobody likes a roll that is way too big and falls apart once you bite into it. Also remember to keep the pieces evenly sized, to ensure a neat and professional looking plate.
Sushi has evolved in the United States. What once was a purely Japanese tradition has become trendy in other countries and taken on surprising new forms. Anything goes!
Sushi chefs are using all kinds of flavor combinations and immortalizing them in popular rolls such as these:
The Philly Roll (Smoked Salmon, Cream Cheese, Avocado, Green Onions)The California Roll (Krab {imitation Crab}, Avocado, Cucumber, Tobiko {Flying fish caviar})The Hawaiian Roll (Unagi {Freshwater Eel}, Avocado, Macadamia Nuts)
Keep sushi simple!
Sushi has a long and respected history that must be kept in mind when making your own. It has its own appeal with out dunking it in tempura batter and deep frying it, despite the unorthodox trend in some sushi bars. These days, all kinds of sushi ingredients are being fried in tempura batter and then rolled up into sushi. Chefs are also using some very peculiar flavor combinations, the likes of which the Japanese would never dream. One of the craziest combinations that I have seen was called Bumps on a Log Sushi Roll (made with Peanut Butter, Celery, Raisins and peanuts). Just like when you were a kid, right? I have tried this particular roll, and it isn’t as bad as my first reaction to the idea. I’ve also seen an all-you-can-eat sushi buffet made with canned vegetables like corn and green beans. What these modern products go to show is that NOTHING is sacred with sushi anymore. Despite these sometimes-awkward alterations from tradition, the golden rule of sushi remains: incorporate Color, Flavor and Texture into all of your pieces and you will be successful. Have a look in your pantry and think about which simple, everyday ingredients you could use to make a superb sushi roll.
The sushi tray or plate is almost as important as the sushi. Anything can be used, from a simple mirror to an elaborately carved wooden boat. There is even a "Naked Sushi" that has been popularized in the U.S., where a naked woman is used as the tray. Some people say this warms the sashimi and sushi to body temperature before you eat it, making for a more unique mouthfeel.
You want to arrange the sushi pieces on any kind of surface that you feel will do them justice. Imagine you are putting together an exhibition of fine art, and see where your imagination takes you. Try using a mirror as a plate or a large block of sea salt. Most importantly, remember that your sushi should reflect your own creativity and spirit. Enjoy yourself!
What is Sushi?
When most people think of sushi they think of RAW fish. This is not correct. Actually if you go into any sushi bar and look at all the seafood choices, only a small handful will be actually raw. Most fish has been prepared in some fashion. Even though it might look raw, it has gone through some kind of process. Either pickled, blanched, soaked in Sake (rice wine) and then frozen, there are many things that happen to the fish before you eat it.
So what is sushi then?Sushi is an art. Sushi is a broad catagory that includes:
Sashimi: Sliced fish attractivly served. Raw, cooked or pickled fish cut into 3-5 pieces. Usually presented on top of a few leaves of shiso and grated daikon with wasabi and ginger on the side.
Nigiri: Pieces of fish on top of two balls of sushi rice, sometimes a slice of roasted Nori (seaweed) is put on to bind the fish to the rice and to add flavor and eye appeal. One order is 2 pieces.
Gunkan Nigiri: There is another form of Nigiri called Gunkan Nigiri. Gunkan means boat and this sushi gets the name from the way the main ingredient is held in place on top of the sushi rice. It is in a boat shape. The three main types of sushi served as Gunkan Nigiri are Tobiko, Ikura (pictured), and Uni. One order is 2 pieces.
Hosomaki: Thin rolled sushi with very little rice. The Nori (Roasted seaweed) is rolled on the outside of the roll. One order of hosomaki is usually 6 pieces.
Futomaki: Thick rolled sushi with many ingredients inside and each piece is very large. Many variations on futomaki have been seen. Nori can be on outside or inside and one order can be anywhere from 4-10 pieces.
Uramaki: Sometimes called inside-out roll. This style of sushi has become very popular and is most seen in sushi bars in America. Some people say that it is popular in America because the Seaweed is hidden on the inside of the roll and sushi beginners are less intimidated to eat it. One order is usually 6 pieces but 8 pieces is also common.
Temaki: Hand Rolls that are meant to be eaten from the hand like an ice cream cone. One order is 1 cone filled with ingredients.
Chirashi, Sushi Bowls: These include Chirashi (sampler of fish served over a bowl of sushi rice), Donburri is like chirashi but just one kind of fish that you would choose. For example Unagi-Donburri would be Just Unagi (freshwater eel) served over a bowl of sushi rice.
Have you ever heard or read something in a sushi bar and did not understand what it was? This is a list of common Vocabulary at a sushi bar.
Types of Sushi
Chirashi – sampler of fish served over a bowl of sushi riceDonburri – Donburri is like Chirashi but just one kind of fish that you would choose. For example Unagi-Donburri would be Just Unagi (freshwater eel) served over a bowl of sushi rice.Futomaki – Thick rolled sushi with many ingredients inside and each piece is very large.Gunkan Nigiri – A type of Nigiri that holds the ingredients like a boat, usually seen when ordering Tobiko, Ikura or Uni.Hosomaki – Thin Rolled sushi with the Nori (seaweed) on the outside.Maki –Sushi Rolls (There are many types of Maki, Futomaki, Hosomaki, Temaki, Uramaki, etc.) Nigiri Sushi – Pieces of fish on top of two balls of sushi rice, sometimes a slice of roasted Nori (seaweed) is put on to bind the fish to the rice and to add flavor and eye appeal.Sashimi – Only Sliced fish. Raw, cooked or pickled fish cut into 3-5 pieces. Usually presented on top of a few leaves of shiso and grated daikon with wasabi and ginger on the side.Temaki – Cone shaped hand rolls that are meant to be eaten from the hand like an ice cream cone.Uramaki – Rice on the outside roll. Sometimes called inside-out roll. This style of sushi has become very popular and is most seen in sushi bars in America. Some people say that it is popular in America because the Seaweed is hidden on the inside of the roll and sushi beginners are less intimidated to eat it.
Sushi Ingredients
Aji – Spanish MackeralAkagai – Red ClamAma Ebi – Raw ShrimpAnago – Saltwater EelAwabi – AbaloneEbi – Cooked/Boiled ShrimpFugu – Poisonous Blowfish (This can be deadly if it is not prepared correctly. Part of eating this fish is enjoying the sensation of taking your life in your hands. Or really putting your life in the hands of the sushi chef. The Fugu’s organs contains a dangerous neurotoxin, which if ingested will result in paralysis and death in 15 minutes.)Gari – Pickled Ginger (Bright pink thinly sliced ginger, served on the side of every sushi order. Gari is served as a palate cleanser to be eaten between bites of different types of sushi.) Gobo – Burdock root. Crunchy slender carrot looking root. Commonly found in Futomaki.Goma – Sesame Seeds (Black or White)Hamachi – This fish is also commonly referred to as "Yellowtail" but is really Japanese Amberjack. It has a very buttery flavor and is rich in oils. One of the most common ingredients at a well stocked sushi bar.Hirame – Flounder/HalibutHokkigai – Surf ClamHotategai – ScallopIka – Squid/CalamariIkura – Salmon Roe (large orange carviar with a salty taste.)Inari – Fried Tofo skin (Commonly used as a pouch and stuffed with rice or a mixture of rice and vegetables.) Kaiware – Daikon Radish SproutsKajiki – Swordfish (Boycott Swordfish! It is overfished.) Kani – CrabKanikama – Imitation Crab also called Krab (Often found in California Rolls. This is made from various white fish that are pureed, seasoned and cooked into sticks. Also called Kani-kamaboko or Surimi.)Kanpyo – Pickled Gourd (Dried and pickled Gourd thin strips commonly found in Futomaki.)Katsuo – Bonito Tuna also known as Skipjack tunaMaguro – Bluefin TunaMirugai – Horseneck Clam/GeoduckNatto – Fermented soy bean with a very strong flavor and a mucous consistencyNori – Seaweed Sheet (Roasted Seaween sheet used as sushi wrapper in sushi rolls. Shredded finely for garnishes.)Oshinko – Generic term for pickled vegetables but usually people mean Takuan.Saba – MackerelSake – Salmon (Fresh or Smoked) Pronounced differently than the rice wine (Sake). Shiso – Japanese mint. Commonly used as garnishes but quite tasty and edible. Used as a wrapper to pick up and eat food. Green Shiso is the most common but red is available also. Very tasty with pickled plum (Umeboshi).Shiro Maguro – Albacore Tuna (Usually served Tataki style seared or blanched on the outside and raw on the inside.) Suzuki – Sea BassTai – Snapper/Sea BreamTako – OctopusTakuan – Pickled Daikon (Bright yellow pickled root. Very tasty and colorful in rolls. Some people call this Oshinko.) Tamago – Sweet Egg Omelette (Cooked in a block. This is the true test of a traditional sushi bar. In Japan, you can tell the quality of a sushi bar by its Tomago. If its bad, people have been known to walk out after tasting it.)Tobiko – Flying Fish eggs (Bright Red/Orange Caviar that is very crunchy, sweet flavored and often found around the outside of California rolls. Other colors/favors of Tobiko are occasionally seen, Green wasabi flavored, Black squid ink and more...) Toro – Belly Meat from Bluefin Tuna. (The more fat the higher quality. There are a few "quality levels" associated with toro. They are based upon the amount of fat in the meat. The levels are Toro-Fatty Tuna, Chutoro-Fattier Tuna, and Otoro-Fattiest Tuna. Umeboshi – Pickled plum (This salty, tart plum helps in digestion and leaves the mouth with a clean feeling. This can be found in a paste or whole plum. Very tasty with Japanese mint (Shiso).Unagi – Freshwater Eel (Smoked eel and in a sweet sauce this freshwater eel is very common and delicious. Most sushi beginners start with this because almost everyone loves the flavor.) Uni – Sea Urchin RoeUzura – Quail Egg (Usually served raw on top of an order of Tobiko or Uni.Wasabi – Japanese Horseradish (Spicy Green Paste found on the side of every sushi order. This Green paste is really horseradish with food coloring. Real Wasabi is very expensive and almost never found at a sushi bar. The real wasabi is from a plant that grows in mountainous streams. The root is harvested and grated very finely. Traditionally the root is grated on a shark fin. The taste of real wasabi is sweeter and less spicy than what is commonly found.)
Classic Sushi Rolls
California Roll - Krab, Avocado, and Cucumber Uramaki (Probably the most popular Sushi EVER! Many sushi bars claim to have created this roll. This sushi roll is great for the sushi beginner just starting out or even the sushi pro looking for an old favorite.) Hawaiian Roll - Unagi, Macadamia Nuts, Avocado Uramaki(This decadent roll is very well balanced with texture and flavors. The crunchy nuts add a rich flavor to the creamy avocado and sweet Unagi.) Kappa Maki - Cucumber Hosomaki (This sushi roll is very popular with young children because there are only a few ingredients and no strong flavors.) Philly Roll - Smoked Salmon, Cream Cheese, Avocado, Cucumber Uramaki(This roll gets its name from the Philidelphia cream cheese and is another very tasty and popular sushi roll.) Rainbow Roll - UraMaki with different colorful fish pressed on the outside of this roll.(One of the most colorful rolls, this roll can be made with various ingredients but what they all have in common is the colorful fish that is pressed onto the outside of the roll after the sushi is made.) Tekka Maki - Maguro/Tuna Hosomaki(This is another classic roll that is about simplicity. Only a few ingredients but if prepared correctly, will be a fiest for the eyes and mouth.) Ume Shiso Maki- Umeboshi, Shiso Hosomaki(This combination is as classic as peanut butter and jelly. The two flavors compliment each other very well and leave a clean feeling in the mouth after eating.)
Other Sushi Terms
Baran – Baran is decorative plastic sushi grass used for its colorful appearance and interesting shapes. Baran is also a functional garnish when used to separate different pieces of sushi.Bento – A meal in a tray or box with different compartments for each type of food. Usually a couple pieces of Sushi, Tempura, Teriyaki, and Rice. Edamame – Soy beans that are steamed and served in the shell/pod. Usually garnished and eaten with sea salt and lemon. Hamachi Kama – Literally meaning the head of the Yellowtail, this is the gill plate from the fish that is broiled with a Ponzu sauce. There is a lot of meat on the gill plate and is commonly seen as a appetizer for 2 people. Hashi – Chopsticks Itamae – Sushi Chef (Not to be confused with Shokunin which means master sushi chef.) Mirin – Sweet rice wine exclusively used in cooking.Mochi – Pounded rice in paste (Usually seen as Mochi ice cream, which is small scoops of ice cream with a thin layer of Mochi on the outside.) Ponzu – Traditional sauce that is tart and salty made from simmering soy sauce, lemon juice, Mirin (rice wine), and dried bonito flakes. Sake – Fermented rice wine (Usually served warm in small cups, or bamboo or wood boxes. Some higher quality sake is often served at room temperature. Shokunin – Master Sushi Chef Shoyu – Soy sauce that is made by fermenting wheat, soybeans and seasalt. This does contain wheat.Sunomono – Pickled cucumber saladTamari – Sory Sauce made by fermenting soybeans and seasalt. This contains NO wheat. Tataki – Style of cooking where a meat or fish is seared or blanched on the outside and raw on the inside.Tatami – Traditional Japanese flooring made of straw or bamboo. A Tatami room in a restaurant is a private room for your party where everyone must remove your shoes prior to entering.
Useful Phrases
Domo –Thank YouDomo Arigato – Thank you very muchDozo – PleaseHai – YesKampei – "Cheers" (While drinking) Konichiwa – How are you?
Sushi originated as a way of preserving funa -a type of fish. The fish was salted and allowed to mature on a bed of vinegar rice, after which the rice was discarded. Before long vinegar rice came to be eaten together with the fish and then other ingredients. Thus the word sushi was derived: the marriage of vinegar rice with other ingredients. Many different combinations of sushi and ways of serving them evolved. It is not surprising that most people mistaken or associate the word sushi to raw fish. It may be because many sushi varieties are prepared using some type of fish or seafood and the raw part just happens to stick in peoples mind. But actually, sashimi means "raw fish". Sushi is the marriage of vinegar rice to other ingredients. Sushi is now one of Japans most popular foods and increasing in popularity all over the world. Listed below are the most common types of sushi.
Nigiri Sushi .......... The word sushi alone commonly refers to "nigiri sushi", a hand shaped sushi commonly served at sushi restaurants. Nigiri sushi is representative of Tokyo food and many varieties use some type of seafood or fish. The reasons for this might relate to the fact that the city (known as Edo prior to 1868) was rich in seafood of all kinds.
Oshi Sushi .......... The rice merchants of Osaka - the financial capital of Japan, developed "oshi sushi" or pressed sushi. For pressed sushi, vinegar rice is packed into a mold and covered with marinated fish or other ingredients. When un-folded, the resulting loaf of sushi is cut into bite-sized pieces.
Maki Sushi ......... Maki sushi is a "rolled sushi" with narrow strips of different ingredients (seafood, crisp vegetables or pickles) layered on a bed of vinegar rice and spread on a sheet of nori or seaweed, thus calling it "nori-maki sushi". Nori-maki is the most well known sushi in the U.S. and with the most variety because just about any ingredient can be rolled into the center from crisp vegetables, strips of omelet to strips of avocado.
Chirashi Sushi ......... The easiest type of sushi to make, made in all Japanese kitchens "chirashi sushi" or scattered sushi. Chirashi-zushi is simply sushi rice with other ingredients mixed in or placed on the rice. Chirashi-zushi without any seafood often makes its appearance in lunch boxes. It's taken on picnics and often sold on railway station platforms. "Station lunches" are not exclusively chirashi-zushi but many are. Stations are known for their type of food as well as for their unique lunch containers in which they are sold.
Maze sushi ......... There are many other types of sushi that fall into the lunch or snack food category of maze sushi or "mixed sushi". Several examples are Inari sushi and fukusa sushi. Inari sushi consists of deep fried bean curd pouches stuffed with mixed vinegar sushi rice. Fukusa sushi or "silk-square sushi" uses a square paper thin omelets to wrap the vinegar sushi rice. The word "fukusa" meaning silk squares (silk fabric) are often used to wrap presents or precious articles in Japan.
Sushi Rice - "Sushi meshi"
Whether it is hand-packed, mold pressed or rolled in seaweed, for sushi to be sushi there is one constant ingredient - vinegar rice. Vinegar rice is a little harder than plain boiled rice because the rice is cooked with a little less water. Many restaurants cook rice in hot water rather than cold to achieve this. Quick cooling while tossing is the real key to making good sushi and helps to produce the desired consistency and gives the sushi rice a nice shiny gloss.
Tossing rice is traditionally done in a large wooden tub called "hangiri". The size of the tub allows to spread it in a thin layer and the wood absorbs the moisture from the hot rice and makes the rice cool even quicker and thus the grains are not mashed during tossing. You can use a large plastic shallow tub and a rice paddle for tossing. Avoid using metal since the vinegar reacts with it creating an unpleasant taste.
Sushi Presentation
When making sushi, there are 3 main points to remember: Color, Flavor and Texture.
Try to pick contrasting colors; this is important because it makes the sushi appear vibrant and interesting. Use a rich red tuna beside a yellow omelet, or next to the green hues of an avocado or a cucumber. Be creative!
Remember to use interesting flavors in your sushi. A tekka-maki (Maguro Tuna in a HosoMaki) might be good, but imagine how much better it might be with a thin slice of cucumber in the center. The cucumber gives texture and color to the roll. Sushi is traditionally very simple, but don’t let that fool you; simple foods are enjoyable because they utilize a few complimentary flavors. Experiment with some good fish and vegetables, and don’t be scared to try unusual ingredients. One of my favorite rolls is Garlic, Basil, macadamia nuts and fresh salmon. You might like pickled ginger or wasabi as one of the ingredients inside the roll.
Texture is crucial to a good piece of sushi. You should use a mixture of ingredients that are soft, chewy and crunchy, and find a balance between them on your sushi. When you put two unlike textures together, such as in the “Philly Roll” (Smoked Salmon, Macadamia Nuts and Cream Cheese), the sushi gains a depth without which the roll would be unexciting. When in doubt, put an avocado in the roll, as it adds a nice and creamy, complimentary texture to any sushi.
Remember: the key to good sushi is contrasting colors, unique flavors and exciting textures. If you try to get all 3 characteristics into each sushi roll, you are well on your way to becoming a Master.
Sushi Rolls are presented in many ways depending on the style of the sushi, but the overriding rule of presentation is Simplicity. All of the ingredients used should be of good enough quality to speak for themselves. Don’t over-garnish the sushi plate or pile too much sushi onto one plate. Anything that detracts from the main event – the sushi - should be removed or re-organized. Bear in mind that the sushi itself is a work of art, and it needs to be treated as such. Try to arrange your plates with only 1 or 2 rolls each, and include just a little wasabi and ginger to garnish. Very simple and elegant. Your dinner guests are sure to be impressed with the delicacy and charm of the dishes.
Your sushi roll pieces should be small enough to eat in one bite. Fight the urge to slice them into large rounds that appear more satisfying; nobody likes a roll that is way too big and falls apart once you bite into it. Also remember to keep the pieces evenly sized, to ensure a neat and professional looking plate.
Sushi has evolved in the United States. What once was a purely Japanese tradition has become trendy in other countries and taken on surprising new forms. Anything goes!
Sushi chefs are using all kinds of flavor combinations and immortalizing them in popular rolls such as these:
The Philly Roll (Smoked Salmon, Cream Cheese, Avocado, Green Onions)The California Roll (Krab {imitation Crab}, Avocado, Cucumber, Tobiko {Flying fish caviar})The Hawaiian Roll (Unagi {Freshwater Eel}, Avocado, Macadamia Nuts)
Keep sushi simple!
Sushi has a long and respected history that must be kept in mind when making your own. It has its own appeal with out dunking it in tempura batter and deep frying it, despite the unorthodox trend in some sushi bars. These days, all kinds of sushi ingredients are being fried in tempura batter and then rolled up into sushi. Chefs are also using some very peculiar flavor combinations, the likes of which the Japanese would never dream. One of the craziest combinations that I have seen was called Bumps on a Log Sushi Roll (made with Peanut Butter, Celery, Raisins and peanuts). Just like when you were a kid, right? I have tried this particular roll, and it isn’t as bad as my first reaction to the idea. I’ve also seen an all-you-can-eat sushi buffet made with canned vegetables like corn and green beans. What these modern products go to show is that NOTHING is sacred with sushi anymore. Despite these sometimes-awkward alterations from tradition, the golden rule of sushi remains: incorporate Color, Flavor and Texture into all of your pieces and you will be successful. Have a look in your pantry and think about which simple, everyday ingredients you could use to make a superb sushi roll.
The sushi tray or plate is almost as important as the sushi. Anything can be used, from a simple mirror to an elaborately carved wooden boat. There is even a "Naked Sushi" that has been popularized in the U.S., where a naked woman is used as the tray. Some people say this warms the sashimi and sushi to body temperature before you eat it, making for a more unique mouthfeel.
You want to arrange the sushi pieces on any kind of surface that you feel will do them justice. Imagine you are putting together an exhibition of fine art, and see where your imagination takes you. Try using a mirror as a plate or a large block of sea salt. Most importantly, remember that your sushi should reflect your own creativity and spirit. Enjoy yourself!
What is Sushi?
When most people think of sushi they think of RAW fish. This is not correct. Actually if you go into any sushi bar and look at all the seafood choices, only a small handful will be actually raw. Most fish has been prepared in some fashion. Even though it might look raw, it has gone through some kind of process. Either pickled, blanched, soaked in Sake (rice wine) and then frozen, there are many things that happen to the fish before you eat it.
So what is sushi then?Sushi is an art. Sushi is a broad catagory that includes:
Sashimi: Sliced fish attractivly served. Raw, cooked or pickled fish cut into 3-5 pieces. Usually presented on top of a few leaves of shiso and grated daikon with wasabi and ginger on the side.
Nigiri: Pieces of fish on top of two balls of sushi rice, sometimes a slice of roasted Nori (seaweed) is put on to bind the fish to the rice and to add flavor and eye appeal. One order is 2 pieces.
Gunkan Nigiri: There is another form of Nigiri called Gunkan Nigiri. Gunkan means boat and this sushi gets the name from the way the main ingredient is held in place on top of the sushi rice. It is in a boat shape. The three main types of sushi served as Gunkan Nigiri are Tobiko, Ikura (pictured), and Uni. One order is 2 pieces.
Hosomaki: Thin rolled sushi with very little rice. The Nori (Roasted seaweed) is rolled on the outside of the roll. One order of hosomaki is usually 6 pieces.
Futomaki: Thick rolled sushi with many ingredients inside and each piece is very large. Many variations on futomaki have been seen. Nori can be on outside or inside and one order can be anywhere from 4-10 pieces.
Uramaki: Sometimes called inside-out roll. This style of sushi has become very popular and is most seen in sushi bars in America. Some people say that it is popular in America because the Seaweed is hidden on the inside of the roll and sushi beginners are less intimidated to eat it. One order is usually 6 pieces but 8 pieces is also common.
Temaki: Hand Rolls that are meant to be eaten from the hand like an ice cream cone. One order is 1 cone filled with ingredients.
Chirashi, Sushi Bowls: These include Chirashi (sampler of fish served over a bowl of sushi rice), Donburri is like chirashi but just one kind of fish that you would choose. For example Unagi-Donburri would be Just Unagi (freshwater eel) served over a bowl of sushi rice.
Have you ever heard or read something in a sushi bar and did not understand what it was? This is a list of common Vocabulary at a sushi bar.
Types of Sushi
Chirashi – sampler of fish served over a bowl of sushi riceDonburri – Donburri is like Chirashi but just one kind of fish that you would choose. For example Unagi-Donburri would be Just Unagi (freshwater eel) served over a bowl of sushi rice.Futomaki – Thick rolled sushi with many ingredients inside and each piece is very large.Gunkan Nigiri – A type of Nigiri that holds the ingredients like a boat, usually seen when ordering Tobiko, Ikura or Uni.Hosomaki – Thin Rolled sushi with the Nori (seaweed) on the outside.Maki –Sushi Rolls (There are many types of Maki, Futomaki, Hosomaki, Temaki, Uramaki, etc.) Nigiri Sushi – Pieces of fish on top of two balls of sushi rice, sometimes a slice of roasted Nori (seaweed) is put on to bind the fish to the rice and to add flavor and eye appeal.Sashimi – Only Sliced fish. Raw, cooked or pickled fish cut into 3-5 pieces. Usually presented on top of a few leaves of shiso and grated daikon with wasabi and ginger on the side.Temaki – Cone shaped hand rolls that are meant to be eaten from the hand like an ice cream cone.Uramaki – Rice on the outside roll. Sometimes called inside-out roll. This style of sushi has become very popular and is most seen in sushi bars in America. Some people say that it is popular in America because the Seaweed is hidden on the inside of the roll and sushi beginners are less intimidated to eat it.
Sushi Ingredients
Aji – Spanish MackeralAkagai – Red ClamAma Ebi – Raw ShrimpAnago – Saltwater EelAwabi – AbaloneEbi – Cooked/Boiled ShrimpFugu – Poisonous Blowfish (This can be deadly if it is not prepared correctly. Part of eating this fish is enjoying the sensation of taking your life in your hands. Or really putting your life in the hands of the sushi chef. The Fugu’s organs contains a dangerous neurotoxin, which if ingested will result in paralysis and death in 15 minutes.)Gari – Pickled Ginger (Bright pink thinly sliced ginger, served on the side of every sushi order. Gari is served as a palate cleanser to be eaten between bites of different types of sushi.) Gobo – Burdock root. Crunchy slender carrot looking root. Commonly found in Futomaki.Goma – Sesame Seeds (Black or White)Hamachi – This fish is also commonly referred to as "Yellowtail" but is really Japanese Amberjack. It has a very buttery flavor and is rich in oils. One of the most common ingredients at a well stocked sushi bar.Hirame – Flounder/HalibutHokkigai – Surf ClamHotategai – ScallopIka – Squid/CalamariIkura – Salmon Roe (large orange carviar with a salty taste.)Inari – Fried Tofo skin (Commonly used as a pouch and stuffed with rice or a mixture of rice and vegetables.) Kaiware – Daikon Radish SproutsKajiki – Swordfish (Boycott Swordfish! It is overfished.) Kani – CrabKanikama – Imitation Crab also called Krab (Often found in California Rolls. This is made from various white fish that are pureed, seasoned and cooked into sticks. Also called Kani-kamaboko or Surimi.)Kanpyo – Pickled Gourd (Dried and pickled Gourd thin strips commonly found in Futomaki.)Katsuo – Bonito Tuna also known as Skipjack tunaMaguro – Bluefin TunaMirugai – Horseneck Clam/GeoduckNatto – Fermented soy bean with a very strong flavor and a mucous consistencyNori – Seaweed Sheet (Roasted Seaween sheet used as sushi wrapper in sushi rolls. Shredded finely for garnishes.)Oshinko – Generic term for pickled vegetables but usually people mean Takuan.Saba – MackerelSake – Salmon (Fresh or Smoked) Pronounced differently than the rice wine (Sake). Shiso – Japanese mint. Commonly used as garnishes but quite tasty and edible. Used as a wrapper to pick up and eat food. Green Shiso is the most common but red is available also. Very tasty with pickled plum (Umeboshi).Shiro Maguro – Albacore Tuna (Usually served Tataki style seared or blanched on the outside and raw on the inside.) Suzuki – Sea BassTai – Snapper/Sea BreamTako – OctopusTakuan – Pickled Daikon (Bright yellow pickled root. Very tasty and colorful in rolls. Some people call this Oshinko.) Tamago – Sweet Egg Omelette (Cooked in a block. This is the true test of a traditional sushi bar. In Japan, you can tell the quality of a sushi bar by its Tomago. If its bad, people have been known to walk out after tasting it.)Tobiko – Flying Fish eggs (Bright Red/Orange Caviar that is very crunchy, sweet flavored and often found around the outside of California rolls. Other colors/favors of Tobiko are occasionally seen, Green wasabi flavored, Black squid ink and more...) Toro – Belly Meat from Bluefin Tuna. (The more fat the higher quality. There are a few "quality levels" associated with toro. They are based upon the amount of fat in the meat. The levels are Toro-Fatty Tuna, Chutoro-Fattier Tuna, and Otoro-Fattiest Tuna. Umeboshi – Pickled plum (This salty, tart plum helps in digestion and leaves the mouth with a clean feeling. This can be found in a paste or whole plum. Very tasty with Japanese mint (Shiso).Unagi – Freshwater Eel (Smoked eel and in a sweet sauce this freshwater eel is very common and delicious. Most sushi beginners start with this because almost everyone loves the flavor.) Uni – Sea Urchin RoeUzura – Quail Egg (Usually served raw on top of an order of Tobiko or Uni.Wasabi – Japanese Horseradish (Spicy Green Paste found on the side of every sushi order. This Green paste is really horseradish with food coloring. Real Wasabi is very expensive and almost never found at a sushi bar. The real wasabi is from a plant that grows in mountainous streams. The root is harvested and grated very finely. Traditionally the root is grated on a shark fin. The taste of real wasabi is sweeter and less spicy than what is commonly found.)
Classic Sushi Rolls
California Roll - Krab, Avocado, and Cucumber Uramaki (Probably the most popular Sushi EVER! Many sushi bars claim to have created this roll. This sushi roll is great for the sushi beginner just starting out or even the sushi pro looking for an old favorite.) Hawaiian Roll - Unagi, Macadamia Nuts, Avocado Uramaki(This decadent roll is very well balanced with texture and flavors. The crunchy nuts add a rich flavor to the creamy avocado and sweet Unagi.) Kappa Maki - Cucumber Hosomaki (This sushi roll is very popular with young children because there are only a few ingredients and no strong flavors.) Philly Roll - Smoked Salmon, Cream Cheese, Avocado, Cucumber Uramaki(This roll gets its name from the Philidelphia cream cheese and is another very tasty and popular sushi roll.) Rainbow Roll - UraMaki with different colorful fish pressed on the outside of this roll.(One of the most colorful rolls, this roll can be made with various ingredients but what they all have in common is the colorful fish that is pressed onto the outside of the roll after the sushi is made.) Tekka Maki - Maguro/Tuna Hosomaki(This is another classic roll that is about simplicity. Only a few ingredients but if prepared correctly, will be a fiest for the eyes and mouth.) Ume Shiso Maki- Umeboshi, Shiso Hosomaki(This combination is as classic as peanut butter and jelly. The two flavors compliment each other very well and leave a clean feeling in the mouth after eating.)
Other Sushi Terms
Baran – Baran is decorative plastic sushi grass used for its colorful appearance and interesting shapes. Baran is also a functional garnish when used to separate different pieces of sushi.Bento – A meal in a tray or box with different compartments for each type of food. Usually a couple pieces of Sushi, Tempura, Teriyaki, and Rice. Edamame – Soy beans that are steamed and served in the shell/pod. Usually garnished and eaten with sea salt and lemon. Hamachi Kama – Literally meaning the head of the Yellowtail, this is the gill plate from the fish that is broiled with a Ponzu sauce. There is a lot of meat on the gill plate and is commonly seen as a appetizer for 2 people. Hashi – Chopsticks Itamae – Sushi Chef (Not to be confused with Shokunin which means master sushi chef.) Mirin – Sweet rice wine exclusively used in cooking.Mochi – Pounded rice in paste (Usually seen as Mochi ice cream, which is small scoops of ice cream with a thin layer of Mochi on the outside.) Ponzu – Traditional sauce that is tart and salty made from simmering soy sauce, lemon juice, Mirin (rice wine), and dried bonito flakes. Sake – Fermented rice wine (Usually served warm in small cups, or bamboo or wood boxes. Some higher quality sake is often served at room temperature. Shokunin – Master Sushi Chef Shoyu – Soy sauce that is made by fermenting wheat, soybeans and seasalt. This does contain wheat.Sunomono – Pickled cucumber saladTamari – Sory Sauce made by fermenting soybeans and seasalt. This contains NO wheat. Tataki – Style of cooking where a meat or fish is seared or blanched on the outside and raw on the inside.Tatami – Traditional Japanese flooring made of straw or bamboo. A Tatami room in a restaurant is a private room for your party where everyone must remove your shoes prior to entering.
Useful Phrases
Domo –Thank YouDomo Arigato – Thank you very muchDozo – PleaseHai – YesKampei – "Cheers" (While drinking) Konichiwa – How are you?
BAKERY RECIPES
Chocolate Beetroot Cake (1)
Ingredients Quantity
Corn Oil 240gm
Melted Chocolate 360gm
Sugar 1740gm
Egg 12nos
Corn Oil 760gm
Beetroot 2kg
Baking Soda 8tbsp
Flour 1kg
Salt/Vanilla As Required
Madeira Cake (2)
Ingredients Quantity
Butter 900gm
Icing Sugar 900gm
Egg 16Nos
Flour 1kg
Baking powder 20gm
Lemon zest 2Nos
Brownies (3)
Ingredients Quantity
Chocolate 700gm
Soft Butter 760gm
Rum 200ml
Pecan nut Chopped 240gm
Egg yolk 16NosS
Sugar 200gm
Egg white 16nos
Sugar 200gm
Flour 160gm
Recipe By: Alok
Soft Bread Roll
Ingredients Quantity
White Flour 1kg
Water 550ml
Yeast 20gm
Butter 80gm
Sugar 80gm
Salt 20gm
Egg 2nos
Croissants & Danish
Ingredients Quantity
White flour 1kg
Water 450ml
Sugar 125gm
Egg 1, nos
Butter 50gm
Salt 2ogm
Yeast 20gm
Brioche Bread & bread rolls
Ingredients Quantity
White Flour 1kg
Egg 10, nos
Sugar 80gm
Yeast 40gm
Butter 100gm
Salt 20gm
Recipe By: Alok
Ginger House
Ingredients Quantity
Honey 5kg
Brown Sugar 3kg
Milk 750ml
Oil 500ml
Egg 1400gm
White flour 10,500
Baking Soda 150gm
Ginger Spicy Mix 1kg
Doughnut
Oil temp: 140
Ingredients Quantity
White flour 1kg
Butter 150gm
Sugar 150gm
Yeast 40gm
Ice water 300ml
Fresh milk 300ml
Salt 20gm
Recipe By: Alok
Muffins
Ingredients Quantity
Milk powder 100gm
White flour 900gm
Milk 500ml
Sugar 500gm
Cake jell 40gm
Baking powder 20gm
Egg 5nos
Oil 350ml
French stick & Hard roll
Ingredients Quantity
White flour 1kg
Water 600ml
Yeast 20gm
Salt 20gm
Butter cookis
Oven temp: 180
Ingredients Quantity
Butter
Icing Sugar
Egg
White flour
Recipe By: Alok
English Cake
Oven temp: 180
Ingredients Quantity
Butter 1kg
Sugar 1kg
Egg 15, nos
Flour 1kg
Dry fruit 1kg
Vanilla 10ml
Scones
Oven temp: 220
Ingredients Quantity
White flour 2kg
Butter 400gm
Sugar 400gm
Fresh cream 500ml
Milk 500ml
Baking powder 100gm
Sultana 300gm
Egg 6nos
Salt Pinch
Recipe By: Alok
Cream Brule
Oven temp: 180
Ingredients Quantity
Cream 1lt
Egg 5nos
Yolks 7nos
Sugar 200gm
White chocolate 150gm
Chocolate Sauce
Ingredients Quantity
Milk 500gm
Melted chocolate 600gm
Sugar 150gm
Butter 60gm
Whipping Cream 275gm
Cream Caramel
Oven temp: 180
Ingredients Quantity
Milk fresh 1litter
Sugar 250gm
Egg 8, nos
Vanilla 5ml
Recipe By: Alok
Foccacia
Oven temp: 220
Ingredients Quantity
White flour 1kg
Water 600ml
Yeast 25gm
Salt 20gm
Garnish---Olive oil, sun dried tomato,
Rosemary, oregano, Cheese & olive oil
Grissini & Bread Stick Oven temp: 220
Ingredients Quantity
White flour 1kg
Water 600ml
Yeast 20gm
Salt 20gm
Garnish—Bread cumin seed, Rock Salt
Rose miry, oregano sprinkle top of product before bake
Recipe By: Alok
Chocolate mouse
Ingredients Quantity
Egg yolks 4oogm
Sugar 360gm
Water 240ml
Dark brown chocolate 1940gm
Same whipped cream 2400gm
Note: Egg makes sabayon
Chocolate Plastic
Ingredients Quantity
White chocolate 2250gm
Liquid glucose 1kg
Note: Make Rose, Decorating Cake
Show pies
Chocolate Spray
Ingredients Quantity
Coco butter 200gm
Chocolate 500gm
Note: Spray all type of
Toping
Recipe By: Alok
American bake cheese cake
Ingredients Quantity
Cream cheese 4kg
Sugar 1.120gm
Sour cream (yoghurt) 600gm
Fresh cream 360gm
Egg 24nos
Note: Orange zest
Vanilla / For Chocolate
Flavor 5oogm Coco powder
Half of this recipe
Cold cheese cake
Ingredients Quantity
Cream cheese (Phild/Pia) 1600gm
Icing sugar 90gm
Egg yolk 250gm
Fresh cream 150gm
Sugar 500gm
Gelatin seeds 28ps
Note: Desiccated biscuit
& Butter + Sugar Crash
& put under the Cake base
Recipe By: Alok
Hot Cross buns
Ingredients Quantity Cross mark make with
White flour
Water & oil
White flour 1kg
Butter 100gm
Sugar 100gm
Fresh yeast 50gm
Milk 500gm
Egg 6, nos
Salt 15gm
Mix peel 300gm
Mix Spicy 40gm
Sultanas 200gm
Note: Etch buns 50, gm
Mix Spicy= nutmeg, cinnamon, Ginger, cardoon powder all equal
Pastillage paste
Ingredients Quantity
Icing sugar 3kg
Cream of tart 1tsp
Lemon juice 1nos
Water 250ml
Gelatin 6sheed
Glucose 100gm
Note: Cover all Decorative cake
Make Show pies flower toys
Recipe By: Alok
Salt Dough & Display dough
For show pies
Ingredients Quantity
White flour 1kg
Salt 1kg
Gelatin 20gm
Water 450ml
Note: Make Show pies
Rose, flour brunch
Choux pastry
Ingredients Quantity
Water 250ml
Butter 125gm
Flour 125gm
Egg 4nos
Note: Its Water butter method
Topside crust in side hollows
Recipe By: Alok
Short Crust Pastry
Sweet & Savories
Baking temp: 180
Sweet short crust
Pastry
Ingredients Quantity---Fruit tart
Sugar----------------------1kg
Butter----------------------1kg
Flour-----------------------2kg
Egg-------------------------8nos
Baking powder------------20gm
Vanilla---------------------5ml
Savories short crust
Pastry
Ingredients Quantity---Quiche
White flour----------------1kg
Butter----------------------600gm
Salt--------------------------20gm
Egg--------------------------03nos
Water-----------------------100ml
Recipe By: Alok
Ciabata
Baking temp: 180
Ingredients Quantity
White flour 800gm
Water 600ml
Rye flour 200gm
Yeast 20gm
Note: use lots of olive oil
Under the dough rising time
Use flour for garnishing
Lady finger
Baking temp: 220°c
Ingredients Quantity
Egg Yolk 14nos 10nos
Sugar 200gm 125gm
Egg white 14nos 10nos
Sugar 200gm 0000
Flour 200gm 70gm
Corn flour 220gm
Recipe By: Alok
Banana cake baking temp: 180°c
Ingredients Quantity
Milk 2lt
Sugar 2kg
Banana 2kg
Egg 20nos
Flour 2kg
Baking powder 40gm
Corm oil 760gm
Note: All mix together & keep over night
In waking cooler next day add flour oil
& baking powder
Blowing sugar recipe
Temperature:148°c
Ingredients Quantity
Sugar 500gm
Water 120ml
Glucose 50gm
Genoese sponge
Ingredients Quantity Baking: temp 180°c
Egg 8nos
Sugar 250gm
Cake jells 10gm
Water- often 150ml
Flour 250gm
Baking powder 10gm
Oil or melted butter 50gm
Note: All ingredient mix together
& oil add end of process 0
Mud pie
Baking: temp 180°c
Ingredients Quantity
Butter 150gm
Chocolate 30gm
Coco powder 90gm
Coffee powder 10gm
Egg 3nos
Icing sugar 250gm
Sour cream 30gm
Golden syrup ` 45gm
Vanilla 1tsp
Note: mix butter, icing sugar, chocolate & coffee
Cook till all the ingredients are mix together
Add egg one by one mix well add rest of the ingredients
Orange sorbet
Ingredients Quantity
Sugar 300gm
Caster sugar 510gm
Stabilizer 6gm
Water 300ml
Orange juice 1890ml
Note: mix all together & keep
In deep dredger
Vanilla ice-cream
Ingredients Quantity
Milk 1lt
Fresh cream 700ml
Sugar 400gm
Egg yolks 440gm
Vanilla pods 3 (split open)
Note: heat the vanilla pods in boiling pan
Pour on to beaten egg yolks & sugar make
It thickened (as par sauce anglais) store in deep fridge
Vanilla sponge
Ingredients Quantity
Sugar 250gm
Egg 8nos
Cake gel 15gm
Sifted soft flour 250gm
Water 225ml
Baking powder 10gm
Note: mix all together in all in prose’s
Baked Alaska
Ingredients Quantity
Vanilla sponge 1.slab
Ice-cream two types
(Vanilla & strawberry) 2lt.etch
Mix fruit 500gm
Meringue 600gm
Note: sandwich the sponge
With with fruit & ice-cream
Then finish with meringue color with blue lamp
Fruit savarin
Ingredients Quantity
Corn Oil 240gm
Melted Chocolate 360gm
Sugar 1740gm
Egg 12nos
Corn Oil 760gm
Beetroot 2kg
Baking Soda 8tbsp
Flour 1kg
Salt/Vanilla As Required
Madeira Cake (2)
Ingredients Quantity
Butter 900gm
Icing Sugar 900gm
Egg 16Nos
Flour 1kg
Baking powder 20gm
Lemon zest 2Nos
Brownies (3)
Ingredients Quantity
Chocolate 700gm
Soft Butter 760gm
Rum 200ml
Pecan nut Chopped 240gm
Egg yolk 16NosS
Sugar 200gm
Egg white 16nos
Sugar 200gm
Flour 160gm
Recipe By: Alok
Soft Bread Roll
Ingredients Quantity
White Flour 1kg
Water 550ml
Yeast 20gm
Butter 80gm
Sugar 80gm
Salt 20gm
Egg 2nos
Croissants & Danish
Ingredients Quantity
White flour 1kg
Water 450ml
Sugar 125gm
Egg 1, nos
Butter 50gm
Salt 2ogm
Yeast 20gm
Brioche Bread & bread rolls
Ingredients Quantity
White Flour 1kg
Egg 10, nos
Sugar 80gm
Yeast 40gm
Butter 100gm
Salt 20gm
Recipe By: Alok
Ginger House
Ingredients Quantity
Honey 5kg
Brown Sugar 3kg
Milk 750ml
Oil 500ml
Egg 1400gm
White flour 10,500
Baking Soda 150gm
Ginger Spicy Mix 1kg
Doughnut
Oil temp: 140
Ingredients Quantity
White flour 1kg
Butter 150gm
Sugar 150gm
Yeast 40gm
Ice water 300ml
Fresh milk 300ml
Salt 20gm
Recipe By: Alok
Muffins
Ingredients Quantity
Milk powder 100gm
White flour 900gm
Milk 500ml
Sugar 500gm
Cake jell 40gm
Baking powder 20gm
Egg 5nos
Oil 350ml
French stick & Hard roll
Ingredients Quantity
White flour 1kg
Water 600ml
Yeast 20gm
Salt 20gm
Butter cookis
Oven temp: 180
Ingredients Quantity
Butter
Icing Sugar
Egg
White flour
Recipe By: Alok
English Cake
Oven temp: 180
Ingredients Quantity
Butter 1kg
Sugar 1kg
Egg 15, nos
Flour 1kg
Dry fruit 1kg
Vanilla 10ml
Scones
Oven temp: 220
Ingredients Quantity
White flour 2kg
Butter 400gm
Sugar 400gm
Fresh cream 500ml
Milk 500ml
Baking powder 100gm
Sultana 300gm
Egg 6nos
Salt Pinch
Recipe By: Alok
Cream Brule
Oven temp: 180
Ingredients Quantity
Cream 1lt
Egg 5nos
Yolks 7nos
Sugar 200gm
White chocolate 150gm
Chocolate Sauce
Ingredients Quantity
Milk 500gm
Melted chocolate 600gm
Sugar 150gm
Butter 60gm
Whipping Cream 275gm
Cream Caramel
Oven temp: 180
Ingredients Quantity
Milk fresh 1litter
Sugar 250gm
Egg 8, nos
Vanilla 5ml
Recipe By: Alok
Foccacia
Oven temp: 220
Ingredients Quantity
White flour 1kg
Water 600ml
Yeast 25gm
Salt 20gm
Garnish---Olive oil, sun dried tomato,
Rosemary, oregano, Cheese & olive oil
Grissini & Bread Stick Oven temp: 220
Ingredients Quantity
White flour 1kg
Water 600ml
Yeast 20gm
Salt 20gm
Garnish—Bread cumin seed, Rock Salt
Rose miry, oregano sprinkle top of product before bake
Recipe By: Alok
Chocolate mouse
Ingredients Quantity
Egg yolks 4oogm
Sugar 360gm
Water 240ml
Dark brown chocolate 1940gm
Same whipped cream 2400gm
Note: Egg makes sabayon
Chocolate Plastic
Ingredients Quantity
White chocolate 2250gm
Liquid glucose 1kg
Note: Make Rose, Decorating Cake
Show pies
Chocolate Spray
Ingredients Quantity
Coco butter 200gm
Chocolate 500gm
Note: Spray all type of
Toping
Recipe By: Alok
American bake cheese cake
Ingredients Quantity
Cream cheese 4kg
Sugar 1.120gm
Sour cream (yoghurt) 600gm
Fresh cream 360gm
Egg 24nos
Note: Orange zest
Vanilla / For Chocolate
Flavor 5oogm Coco powder
Half of this recipe
Cold cheese cake
Ingredients Quantity
Cream cheese (Phild/Pia) 1600gm
Icing sugar 90gm
Egg yolk 250gm
Fresh cream 150gm
Sugar 500gm
Gelatin seeds 28ps
Note: Desiccated biscuit
& Butter + Sugar Crash
& put under the Cake base
Recipe By: Alok
Hot Cross buns
Ingredients Quantity Cross mark make with
White flour
Water & oil
White flour 1kg
Butter 100gm
Sugar 100gm
Fresh yeast 50gm
Milk 500gm
Egg 6, nos
Salt 15gm
Mix peel 300gm
Mix Spicy 40gm
Sultanas 200gm
Note: Etch buns 50, gm
Mix Spicy= nutmeg, cinnamon, Ginger, cardoon powder all equal
Pastillage paste
Ingredients Quantity
Icing sugar 3kg
Cream of tart 1tsp
Lemon juice 1nos
Water 250ml
Gelatin 6sheed
Glucose 100gm
Note: Cover all Decorative cake
Make Show pies flower toys
Recipe By: Alok
Salt Dough & Display dough
For show pies
Ingredients Quantity
White flour 1kg
Salt 1kg
Gelatin 20gm
Water 450ml
Note: Make Show pies
Rose, flour brunch
Choux pastry
Ingredients Quantity
Water 250ml
Butter 125gm
Flour 125gm
Egg 4nos
Note: Its Water butter method
Topside crust in side hollows
Recipe By: Alok
Short Crust Pastry
Sweet & Savories
Baking temp: 180
Sweet short crust
Pastry
Ingredients Quantity---Fruit tart
Sugar----------------------1kg
Butter----------------------1kg
Flour-----------------------2kg
Egg-------------------------8nos
Baking powder------------20gm
Vanilla---------------------5ml
Savories short crust
Pastry
Ingredients Quantity---Quiche
White flour----------------1kg
Butter----------------------600gm
Salt--------------------------20gm
Egg--------------------------03nos
Water-----------------------100ml
Recipe By: Alok
Ciabata
Baking temp: 180
Ingredients Quantity
White flour 800gm
Water 600ml
Rye flour 200gm
Yeast 20gm
Note: use lots of olive oil
Under the dough rising time
Use flour for garnishing
Lady finger
Baking temp: 220°c
Ingredients Quantity
Egg Yolk 14nos 10nos
Sugar 200gm 125gm
Egg white 14nos 10nos
Sugar 200gm 0000
Flour 200gm 70gm
Corn flour 220gm
Recipe By: Alok
Banana cake baking temp: 180°c
Ingredients Quantity
Milk 2lt
Sugar 2kg
Banana 2kg
Egg 20nos
Flour 2kg
Baking powder 40gm
Corm oil 760gm
Note: All mix together & keep over night
In waking cooler next day add flour oil
& baking powder
Blowing sugar recipe
Temperature:148°c
Ingredients Quantity
Sugar 500gm
Water 120ml
Glucose 50gm
Genoese sponge
Ingredients Quantity Baking: temp 180°c
Egg 8nos
Sugar 250gm
Cake jells 10gm
Water- often 150ml
Flour 250gm
Baking powder 10gm
Oil or melted butter 50gm
Note: All ingredient mix together
& oil add end of process 0
Mud pie
Baking: temp 180°c
Ingredients Quantity
Butter 150gm
Chocolate 30gm
Coco powder 90gm
Coffee powder 10gm
Egg 3nos
Icing sugar 250gm
Sour cream 30gm
Golden syrup ` 45gm
Vanilla 1tsp
Note: mix butter, icing sugar, chocolate & coffee
Cook till all the ingredients are mix together
Add egg one by one mix well add rest of the ingredients
Orange sorbet
Ingredients Quantity
Sugar 300gm
Caster sugar 510gm
Stabilizer 6gm
Water 300ml
Orange juice 1890ml
Note: mix all together & keep
In deep dredger
Vanilla ice-cream
Ingredients Quantity
Milk 1lt
Fresh cream 700ml
Sugar 400gm
Egg yolks 440gm
Vanilla pods 3 (split open)
Note: heat the vanilla pods in boiling pan
Pour on to beaten egg yolks & sugar make
It thickened (as par sauce anglais) store in deep fridge
Vanilla sponge
Ingredients Quantity
Sugar 250gm
Egg 8nos
Cake gel 15gm
Sifted soft flour 250gm
Water 225ml
Baking powder 10gm
Note: mix all together in all in prose’s
Baked Alaska
Ingredients Quantity
Vanilla sponge 1.slab
Ice-cream two types
(Vanilla & strawberry) 2lt.etch
Mix fruit 500gm
Meringue 600gm
Note: sandwich the sponge
With with fruit & ice-cream
Then finish with meringue color with blue lamp
Fruit savarin
Monday, May 17
CANAPE'S
CANAPE'S
Œufs de lump Moscovite : Toast beurré garni d'une couronne de crevettes et d'œufs de lump noirs au centre. Décor : pointe de beurre et aneth.
1. Caviar & shrimp: buttered toasted bread garnished with a crown of shrimps & caviar.
2. Top with dill and a dot of butter.
1) 鱼子和鲜虾 :
黄油烤过的面包片,放虾和鱼子
2) 上面装饰刁草和一点黄油.
Œufs de lump rouges : Toast beurré garni d'œufs de lump rouges. Décor : "pompon" d'œufs de lump noirs, citron et Aneth.
3. Red caviar: Buttered toasted bread garnished with red caviar & topped with black caviar, lemon & dill.
3) 红鱼子 :黄油烤过的面包片,放红鱼子. 黑鱼子,柠檬和刁草
Œufs de lump noirs: Toast beurré garni d'œufs de lump noirs. Décor : rosace de beurre, citron, motif de beurre au cornet
4. Black caviar: Buttered toasted bread garnished with caviar & topped with lemon & Butter dots.
4) 黑鱼子 :黄油烤面包片放鱼子,柠檬和黄油
Œufs de saumon: Toast beurré garni d'œufs de saumon. Décor: concombre, julienne de citron, pointe de beurre, œufs de lump.
5. Salmon caviar: Buttered toasted bread garnished with salmon caviar & topped with cucumber slice& lemon zest.
5) 三文鱼子 : 黄油烤面包片, 放三文鱼子, 黄瓜片和柠檬丝
Tarama: Toast garni d'un chou de tarama. Décor: citron vert et œufs de lump rouges.
6. Buttered toasted bread garnished with a seafood mousse. Decorate with lime and red caviar.
6) 黄油烤面包怎上放海鱼木斯,用青柠和红鱼子装饰
Anchoïade : Canapé rond garni d'un chou de beurre d'anchois, d'un losange d'anchois. Décor : feuille de céleri, poivron rouge, beurre de tomate.
7. Anchovy: white bread garnished with anchovy flavoured butter and topped with anchovy fillet, celery leaves, red pepper and a dot of tomato butter.
7) 银鱼柳 : 银鱼黄油烤面包放银鱼柳, 芹菜叶, 红椒 和蕃茄黄油
Bouquet: Canapé masqué de mayonnaise verte, garni d'un bouquet. Décor : julienne de citron, œufs de lump rouges et noirs.
8. Shrimp: White bread with green mayonnaise and a small prawn. Decorate with lemon zest, black & red caviar.
8) 虾 :白面包放绿斯和小虾, 用柠檬丝, 黑, 红鱼子装饰
Calamar: Canapé beurre de homard; bracelets de calamar. Décor: beurre de tomate & ciboulette.
9. Squid: White bread with crustacean butter, garnished with squid rings. Decorate with tomato butter dots and chives.
9) 墨鱼 : 黄油,白面包放墨鱼圈, 用蕃茄黄油和香葱装饰
Crevette royale Canapé masqué de beurre de raifort, garni d'une rosace de médaillons. Décor: chou de mousse de saumon frais, œufs de lump, aneth..
10. King prawn: White bread with horse radish butter, garnished with sliced king prawn, salmon mousse and decorate with dill and black caviar.
10) 大虾 : 白面包配辣根黄油, 大虾片, 三文鱼, 木斯用刁草和黑鱼子装饰
Crevette rose: Canapé mayonnaise au ketchup, garni d'une rosace de crevettes. Décor : olive verte, chou de mimosa, cents de lump rouges et noirs.
11. Shrimp: Toasted bread with ketchup mayonnaise garnished with shrimps decorated with green olive, mayonnaise, black & red caviar.
11) 虾 : 烤面包配蕃茄蛋黄酱
放虾肉, 青橄榄, 蛋黄酱, 黑,红鱼子
Huître Toast rectangulaire masqué de sauce tartare, garni d'une huître pochée nappée de velouté d'huître au coagulat vert. Décor ciboulette et radis.
12. Oyster: Toasted rectangular bread with tartare sauce garnished with poached oyster and fish velouté, decorate with chives & radish.
12) 蚝 : 烤面包配它它汁 :
放煮蚝, 鱼白汁. 香葱, 小红萝卜装饰
Rollmops Canapé rond masqué de beurre salé, garni d'un tronçon de hareng, et d'une julienne de cornichon et de carotte. Décor: beurre salé.
13. Herring: Toasted bread with salted butter garnished with marinated herring, gherkins & carrots julienne; decorate with salted butter.
13) 鲱鱼 : 烤面包配咸黄油
放腌鲱鱼, 酸瓜, 胡萝卜丝, 咸黄油
Rollmops: Canapé carré masqué de mayonnaise verte, garni d'un tronçon de hareng. Décor : chou de tarama, rondelle de cornichon, pointe de beurre salé.
14. Herring: Toasted square bread with green mayonnaise garnished with smoked herring; decorate with fish mousse, a slice of gherkin & salted butter.
14) 鲱鱼 : 烤面包配绿蛋黄酱, 放熏鲱鱼, 鱼木斯, 酸瓜片, 咸黄油
Saumon Fumé "Carré" Canapé carré masqué de beurre, garni de saumon fumé. Décor: beurre salé, aneth et citron vert. Lustré à la gelée.
15. Smoked salmon: Toasted square bread with butter garnished with smoked salmon; decorate with salted butter dots, dill & sliced lime. Brush with fish gelée.
15) 熏三文鱼 : 烤面包配黄油, 放熏三文鱼咸黄油花, 刁草, 青柠片, 刷鱼胶
Saumon fumé "Cornet" Toast beurré, garni d'un cornet de saumon fumé empli de sauce raifort. Décor aneth et julienne de citron.
16. Smoked salmon: Toasted bread with butter garnished with a horn of smoked salmon filled with horseradish cream; decorate with lemon zest and dill.
16) 熏三文鱼 :烤面包配黄油, 放熏三文鱼卷, 酿辣根奶油, 柠檬丝和刁草.
Émincé de surimi : Canapé rectangulaire masqué de mousse de crevette, garni de surirai effiloché. Décor paprika et ciboulette émincée.
17. Crab stick: Toasted rectangular bread with shrimp mousse and garnished with a julienne of crab sticks; decorate with sprinkled paprika & chives.
17) 蟹柳 : 烤面包配虾木斯, 放蟹柳丝撒红椒粉, 香葱
Saumon fumé "Épinard": Canapé carré masqué de beurre, garni d'une feuille d'épinard frais blanchie, et d'une chiffonnade de saumon fumé; lustré à la gelée.
18. Smoked salmon spinach: Toasted square bread with butter, garnished with blanched spinach leaf and smoked salmon, brush with fish gelée.
18) 熏三文鱼, 菠菜 :烤面包配黄油, 放抄水波菜叶, 熏三文鱼, 刷鱼胶
Pétoncle Canapé rond masqué de mousse de crabe. Décor : pointes de beurre de poivron, ciboulette, fleur de radis et œufs de lump.
19. Baby scallops: White bread with crab mousse, garnished with sautéed baby scallops; decorate with sweet pepper butter dots, chives, radish flower and caviar
19) 带子 : 白面包配蟹木斯, 放炒带子 : 甜椒黄油花, 香葱, 小萝卜花, 鱼子
Sole en roulade Canapé mousse de crevette, garni : tranche de roulade de sole (paupiette garnie de mousseline + haricots verts + carotte
poivron rouge). Lustré à la gelée .
20. Sole fish rolls: shrimp mousse, garnished with sole roll ( Fish filet-fish mousse-green bean-carrots-red pepper) Glaze with fish jelly
20) 比目鱼卷 : 白面包配虾木斯, 放比目鱼卷(鱼柳,鱼木斯,刀豆, 胡萝卜, 红椒) 刷鱼胶
Truite ,fumée Canapé rectangulaire masqué de beurre de raifort, garni de tronçons de filet de truite. Décor : bâtonnets de haricots verts ; lustré à la gelée.
21. Smoked trout: Rectangular canapé with horse radish butter, topped with smoked trout. Decor: green beans & glazed with jelly.
21) 黄鳟鱼 : 面包配辣黄油, 放熏鳟鱼, 刀豆, 刷鱼胶
Brocoli Toast rond garni de mousse de brocoli. Décor : julienne de poulet et de poivron rouge. Lustré à la gelée.
22. Broccoli: round toasted bread topped with broccoli mousse. Garnished with chicken stripes & red pepper. Glazed with jelly
22) 西兰花 : 烤面包配西兰花木斯, 放鸡胗, 红椒, 刷鱼胶
Carotte Toast carré garni de mousse de carotte et d'un demi‑oeuf de caille dur. Décor: courgette et beurre de tomate au cornet Lustré à la gelée.
23. Carrot: Square toasted bread with carrot mousse & half quail egg. Garnish with zucchini, tomato butter. Glazed with jelly.
23) 胡萝卜 : 烤面包配胡萝卜木斯, 放半个者鹌鹑蛋, 西胡芦, 蕃茄黄油刷鱼胶
Crabe Toast triangulaire masqué de mousse de crabe. Décor patte de crabe effilochée, cerfeuil. Lustré à la gelée.
24. Crab: Triangular toasted bread with crab mousse. Garnish with crab stick julienne & chervil. Glazed with jelly
24) 蟹 : 烤面包配蟹木斯, 放蟹柳丝, 法香刷鱼胶
Crabe Toast carré masqué de mousse de crabe, garni d'avocat émincé. Décor : beurre de poivron, zeste de citron, surimi.
25. Crab: square toasted bread with crab mousse, garnished with sliced avocado. Decor: red pepper butter, lemon zest & julienne of crab stick
25) 蟹 : 烤面包配蟹木斯, 放牛油果片, 红椒黄油, 柠檬丝, 蟹柳丝
Saumon fumé: Toast rond garni d'une rosace de mousse de saumon. Décor : œufs de saumon, julienne de citron vert. Lustré à la gelée.
26. Smoked salmon: Round toasted bread topped with piped salmon mousse. Garnished with salmon egg & lime zest.
26) 熏三文鱼 : 烤面包配挤花三文鱼木斯, 放三文鱼子, 青柠丝
Saumon frais Toast rond masqué de mayonnaise, garni d'une rosace de mousse. Décor : truffe, lamelles de concombre. Lustré à la gelée.
27. Smoked salmon: Round toasted bread topped with Mayonnaise & salmon mousse. Garnished with truffle & slices of cucumber. Glazed with jelly.
27) 熏三文鱼 : 烤面包配蛋黄酱和三文鱼木斯, 放黑菌, 黄瓜片, 刷鱼胶
Thon Toast carré garni d'une pyramide de mousse. Décor: olive noire et poivron. Lustré à la gelée.
28. Tuna: Square toasted bread topped with a pyramidal shaped tuna mousse. Garnished with olive and pepper. Glazed with jelly.
28) 金枪鱼 : 烤面包配金字塔形金枪鱼木斯, 放橄榄, 青椒, 刷鱼胶
Canard: Toast rond garni d'un chou de mous
se et de segments de mandarine. Décor : truffe,
pistache, zeste de mandarine, Lustré à la gelée.
29. Duck: Round toast topped with a piped rose of duck mousse and mandarin segments. Decor made of truffle, pistachio & mandarin zest. Glazed with jelly.
29) 鸭 : 烤面包配挤成玫瑰花状的鸭木斯和橙子肉, 放黑菌开心果, 橙子丝刷鱼胶
Foie gras: Toast garni d'un chou de mousse de foie
gras. Décor julienne de truffe. Lustré à la
30. Duck liver: Round toast topped with a piped rose of duck liver mousse. Decor made of truffle. Glazed with jelly.
30) 鸭肝 : 烤面包配挤成玫瑰花关的鸭肝木斯配黑菌刷鱼胶
Jambon Toast mousse de volaille, garni d'un quartier de tomate empli de mousse de jambon. Décor : beurre de tomate au cornet ciboulette. Lustré à la gelée.
31. Ham: round toast topped with mousse, garnished with a tomato quarter filled with ham mousse. Decor with piped tomato butter and chives. Glazed with jelly.
31) 火腿 : 烤面包配木斯, 放蕃茄角酿木斯蕃茄黄油花, 香葱, 刷鱼胶
Volaille Toast en losange masqué de mousse. Décor: julienne de poulet au safran, tomate, estragon. Lustré à la gelée.
32. Chicken: diamond shape toasted bread with chicken mousse. Garnish with saffron chicken julienne, tomato, and fresh herb. Glazed with jelly.
32) 鸡 : 烤面包配鸡木斯, 鸡丝, 藏红花, 蕃茄,鲜香草, 刷鱼胶
Volaille Toast en forme de croissant, masqué de mousse. Décor pistache, tomate, feuille de céleri branche. Lustré à la gelée.
33. Chicken: crescent shape bread with chicken mousse. Garnished with pistachio, tomato and celery leaves. Glazed with jelly.
33) 鸡 : 面包配鸡木斯, 放开心果, 蕃茄, 芹菜叶, 刷鱼胶
Boudin blanc: Canapé masqué de sauce raifort, garni d'une tranche de boudin sautée et d'un quartier de pomme poêlé. Décor cerfeuil. Lustré à la gelée.
34. White pudding: Bread topped with horse radish sauce, garnished with a slice of white pudding, and a quarter of pan-fried apple. Decor made of chervil leaf and glaze with jelly.
34) 白布丁 : 面包配辣根汁, 放一片白布丁, 一角煎苹果, 法香叶, 刷鱼胶
Foie gras Toast rond garni d'une tranche de foie gras. Décor pistache et truffe. Lustré à la gelée.
35. Goose liver: Round toasted bread with a slice of goose liver. Garnish with pistachio and truffle. Glazed with jelly.
35) 鹅叶 : 烤面包配一片鹅肝, 放开心果, 黑菌, 刷鱼胶
Grisons (viande des) Canapé beurré, garni d'une tranche de viande "frisée". Décor: cornichon, beurre au cornet. Lustré à la gelée.
36. Dried Swiss meat: Square bread topped with butter and garnished with a “waved” slice of dried meat. Decor made of piped butter, and gherkin. Glazed with jelly.
36) 风干肉 : 面包配黄油放一片风干肉,黄油花, 酸瓜, 刷鱼胶
Jambon blanc: Canapé rond masqué de beurre de tomate, garni d'une tranche de roulade de jambon. Décor: cornichon. Lustré à la gelée.
37. Cooked ham: Round bread topped with tomato butter, garnished with a slice of cooked ham. Decor with gherkin, & glazed with jelly.
37) 火腿 : 面包配蕃茄黄油, 放一片火腿, 酸瓜, 刷鱼胶
Jambon blanc: Canapé masqué de beurre de tomate, garni d'un rouleau de jambon empli de mousse d'avocat. Décor : cerfeuil. Lustré à la gelée.
38. Cooked ham: toast bread with tomato butter garnished with a roll of ham filled with avocado mousse. Decor with chervil and jelly glaze.
38) 火腿 : 面包配蕃茄黄油, 放火腿卷酿牛油果木斯, 法香, 刷鱼胶
Jambon blanc Canapé fromage blanc aux herbes ; cornet garni de mousse d'avocat. Décor: estragon, olive, poivron, beurre au cornet. Lustré à la gelée.
39. Cooked ham: toast bread with cottage cheese and fresh herbs, ham horn filled with avocado mousse. Decor with tarragon, olive, pepper, butter with piping bag, and glaze with jelly.
39) 火腿 : 烤面包配芝士及香草, 放火腿卷酿牛油果木斯, 它力根, 橄榄, 青椒, 黄油花, 刷鱼胶
Jambon cru Canapé triangulaire masqué de beurre, garni d'une tranche de jambon cru.
40. Parma Ham: Triangle toast with butter, garnished with Parma ham. Decor with olive & glaze with jelly.
40) 马玛火腿 : 烤面包配黄油, 放马玛火腿橄榄, 刷鱼胶
Langue d'agneau Canapé carré masqué de sauce tartare, garni de tranches de langue. Décor: feuilles de mâche, olive, tomate. Lustré à la gelée.
41. Lamb tongue: Square toast with sauce tartare and sliced lamb tongue. Decor with mache lettuce leaves, olive, tomato; Glaze with jelly.
41) 羊舌 : 烤面包配它它汁放羊舌片, 生菜, 橄榄, 蕃茄, 刷鱼胶
Morteau Canapé rond masqué de beurre moutardé, garni d'une tranche de morteau. Décor : oignon blanc, olive, pointe de beurre au cornet. Lustré à la gelée.
42. Cooked sausage: Round toast bread with mustard butter and a slice of sausage. Decor: pearl onion, olive and piping bag butter. Glaze with jelly.
42) 香肠 : 烤面包配芥菜黄油, 放一片香肠, 珍珠洋葱, 橄榄, 黄油花, 刷鱼胶
Salami Canapé beurré, garni d'une tranche de salami. Décor: olive, beurre au cornet. Lustré à la gelée.
43. Salami: toast bread with butter & salami. Decor: olive, piped butter. Glaze with jelly
43) 撒拉米肠 : 烤面包配黄油, 放撒拉米肠, 黄油花, 刷鱼胶
Œuf de caille au plat: Canapé rond masqué de mousse de tomate, garni d'un œuf au plat.
44. Quail egg: round toast with tomato mousse and pan-fried quail egg.
44) 鹌鹑蛋 : 烤面包配蕃茄木斯, 放煎鹌鹑蛋
Œuf de caille poché Canapé rond sauce tartare, garni d'un œuf poché. Décor : poivron, beurre de tomate au cornet, cerfeuil. Lustré à la gelée.
45. Quail egg: round toast with tartare sauce and poached quail egg. Decor: pepper, piped tomato butter and chervil. Glazed with jelly.
45) 鹌鹑蛋 : 烤面包配它它汁放鹌鹑蛋, 青椒, 蕃茄黄油花, 法香, 刷鱼胶
Œuf de caille dur: Canapé mayonnaise aux herbes, garni d'un demi œuf évidé et empli de beurre au choix. Décor: olive noire. Lustré à la gelée.
46. Quail egg: triangular toast bread with herbs mayonnaise with a boiled quail egg stuffed with a flavoured butter. Decor with olive and jelly.
46) 鹌鹑蛋 : 烤面包配香草蛋黄酱, 放煮鹌鹑蛋
Œuf de caille dur: Canapé masqué de mousse de crevette, garni d'un demi œuf évidé et empli de mimosa. Décor : courgette blanchie, cerfeuil. Lustré à la gelée.
47. Quail egg: square toast bread with shrimp mousse and a boiled egg. Decor with chervil & blanched zucchini. Glaze with jelly.
47) 鹌鹑蛋 : 烤面包配虾木斯, 煮蛋, 法香, 抄水西葫芦,刷鱼胶
Œufs de poule Scandinave Même toast que le précédent avec œufs de saumon et aneth.
48. Scandinavian canapé: round toasted bread with scrambled egg and salmon egg. Decor with dill.
48) 斯甚迪那维亚小吃 : 烤面包配炒蛋, 三文鱼子, 刁草
Œufs de poule Tomate Toast d'œufs brouillés avec tomate et estragon haché.
49. Provençal canapé: round toasted bread with scrambled egg and tomato concassé, decor with chopped tarragon.
49) 普罗旺斯小吃 : 烤面包配炒蛋, 蕃茄丁, 他力根
Œuf Niçois: Canapé mayonnaise à l'huile d'olive, garni : rondelle d'œuf quartiers de mini‑tomates, échalote, anchois.... pointe de beurre de tomate.
50. Nice style canapé: round toast with olive oil mayonnaise and: sliced boiled egg, cherry tomato quarters, shallots, anchovy, olive, shredded tuna, celery leaves.
50) 尼斯小吃 : 烤面包配橄榄油蛋黄酱, 煮蛋片, 小蕃茄角, 小葱, 银鱼柳, 橄榄, 金枪鱼, 芹菜叶
Œufs Danois Canapé mayonnaise au citron, garni d'une rondelle d'œuf et d'œufs de saumon. Décor: tranche de concombre, aneth
51. Danish canapé: round toast with lemon mayonnaise, garnished with a sliced of boiled egg and salmon egg. Decor with cucumber and dill.
51) 丹麦小吃 : 烤面包配柠檬蛋黄酱, 放煮蛋片, 三文鱼子, 黄瓜, 刁草
Omelette Saumon fumé: Canapé beurre de saumon tomaté, garni : tranche d'omelette roulée fourrée avec épinards blanchis et saumon fumé. Lustré à la gelée.
52. Smoked salmon omelette: round toast with tomato-smoked salmon butter topped with a thin omelette rolled with blanched spinach and smoked salmon. Glaze with jelly.
52) 熏三文鱼蛋卷 : 烤面包配蕃茄三文鱼黄油放三文鱼, 菠菜蛋卷, 刷鱼胶
Champignon cru Canapé masqué de mayonnaise au citron, garni de champignon émincé, citronné et assaisonné. Décor : ciboulette ciselée. Lustré à la gelée.
53. Raw mushroom: Triangle toast with lemon mayonnaise and sliced button mushroom (Tossed in fresh lemon juice and seasoned with salt & pepper) Decor with chopped chives and jelly.
53) 生蘑菇 : 烤面包配柠檬蛋黄酱, 放口蘑片(鲜柠檬汁, 盐, 胡椒拌)香葱碎, 鱼胶
Cresson: Canapé mayonnaise, garni d'une rosace de feuilles de cresson et de radis rose chou de mousse de volaille au centre. Décor radis rose.
54. Water cress: round toast with mayonnaise, with watercress and red radish, and a rose of chicken mousse in the centre.
54) 水芹 : 烤面包配蛋黄酱, 放水芹, 小红萝卜, 玫瑰花状鸡木斯
Radis rose: Canapé rond masqué de mousse de crevette, garni de lamelles de radis. Décor : ciboulette. Lustré à la gelée.
55. Red radish: round toast with shrimp mousse and sliced red radish. Decor with chives & jelly.
55) 小红萝卜 : 烤面包配虾木斯, 放小红萝卜片, 香葱, 鱼胶
Amandes Canapé rond masqué de mousse de volaille, garni de demi amandes mondées. Décor: raisin sec macéré. Lustré à la gelée.
56. Almond canapé: round toast with chicken mousse and peeled almond: Decor with raisin marinated in brandy and jelly.
56) 杏仁小吃 : 烤面包配鸡木斯 , 放杏仁, 白兰地泡过的葡萄干, 鱼胶
Ananas: Canapé carré masqué de beurre, garni de jambon blanc et de lamelles d'ananas au sirop. Décor julienne de céleri. Lustré à la gelée.
57. Pineapple canapé: Square toast bread with butter, cooked ham and sliced poached pineapple. Decor with celery julienne and one berry. Glaze with jelly.
57) 菠萝小吃 : 烤面包配黄油, 放火腿片, 菠萝片, 芹菜丝, 野莓果, 刷鱼胶
Avocat: Canapé triangulaire masqué de mousse de crabe, garni de lamelles d'avocat citronnées en éventail. Décor: lamelle de tomate.
58. Avocado canapé: triangular toast bread with crab mousse and sliced avocado (Brushed with fresh lemon). Decor with tomato
58) 牛油果小吃 : 烤面包配蟹木斯, 放牛油果片(刷鲜柠檬汁)蕃茄
Melon Canapé beurré, garni de jambon cru et de boules de melon. Décor: boule de pastèque et feuille de menthe. Lustré à la gelée.
59. Hami melon: round toast with butter and Parma ham with melon balls. Decor with a smaller watermelon ball and mint leaf. Glaze with jelly.
59) 哈蜜瓜 : 烤面包配黄油, 放巴玛火腿蜜瓜球, 小西瓜球, 薄荷叶, 刷鱼胶
Noix: Canapé carré masqué de beurre aux noix, garni d'un demi cerneau. Décor: feuille de céleri. Lustré à la gelée.
60. Walnut canapé: Square toast bread with walnut butter and half walnut. Decor with celery leaf. Glaze with jelly.
60) 核桃小吃 : 烤面包配核桃黄油, 放半个核桃仁, 芹菜叶, 刷鱼胶
Pastèque Canapé rond masqué de fromage blanc assaisonné, garni de boules de pastèque. Décor: kiwi, boule de melon.
61. Watermelon: round toast bread with cottage cheese, topped with watermelon balls. Decor with kiwi and a smaller melon ball.
61) 西瓜 : 烤面包配芝士, 放西瓜球, 奇异果, 小蜜瓜球
Pruneau aux deux mousses Canapé mousse de volaille, garni d'un pruneau fourré d'un chou de mousse de foie de volaille. Décor olive. Lustré à la gelée.
62. Prune canapé: round canapé with chicken mousse and topped with a prune stuffed with liver mousse. Decor olive and jelly.
62) 西梅 : 面包配鸡木斯, 放肝木斯酿西梅, 橄榄, 鱼胶
Banane: Canapé rond masqué de beurre de curry, garni de bacon sauté, d'une tranche de banane, de pruneau. Décor feuille de menthe. Lustré à la gelée.
63. Banana: round canapé with curry butter and grilled bacon, slice of banana and prune. Decor mint leaf and jelly.
63) 香蕉 : 面包配咖喱蛋黄酱, 放贝根, 香蕉片, 西梅, 薄荷叶
Abricot: Canapé garni d'une rosace de fromage blanc à la poche, d'un oreillon d'abricot au sirop. Décor: amande grillée. Lustré à la gelée.
64. Apricot: round toast bread with cottage cheese (star piping) and poached half apricot. Decor grilled almond and jelly
64) 杏 : 烤面包配芝士放半边杏, 烤杏仁鱼胶
"Américain" Canapé en demi‑lune, garni de fromage blanc en dôme, piqué de morceaux de noix et de raisins secs.
65. American canapé: half moon toast bread with cottage cheese garnished with pecan nuts, hazelnut, walnut and raisin.
65) 美式小吃 : 烤面包配芝士, 放胡桃, 棒子, 核桃, 葡萄干
Chèvre Canapé en demi‑lune beurré, garni d'une demi tranche de fromage. Décor beurre au cornet, feuille de céleri.
66. Goat cheese: buttered half moon toast bread with half slice of goat cheese. Decor with piped butter and celery leaf.
66) 山羊芝士 : 烤面包配半片山羊芝士, 放黄油花, 芹菜叶
Mini‑chèvre Canapé rond beurré, garni d'une rosace de concombre dégorgé au sel et d'un demi mini‑fromage de chèvre. Décor: fleur en radis.
67. Mini goat cheese: Round buttered toast bread with a cucumber slice (Marinated in salt) & a slice of goat cheese. Decor with tomato.
67) 迷你山羊芝士 : 烤面包配黄油, 黄瓜片(用盐腌过)放一片山羊芝士, 蕃茄
Emmenthal Canapé triangulaire masqué de beurre moutardé, garni d'une tranche d'emmenthal. Décor radis, paprika.
68. Emmenthal cheese: triangular with mustard butter and a slice of emmenthal cheese. Decor with red radish slices and paprika.
Œufs de lump Moscovite : Toast beurré garni d'une couronne de crevettes et d'œufs de lump noirs au centre. Décor : pointe de beurre et aneth.
1. Caviar & shrimp: buttered toasted bread garnished with a crown of shrimps & caviar.
2. Top with dill and a dot of butter.
1) 鱼子和鲜虾 :
黄油烤过的面包片,放虾和鱼子
2) 上面装饰刁草和一点黄油.
Œufs de lump rouges : Toast beurré garni d'œufs de lump rouges. Décor : "pompon" d'œufs de lump noirs, citron et Aneth.
3. Red caviar: Buttered toasted bread garnished with red caviar & topped with black caviar, lemon & dill.
3) 红鱼子 :黄油烤过的面包片,放红鱼子. 黑鱼子,柠檬和刁草
Œufs de lump noirs: Toast beurré garni d'œufs de lump noirs. Décor : rosace de beurre, citron, motif de beurre au cornet
4. Black caviar: Buttered toasted bread garnished with caviar & topped with lemon & Butter dots.
4) 黑鱼子 :黄油烤面包片放鱼子,柠檬和黄油
Œufs de saumon: Toast beurré garni d'œufs de saumon. Décor: concombre, julienne de citron, pointe de beurre, œufs de lump.
5. Salmon caviar: Buttered toasted bread garnished with salmon caviar & topped with cucumber slice& lemon zest.
5) 三文鱼子 : 黄油烤面包片, 放三文鱼子, 黄瓜片和柠檬丝
Tarama: Toast garni d'un chou de tarama. Décor: citron vert et œufs de lump rouges.
6. Buttered toasted bread garnished with a seafood mousse. Decorate with lime and red caviar.
6) 黄油烤面包怎上放海鱼木斯,用青柠和红鱼子装饰
Anchoïade : Canapé rond garni d'un chou de beurre d'anchois, d'un losange d'anchois. Décor : feuille de céleri, poivron rouge, beurre de tomate.
7. Anchovy: white bread garnished with anchovy flavoured butter and topped with anchovy fillet, celery leaves, red pepper and a dot of tomato butter.
7) 银鱼柳 : 银鱼黄油烤面包放银鱼柳, 芹菜叶, 红椒 和蕃茄黄油
Bouquet: Canapé masqué de mayonnaise verte, garni d'un bouquet. Décor : julienne de citron, œufs de lump rouges et noirs.
8. Shrimp: White bread with green mayonnaise and a small prawn. Decorate with lemon zest, black & red caviar.
8) 虾 :白面包放绿斯和小虾, 用柠檬丝, 黑, 红鱼子装饰
Calamar: Canapé beurre de homard; bracelets de calamar. Décor: beurre de tomate & ciboulette.
9. Squid: White bread with crustacean butter, garnished with squid rings. Decorate with tomato butter dots and chives.
9) 墨鱼 : 黄油,白面包放墨鱼圈, 用蕃茄黄油和香葱装饰
Crevette royale Canapé masqué de beurre de raifort, garni d'une rosace de médaillons. Décor: chou de mousse de saumon frais, œufs de lump, aneth..
10. King prawn: White bread with horse radish butter, garnished with sliced king prawn, salmon mousse and decorate with dill and black caviar.
10) 大虾 : 白面包配辣根黄油, 大虾片, 三文鱼, 木斯用刁草和黑鱼子装饰
Crevette rose: Canapé mayonnaise au ketchup, garni d'une rosace de crevettes. Décor : olive verte, chou de mimosa, cents de lump rouges et noirs.
11. Shrimp: Toasted bread with ketchup mayonnaise garnished with shrimps decorated with green olive, mayonnaise, black & red caviar.
11) 虾 : 烤面包配蕃茄蛋黄酱
放虾肉, 青橄榄, 蛋黄酱, 黑,红鱼子
Huître Toast rectangulaire masqué de sauce tartare, garni d'une huître pochée nappée de velouté d'huître au coagulat vert. Décor ciboulette et radis.
12. Oyster: Toasted rectangular bread with tartare sauce garnished with poached oyster and fish velouté, decorate with chives & radish.
12) 蚝 : 烤面包配它它汁 :
放煮蚝, 鱼白汁. 香葱, 小红萝卜装饰
Rollmops Canapé rond masqué de beurre salé, garni d'un tronçon de hareng, et d'une julienne de cornichon et de carotte. Décor: beurre salé.
13. Herring: Toasted bread with salted butter garnished with marinated herring, gherkins & carrots julienne; decorate with salted butter.
13) 鲱鱼 : 烤面包配咸黄油
放腌鲱鱼, 酸瓜, 胡萝卜丝, 咸黄油
Rollmops: Canapé carré masqué de mayonnaise verte, garni d'un tronçon de hareng. Décor : chou de tarama, rondelle de cornichon, pointe de beurre salé.
14. Herring: Toasted square bread with green mayonnaise garnished with smoked herring; decorate with fish mousse, a slice of gherkin & salted butter.
14) 鲱鱼 : 烤面包配绿蛋黄酱, 放熏鲱鱼, 鱼木斯, 酸瓜片, 咸黄油
Saumon Fumé "Carré" Canapé carré masqué de beurre, garni de saumon fumé. Décor: beurre salé, aneth et citron vert. Lustré à la gelée.
15. Smoked salmon: Toasted square bread with butter garnished with smoked salmon; decorate with salted butter dots, dill & sliced lime. Brush with fish gelée.
15) 熏三文鱼 : 烤面包配黄油, 放熏三文鱼咸黄油花, 刁草, 青柠片, 刷鱼胶
Saumon fumé "Cornet" Toast beurré, garni d'un cornet de saumon fumé empli de sauce raifort. Décor aneth et julienne de citron.
16. Smoked salmon: Toasted bread with butter garnished with a horn of smoked salmon filled with horseradish cream; decorate with lemon zest and dill.
16) 熏三文鱼 :烤面包配黄油, 放熏三文鱼卷, 酿辣根奶油, 柠檬丝和刁草.
Émincé de surimi : Canapé rectangulaire masqué de mousse de crevette, garni de surirai effiloché. Décor paprika et ciboulette émincée.
17. Crab stick: Toasted rectangular bread with shrimp mousse and garnished with a julienne of crab sticks; decorate with sprinkled paprika & chives.
17) 蟹柳 : 烤面包配虾木斯, 放蟹柳丝撒红椒粉, 香葱
Saumon fumé "Épinard": Canapé carré masqué de beurre, garni d'une feuille d'épinard frais blanchie, et d'une chiffonnade de saumon fumé; lustré à la gelée.
18. Smoked salmon spinach: Toasted square bread with butter, garnished with blanched spinach leaf and smoked salmon, brush with fish gelée.
18) 熏三文鱼, 菠菜 :烤面包配黄油, 放抄水波菜叶, 熏三文鱼, 刷鱼胶
Pétoncle Canapé rond masqué de mousse de crabe. Décor : pointes de beurre de poivron, ciboulette, fleur de radis et œufs de lump.
19. Baby scallops: White bread with crab mousse, garnished with sautéed baby scallops; decorate with sweet pepper butter dots, chives, radish flower and caviar
19) 带子 : 白面包配蟹木斯, 放炒带子 : 甜椒黄油花, 香葱, 小萝卜花, 鱼子
Sole en roulade Canapé mousse de crevette, garni : tranche de roulade de sole (paupiette garnie de mousseline + haricots verts + carotte
poivron rouge). Lustré à la gelée .
20. Sole fish rolls: shrimp mousse, garnished with sole roll ( Fish filet-fish mousse-green bean-carrots-red pepper) Glaze with fish jelly
20) 比目鱼卷 : 白面包配虾木斯, 放比目鱼卷(鱼柳,鱼木斯,刀豆, 胡萝卜, 红椒) 刷鱼胶
Truite ,fumée Canapé rectangulaire masqué de beurre de raifort, garni de tronçons de filet de truite. Décor : bâtonnets de haricots verts ; lustré à la gelée.
21. Smoked trout: Rectangular canapé with horse radish butter, topped with smoked trout. Decor: green beans & glazed with jelly.
21) 黄鳟鱼 : 面包配辣黄油, 放熏鳟鱼, 刀豆, 刷鱼胶
Brocoli Toast rond garni de mousse de brocoli. Décor : julienne de poulet et de poivron rouge. Lustré à la gelée.
22. Broccoli: round toasted bread topped with broccoli mousse. Garnished with chicken stripes & red pepper. Glazed with jelly
22) 西兰花 : 烤面包配西兰花木斯, 放鸡胗, 红椒, 刷鱼胶
Carotte Toast carré garni de mousse de carotte et d'un demi‑oeuf de caille dur. Décor: courgette et beurre de tomate au cornet Lustré à la gelée.
23. Carrot: Square toasted bread with carrot mousse & half quail egg. Garnish with zucchini, tomato butter. Glazed with jelly.
23) 胡萝卜 : 烤面包配胡萝卜木斯, 放半个者鹌鹑蛋, 西胡芦, 蕃茄黄油刷鱼胶
Crabe Toast triangulaire masqué de mousse de crabe. Décor patte de crabe effilochée, cerfeuil. Lustré à la gelée.
24. Crab: Triangular toasted bread with crab mousse. Garnish with crab stick julienne & chervil. Glazed with jelly
24) 蟹 : 烤面包配蟹木斯, 放蟹柳丝, 法香刷鱼胶
Crabe Toast carré masqué de mousse de crabe, garni d'avocat émincé. Décor : beurre de poivron, zeste de citron, surimi.
25. Crab: square toasted bread with crab mousse, garnished with sliced avocado. Decor: red pepper butter, lemon zest & julienne of crab stick
25) 蟹 : 烤面包配蟹木斯, 放牛油果片, 红椒黄油, 柠檬丝, 蟹柳丝
Saumon fumé: Toast rond garni d'une rosace de mousse de saumon. Décor : œufs de saumon, julienne de citron vert. Lustré à la gelée.
26. Smoked salmon: Round toasted bread topped with piped salmon mousse. Garnished with salmon egg & lime zest.
26) 熏三文鱼 : 烤面包配挤花三文鱼木斯, 放三文鱼子, 青柠丝
Saumon frais Toast rond masqué de mayonnaise, garni d'une rosace de mousse. Décor : truffe, lamelles de concombre. Lustré à la gelée.
27. Smoked salmon: Round toasted bread topped with Mayonnaise & salmon mousse. Garnished with truffle & slices of cucumber. Glazed with jelly.
27) 熏三文鱼 : 烤面包配蛋黄酱和三文鱼木斯, 放黑菌, 黄瓜片, 刷鱼胶
Thon Toast carré garni d'une pyramide de mousse. Décor: olive noire et poivron. Lustré à la gelée.
28. Tuna: Square toasted bread topped with a pyramidal shaped tuna mousse. Garnished with olive and pepper. Glazed with jelly.
28) 金枪鱼 : 烤面包配金字塔形金枪鱼木斯, 放橄榄, 青椒, 刷鱼胶
Canard: Toast rond garni d'un chou de mous
se et de segments de mandarine. Décor : truffe,
pistache, zeste de mandarine, Lustré à la gelée.
29. Duck: Round toast topped with a piped rose of duck mousse and mandarin segments. Decor made of truffle, pistachio & mandarin zest. Glazed with jelly.
29) 鸭 : 烤面包配挤成玫瑰花状的鸭木斯和橙子肉, 放黑菌开心果, 橙子丝刷鱼胶
Foie gras: Toast garni d'un chou de mousse de foie
gras. Décor julienne de truffe. Lustré à la
30. Duck liver: Round toast topped with a piped rose of duck liver mousse. Decor made of truffle. Glazed with jelly.
30) 鸭肝 : 烤面包配挤成玫瑰花关的鸭肝木斯配黑菌刷鱼胶
Jambon Toast mousse de volaille, garni d'un quartier de tomate empli de mousse de jambon. Décor : beurre de tomate au cornet ciboulette. Lustré à la gelée.
31. Ham: round toast topped with mousse, garnished with a tomato quarter filled with ham mousse. Decor with piped tomato butter and chives. Glazed with jelly.
31) 火腿 : 烤面包配木斯, 放蕃茄角酿木斯蕃茄黄油花, 香葱, 刷鱼胶
Volaille Toast en losange masqué de mousse. Décor: julienne de poulet au safran, tomate, estragon. Lustré à la gelée.
32. Chicken: diamond shape toasted bread with chicken mousse. Garnish with saffron chicken julienne, tomato, and fresh herb. Glazed with jelly.
32) 鸡 : 烤面包配鸡木斯, 鸡丝, 藏红花, 蕃茄,鲜香草, 刷鱼胶
Volaille Toast en forme de croissant, masqué de mousse. Décor pistache, tomate, feuille de céleri branche. Lustré à la gelée.
33. Chicken: crescent shape bread with chicken mousse. Garnished with pistachio, tomato and celery leaves. Glazed with jelly.
33) 鸡 : 面包配鸡木斯, 放开心果, 蕃茄, 芹菜叶, 刷鱼胶
Boudin blanc: Canapé masqué de sauce raifort, garni d'une tranche de boudin sautée et d'un quartier de pomme poêlé. Décor cerfeuil. Lustré à la gelée.
34. White pudding: Bread topped with horse radish sauce, garnished with a slice of white pudding, and a quarter of pan-fried apple. Decor made of chervil leaf and glaze with jelly.
34) 白布丁 : 面包配辣根汁, 放一片白布丁, 一角煎苹果, 法香叶, 刷鱼胶
Foie gras Toast rond garni d'une tranche de foie gras. Décor pistache et truffe. Lustré à la gelée.
35. Goose liver: Round toasted bread with a slice of goose liver. Garnish with pistachio and truffle. Glazed with jelly.
35) 鹅叶 : 烤面包配一片鹅肝, 放开心果, 黑菌, 刷鱼胶
Grisons (viande des) Canapé beurré, garni d'une tranche de viande "frisée". Décor: cornichon, beurre au cornet. Lustré à la gelée.
36. Dried Swiss meat: Square bread topped with butter and garnished with a “waved” slice of dried meat. Decor made of piped butter, and gherkin. Glazed with jelly.
36) 风干肉 : 面包配黄油放一片风干肉,黄油花, 酸瓜, 刷鱼胶
Jambon blanc: Canapé rond masqué de beurre de tomate, garni d'une tranche de roulade de jambon. Décor: cornichon. Lustré à la gelée.
37. Cooked ham: Round bread topped with tomato butter, garnished with a slice of cooked ham. Decor with gherkin, & glazed with jelly.
37) 火腿 : 面包配蕃茄黄油, 放一片火腿, 酸瓜, 刷鱼胶
Jambon blanc: Canapé masqué de beurre de tomate, garni d'un rouleau de jambon empli de mousse d'avocat. Décor : cerfeuil. Lustré à la gelée.
38. Cooked ham: toast bread with tomato butter garnished with a roll of ham filled with avocado mousse. Decor with chervil and jelly glaze.
38) 火腿 : 面包配蕃茄黄油, 放火腿卷酿牛油果木斯, 法香, 刷鱼胶
Jambon blanc Canapé fromage blanc aux herbes ; cornet garni de mousse d'avocat. Décor: estragon, olive, poivron, beurre au cornet. Lustré à la gelée.
39. Cooked ham: toast bread with cottage cheese and fresh herbs, ham horn filled with avocado mousse. Decor with tarragon, olive, pepper, butter with piping bag, and glaze with jelly.
39) 火腿 : 烤面包配芝士及香草, 放火腿卷酿牛油果木斯, 它力根, 橄榄, 青椒, 黄油花, 刷鱼胶
Jambon cru Canapé triangulaire masqué de beurre, garni d'une tranche de jambon cru.
40. Parma Ham: Triangle toast with butter, garnished with Parma ham. Decor with olive & glaze with jelly.
40) 马玛火腿 : 烤面包配黄油, 放马玛火腿橄榄, 刷鱼胶
Langue d'agneau Canapé carré masqué de sauce tartare, garni de tranches de langue. Décor: feuilles de mâche, olive, tomate. Lustré à la gelée.
41. Lamb tongue: Square toast with sauce tartare and sliced lamb tongue. Decor with mache lettuce leaves, olive, tomato; Glaze with jelly.
41) 羊舌 : 烤面包配它它汁放羊舌片, 生菜, 橄榄, 蕃茄, 刷鱼胶
Morteau Canapé rond masqué de beurre moutardé, garni d'une tranche de morteau. Décor : oignon blanc, olive, pointe de beurre au cornet. Lustré à la gelée.
42. Cooked sausage: Round toast bread with mustard butter and a slice of sausage. Decor: pearl onion, olive and piping bag butter. Glaze with jelly.
42) 香肠 : 烤面包配芥菜黄油, 放一片香肠, 珍珠洋葱, 橄榄, 黄油花, 刷鱼胶
Salami Canapé beurré, garni d'une tranche de salami. Décor: olive, beurre au cornet. Lustré à la gelée.
43. Salami: toast bread with butter & salami. Decor: olive, piped butter. Glaze with jelly
43) 撒拉米肠 : 烤面包配黄油, 放撒拉米肠, 黄油花, 刷鱼胶
Œuf de caille au plat: Canapé rond masqué de mousse de tomate, garni d'un œuf au plat.
44. Quail egg: round toast with tomato mousse and pan-fried quail egg.
44) 鹌鹑蛋 : 烤面包配蕃茄木斯, 放煎鹌鹑蛋
Œuf de caille poché Canapé rond sauce tartare, garni d'un œuf poché. Décor : poivron, beurre de tomate au cornet, cerfeuil. Lustré à la gelée.
45. Quail egg: round toast with tartare sauce and poached quail egg. Decor: pepper, piped tomato butter and chervil. Glazed with jelly.
45) 鹌鹑蛋 : 烤面包配它它汁放鹌鹑蛋, 青椒, 蕃茄黄油花, 法香, 刷鱼胶
Œuf de caille dur: Canapé mayonnaise aux herbes, garni d'un demi œuf évidé et empli de beurre au choix. Décor: olive noire. Lustré à la gelée.
46. Quail egg: triangular toast bread with herbs mayonnaise with a boiled quail egg stuffed with a flavoured butter. Decor with olive and jelly.
46) 鹌鹑蛋 : 烤面包配香草蛋黄酱, 放煮鹌鹑蛋
Œuf de caille dur: Canapé masqué de mousse de crevette, garni d'un demi œuf évidé et empli de mimosa. Décor : courgette blanchie, cerfeuil. Lustré à la gelée.
47. Quail egg: square toast bread with shrimp mousse and a boiled egg. Decor with chervil & blanched zucchini. Glaze with jelly.
47) 鹌鹑蛋 : 烤面包配虾木斯, 煮蛋, 法香, 抄水西葫芦,刷鱼胶
Œufs de poule Scandinave Même toast que le précédent avec œufs de saumon et aneth.
48. Scandinavian canapé: round toasted bread with scrambled egg and salmon egg. Decor with dill.
48) 斯甚迪那维亚小吃 : 烤面包配炒蛋, 三文鱼子, 刁草
Œufs de poule Tomate Toast d'œufs brouillés avec tomate et estragon haché.
49. Provençal canapé: round toasted bread with scrambled egg and tomato concassé, decor with chopped tarragon.
49) 普罗旺斯小吃 : 烤面包配炒蛋, 蕃茄丁, 他力根
Œuf Niçois: Canapé mayonnaise à l'huile d'olive, garni : rondelle d'œuf quartiers de mini‑tomates, échalote, anchois.... pointe de beurre de tomate.
50. Nice style canapé: round toast with olive oil mayonnaise and: sliced boiled egg, cherry tomato quarters, shallots, anchovy, olive, shredded tuna, celery leaves.
50) 尼斯小吃 : 烤面包配橄榄油蛋黄酱, 煮蛋片, 小蕃茄角, 小葱, 银鱼柳, 橄榄, 金枪鱼, 芹菜叶
Œufs Danois Canapé mayonnaise au citron, garni d'une rondelle d'œuf et d'œufs de saumon. Décor: tranche de concombre, aneth
51. Danish canapé: round toast with lemon mayonnaise, garnished with a sliced of boiled egg and salmon egg. Decor with cucumber and dill.
51) 丹麦小吃 : 烤面包配柠檬蛋黄酱, 放煮蛋片, 三文鱼子, 黄瓜, 刁草
Omelette Saumon fumé: Canapé beurre de saumon tomaté, garni : tranche d'omelette roulée fourrée avec épinards blanchis et saumon fumé. Lustré à la gelée.
52. Smoked salmon omelette: round toast with tomato-smoked salmon butter topped with a thin omelette rolled with blanched spinach and smoked salmon. Glaze with jelly.
52) 熏三文鱼蛋卷 : 烤面包配蕃茄三文鱼黄油放三文鱼, 菠菜蛋卷, 刷鱼胶
Champignon cru Canapé masqué de mayonnaise au citron, garni de champignon émincé, citronné et assaisonné. Décor : ciboulette ciselée. Lustré à la gelée.
53. Raw mushroom: Triangle toast with lemon mayonnaise and sliced button mushroom (Tossed in fresh lemon juice and seasoned with salt & pepper) Decor with chopped chives and jelly.
53) 生蘑菇 : 烤面包配柠檬蛋黄酱, 放口蘑片(鲜柠檬汁, 盐, 胡椒拌)香葱碎, 鱼胶
Cresson: Canapé mayonnaise, garni d'une rosace de feuilles de cresson et de radis rose chou de mousse de volaille au centre. Décor radis rose.
54. Water cress: round toast with mayonnaise, with watercress and red radish, and a rose of chicken mousse in the centre.
54) 水芹 : 烤面包配蛋黄酱, 放水芹, 小红萝卜, 玫瑰花状鸡木斯
Radis rose: Canapé rond masqué de mousse de crevette, garni de lamelles de radis. Décor : ciboulette. Lustré à la gelée.
55. Red radish: round toast with shrimp mousse and sliced red radish. Decor with chives & jelly.
55) 小红萝卜 : 烤面包配虾木斯, 放小红萝卜片, 香葱, 鱼胶
Amandes Canapé rond masqué de mousse de volaille, garni de demi amandes mondées. Décor: raisin sec macéré. Lustré à la gelée.
56. Almond canapé: round toast with chicken mousse and peeled almond: Decor with raisin marinated in brandy and jelly.
56) 杏仁小吃 : 烤面包配鸡木斯 , 放杏仁, 白兰地泡过的葡萄干, 鱼胶
Ananas: Canapé carré masqué de beurre, garni de jambon blanc et de lamelles d'ananas au sirop. Décor julienne de céleri. Lustré à la gelée.
57. Pineapple canapé: Square toast bread with butter, cooked ham and sliced poached pineapple. Decor with celery julienne and one berry. Glaze with jelly.
57) 菠萝小吃 : 烤面包配黄油, 放火腿片, 菠萝片, 芹菜丝, 野莓果, 刷鱼胶
Avocat: Canapé triangulaire masqué de mousse de crabe, garni de lamelles d'avocat citronnées en éventail. Décor: lamelle de tomate.
58. Avocado canapé: triangular toast bread with crab mousse and sliced avocado (Brushed with fresh lemon). Decor with tomato
58) 牛油果小吃 : 烤面包配蟹木斯, 放牛油果片(刷鲜柠檬汁)蕃茄
Melon Canapé beurré, garni de jambon cru et de boules de melon. Décor: boule de pastèque et feuille de menthe. Lustré à la gelée.
59. Hami melon: round toast with butter and Parma ham with melon balls. Decor with a smaller watermelon ball and mint leaf. Glaze with jelly.
59) 哈蜜瓜 : 烤面包配黄油, 放巴玛火腿蜜瓜球, 小西瓜球, 薄荷叶, 刷鱼胶
Noix: Canapé carré masqué de beurre aux noix, garni d'un demi cerneau. Décor: feuille de céleri. Lustré à la gelée.
60. Walnut canapé: Square toast bread with walnut butter and half walnut. Decor with celery leaf. Glaze with jelly.
60) 核桃小吃 : 烤面包配核桃黄油, 放半个核桃仁, 芹菜叶, 刷鱼胶
Pastèque Canapé rond masqué de fromage blanc assaisonné, garni de boules de pastèque. Décor: kiwi, boule de melon.
61. Watermelon: round toast bread with cottage cheese, topped with watermelon balls. Decor with kiwi and a smaller melon ball.
61) 西瓜 : 烤面包配芝士, 放西瓜球, 奇异果, 小蜜瓜球
Pruneau aux deux mousses Canapé mousse de volaille, garni d'un pruneau fourré d'un chou de mousse de foie de volaille. Décor olive. Lustré à la gelée.
62. Prune canapé: round canapé with chicken mousse and topped with a prune stuffed with liver mousse. Decor olive and jelly.
62) 西梅 : 面包配鸡木斯, 放肝木斯酿西梅, 橄榄, 鱼胶
Banane: Canapé rond masqué de beurre de curry, garni de bacon sauté, d'une tranche de banane, de pruneau. Décor feuille de menthe. Lustré à la gelée.
63. Banana: round canapé with curry butter and grilled bacon, slice of banana and prune. Decor mint leaf and jelly.
63) 香蕉 : 面包配咖喱蛋黄酱, 放贝根, 香蕉片, 西梅, 薄荷叶
Abricot: Canapé garni d'une rosace de fromage blanc à la poche, d'un oreillon d'abricot au sirop. Décor: amande grillée. Lustré à la gelée.
64. Apricot: round toast bread with cottage cheese (star piping) and poached half apricot. Decor grilled almond and jelly
64) 杏 : 烤面包配芝士放半边杏, 烤杏仁鱼胶
"Américain" Canapé en demi‑lune, garni de fromage blanc en dôme, piqué de morceaux de noix et de raisins secs.
65. American canapé: half moon toast bread with cottage cheese garnished with pecan nuts, hazelnut, walnut and raisin.
65) 美式小吃 : 烤面包配芝士, 放胡桃, 棒子, 核桃, 葡萄干
Chèvre Canapé en demi‑lune beurré, garni d'une demi tranche de fromage. Décor beurre au cornet, feuille de céleri.
66. Goat cheese: buttered half moon toast bread with half slice of goat cheese. Decor with piped butter and celery leaf.
66) 山羊芝士 : 烤面包配半片山羊芝士, 放黄油花, 芹菜叶
Mini‑chèvre Canapé rond beurré, garni d'une rosace de concombre dégorgé au sel et d'un demi mini‑fromage de chèvre. Décor: fleur en radis.
67. Mini goat cheese: Round buttered toast bread with a cucumber slice (Marinated in salt) & a slice of goat cheese. Decor with tomato.
67) 迷你山羊芝士 : 烤面包配黄油, 黄瓜片(用盐腌过)放一片山羊芝士, 蕃茄
Emmenthal Canapé triangulaire masqué de beurre moutardé, garni d'une tranche d'emmenthal. Décor radis, paprika.
68. Emmenthal cheese: triangular with mustard butter and a slice of emmenthal cheese. Decor with red radish slices and paprika.
68) 大孔芝士 : 面包配芥茉黄油, 放一片大孔芝士, 小红萝卜, 红椒粉
Gouda Canapé carré beurré, garni d'une tranche de gouda. Décor : tomate, julienne de céleri branche, feuille de céleri.
69. Gouda cheese: square toast bread with butter and a Gouda slice. Decor with tomato, celery julienne and leaf.
69) 高达芝士 : 烤面包配黄油, 放高达芝士, 蕃茄芹菜丝和叶
Munster Canapé rectangulaire beurré, garni d'une tranche de munster. Décor: cumin autour.
70. Munster: rectangular toasted bread with butter and a slice of Munster cheese. Decor with cumin seeds.
70) 烤面包配黄油放一片芝士, 孜然子.
Roquefort Bâtonnet de céleri branche garni de beurre de roquefort à la poche. Décor : cerneau de noix.
71. Roquefort cheese: a section of celery stalk, peeled and garnished with a Roquefort butter. Decor with a piece of walnut.
71) 芹菜茎一段, 放芝士黄油, 核桃
Mousse de crabe Toast triangulaire beurré, garni d'un cornet de crêpe fourré à la mousse de crabe. Décor julienne de citron vert, tomate.
72. Crab mousse: triangular toast bread with butter and topped with a horn made of pancake stuffed with crab mousse. Decor lime zest and tomato.
72) 蟹木斯 : 烤面包配黄油, 放蟹木斯酿自制薄饼, 青柠丝, 蕃茄
Saumon fumé: Toast beurre de saumon, garni roulade de crêpe fourrée épinards et saumon fumé. Décor : œufs de saumon, concombre. Lustré à la gelée.
73. Smoked salmon: round toast bread with butter, topped with a roll made of pancake, blanched spinach and smoke salmon. Decor with salmon egg & cucumber. Glaze with jelly.
73) 熏三文鱼 : 烤面包配黄油, 放熏三文鱼, 菠菜薄饼卷, 三文鱼子, 黄瓜, 刷鱼胶
Mousse de volaille: Toast masqué de beurre de tomate, garni d'une roulade de crêpe fourrée de mousse de volaille. Décor: pistache, ciboulette. Lustré à la gelée.
74. Chicken mousse: round toast bread with tomato butter and topped with a roll made of pancake and chicken mousse. Decor with pistachio and chives.
74) 鸡木斯 : 烤面包配蕃茄黄油, 放鸡木斯薄饼卷, 开心果, 香葱
Mousse de volaille: Toast masqué de chutney à la mangue; roulade de crêpe fourrée mousse de volaille au curry. Décor : boules de mangue, raisins secs. Lustré à la gelée.
75. Chicken mousse: triangular toast with mango chutney topped with a roll made of pancake and curried chicken mousse. Decor with mango balls and raisins. Glaze with jelly.
75) 鸡木斯 : 烤面包配芒果茸, 放咖喱鸡木斯薄饼卷, 放芒果球, 葡萄干, 刷鱼胶
Anguille fumée Blinis garni d'un dôme de mousse d'anguille et d'un losange d'anguille fumée. Décor: aneth.
76. Smoked eel: Blinis with smoked eel mousse and a piece of smoked eel on top. Decor with dill.
76) 熏海鳗 : 俄式薄饼配熏海鳗木斯, 放一片熏海鳗, 刁草
Beurre de saumon Blinis garni d'une rosace de beurre et d'œufs de saumon. Décor citron vert.
77. Smoked Salmon: Blinis with a ‘rose’ of smoked salmon and salmon egg. Decor with lime.
77) 熏三文鱼 : 俄式薄饼配熏三文鱼花, 三文鱼子, 青柠
Saumon fumé: Blinis beurré, garni de lamelles
de saumon. Décor: aneth Lustré ou non à la
gelée.
78. Smoked Salmon: Blinis with butter & smoked salmon. Decor with dill.
78) 熏三文鱼 : 俄式薄饼配黄油, 熏三文鱼, 刁草
Œufs de lump : Blinis beurré, garni d'un chou d'œufs de lump. Décor: julienne de citron.
79. Caviar: Blinis with butter and caviar and garnished with blanched lemon zest.
79) 鱼子 : 俄式薄饼配黄油, 放鱼子, 柠檬丝(抄水)
Œufs de saumon Blinis beurré, garni d'œufs de saumon. Décor citron vert.
80. Salmon egg: Blinis with butter and salmon roe and garnished with lime
80) 三文鱼子 :俄式薄饼配黄油, 放三文鱼子, 青柠
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Œufs de lump Moscovite : Toast beurré garni d'une couronne de crevettes et d'œufs de lump noirs au centre. Décor : pointe de beurre et aneth.
1. Caviar & shrimp: buttered toasted bread garnished with a crown of shrimps & caviar.
2. Top with dill and a dot of butter.
1) 鱼子和鲜虾 :
黄油烤过的面包片,放虾和鱼子
2) 上面装饰刁草和一点黄油.
Œufs de lump rouges : Toast beurré garni d'œufs de lump rouges. Décor : "pompon" d'œufs de lump noirs, citron et Aneth.
3. Red caviar: Buttered toasted bread garnished with red caviar & topped with black caviar, lemon & dill.
3) 红鱼子 :黄油烤过的面包片,放红鱼子. 黑鱼子,柠檬和刁草
Œufs de lump noirs: Toast beurré garni d'œufs de lump noirs. Décor : rosace de beurre, citron, motif de beurre au cornet
4. Black caviar: Buttered toasted bread garnished with caviar & topped with lemon & Butter dots.
4) 黑鱼子 :黄油烤面包片放鱼子,柠檬和黄油
Œufs de saumon: Toast beurré garni d'œufs de saumon. Décor: concombre, julienne de citron, pointe de beurre, œufs de lump.
5. Salmon caviar: Buttered toasted bread garnished with salmon caviar & topped with cucumber slice& lemon zest.
5) 三文鱼子 : 黄油烤面包片, 放三文鱼子, 黄瓜片和柠檬丝
Tarama: Toast garni d'un chou de tarama. Décor: citron vert et œufs de lump rouges.
6. Buttered toasted bread garnished with a seafood mousse. Decorate with lime and red caviar.
6) 黄油烤面包怎上放海鱼木斯,用青柠和红鱼子装饰
Anchoïade : Canapé rond garni d'un chou de beurre d'anchois, d'un losange d'anchois. Décor : feuille de céleri, poivron rouge, beurre de tomate.
7. Anchovy: white bread garnished with anchovy flavoured butter and topped with anchovy fillet, celery leaves, red pepper and a dot of tomato butter.
7) 银鱼柳 : 银鱼黄油烤面包放银鱼柳, 芹菜叶, 红椒 和蕃茄黄油
Bouquet: Canapé masqué de mayonnaise verte, garni d'un bouquet. Décor : julienne de citron, œufs de lump rouges et noirs.
8. Shrimp: White bread with green mayonnaise and a small prawn. Decorate with lemon zest, black & red caviar.
8) 虾 :白面包放绿斯和小虾, 用柠檬丝, 黑, 红鱼子装饰
Calamar: Canapé beurre de homard; bracelets de calamar. Décor: beurre de tomate & ciboulette.
9. Squid: White bread with crustacean butter, garnished with squid rings. Decorate with tomato butter dots and chives.
9) 墨鱼 : 黄油,白面包放墨鱼圈, 用蕃茄黄油和香葱装饰
Crevette royale Canapé masqué de beurre de raifort, garni d'une rosace de médaillons. Décor: chou de mousse de saumon frais, œufs de lump, aneth..
10. King prawn: White bread with horse radish butter, garnished with sliced king prawn, salmon mousse and decorate with dill and black caviar.
10) 大虾 : 白面包配辣根黄油, 大虾片, 三文鱼, 木斯用刁草和黑鱼子装饰
Crevette rose: Canapé mayonnaise au ketchup, garni d'une rosace de crevettes. Décor : olive verte, chou de mimosa, cents de lump rouges et noirs.
11. Shrimp: Toasted bread with ketchup mayonnaise garnished with shrimps decorated with green olive, mayonnaise, black & red caviar.
11) 虾 : 烤面包配蕃茄蛋黄酱
放虾肉, 青橄榄, 蛋黄酱, 黑,红鱼子
Huître Toast rectangulaire masqué de sauce tartare, garni d'une huître pochée nappée de velouté d'huître au coagulat vert. Décor ciboulette et radis.
12. Oyster: Toasted rectangular bread with tartare sauce garnished with poached oyster and fish velouté, decorate with chives & radish.
12) 蚝 : 烤面包配它它汁 :
放煮蚝, 鱼白汁. 香葱, 小红萝卜装饰
Rollmops Canapé rond masqué de beurre salé, garni d'un tronçon de hareng, et d'une julienne de cornichon et de carotte. Décor: beurre salé.
13. Herring: Toasted bread with salted butter garnished with marinated herring, gherkins & carrots julienne; decorate with salted butter.
13) 鲱鱼 : 烤面包配咸黄油
放腌鲱鱼, 酸瓜, 胡萝卜丝, 咸黄油
Rollmops: Canapé carré masqué de mayonnaise verte, garni d'un tronçon de hareng. Décor : chou de tarama, rondelle de cornichon, pointe de beurre salé.
14. Herring: Toasted square bread with green mayonnaise garnished with smoked herring; decorate with fish mousse, a slice of gherkin & salted butter.
14) 鲱鱼 : 烤面包配绿蛋黄酱, 放熏鲱鱼, 鱼木斯, 酸瓜片, 咸黄油
Saumon Fumé "Carré" Canapé carré masqué de beurre, garni de saumon fumé. Décor: beurre salé, aneth et citron vert. Lustré à la gelée.
15. Smoked salmon: Toasted square bread with butter garnished with smoked salmon; decorate with salted butter dots, dill & sliced lime. Brush with fish gelée.
15) 熏三文鱼 : 烤面包配黄油, 放熏三文鱼咸黄油花, 刁草, 青柠片, 刷鱼胶
Saumon fumé "Cornet" Toast beurré, garni d'un cornet de saumon fumé empli de sauce raifort. Décor aneth et julienne de citron.
16. Smoked salmon: Toasted bread with butter garnished with a horn of smoked salmon filled with horseradish cream; decorate with lemon zest and dill.
16) 熏三文鱼 :烤面包配黄油, 放熏三文鱼卷, 酿辣根奶油, 柠檬丝和刁草.
Émincé de surimi : Canapé rectangulaire masqué de mousse de crevette, garni de surirai effiloché. Décor paprika et ciboulette émincée.
17. Crab stick: Toasted rectangular bread with shrimp mousse and garnished with a julienne of crab sticks; decorate with sprinkled paprika & chives.
17) 蟹柳 : 烤面包配虾木斯, 放蟹柳丝撒红椒粉, 香葱
Saumon fumé "Épinard": Canapé carré masqué de beurre, garni d'une feuille d'épinard frais blanchie, et d'une chiffonnade de saumon fumé; lustré à la gelée.
18. Smoked salmon spinach: Toasted square bread with butter, garnished with blanched spinach leaf and smoked salmon, brush with fish gelée.
18) 熏三文鱼, 菠菜 :烤面包配黄油, 放抄水波菜叶, 熏三文鱼, 刷鱼胶
Pétoncle Canapé rond masqué de mousse de crabe. Décor : pointes de beurre de poivron, ciboulette, fleur de radis et œufs de lump.
19. Baby scallops: White bread with crab mousse, garnished with sautéed baby scallops; decorate with sweet pepper butter dots, chives, radish flower and caviar
19) 带子 : 白面包配蟹木斯, 放炒带子 : 甜椒黄油花, 香葱, 小萝卜花, 鱼子
Sole en roulade Canapé mousse de crevette, garni : tranche de roulade de sole (paupiette garnie de mousseline + haricots verts + carotte
poivron rouge). Lustré à la gelée .
20. Sole fish rolls: shrimp mousse, garnished with sole roll ( Fish filet-fish mousse-green bean-carrots-red pepper) Glaze with fish jelly
20) 比目鱼卷 : 白面包配虾木斯, 放比目鱼卷(鱼柳,鱼木斯,刀豆, 胡萝卜, 红椒) 刷鱼胶
Truite ,fumée Canapé rectangulaire masqué de beurre de raifort, garni de tronçons de filet de truite. Décor : bâtonnets de haricots verts ; lustré à la gelée.
21. Smoked trout: Rectangular canapé with horse radish butter, topped with smoked trout. Decor: green beans & glazed with jelly.
21) 黄鳟鱼 : 面包配辣黄油, 放熏鳟鱼, 刀豆, 刷鱼胶
Brocoli Toast rond garni de mousse de brocoli. Décor : julienne de poulet et de poivron rouge. Lustré à la gelée.
22. Broccoli: round toasted bread topped with broccoli mousse. Garnished with chicken stripes & red pepper. Glazed with jelly
22) 西兰花 : 烤面包配西兰花木斯, 放鸡胗, 红椒, 刷鱼胶
Carotte Toast carré garni de mousse de carotte et d'un demi‑oeuf de caille dur. Décor: courgette et beurre de tomate au cornet Lustré à la gelée.
23. Carrot: Square toasted bread with carrot mousse & half quail egg. Garnish with zucchini, tomato butter. Glazed with jelly.
23) 胡萝卜 : 烤面包配胡萝卜木斯, 放半个者鹌鹑蛋, 西胡芦, 蕃茄黄油刷鱼胶
Crabe Toast triangulaire masqué de mousse de crabe. Décor patte de crabe effilochée, cerfeuil. Lustré à la gelée.
24. Crab: Triangular toasted bread with crab mousse. Garnish with crab stick julienne & chervil. Glazed with jelly
24) 蟹 : 烤面包配蟹木斯, 放蟹柳丝, 法香刷鱼胶
Crabe Toast carré masqué de mousse de crabe, garni d'avocat émincé. Décor : beurre de poivron, zeste de citron, surimi.
25. Crab: square toasted bread with crab mousse, garnished with sliced avocado. Decor: red pepper butter, lemon zest & julienne of crab stick
25) 蟹 : 烤面包配蟹木斯, 放牛油果片, 红椒黄油, 柠檬丝, 蟹柳丝
Saumon fumé: Toast rond garni d'une rosace de mousse de saumon. Décor : œufs de saumon, julienne de citron vert. Lustré à la gelée.
26. Smoked salmon: Round toasted bread topped with piped salmon mousse. Garnished with salmon egg & lime zest.
26) 熏三文鱼 : 烤面包配挤花三文鱼木斯, 放三文鱼子, 青柠丝
Saumon frais Toast rond masqué de mayonnaise, garni d'une rosace de mousse. Décor : truffe, lamelles de concombre. Lustré à la gelée.
27. Smoked salmon: Round toasted bread topped with Mayonnaise & salmon mousse. Garnished with truffle & slices of cucumber. Glazed with jelly.
27) 熏三文鱼 : 烤面包配蛋黄酱和三文鱼木斯, 放黑菌, 黄瓜片, 刷鱼胶
Thon Toast carré garni d'une pyramide de mousse. Décor: olive noire et poivron. Lustré à la gelée.
28. Tuna: Square toasted bread topped with a pyramidal shaped tuna mousse. Garnished with olive and pepper. Glazed with jelly.
28) 金枪鱼 : 烤面包配金字塔形金枪鱼木斯, 放橄榄, 青椒, 刷鱼胶
Canard: Toast rond garni d'un chou de mous
se et de segments de mandarine. Décor : truffe,
pistache, zeste de mandarine, Lustré à la gelée.
29. Duck: Round toast topped with a piped rose of duck mousse and mandarin segments. Decor made of truffle, pistachio & mandarin zest. Glazed with jelly.
29) 鸭 : 烤面包配挤成玫瑰花状的鸭木斯和橙子肉, 放黑菌开心果, 橙子丝刷鱼胶
Foie gras: Toast garni d'un chou de mousse de foie
gras. Décor julienne de truffe. Lustré à la
30. Duck liver: Round toast topped with a piped rose of duck liver mousse. Decor made of truffle. Glazed with jelly.
30) 鸭肝 : 烤面包配挤成玫瑰花关的鸭肝木斯配黑菌刷鱼胶
Jambon Toast mousse de volaille, garni d'un quartier de tomate empli de mousse de jambon. Décor : beurre de tomate au cornet ciboulette. Lustré à la gelée.
31. Ham: round toast topped with mousse, garnished with a tomato quarter filled with ham mousse. Decor with piped tomato butter and chives. Glazed with jelly.
31) 火腿 : 烤面包配木斯, 放蕃茄角酿木斯蕃茄黄油花, 香葱, 刷鱼胶
Volaille Toast en losange masqué de mousse. Décor: julienne de poulet au safran, tomate, estragon. Lustré à la gelée.
32. Chicken: diamond shape toasted bread with chicken mousse. Garnish with saffron chicken julienne, tomato, and fresh herb. Glazed with jelly.
32) 鸡 : 烤面包配鸡木斯, 鸡丝, 藏红花, 蕃茄,鲜香草, 刷鱼胶
Volaille Toast en forme de croissant, masqué de mousse. Décor pistache, tomate, feuille de céleri branche. Lustré à la gelée.
33. Chicken: crescent shape bread with chicken mousse. Garnished with pistachio, tomato and celery leaves. Glazed with jelly.
33) 鸡 : 面包配鸡木斯, 放开心果, 蕃茄, 芹菜叶, 刷鱼胶
Boudin blanc: Canapé masqué de sauce raifort, garni d'une tranche de boudin sautée et d'un quartier de pomme poêlé. Décor cerfeuil. Lustré à la gelée.
34. White pudding: Bread topped with horse radish sauce, garnished with a slice of white pudding, and a quarter of pan-fried apple. Decor made of chervil leaf and glaze with jelly.
34) 白布丁 : 面包配辣根汁, 放一片白布丁, 一角煎苹果, 法香叶, 刷鱼胶
Foie gras Toast rond garni d'une tranche de foie gras. Décor pistache et truffe. Lustré à la gelée.
35. Goose liver: Round toasted bread with a slice of goose liver. Garnish with pistachio and truffle. Glazed with jelly.
35) 鹅叶 : 烤面包配一片鹅肝, 放开心果, 黑菌, 刷鱼胶
Grisons (viande des) Canapé beurré, garni d'une tranche de viande "frisée". Décor: cornichon, beurre au cornet. Lustré à la gelée.
36. Dried Swiss meat: Square bread topped with butter and garnished with a “waved” slice of dried meat. Decor made of piped butter, and gherkin. Glazed with jelly.
36) 风干肉 : 面包配黄油放一片风干肉,黄油花, 酸瓜, 刷鱼胶
Jambon blanc: Canapé rond masqué de beurre de tomate, garni d'une tranche de roulade de jambon. Décor: cornichon. Lustré à la gelée.
37. Cooked ham: Round bread topped with tomato butter, garnished with a slice of cooked ham. Decor with gherkin, & glazed with jelly.
37) 火腿 : 面包配蕃茄黄油, 放一片火腿, 酸瓜, 刷鱼胶
Jambon blanc: Canapé masqué de beurre de tomate, garni d'un rouleau de jambon empli de mousse d'avocat. Décor : cerfeuil. Lustré à la gelée.
38. Cooked ham: toast bread with tomato butter garnished with a roll of ham filled with avocado mousse. Decor with chervil and jelly glaze.
38) 火腿 : 面包配蕃茄黄油, 放火腿卷酿牛油果木斯, 法香, 刷鱼胶
Jambon blanc Canapé fromage blanc aux herbes ; cornet garni de mousse d'avocat. Décor: estragon, olive, poivron, beurre au cornet. Lustré à la gelée.
39. Cooked ham: toast bread with cottage cheese and fresh herbs, ham horn filled with avocado mousse. Decor with tarragon, olive, pepper, butter with piping bag, and glaze with jelly.
39) 火腿 : 烤面包配芝士及香草, 放火腿卷酿牛油果木斯, 它力根, 橄榄, 青椒, 黄油花, 刷鱼胶
Jambon cru Canapé triangulaire masqué de beurre, garni d'une tranche de jambon cru.
40. Parma Ham: Triangle toast with butter, garnished with Parma ham. Decor with olive & glaze with jelly.
40) 马玛火腿 : 烤面包配黄油, 放马玛火腿橄榄, 刷鱼胶
Langue d'agneau Canapé carré masqué de sauce tartare, garni de tranches de langue. Décor: feuilles de mâche, olive, tomate. Lustré à la gelée.
41. Lamb tongue: Square toast with sauce tartare and sliced lamb tongue. Decor with mache lettuce leaves, olive, tomato; Glaze with jelly.
41) 羊舌 : 烤面包配它它汁放羊舌片, 生菜, 橄榄, 蕃茄, 刷鱼胶
Morteau Canapé rond masqué de beurre moutardé, garni d'une tranche de morteau. Décor : oignon blanc, olive, pointe de beurre au cornet. Lustré à la gelée.
42. Cooked sausage: Round toast bread with mustard butter and a slice of sausage. Decor: pearl onion, olive and piping bag butter. Glaze with jelly.
42) 香肠 : 烤面包配芥菜黄油, 放一片香肠, 珍珠洋葱, 橄榄, 黄油花, 刷鱼胶
Salami Canapé beurré, garni d'une tranche de salami. Décor: olive, beurre au cornet. Lustré à la gelée.
43. Salami: toast bread with butter & salami. Decor: olive, piped butter. Glaze with jelly
43) 撒拉米肠 : 烤面包配黄油, 放撒拉米肠, 黄油花, 刷鱼胶
Œuf de caille au plat: Canapé rond masqué de mousse de tomate, garni d'un œuf au plat.
44. Quail egg: round toast with tomato mousse and pan-fried quail egg.
44) 鹌鹑蛋 : 烤面包配蕃茄木斯, 放煎鹌鹑蛋
Œuf de caille poché Canapé rond sauce tartare, garni d'un œuf poché. Décor : poivron, beurre de tomate au cornet, cerfeuil. Lustré à la gelée.
45. Quail egg: round toast with tartare sauce and poached quail egg. Decor: pepper, piped tomato butter and chervil. Glazed with jelly.
45) 鹌鹑蛋 : 烤面包配它它汁放鹌鹑蛋, 青椒, 蕃茄黄油花, 法香, 刷鱼胶
Œuf de caille dur: Canapé mayonnaise aux herbes, garni d'un demi œuf évidé et empli de beurre au choix. Décor: olive noire. Lustré à la gelée.
46. Quail egg: triangular toast bread with herbs mayonnaise with a boiled quail egg stuffed with a flavoured butter. Decor with olive and jelly.
46) 鹌鹑蛋 : 烤面包配香草蛋黄酱, 放煮鹌鹑蛋
Œuf de caille dur: Canapé masqué de mousse de crevette, garni d'un demi œuf évidé et empli de mimosa. Décor : courgette blanchie, cerfeuil. Lustré à la gelée.
47. Quail egg: square toast bread with shrimp mousse and a boiled egg. Decor with chervil & blanched zucchini. Glaze with jelly.
47) 鹌鹑蛋 : 烤面包配虾木斯, 煮蛋, 法香, 抄水西葫芦,刷鱼胶
Œufs de poule Scandinave Même toast que le précédent avec œufs de saumon et aneth.
48. Scandinavian canapé: round toasted bread with scrambled egg and salmon egg. Decor with dill.
48) 斯甚迪那维亚小吃 : 烤面包配炒蛋, 三文鱼子, 刁草
Œufs de poule Tomate Toast d'œufs brouillés avec tomate et estragon haché.
49. Provençal canapé: round toasted bread with scrambled egg and tomato concassé, decor with chopped tarragon.
49) 普罗旺斯小吃 : 烤面包配炒蛋, 蕃茄丁, 他力根
Œuf Niçois: Canapé mayonnaise à l'huile d'olive, garni : rondelle d'œuf quartiers de mini‑tomates, échalote, anchois.... pointe de beurre de tomate.
50. Nice style canapé: round toast with olive oil mayonnaise and: sliced boiled egg, cherry tomato quarters, shallots, anchovy, olive, shredded tuna, celery leaves.
50) 尼斯小吃 : 烤面包配橄榄油蛋黄酱, 煮蛋片, 小蕃茄角, 小葱, 银鱼柳, 橄榄, 金枪鱼, 芹菜叶
Œufs Danois Canapé mayonnaise au citron, garni d'une rondelle d'œuf et d'œufs de saumon. Décor: tranche de concombre, aneth
51. Danish canapé: round toast with lemon mayonnaise, garnished with a sliced of boiled egg and salmon egg. Decor with cucumber and dill.
51) 丹麦小吃 : 烤面包配柠檬蛋黄酱, 放煮蛋片, 三文鱼子, 黄瓜, 刁草
Omelette Saumon fumé: Canapé beurre de saumon tomaté, garni : tranche d'omelette roulée fourrée avec épinards blanchis et saumon fumé. Lustré à la gelée.
52. Smoked salmon omelette: round toast with tomato-smoked salmon butter topped with a thin omelette rolled with blanched spinach and smoked salmon. Glaze with jelly.
52) 熏三文鱼蛋卷 : 烤面包配蕃茄三文鱼黄油放三文鱼, 菠菜蛋卷, 刷鱼胶
Champignon cru Canapé masqué de mayonnaise au citron, garni de champignon émincé, citronné et assaisonné. Décor : ciboulette ciselée. Lustré à la gelée.
53. Raw mushroom: Triangle toast with lemon mayonnaise and sliced button mushroom (Tossed in fresh lemon juice and seasoned with salt & pepper) Decor with chopped chives and jelly.
53) 生蘑菇 : 烤面包配柠檬蛋黄酱, 放口蘑片(鲜柠檬汁, 盐, 胡椒拌)香葱碎, 鱼胶
Cresson: Canapé mayonnaise, garni d'une rosace de feuilles de cresson et de radis rose chou de mousse de volaille au centre. Décor radis rose.
54. Water cress: round toast with mayonnaise, with watercress and red radish, and a rose of chicken mousse in the centre.
54) 水芹 : 烤面包配蛋黄酱, 放水芹, 小红萝卜, 玫瑰花状鸡木斯
Radis rose: Canapé rond masqué de mousse de crevette, garni de lamelles de radis. Décor : ciboulette. Lustré à la gelée.
55. Red radish: round toast with shrimp mousse and sliced red radish. Decor with chives & jelly.
55) 小红萝卜 : 烤面包配虾木斯, 放小红萝卜片, 香葱, 鱼胶
Amandes Canapé rond masqué de mousse de volaille, garni de demi amandes mondées. Décor: raisin sec macéré. Lustré à la gelée.
56. Almond canapé: round toast with chicken mousse and peeled almond: Decor with raisin marinated in brandy and jelly.
56) 杏仁小吃 : 烤面包配鸡木斯 , 放杏仁, 白兰地泡过的葡萄干, 鱼胶
Ananas: Canapé carré masqué de beurre, garni de jambon blanc et de lamelles d'ananas au sirop. Décor julienne de céleri. Lustré à la gelée.
57. Pineapple canapé: Square toast bread with butter, cooked ham and sliced poached pineapple. Decor with celery julienne and one berry. Glaze with jelly.
57) 菠萝小吃 : 烤面包配黄油, 放火腿片, 菠萝片, 芹菜丝, 野莓果, 刷鱼胶
Avocat: Canapé triangulaire masqué de mousse de crabe, garni de lamelles d'avocat citronnées en éventail. Décor: lamelle de tomate.
58. Avocado canapé: triangular toast bread with crab mousse and sliced avocado (Brushed with fresh lemon). Decor with tomato
58) 牛油果小吃 : 烤面包配蟹木斯, 放牛油果片(刷鲜柠檬汁)蕃茄
Melon Canapé beurré, garni de jambon cru et de boules de melon. Décor: boule de pastèque et feuille de menthe. Lustré à la gelée.
59. Hami melon: round toast with butter and Parma ham with melon balls. Decor with a smaller watermelon ball and mint leaf. Glaze with jelly.
59) 哈蜜瓜 : 烤面包配黄油, 放巴玛火腿蜜瓜球, 小西瓜球, 薄荷叶, 刷鱼胶
Noix: Canapé carré masqué de beurre aux noix, garni d'un demi cerneau. Décor: feuille de céleri. Lustré à la gelée.
60. Walnut canapé: Square toast bread with walnut butter and half walnut. Decor with celery leaf. Glaze with jelly.
60) 核桃小吃 : 烤面包配核桃黄油, 放半个核桃仁, 芹菜叶, 刷鱼胶
Pastèque Canapé rond masqué de fromage blanc assaisonné, garni de boules de pastèque. Décor: kiwi, boule de melon.
61. Watermelon: round toast bread with cottage cheese, topped with watermelon balls. Decor with kiwi and a smaller melon ball.
61) 西瓜 : 烤面包配芝士, 放西瓜球, 奇异果, 小蜜瓜球
Pruneau aux deux mousses Canapé mousse de volaille, garni d'un pruneau fourré d'un chou de mousse de foie de volaille. Décor olive. Lustré à la gelée.
62. Prune canapé: round canapé with chicken mousse and topped with a prune stuffed with liver mousse. Decor olive and jelly.
62) 西梅 : 面包配鸡木斯, 放肝木斯酿西梅, 橄榄, 鱼胶
Banane: Canapé rond masqué de beurre de curry, garni de bacon sauté, d'une tranche de banane, de pruneau. Décor feuille de menthe. Lustré à la gelée.
63. Banana: round canapé with curry butter and grilled bacon, slice of banana and prune. Decor mint leaf and jelly.
63) 香蕉 : 面包配咖喱蛋黄酱, 放贝根, 香蕉片, 西梅, 薄荷叶
Abricot: Canapé garni d'une rosace de fromage blanc à la poche, d'un oreillon d'abricot au sirop. Décor: amande grillée. Lustré à la gelée.
64. Apricot: round toast bread with cottage cheese (star piping) and poached half apricot. Decor grilled almond and jelly
64) 杏 : 烤面包配芝士放半边杏, 烤杏仁鱼胶
"Américain" Canapé en demi‑lune, garni de fromage blanc en dôme, piqué de morceaux de noix et de raisins secs.
65. American canapé: half moon toast bread with cottage cheese garnished with pecan nuts, hazelnut, walnut and raisin.
65) 美式小吃 : 烤面包配芝士, 放胡桃, 棒子, 核桃, 葡萄干
Chèvre Canapé en demi‑lune beurré, garni d'une demi tranche de fromage. Décor beurre au cornet, feuille de céleri.
66. Goat cheese: buttered half moon toast bread with half slice of goat cheese. Decor with piped butter and celery leaf.
66) 山羊芝士 : 烤面包配半片山羊芝士, 放黄油花, 芹菜叶
Mini‑chèvre Canapé rond beurré, garni d'une rosace de concombre dégorgé au sel et d'un demi mini‑fromage de chèvre. Décor: fleur en radis.
67. Mini goat cheese: Round buttered toast bread with a cucumber slice (Marinated in salt) & a slice of goat cheese. Decor with tomato.
67) 迷你山羊芝士 : 烤面包配黄油, 黄瓜片(用盐腌过)放一片山羊芝士, 蕃茄
Emmenthal Canapé triangulaire masqué de beurre moutardé, garni d'une tranche d'emmenthal. Décor radis, paprika.
68. Emmenthal cheese: triangular with mustard butter and a slice of emmenthal cheese. Decor with red radish slices and paprika.
68) 大孔芝士 : 面包配芥茉黄油, 放一片大孔芝士, 小红萝卜, 红椒粉
Gouda Canapé carré beurré, garni d'une tranche de gouda. Décor : tomate, julienne de céleri branche, feuille de céleri.
69. Gouda cheese: square toast bread with butter and a Gouda slice. Decor with tomato, celery julienne and leaf.
69) 高达芝士 : 烤面包配黄油, 放高达芝士, 蕃茄芹菜丝和叶
Munster Canapé rectangulaire beurré, garni d'une tranche de munster. Décor: cumin autour.
70. Munster: rectangular toasted bread with butter and a slice of Munster cheese. Decor with cumin seeds.
70) 烤面包配黄油放一片芝士, 孜然子.
Roquefort Bâtonnet de céleri branche garni de beurre de roquefort à la poche. Décor : cerneau de noix.
71. Roquefort cheese: a section of celery stalk, peeled and garnished with a Roquefort butter. Decor with a piece of walnut.
71) 芹菜茎一段, 放芝士黄油, 核桃
Mousse de crabe Toast triangulaire beurré, garni d'un cornet de crêpe fourré à la mousse de crabe. Décor julienne de citron vert, tomate.
72. Crab mousse: triangular toast bread with butter and topped with a horn made of pancake stuffed with crab mousse. Decor lime zest and tomato.
72) 蟹木斯 : 烤面包配黄油, 放蟹木斯酿自制薄饼, 青柠丝, 蕃茄
Saumon fumé: Toast beurre de saumon, garni roulade de crêpe fourrée épinards et saumon fumé. Décor : œufs de saumon, concombre. Lustré à la gelée.
73. Smoked salmon: round toast bread with butter, topped with a roll made of pancake, blanched spinach and smoke salmon. Decor with salmon egg & cucumber. Glaze with jelly.
73) 熏三文鱼 : 烤面包配黄油, 放熏三文鱼, 菠菜薄饼卷, 三文鱼子, 黄瓜, 刷鱼胶
Mousse de volaille: Toast masqué de beurre de tomate, garni d'une roulade de crêpe fourrée de mousse de volaille. Décor: pistache, ciboulette. Lustré à la gelée.
74. Chicken mousse: round toast bread with tomato butter and topped with a roll made of pancake and chicken mousse. Decor with pistachio and chives.
74) 鸡木斯 : 烤面包配蕃茄黄油, 放鸡木斯薄饼卷, 开心果, 香葱
Mousse de volaille: Toast masqué de chutney à la mangue; roulade de crêpe fourrée mousse de volaille au curry. Décor : boules de mangue, raisins secs. Lustré à la gelée.
75. Chicken mousse: triangular toast with mango chutney topped with a roll made of pancake and curried chicken mousse. Decor with mango balls and raisins. Glaze with jelly.
75) 鸡木斯 : 烤面包配芒果茸, 放咖喱鸡木斯薄饼卷, 放芒果球, 葡萄干, 刷鱼胶
Anguille fumée Blinis garni d'un dôme de mousse d'anguille et d'un losange d'anguille fumée. Décor: aneth.
76. Smoked eel: Blinis with smoked eel mousse and a piece of smoked eel on top. Decor with dill.
76) 熏海鳗 : 俄式薄饼配熏海鳗木斯, 放一片熏海鳗, 刁草
Beurre de saumon Blinis garni d'une rosace de beurre et d'œufs de saumon. Décor citron vert.
77. Smoked Salmon: Blinis with a ‘rose’ of smoked salmon and salmon egg. Decor with lime.
77) 熏三文鱼 : 俄式薄饼配熏三文鱼花, 三文鱼子, 青柠
Saumon fumé: Blinis beurré, garni de lamelles
de saumon. Décor: aneth Lustré ou non à la
gelée.
78. Smoked Salmon: Blinis with butter & smoked salmon. Decor with dill.
78) 熏三文鱼 : 俄式薄饼配黄油, 熏三文鱼, 刁草
Œufs de lump : Blinis beurré, garni d'un chou d'œufs de lump. Décor: julienne de citron.
79. Caviar: Blinis with butter and caviar and garnished with blanched lemon zest.
79) 鱼子 : 俄式薄饼配黄油, 放鱼子, 柠檬丝(抄水)
Œufs de saumon Blinis beurré, garni d'œufs de saumon. Décor citron vert.
80. Salmon egg: Blinis with butter and salmon roe and garnished with lime
80) 三文鱼子 :俄式薄饼配黄油, 放三文鱼子, 青柠
Best Regards,
Œufs de lump Moscovite : Toast beurré garni d'une couronne de crevettes et d'œufs de lump noirs au centre. Décor : pointe de beurre et aneth.
1. Caviar & shrimp: buttered toasted bread garnished with a crown of shrimps & caviar.
2. Top with dill and a dot of butter.
1) 鱼子和鲜虾 :
黄油烤过的面包片,放虾和鱼子
2) 上面装饰刁草和一点黄油.
Œufs de lump rouges : Toast beurré garni d'œufs de lump rouges. Décor : "pompon" d'œufs de lump noirs, citron et Aneth.
3. Red caviar: Buttered toasted bread garnished with red caviar & topped with black caviar, lemon & dill.
3) 红鱼子 :黄油烤过的面包片,放红鱼子. 黑鱼子,柠檬和刁草
Œufs de lump noirs: Toast beurré garni d'œufs de lump noirs. Décor : rosace de beurre, citron, motif de beurre au cornet
4. Black caviar: Buttered toasted bread garnished with caviar & topped with lemon & Butter dots.
4) 黑鱼子 :黄油烤面包片放鱼子,柠檬和黄油
Œufs de saumon: Toast beurré garni d'œufs de saumon. Décor: concombre, julienne de citron, pointe de beurre, œufs de lump.
5. Salmon caviar: Buttered toasted bread garnished with salmon caviar & topped with cucumber slice& lemon zest.
5) 三文鱼子 : 黄油烤面包片, 放三文鱼子, 黄瓜片和柠檬丝
Tarama: Toast garni d'un chou de tarama. Décor: citron vert et œufs de lump rouges.
6. Buttered toasted bread garnished with a seafood mousse. Decorate with lime and red caviar.
6) 黄油烤面包怎上放海鱼木斯,用青柠和红鱼子装饰
Anchoïade : Canapé rond garni d'un chou de beurre d'anchois, d'un losange d'anchois. Décor : feuille de céleri, poivron rouge, beurre de tomate.
7. Anchovy: white bread garnished with anchovy flavoured butter and topped with anchovy fillet, celery leaves, red pepper and a dot of tomato butter.
7) 银鱼柳 : 银鱼黄油烤面包放银鱼柳, 芹菜叶, 红椒 和蕃茄黄油
Bouquet: Canapé masqué de mayonnaise verte, garni d'un bouquet. Décor : julienne de citron, œufs de lump rouges et noirs.
8. Shrimp: White bread with green mayonnaise and a small prawn. Decorate with lemon zest, black & red caviar.
8) 虾 :白面包放绿斯和小虾, 用柠檬丝, 黑, 红鱼子装饰
Calamar: Canapé beurre de homard; bracelets de calamar. Décor: beurre de tomate & ciboulette.
9. Squid: White bread with crustacean butter, garnished with squid rings. Decorate with tomato butter dots and chives.
9) 墨鱼 : 黄油,白面包放墨鱼圈, 用蕃茄黄油和香葱装饰
Crevette royale Canapé masqué de beurre de raifort, garni d'une rosace de médaillons. Décor: chou de mousse de saumon frais, œufs de lump, aneth..
10. King prawn: White bread with horse radish butter, garnished with sliced king prawn, salmon mousse and decorate with dill and black caviar.
10) 大虾 : 白面包配辣根黄油, 大虾片, 三文鱼, 木斯用刁草和黑鱼子装饰
Crevette rose: Canapé mayonnaise au ketchup, garni d'une rosace de crevettes. Décor : olive verte, chou de mimosa, cents de lump rouges et noirs.
11. Shrimp: Toasted bread with ketchup mayonnaise garnished with shrimps decorated with green olive, mayonnaise, black & red caviar.
11) 虾 : 烤面包配蕃茄蛋黄酱
放虾肉, 青橄榄, 蛋黄酱, 黑,红鱼子
Huître Toast rectangulaire masqué de sauce tartare, garni d'une huître pochée nappée de velouté d'huître au coagulat vert. Décor ciboulette et radis.
12. Oyster: Toasted rectangular bread with tartare sauce garnished with poached oyster and fish velouté, decorate with chives & radish.
12) 蚝 : 烤面包配它它汁 :
放煮蚝, 鱼白汁. 香葱, 小红萝卜装饰
Rollmops Canapé rond masqué de beurre salé, garni d'un tronçon de hareng, et d'une julienne de cornichon et de carotte. Décor: beurre salé.
13. Herring: Toasted bread with salted butter garnished with marinated herring, gherkins & carrots julienne; decorate with salted butter.
13) 鲱鱼 : 烤面包配咸黄油
放腌鲱鱼, 酸瓜, 胡萝卜丝, 咸黄油
Rollmops: Canapé carré masqué de mayonnaise verte, garni d'un tronçon de hareng. Décor : chou de tarama, rondelle de cornichon, pointe de beurre salé.
14. Herring: Toasted square bread with green mayonnaise garnished with smoked herring; decorate with fish mousse, a slice of gherkin & salted butter.
14) 鲱鱼 : 烤面包配绿蛋黄酱, 放熏鲱鱼, 鱼木斯, 酸瓜片, 咸黄油
Saumon Fumé "Carré" Canapé carré masqué de beurre, garni de saumon fumé. Décor: beurre salé, aneth et citron vert. Lustré à la gelée.
15. Smoked salmon: Toasted square bread with butter garnished with smoked salmon; decorate with salted butter dots, dill & sliced lime. Brush with fish gelée.
15) 熏三文鱼 : 烤面包配黄油, 放熏三文鱼咸黄油花, 刁草, 青柠片, 刷鱼胶
Saumon fumé "Cornet" Toast beurré, garni d'un cornet de saumon fumé empli de sauce raifort. Décor aneth et julienne de citron.
16. Smoked salmon: Toasted bread with butter garnished with a horn of smoked salmon filled with horseradish cream; decorate with lemon zest and dill.
16) 熏三文鱼 :烤面包配黄油, 放熏三文鱼卷, 酿辣根奶油, 柠檬丝和刁草.
Émincé de surimi : Canapé rectangulaire masqué de mousse de crevette, garni de surirai effiloché. Décor paprika et ciboulette émincée.
17. Crab stick: Toasted rectangular bread with shrimp mousse and garnished with a julienne of crab sticks; decorate with sprinkled paprika & chives.
17) 蟹柳 : 烤面包配虾木斯, 放蟹柳丝撒红椒粉, 香葱
Saumon fumé "Épinard": Canapé carré masqué de beurre, garni d'une feuille d'épinard frais blanchie, et d'une chiffonnade de saumon fumé; lustré à la gelée.
18. Smoked salmon spinach: Toasted square bread with butter, garnished with blanched spinach leaf and smoked salmon, brush with fish gelée.
18) 熏三文鱼, 菠菜 :烤面包配黄油, 放抄水波菜叶, 熏三文鱼, 刷鱼胶
Pétoncle Canapé rond masqué de mousse de crabe. Décor : pointes de beurre de poivron, ciboulette, fleur de radis et œufs de lump.
19. Baby scallops: White bread with crab mousse, garnished with sautéed baby scallops; decorate with sweet pepper butter dots, chives, radish flower and caviar
19) 带子 : 白面包配蟹木斯, 放炒带子 : 甜椒黄油花, 香葱, 小萝卜花, 鱼子
Sole en roulade Canapé mousse de crevette, garni : tranche de roulade de sole (paupiette garnie de mousseline + haricots verts + carotte
poivron rouge). Lustré à la gelée .
20. Sole fish rolls: shrimp mousse, garnished with sole roll ( Fish filet-fish mousse-green bean-carrots-red pepper) Glaze with fish jelly
20) 比目鱼卷 : 白面包配虾木斯, 放比目鱼卷(鱼柳,鱼木斯,刀豆, 胡萝卜, 红椒) 刷鱼胶
Truite ,fumée Canapé rectangulaire masqué de beurre de raifort, garni de tronçons de filet de truite. Décor : bâtonnets de haricots verts ; lustré à la gelée.
21. Smoked trout: Rectangular canapé with horse radish butter, topped with smoked trout. Decor: green beans & glazed with jelly.
21) 黄鳟鱼 : 面包配辣黄油, 放熏鳟鱼, 刀豆, 刷鱼胶
Brocoli Toast rond garni de mousse de brocoli. Décor : julienne de poulet et de poivron rouge. Lustré à la gelée.
22. Broccoli: round toasted bread topped with broccoli mousse. Garnished with chicken stripes & red pepper. Glazed with jelly
22) 西兰花 : 烤面包配西兰花木斯, 放鸡胗, 红椒, 刷鱼胶
Carotte Toast carré garni de mousse de carotte et d'un demi‑oeuf de caille dur. Décor: courgette et beurre de tomate au cornet Lustré à la gelée.
23. Carrot: Square toasted bread with carrot mousse & half quail egg. Garnish with zucchini, tomato butter. Glazed with jelly.
23) 胡萝卜 : 烤面包配胡萝卜木斯, 放半个者鹌鹑蛋, 西胡芦, 蕃茄黄油刷鱼胶
Crabe Toast triangulaire masqué de mousse de crabe. Décor patte de crabe effilochée, cerfeuil. Lustré à la gelée.
24. Crab: Triangular toasted bread with crab mousse. Garnish with crab stick julienne & chervil. Glazed with jelly
24) 蟹 : 烤面包配蟹木斯, 放蟹柳丝, 法香刷鱼胶
Crabe Toast carré masqué de mousse de crabe, garni d'avocat émincé. Décor : beurre de poivron, zeste de citron, surimi.
25. Crab: square toasted bread with crab mousse, garnished with sliced avocado. Decor: red pepper butter, lemon zest & julienne of crab stick
25) 蟹 : 烤面包配蟹木斯, 放牛油果片, 红椒黄油, 柠檬丝, 蟹柳丝
Saumon fumé: Toast rond garni d'une rosace de mousse de saumon. Décor : œufs de saumon, julienne de citron vert. Lustré à la gelée.
26. Smoked salmon: Round toasted bread topped with piped salmon mousse. Garnished with salmon egg & lime zest.
26) 熏三文鱼 : 烤面包配挤花三文鱼木斯, 放三文鱼子, 青柠丝
Saumon frais Toast rond masqué de mayonnaise, garni d'une rosace de mousse. Décor : truffe, lamelles de concombre. Lustré à la gelée.
27. Smoked salmon: Round toasted bread topped with Mayonnaise & salmon mousse. Garnished with truffle & slices of cucumber. Glazed with jelly.
27) 熏三文鱼 : 烤面包配蛋黄酱和三文鱼木斯, 放黑菌, 黄瓜片, 刷鱼胶
Thon Toast carré garni d'une pyramide de mousse. Décor: olive noire et poivron. Lustré à la gelée.
28. Tuna: Square toasted bread topped with a pyramidal shaped tuna mousse. Garnished with olive and pepper. Glazed with jelly.
28) 金枪鱼 : 烤面包配金字塔形金枪鱼木斯, 放橄榄, 青椒, 刷鱼胶
Canard: Toast rond garni d'un chou de mous
se et de segments de mandarine. Décor : truffe,
pistache, zeste de mandarine, Lustré à la gelée.
29. Duck: Round toast topped with a piped rose of duck mousse and mandarin segments. Decor made of truffle, pistachio & mandarin zest. Glazed with jelly.
29) 鸭 : 烤面包配挤成玫瑰花状的鸭木斯和橙子肉, 放黑菌开心果, 橙子丝刷鱼胶
Foie gras: Toast garni d'un chou de mousse de foie
gras. Décor julienne de truffe. Lustré à la
30. Duck liver: Round toast topped with a piped rose of duck liver mousse. Decor made of truffle. Glazed with jelly.
30) 鸭肝 : 烤面包配挤成玫瑰花关的鸭肝木斯配黑菌刷鱼胶
Jambon Toast mousse de volaille, garni d'un quartier de tomate empli de mousse de jambon. Décor : beurre de tomate au cornet ciboulette. Lustré à la gelée.
31. Ham: round toast topped with mousse, garnished with a tomato quarter filled with ham mousse. Decor with piped tomato butter and chives. Glazed with jelly.
31) 火腿 : 烤面包配木斯, 放蕃茄角酿木斯蕃茄黄油花, 香葱, 刷鱼胶
Volaille Toast en losange masqué de mousse. Décor: julienne de poulet au safran, tomate, estragon. Lustré à la gelée.
32. Chicken: diamond shape toasted bread with chicken mousse. Garnish with saffron chicken julienne, tomato, and fresh herb. Glazed with jelly.
32) 鸡 : 烤面包配鸡木斯, 鸡丝, 藏红花, 蕃茄,鲜香草, 刷鱼胶
Volaille Toast en forme de croissant, masqué de mousse. Décor pistache, tomate, feuille de céleri branche. Lustré à la gelée.
33. Chicken: crescent shape bread with chicken mousse. Garnished with pistachio, tomato and celery leaves. Glazed with jelly.
33) 鸡 : 面包配鸡木斯, 放开心果, 蕃茄, 芹菜叶, 刷鱼胶
Boudin blanc: Canapé masqué de sauce raifort, garni d'une tranche de boudin sautée et d'un quartier de pomme poêlé. Décor cerfeuil. Lustré à la gelée.
34. White pudding: Bread topped with horse radish sauce, garnished with a slice of white pudding, and a quarter of pan-fried apple. Decor made of chervil leaf and glaze with jelly.
34) 白布丁 : 面包配辣根汁, 放一片白布丁, 一角煎苹果, 法香叶, 刷鱼胶
Foie gras Toast rond garni d'une tranche de foie gras. Décor pistache et truffe. Lustré à la gelée.
35. Goose liver: Round toasted bread with a slice of goose liver. Garnish with pistachio and truffle. Glazed with jelly.
35) 鹅叶 : 烤面包配一片鹅肝, 放开心果, 黑菌, 刷鱼胶
Grisons (viande des) Canapé beurré, garni d'une tranche de viande "frisée". Décor: cornichon, beurre au cornet. Lustré à la gelée.
36. Dried Swiss meat: Square bread topped with butter and garnished with a “waved” slice of dried meat. Decor made of piped butter, and gherkin. Glazed with jelly.
36) 风干肉 : 面包配黄油放一片风干肉,黄油花, 酸瓜, 刷鱼胶
Jambon blanc: Canapé rond masqué de beurre de tomate, garni d'une tranche de roulade de jambon. Décor: cornichon. Lustré à la gelée.
37. Cooked ham: Round bread topped with tomato butter, garnished with a slice of cooked ham. Decor with gherkin, & glazed with jelly.
37) 火腿 : 面包配蕃茄黄油, 放一片火腿, 酸瓜, 刷鱼胶
Jambon blanc: Canapé masqué de beurre de tomate, garni d'un rouleau de jambon empli de mousse d'avocat. Décor : cerfeuil. Lustré à la gelée.
38. Cooked ham: toast bread with tomato butter garnished with a roll of ham filled with avocado mousse. Decor with chervil and jelly glaze.
38) 火腿 : 面包配蕃茄黄油, 放火腿卷酿牛油果木斯, 法香, 刷鱼胶
Jambon blanc Canapé fromage blanc aux herbes ; cornet garni de mousse d'avocat. Décor: estragon, olive, poivron, beurre au cornet. Lustré à la gelée.
39. Cooked ham: toast bread with cottage cheese and fresh herbs, ham horn filled with avocado mousse. Decor with tarragon, olive, pepper, butter with piping bag, and glaze with jelly.
39) 火腿 : 烤面包配芝士及香草, 放火腿卷酿牛油果木斯, 它力根, 橄榄, 青椒, 黄油花, 刷鱼胶
Jambon cru Canapé triangulaire masqué de beurre, garni d'une tranche de jambon cru.
40. Parma Ham: Triangle toast with butter, garnished with Parma ham. Decor with olive & glaze with jelly.
40) 马玛火腿 : 烤面包配黄油, 放马玛火腿橄榄, 刷鱼胶
Langue d'agneau Canapé carré masqué de sauce tartare, garni de tranches de langue. Décor: feuilles de mâche, olive, tomate. Lustré à la gelée.
41. Lamb tongue: Square toast with sauce tartare and sliced lamb tongue. Decor with mache lettuce leaves, olive, tomato; Glaze with jelly.
41) 羊舌 : 烤面包配它它汁放羊舌片, 生菜, 橄榄, 蕃茄, 刷鱼胶
Morteau Canapé rond masqué de beurre moutardé, garni d'une tranche de morteau. Décor : oignon blanc, olive, pointe de beurre au cornet. Lustré à la gelée.
42. Cooked sausage: Round toast bread with mustard butter and a slice of sausage. Decor: pearl onion, olive and piping bag butter. Glaze with jelly.
42) 香肠 : 烤面包配芥菜黄油, 放一片香肠, 珍珠洋葱, 橄榄, 黄油花, 刷鱼胶
Salami Canapé beurré, garni d'une tranche de salami. Décor: olive, beurre au cornet. Lustré à la gelée.
43. Salami: toast bread with butter & salami. Decor: olive, piped butter. Glaze with jelly
43) 撒拉米肠 : 烤面包配黄油, 放撒拉米肠, 黄油花, 刷鱼胶
Œuf de caille au plat: Canapé rond masqué de mousse de tomate, garni d'un œuf au plat.
44. Quail egg: round toast with tomato mousse and pan-fried quail egg.
44) 鹌鹑蛋 : 烤面包配蕃茄木斯, 放煎鹌鹑蛋
Œuf de caille poché Canapé rond sauce tartare, garni d'un œuf poché. Décor : poivron, beurre de tomate au cornet, cerfeuil. Lustré à la gelée.
45. Quail egg: round toast with tartare sauce and poached quail egg. Decor: pepper, piped tomato butter and chervil. Glazed with jelly.
45) 鹌鹑蛋 : 烤面包配它它汁放鹌鹑蛋, 青椒, 蕃茄黄油花, 法香, 刷鱼胶
Œuf de caille dur: Canapé mayonnaise aux herbes, garni d'un demi œuf évidé et empli de beurre au choix. Décor: olive noire. Lustré à la gelée.
46. Quail egg: triangular toast bread with herbs mayonnaise with a boiled quail egg stuffed with a flavoured butter. Decor with olive and jelly.
46) 鹌鹑蛋 : 烤面包配香草蛋黄酱, 放煮鹌鹑蛋
Œuf de caille dur: Canapé masqué de mousse de crevette, garni d'un demi œuf évidé et empli de mimosa. Décor : courgette blanchie, cerfeuil. Lustré à la gelée.
47. Quail egg: square toast bread with shrimp mousse and a boiled egg. Decor with chervil & blanched zucchini. Glaze with jelly.
47) 鹌鹑蛋 : 烤面包配虾木斯, 煮蛋, 法香, 抄水西葫芦,刷鱼胶
Œufs de poule Scandinave Même toast que le précédent avec œufs de saumon et aneth.
48. Scandinavian canapé: round toasted bread with scrambled egg and salmon egg. Decor with dill.
48) 斯甚迪那维亚小吃 : 烤面包配炒蛋, 三文鱼子, 刁草
Œufs de poule Tomate Toast d'œufs brouillés avec tomate et estragon haché.
49. Provençal canapé: round toasted bread with scrambled egg and tomato concassé, decor with chopped tarragon.
49) 普罗旺斯小吃 : 烤面包配炒蛋, 蕃茄丁, 他力根
Œuf Niçois: Canapé mayonnaise à l'huile d'olive, garni : rondelle d'œuf quartiers de mini‑tomates, échalote, anchois.... pointe de beurre de tomate.
50. Nice style canapé: round toast with olive oil mayonnaise and: sliced boiled egg, cherry tomato quarters, shallots, anchovy, olive, shredded tuna, celery leaves.
50) 尼斯小吃 : 烤面包配橄榄油蛋黄酱, 煮蛋片, 小蕃茄角, 小葱, 银鱼柳, 橄榄, 金枪鱼, 芹菜叶
Œufs Danois Canapé mayonnaise au citron, garni d'une rondelle d'œuf et d'œufs de saumon. Décor: tranche de concombre, aneth
51. Danish canapé: round toast with lemon mayonnaise, garnished with a sliced of boiled egg and salmon egg. Decor with cucumber and dill.
51) 丹麦小吃 : 烤面包配柠檬蛋黄酱, 放煮蛋片, 三文鱼子, 黄瓜, 刁草
Omelette Saumon fumé: Canapé beurre de saumon tomaté, garni : tranche d'omelette roulée fourrée avec épinards blanchis et saumon fumé. Lustré à la gelée.
52. Smoked salmon omelette: round toast with tomato-smoked salmon butter topped with a thin omelette rolled with blanched spinach and smoked salmon. Glaze with jelly.
52) 熏三文鱼蛋卷 : 烤面包配蕃茄三文鱼黄油放三文鱼, 菠菜蛋卷, 刷鱼胶
Champignon cru Canapé masqué de mayonnaise au citron, garni de champignon émincé, citronné et assaisonné. Décor : ciboulette ciselée. Lustré à la gelée.
53. Raw mushroom: Triangle toast with lemon mayonnaise and sliced button mushroom (Tossed in fresh lemon juice and seasoned with salt & pepper) Decor with chopped chives and jelly.
53) 生蘑菇 : 烤面包配柠檬蛋黄酱, 放口蘑片(鲜柠檬汁, 盐, 胡椒拌)香葱碎, 鱼胶
Cresson: Canapé mayonnaise, garni d'une rosace de feuilles de cresson et de radis rose chou de mousse de volaille au centre. Décor radis rose.
54. Water cress: round toast with mayonnaise, with watercress and red radish, and a rose of chicken mousse in the centre.
54) 水芹 : 烤面包配蛋黄酱, 放水芹, 小红萝卜, 玫瑰花状鸡木斯
Radis rose: Canapé rond masqué de mousse de crevette, garni de lamelles de radis. Décor : ciboulette. Lustré à la gelée.
55. Red radish: round toast with shrimp mousse and sliced red radish. Decor with chives & jelly.
55) 小红萝卜 : 烤面包配虾木斯, 放小红萝卜片, 香葱, 鱼胶
Amandes Canapé rond masqué de mousse de volaille, garni de demi amandes mondées. Décor: raisin sec macéré. Lustré à la gelée.
56. Almond canapé: round toast with chicken mousse and peeled almond: Decor with raisin marinated in brandy and jelly.
56) 杏仁小吃 : 烤面包配鸡木斯 , 放杏仁, 白兰地泡过的葡萄干, 鱼胶
Ananas: Canapé carré masqué de beurre, garni de jambon blanc et de lamelles d'ananas au sirop. Décor julienne de céleri. Lustré à la gelée.
57. Pineapple canapé: Square toast bread with butter, cooked ham and sliced poached pineapple. Decor with celery julienne and one berry. Glaze with jelly.
57) 菠萝小吃 : 烤面包配黄油, 放火腿片, 菠萝片, 芹菜丝, 野莓果, 刷鱼胶
Avocat: Canapé triangulaire masqué de mousse de crabe, garni de lamelles d'avocat citronnées en éventail. Décor: lamelle de tomate.
58. Avocado canapé: triangular toast bread with crab mousse and sliced avocado (Brushed with fresh lemon). Decor with tomato
58) 牛油果小吃 : 烤面包配蟹木斯, 放牛油果片(刷鲜柠檬汁)蕃茄
Melon Canapé beurré, garni de jambon cru et de boules de melon. Décor: boule de pastèque et feuille de menthe. Lustré à la gelée.
59. Hami melon: round toast with butter and Parma ham with melon balls. Decor with a smaller watermelon ball and mint leaf. Glaze with jelly.
59) 哈蜜瓜 : 烤面包配黄油, 放巴玛火腿蜜瓜球, 小西瓜球, 薄荷叶, 刷鱼胶
Noix: Canapé carré masqué de beurre aux noix, garni d'un demi cerneau. Décor: feuille de céleri. Lustré à la gelée.
60. Walnut canapé: Square toast bread with walnut butter and half walnut. Decor with celery leaf. Glaze with jelly.
60) 核桃小吃 : 烤面包配核桃黄油, 放半个核桃仁, 芹菜叶, 刷鱼胶
Pastèque Canapé rond masqué de fromage blanc assaisonné, garni de boules de pastèque. Décor: kiwi, boule de melon.
61. Watermelon: round toast bread with cottage cheese, topped with watermelon balls. Decor with kiwi and a smaller melon ball.
61) 西瓜 : 烤面包配芝士, 放西瓜球, 奇异果, 小蜜瓜球
Pruneau aux deux mousses Canapé mousse de volaille, garni d'un pruneau fourré d'un chou de mousse de foie de volaille. Décor olive. Lustré à la gelée.
62. Prune canapé: round canapé with chicken mousse and topped with a prune stuffed with liver mousse. Decor olive and jelly.
62) 西梅 : 面包配鸡木斯, 放肝木斯酿西梅, 橄榄, 鱼胶
Banane: Canapé rond masqué de beurre de curry, garni de bacon sauté, d'une tranche de banane, de pruneau. Décor feuille de menthe. Lustré à la gelée.
63. Banana: round canapé with curry butter and grilled bacon, slice of banana and prune. Decor mint leaf and jelly.
63) 香蕉 : 面包配咖喱蛋黄酱, 放贝根, 香蕉片, 西梅, 薄荷叶
Abricot: Canapé garni d'une rosace de fromage blanc à la poche, d'un oreillon d'abricot au sirop. Décor: amande grillée. Lustré à la gelée.
64. Apricot: round toast bread with cottage cheese (star piping) and poached half apricot. Decor grilled almond and jelly
64) 杏 : 烤面包配芝士放半边杏, 烤杏仁鱼胶
"Américain" Canapé en demi‑lune, garni de fromage blanc en dôme, piqué de morceaux de noix et de raisins secs.
65. American canapé: half moon toast bread with cottage cheese garnished with pecan nuts, hazelnut, walnut and raisin.
65) 美式小吃 : 烤面包配芝士, 放胡桃, 棒子, 核桃, 葡萄干
Chèvre Canapé en demi‑lune beurré, garni d'une demi tranche de fromage. Décor beurre au cornet, feuille de céleri.
66. Goat cheese: buttered half moon toast bread with half slice of goat cheese. Decor with piped butter and celery leaf.
66) 山羊芝士 : 烤面包配半片山羊芝士, 放黄油花, 芹菜叶
Mini‑chèvre Canapé rond beurré, garni d'une rosace de concombre dégorgé au sel et d'un demi mini‑fromage de chèvre. Décor: fleur en radis.
67. Mini goat cheese: Round buttered toast bread with a cucumber slice (Marinated in salt) & a slice of goat cheese. Decor with tomato.
67) 迷你山羊芝士 : 烤面包配黄油, 黄瓜片(用盐腌过)放一片山羊芝士, 蕃茄
Emmenthal Canapé triangulaire masqué de beurre moutardé, garni d'une tranche d'emmenthal. Décor radis, paprika.
68. Emmenthal cheese: triangular with mustard butter and a slice of emmenthal cheese. Decor with red radish slices and paprika.
68) 大孔芝士 : 面包配芥茉黄油, 放一片大孔芝士, 小红萝卜, 红椒粉
Gouda Canapé carré beurré, garni d'une tranche de gouda. Décor : tomate, julienne de céleri branche, feuille de céleri.
69. Gouda cheese: square toast bread with butter and a Gouda slice. Decor with tomato, celery julienne and leaf.
69) 高达芝士 : 烤面包配黄油, 放高达芝士, 蕃茄芹菜丝和叶
Munster Canapé rectangulaire beurré, garni d'une tranche de munster. Décor: cumin autour.
70. Munster: rectangular toasted bread with butter and a slice of Munster cheese. Decor with cumin seeds.
70) 烤面包配黄油放一片芝士, 孜然子.
Roquefort Bâtonnet de céleri branche garni de beurre de roquefort à la poche. Décor : cerneau de noix.
71. Roquefort cheese: a section of celery stalk, peeled and garnished with a Roquefort butter. Decor with a piece of walnut.
71) 芹菜茎一段, 放芝士黄油, 核桃
Mousse de crabe Toast triangulaire beurré, garni d'un cornet de crêpe fourré à la mousse de crabe. Décor julienne de citron vert, tomate.
72. Crab mousse: triangular toast bread with butter and topped with a horn made of pancake stuffed with crab mousse. Decor lime zest and tomato.
72) 蟹木斯 : 烤面包配黄油, 放蟹木斯酿自制薄饼, 青柠丝, 蕃茄
Saumon fumé: Toast beurre de saumon, garni roulade de crêpe fourrée épinards et saumon fumé. Décor : œufs de saumon, concombre. Lustré à la gelée.
73. Smoked salmon: round toast bread with butter, topped with a roll made of pancake, blanched spinach and smoke salmon. Decor with salmon egg & cucumber. Glaze with jelly.
73) 熏三文鱼 : 烤面包配黄油, 放熏三文鱼, 菠菜薄饼卷, 三文鱼子, 黄瓜, 刷鱼胶
Mousse de volaille: Toast masqué de beurre de tomate, garni d'une roulade de crêpe fourrée de mousse de volaille. Décor: pistache, ciboulette. Lustré à la gelée.
74. Chicken mousse: round toast bread with tomato butter and topped with a roll made of pancake and chicken mousse. Decor with pistachio and chives.
74) 鸡木斯 : 烤面包配蕃茄黄油, 放鸡木斯薄饼卷, 开心果, 香葱
Mousse de volaille: Toast masqué de chutney à la mangue; roulade de crêpe fourrée mousse de volaille au curry. Décor : boules de mangue, raisins secs. Lustré à la gelée.
75. Chicken mousse: triangular toast with mango chutney topped with a roll made of pancake and curried chicken mousse. Decor with mango balls and raisins. Glaze with jelly.
75) 鸡木斯 : 烤面包配芒果茸, 放咖喱鸡木斯薄饼卷, 放芒果球, 葡萄干, 刷鱼胶
Anguille fumée Blinis garni d'un dôme de mousse d'anguille et d'un losange d'anguille fumée. Décor: aneth.
76. Smoked eel: Blinis with smoked eel mousse and a piece of smoked eel on top. Decor with dill.
76) 熏海鳗 : 俄式薄饼配熏海鳗木斯, 放一片熏海鳗, 刁草
Beurre de saumon Blinis garni d'une rosace de beurre et d'œufs de saumon. Décor citron vert.
77. Smoked Salmon: Blinis with a ‘rose’ of smoked salmon and salmon egg. Decor with lime.
77) 熏三文鱼 : 俄式薄饼配熏三文鱼花, 三文鱼子, 青柠
Saumon fumé: Blinis beurré, garni de lamelles
de saumon. Décor: aneth Lustré ou non à la
gelée.
78. Smoked Salmon: Blinis with butter & smoked salmon. Decor with dill.
78) 熏三文鱼 : 俄式薄饼配黄油, 熏三文鱼, 刁草
Œufs de lump : Blinis beurré, garni d'un chou d'œufs de lump. Décor: julienne de citron.
79. Caviar: Blinis with butter and caviar and garnished with blanched lemon zest.
79) 鱼子 : 俄式薄饼配黄油, 放鱼子, 柠檬丝(抄水)
Œufs de saumon Blinis beurré, garni d'œufs de saumon. Décor citron vert.
80. Salmon egg: Blinis with butter and salmon roe and garnished with lime
80) 三文鱼子 :俄式薄饼配黄油, 放三文鱼子, 青柠
Best Regards,
CHEF MOHANRAJ
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