Double fillet steak (Chateaubriand)

Although the Chateaubriand is commonly termed a double fillet steak it may be large enough to serve a party of two, three, four or five guests as required. The corer, accompaniments, equipment required for gueridon and service are as for Entrecote double; with the following exception: When the Chateaubriand is being carved each portion will be carved into approximately two or three slices, each 13mm thick, rather than being left in one whole piece as is the case with an Wntrecote double.

T bone steak/Porterhouse steak

This is a steak made up of part sirloin and part fillet, the whole being held together by the backbone, with a rib separating the sirloin from the filler. Corer Steak knife and joint fork hot joint plate Accompaniments English and French mustard Equipment for gueridon Silver flat containing the Porterhouse steak board for carving sharp knife spare plate for debris spare plate for dirty cutlery and flatware service spoons and forks lamp Service 1 Present the dish to the customer return to the gueridon 2 Remove from the silver flat on to the carving board 3 Cut out the T bone to give two separate pieces of meat: one of sirloin and one of fillet 4 Return the two piece of meat to the silver flat: re-heat quickly 5 Dress attractively on to the hot joint plate with the garnish 6 If the porterhouse steak is for more than one person then carve the fillets as for a Chateaubriand

Steak tartare
Cover Joint knife and fork cold joint plate Accompaniments Cayenne pepper peppermill Equipment for gueridon Soup plate service spoons and forks spare plate for debris spare plate for dirty cutlery and flatware containers for the various ingredients

Ingredients Portion of chopped raw fillet steak, moulded into a cake shape and presented on a round silver flat one egg chopped gherkins, capers, parsley and shallots oil and vinegar peppermill salt French mustard Worcestershire sauce Note: the portion of raw fillet steak must be welled in the centre to hold a whole egg. Only the yolk of the egg will be used. (Some establishments may substitute pasteurized egg for fresh egg yolk.) Service 1 2 3 4 5 6 7 8 9 Ensure your gueridon has all the necessary mise-en-place before proceeding to make the sauce Put the seasoning of salt, pepper and French mustard in the soup plate. Mix well Separate the yolk from the white of egg.placing the yolk into the soup plate and the white into a spare container Beat the yolk and seasoning together using a service (joint) fork Add vinegar and mix in and then add a little oil according to the amount of sauce you wish to make and mix in Be careful of the quantity of sauce you make as the finished product should be moist but not runny or too liquid Add the chopped gherkins, capers, parsley and shallots and bind the whole together well Now place in the raw chopped fillet steak together with a dash of Worcester sauce, incorporating the sauce and fillet steak together well Shape into a round flat cake and place on the cold joint plate.Serve

Steak Diane
Cover Steak knife and joint fork hot joint plate Accompaniments English and French mustard Equipment for gueridon Lamp pan on an underplate service spoons and forks teaspoons plate for dirty cutlery and flatware Ingredients Minute steak on a plate chopped shallots chopped parsley fines herbes cayenne pepper and peppermill cruet oil and butter Worcestershire sauce measure of brandy jug of double cream Service 1 2 3 Ensure the gueridon is correctly laid up with all the mise-en-place Enquire of the customer how he/she would like the steak cooked. Place some butter and a little oil in the pan and allow to melt. The oil will prevent the butter from burning

4 Season the steak with cruet, cayenne pepper and peppermill

5 Place the chopped shallots in the pan and sweat without coloring unit cooked 6 Place the steak in the pan and cook as required 7 Add a dash of Worcestershire sauce and then sprinkle with some chopped parsley and fines berbes 8 Add a measure of brandy and flambe 9 Serve immediately from the pan on to a hot joint plate at the table 10 Before serving, if requested, a thickened sauce may be made by the addition of a little double cream. Bring up to simmering point but do not boil 11 If a sauce is made, the steak must be kept on a hot joint plate on the hotplate and covered whilst the sauce is being prepared 12 Coat the steak with the sauce and serve, ensuring it is piping hot

Monkey gland steak

Cover Hot joint plate joint knife and fork Accompaniments Mustards tossed salad Puipment for gueridon Flare lamp pan on an underplate service spoon/fork on a service plate plate for dirty cutlery and flatware teaspoons/timbales for ingredients all on a large salver Ingredients Flattened fillet steak on a plate chopped shallots chopped parsley jug of double cream garlic (optional) set of cruets/peppermill/cayenne pepper oil and butter Worcestershire sauce mustards (French and English) measure of whisky Method 1 2 3 4 5 6 7 8 9 10 11 Ensure mise-en-place is correct Social skills explain seasonings to clients Melt butter in pan and add a little oil Season steak and spread the steak with mustard on both sides Saute shallots to pearl stage; add garlic if required Saute the steak as required Season with Worcestershire sauce Flambe with whisky Finish with cream and chopped parsley Serve on to a hot joint plate and place in front of the customer Offer mustards

Beef stroganoff (filet de boeuf stroganoff)

Cover Hot joint plate joint knife and fork Accompaniments None Equipment for gueridon Lamp pan on a service plate service spoons and forks on a service plate plate for dirty cutlery and flatware teaspoons/timbales for ingredients (on a large silver flat) Ingredients Fillet steak cut in batons chopped shallots chopped parsley sliced button mush rooms chopped chutney (mango) jug of double cream cayenne pepper/peppermill set of cruets oil and butter Worcestershire sauce measure of brandy garlic (optional) fried rice Method 1 2 3 4 5 6 7 8 9 10 Ensure mise-en-place is correct Social skills explain the seasonings to the client Melt the butter in a pan and a little oil Season the steak Saute the shallots to the pearl stage; add garlic if required and mushrooms Saute the steak; season with Worcestershire sauce Flambe with brandy Finish with double cream and chopped parsley Serve on to a hot joint plate and place in front of the customer If fried or savoury rice is to be served then make a nest of rice and place the stroganoff

Salads
Varieties of salads Basically there are two main types of salad. Firstly, a plain salad which consists entirely of vegetables and secondly a compound salad which is a plain salad plus other ingredients, such as meat, fish and mushroom. A green or fruit (orange) salad is generally offered as an accompaniment with a main course dish such as chicken, duck or grilled steak. All salads should be served chilled, crisp and attractive. Remember a salad is not complete without a wellmade salad dressing or sauce, such as vinaigrette or mayonnaise.

The cover for a salad when offered with a main course dish should be a salad crescent shaped dish or a small round wooden bowl with a sweet fork or a small wooden spoon and fork. The prongs of the small or sweet fork should be pointing downwards when placed over the rim of the salad crescent as part of the cover. This to avoid tarnishing the silver with the acid in the dressing. Examples of salads are: Francais: lettuce heats, sections of skinned tomato, hard boiled egg, vinaigrette separate Verte: lettuce heats, vinaigrette separate Saison: lettuce heats, plus salad vegetables in season, vinaigrette separate dorange: lettuce heats, in sections, filleted orange, fresh cream separate Mimosd: lettuce heats, filleted orange, grapes skinned and stoned, sliced banana, sprinkle with egg yolk, acidulated cream, dressing separate Japonaise: lettuce, bananas, apple, tomatoes all in dice, shelled walnuts, fresh cream separateLorette: corn salad, julienne of beetroot, raw celert heart, vinaigrette separate Russian: vegetable salad decorated with tomatoes, eggs, anchovies, lobster, ham, tongue, mayonnaise sauce Nicoise: French beans, tomato quarters, sliced potatoes, anchovies, capers, olives, sauce rinaigrette Endire: hearts of lettuce, endive, sauce rinaigrette

Dressings
Equipment required on the gueridon uben preparing a salad dressing The ingredients, depending on the type of dressing required soup plate service cloth service spoon and fork salad crescent or wooden salad bowl sweet or small fork or a small wooden spoon and fork glass bowl for tossing the salad teaspoon: for tasting the dressing spare plate for dirty cutlery and flatware Service 1 2 3 The dressing required should be prepared by the waiter on the gueridon at the table The dressing and salad are tossed together in the glass bowl The salad or fruit should then be dressed on to the salad crescent which is then placed at the top left-hand corner of the cover before serving the dish which it accompanies

The seven main types of dressing are as follows: 1 French dressing

Ingredients French mustard seasonings of salt, pepper, cayenne pepper three parts oil to one part vinegar Equipment for gueridon: Soup plat service cloth service spoons and forks on a service plate salad crescent sweet fork Wooden bowl for tossing the salad with the made up dressing teaspoons in a jug of cold water for Tasting Method 1 Place the French mustard and seasonings in a soup plate which is resting on the folded Service cloth at an angle, thus retaining the mixture in one part of the soup plate to make Mixing easier 2 blend the seasonings together with a service fork 3 Add the measure of vinegar to the seasonings and mix well into a smooth mixture 4 now add the oil and blend all together with the service fork 5 taste adjust seasonings if required 6 place a portion of green salad in a wooden bowl, add French dressing and toss together 7 dress on to a salad crescent, Garnish with cucumber, watercress 2 English dressing

As for French dressing with the exception that English mustard replaces the French mustard, the proportions of oil to vinegar are one to two and one teaspoon of caster sugar is added to the seasonings. 3 Sauce vinaigrette

This should be mixed by the waiter in a soup plate at the gueridon. Ingredients One teaspoonful French or English mustard seasoning (salt, peppermill) one tablespoon vinegar two tablespoons oil Method 1 2 3 4 Place the mustard, seasoning and vinegar in a soup plate and mix together using a fork Add the oil, mixing slowly The proportions of vinegar and oil used are according to individual taste Once the vinaigrette is made to the guests liking, the salad should be tossed with the dressing in a salad bowl

4 Roquefort dressing This form of dressing is again made according to taste and in a soup plate. Ingredients Roquefort cheese vinegar (see Method A) olive oil (see Method A) sauce may onnaise (see Method B) seasoning (salt) Method A 1 Break down the Roque fort cheese into small lumps or cream it right down by mixing in a Soup plate with a little wine vinegar or lemon juice 2 Add the olive oil and season with salt. This will help to bring out the full flavour of the Cheese. A little single cream may be added 3 Toss the salad with the dressing in a salad bowl Method B 1 2 3 4 Break down the Roquefort cheese into small pieces in a soup plate With the aid of a large fork, fold the pieces of Roquefort cheese into some sauce mayonnaise Season with salt to help bring out the flavor Toss the salad with the dressing in a salad bowl

5 Acidulated cream dressing This form of dressing is mainly offered with salads containing fruit, such as orange salad Ingredients Lemon juice seasoning (salt) single cream parprika Method 1 2 3 4 Mix the lemon juice with seasoning Add the single cream Toss the fruit from the salad with the dressing Place on a bed of lettuce leaves on the salad crescent and sprinkle with paprika pepper

Other forms of dressings are: 6 Mustard cream: 1/3 litter cream Tablespoon of mustard Juice of a lemon Seasoning 7 Oil Lemon juice Seasoning Lemon dressing:

Poussin (young chicken 6 weeks old)

Cover Joint knife and fork hot joint plate Accompaniments As per menu garnish Equipment for garnish Poussin on silver flat lamp carrying board 16 cm jointing knife service spoons and forks on a service plate plate for dirty cutlery and flatware plate for debris Service 1 2 3 4 5 6 7 8 Present to the customer return to the gueridon Lift the poussin from the silver flat on to the carving board with the aid of the service spoon and fork Insert the service fork into the base of the carcass and hold firmly on the board with the breast uppermost Using the length of the blade and through the hip joint around the carcass keeping the whole side of the poussin intact Repeat this process on the opposite side If necessary place the two portions of poussin on the silver flat and re-heat Present on a hot joint plate, adding and arranging the garnish Serve accompanying gravy/sauces

Roast duck (canard roti)

Cover Joint knife and fork hot joint plate Accompaniments Apple sauce sage and onion stuffing roast gravy Equipment for gueridon Duck on a silver flat lamp carving board sharp carving knife service spoons and forks on a service plate spare plate for dirty cutlery and flatware spare plate for debris Service Note: before commencing to carve a duck the waiter should remember that the joints are much tighter and more compact than those of a chicken and are therefore more difficult to find and are therefore more difficult to find and cut through when carving. Also the wing joints lie a little further under the base of the carcass than those on a chicken. The initial stages in carving a duck are the same as for a chicken until the legs and wings have been removed: 1 2 3 4 5 Note: 1 2 In the case of a duckling, very often the wing and breast are carved all in one portion. When carving the breast, a cut on an angle should be made with the carving knife along the length of the breast. The reason for this is that, as the meat is shallow, to carve straight down on to the flat breast bone would take the edge off the carving knife. This method allows you to carve aiguillettes with the breast still on the carcass. Hold the duck firmly on the carving board with the aid of a joint fork in the base of the carcass The breastbone on a duck is wide and flat in comparison with that of the chicken. It is therefore easier to remove the complete half breast from the breastbone Now cut into long thin slices on the carving board Repeat with the other half breast Dress back onto the silver flat. Reheat if necessary. Serve with the appropriate accompaniments

Flambeed chicken breast (supreme de volaille flambee)

Cover Joint knife and fork hot joint plate Accompaniments None or possibly salad Equipment for gueridon Flare lamp pan on an underplate service spoons and forks on a service plate spare plate for dirty for dirty equipment butter knife sauce ladle Ingredients Prepared supremes on a silver flat (if required the supremes may be marinaded in wine or liqueur beforehand) glass of red or white wine Drambuie butter oil tomato concasse (in a small glass bowl) sliced mushrooms (in a small glass bowl) onions finely chopped (in a small glass bowl) seasonings of salt, pepper, cayenne pepper double cream in a sauceboat Method 1 2 3 4 5 Place pan on a low heat to melt the butter, add a little oil Season the supremes Saute off the onions to pearl stage without colouring and add the mushrooms Add the supremes and cook as quickly as possible without browning too much Add the wine and reduce the liquor