Beverages
   
       

Cocktails


A broad term for nearly any drink taken before a meal to tease the palate and stimulate the appetite, Diverse flavo!1red and fortified wines generally sold under some proprietary label such as Byrrh, Lillet and Dubonnet are popular; so are stronger spirits and bitters usually served with soda or water. Among this second group are Campari, Amer Picon and pastis, Perhaps, the very best aperitif is either dry Champagne or Sherry.


Byrrh (ber) - Very popular French proprietary aperitif based on wine, flavoured with quinine and fortified with brandy, It is made on Thuir or the Mediterranean Coast near the Spanish border.

Lillet (Iee'yeh) - Semi-dry French aperitif made of - white wine and brandy, It is pale in colour and somewhat resembles vermouth, but leaves a sweetish aftertaste.

Dubonnet (due'bo'nay) - A dark red French proprietary aperitif made of a sweetened wine base with bitter bark and quinine added to impart the characteristic taste, It is also manufactured in the United States, where a white variety, seen also in England, may be found.

 

Recipes
CULINARY CONTEST

The Eye See Times has received the following recipes for the contest

NON-VEGETARIAN RECIPE Contributed by Mrs. Uma Dutta
MeGREEN CHICKEN

Ingredients : Chicken (Bite sized) – 1/2 kg
Ingredients : Black Pepper – 1/2 tsp
Ingredients : Ginger Juice – 1 tsp
Ingredients : (optional)
Ingredients : Soya Sauce – 1tbsp
Ingredients : Flour – 2 tbsp
Ingredients : Ghee or Butter – 4 tbsp
Ingredients : Spinach – 1/2 kg
Ingredients : Onion (chopped) – 2
Ingredients : Green Chillies – 2
Ingredients : Sugar – 1/2 tsp
Ingredients : Salt – To taste
Ingredients : Desiccated Coconut – 50 gm
Ingredients : (Hot) Milk – 1 cup
Method :
Me Boil the chicken with salt till tender and without any stock
Me Marinate the chicken with pepper, ginger juice and soya sauce.
Me Dip them in flour
Me Fry the chicken in melted ghee till golden brown and keep aside the ghee and fried chicken.
Me Boil the spinach with onion for 5 minutes. Drain and make a paste with green chillies.
Me Pour hot milk over coconut and simmer for 10 minutes. Grind to fine paste.
Me Fry the onion for 2 minutes and add both coconut and spinach paste, sugar, salt, and also fried chicken, Simmer Me 1. for 5 minutes. Serve Hot with Roti, Nan, etc.
Me
VEGETARIAN RECIPE Contributed by Mrs. Nity Majumder

Me BUTTER SCOTCH FRUITS WITH JELLY

Ingredients :
Me Raspberry Jelly – 1 Packet
Me Milk – 31/2 cups
Me Butterscotch fruits
Me Lemon juice – 1 tsp
Me Butter – 1 tsp
Me Brown-sugar – 1 tsp
Me Chopped mixed fruits – 2cups (apples, pears, pineapples, grapes)
Me Almonds – 3-4

Method :
Me Dissolve jelly crystals in hot milk, mix very well, let it cool, put in a ring mould, refrigerate for 3-4 hour or tell set

Me
For the fruits, cut apples into 1/2" pieces without peeling, sprinkle lemon juice and mix well, make balls with a
Me 1. melon Me— Scooper from pineapples, split almonds into halves, mix all — keep covered till serving time

Me
To serve, melt 1 tsp butter and add 1 table spoon brown sugar. Toss all fresh fruits and almonds in it for 2 minutes

Me
Unmould jelly by running a knife all around. Dip in warm water for a second and invert on a wet serving plate. Put MeMefruits in it, serve plain or with custard


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