1 & 2 April 2019 (FoC Pr. Menu)

Egg and Garlic Soup (Le Tourin)

Navarin Printanier d’agneau

Pommes Duchesse (French piped potatoes)

Sa­la­de Ca­pre­se


10-12 cloves of garlic, chopped

1 tablespoon olive oil

1 tablespoon flour

1 litre of water (adjust amount as needed)

1 egg, separated

salt to taste

pepper to taste

1 tsp vinegar or white wine vinegar

Method of Preparation  

  • In a frying pan, brown the chopped garlic (or optionally, an equal mixture of chopped onions and garlic) in the olive oil.
  • Add the flour and Mix well, then cook for a moment.
  • Add the water gently, stirring all the while, and cook for 10 minutes.
  • In a separate dish, mix the egg yolk, pepper and vinegar.
  • Add the egg white to the soup, while stirring with a whisk, so that no large pieces of egg white form.
  • Cook for another 5 minutes and Remove from heat and add the egg yolk mixture, again stirring to avoid coagulation.
  • Place thin slices of bread in each soup bowl and pour the soup on top. Serve hot.

Navarin Printanier d’agneau

It a kind of lamb stew and the traditional spring recipe that mixes lamb meat of the year and the early vegetables.

According to the legend, this recipe was invented by the chef that was cooking for the French Armada the day of the victory of France,


1 kg of lamb shoulder

6 thin slices of lamb neck for the taste

4 tomatoes – peeled, seeded and roughly chopped

2 onions – diced

1 tablespoon sugar

50 g of concentrated tomato paste

2 garlic cloves

1 bouquet garni

18 medium potatoes

12 little carrots

12 little turnips

400 g of peas – shelled

Olive oil

Method of Preparation  

  • Put the lamb meat in a pot with olive oil and let it brown.
  • Add the onions, the crushed garlic cloves, the bouquet garni and the tomatoes. Season with salt and pepper, cover the pot and leave everything to cook on low heat for 10 min.
  • Add the tomato paste and the sugar (you may also add a little vinegar if you wish) and cover with water. Let it boil and season the mixture again.
  • Cook in the oven at 350°F (180°C or th6) for 1 hour.
  • Peel the potatoes, the carrots, the peas and the turnips and place them in a pot with cold water. Bring to a boil. After 5 minutes drain the vegetables and make sure you add them to the lamb stew 20 minutes before the dish is completely cooked.
  • Once you have taken the lamb stew out of the oven, pour off any excess fat and remove the lamb meat, the potatoes and the bouquet garni.
  • Mix the sauce and pass it through a strainer. Put everything back in the dish except the bouquet garni and bring to a boil.
  • The dish is to be served hot in a large bowl. Place the lamb meat in the center and surround it with the vegetables. If you do not wish to use freshly grown vegetables, you may also change the recipe by adding any kind of vegetables or simply potatoes.
  • Wine suggestions:
  • Lamb meat should generally be accompanied by red wines like Corton, Bandol, Châteauneuf du Pape or Anjou-villages Brissac.

Pommes Duchesse (French piped potatoes)

Elegant potatoes are brushed with an egg wash before baking for color and crunch.


2 1⁄2 lb. russet potatoes (about 4)

4 tbsp. unsalted butter, softened

2 egg yolks, plus 1 whole egg mixed with 1 tsp. heavy cream, lightly beaten

1⁄8 tsp. freshly grated nutmeg

Kosher salt and freshly ground black pepper, to taste

Method of Preparation  

  • Heat oven to 400°. Using a fork, prick potatoes all over; place on a baking sheet. Bake until tender, 1 1⁄2 hours; let cool, then peel and pass through a food mill or ricer.
  • Mix potatoes, butter, yolks, nutmeg, salt, and pepper in a bowl; transfer to a piping bag fitted with a 3⁄4″ star tip. On a parchment paper-lined baking sheet, and working in a tight circular motion, pipe twelve 2 1⁄2″ cones about 2″ high. Brush with egg mixture; bake until golden brown, 40–45 minutes

Sa­la­de Ca­pre­se


250 cherry tomatoes on the branch (container)

150 g mini mozzarella’s (bag)

3 tbsp extra virgin olive oil

15 g fresh basil (container)

Method of Preparation  

  • Remove the tomatoes from the branch and halve them. Halve the mozzarella balls. Mix the tomatoes and mozzarella with the olive oil and the leaves of the basil. Season with pepper and possibly salt.
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Dr Sunil Kumar Lecturer in ICI Noida 9996000499

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