(10 ).
Commis: So where do you want me to start?
Chef: F irst we have to organize the masts. Light the ovens and get them to the right temperature.
There's pork and lamb today so get the baking tins and fat ready. I'll get the meal.
Commis: What's this for?
Chef: That's the list of vegetables for the day. Can you go to the cold store and gel them, and I'll see to the meat. Then I'll explain what to do...
Commis: OK, I think that's the lot
Chef: Right, first peel the potatoes and carrots. I hem julienne the carrots and celer) and prepare the broccoli, Sprouts, and French beans. We blanch all the vegetables now and then saute them to order in clarified butter.
Commis: What's that?
Chef: Melted butter with all the water removed. Ill see to that today. You start on the vegetables. Then there's apple sause for the pork. Peel and chop those apples and when you've cooked them put them through the sieve to make a puree. I he lamb is with garlic and rosemary. I'll do that.
Commis: Is that it?
Chef: No, there's a veal ragout, and roast and duchesse potatoes to do,and the fish to be poached. Can you chop the veal and then go on to the Chefs salad?
ommis What's in that?
Chef: U se the crisp lettuce, watercress, radishes, and fennel. Oh, and you'll have to whisk up some fresh mayonnaise. Mix in a little lemon juice with the olive oil and egg yolks. You mustn't do it too quickly or it curdles.
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OK, let's get moving. Mary, you can stop kneading that dough. Leave it on the side for a minute. I need you to peel and julienne these carrots lust. Martin, chop those onions and fry them, will you? I hen you can mix them with that steak that you minced a few minutes ago. Toby, those boiled potatoes must be read) b) now. You can strain them and leave then to keep warm in the bain-marie. When you've done that you can grill the chops. Look out for that Sause- it's starting to curdle- give it g ood whisk. Ok so far, now let
3
Language exercises
Exercise 1
(15 )
Mullet a la Martegaie 2. Sauce verte
a. Sprinkle a wine glass of olive a. Add the puree to the mayonnaise.
oil over all. b. Boil the herbs for 5-6 minutes in salted
b. Place slices of lemon on top water.
of the fish. c. Prepare the mayonnaise.
c. Wash, clean and dry the mullets. d. Finish with a little cream.
d. Season with salt and pepper e. Pass the drained herbs through a strainer
e. Cook in a moderate oven for 25-30 with the anchovies.
minutes.
f. Place them in an oiled dish on a bed of f. Also add a little boiling water.
g. Tomato slices and onion rings.
Exercise 2
(15 )
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A B
Travel Wine
Hot Breakfast
China Agency
Mulled Shake
Toasted Monsieur
Continental Tea
Croquet Juice
Milk Dog
Orange Sandwich
Notes
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12
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:
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90-100 5
60-90 4
40-60 3
10
5 .
0 .
1
Language study
