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Candlelight Plate

4 servings

Ingredients

• 0.5 Stk roasting chicken, halved, portioned
• 2 Stk Poultry livers (roasted)
• Stewed fruits (mixed) (nach Bedarf)
• Curry rice (nach Bedarf)
• 150 g Loin steak (grilled medium-rare)
• 1 Stk Eggs (for fried eggs)
• Asparagus tips (cooked) (nach Bedarf)
• hollandaise sauce (nach Bedarf)
• 2 Stk Veal medallions (80 g each)
• Mayonnaise salad (nach Bedarf)
• Salad leaves (marinated) (nach Bedarf)
• 120 g Pork chop
• Fat (for frying) (nach Bedarf)
• Tomatoes (halved) (nach Bedarf)
• Oil (for sautéing) (nach Bedarf)
• 4 Stk sweetbread pieces, glazed
• mushrooms (quartered, sautéed) (nach Bedarf)
• Straw potatoes (nach Bedarf)
• Sugar snap peas (cooked) (nach Bedarf)
• meat juice (nach Bedarf)

Instructions

1. Place a curry rice base in the front center of an oval plate.
2. Top it with half a carved roasted chicken and two fried chicken livers, and garnish with a skewer decorated with preserved fruits.
3. Surround the plate with the following meat and side dish garnishes: Grill the sirloin steak medium-rare and top with a fried egg; arrange cooked asparagus tips beside it as a bouquet and coat with Hollandaise sauce.
4. Prepare the veal medallions à la Parisienne and arrange with marinated lettuce leaves filled with mayonnaise salad.
5. Fry the pork chop until light brown in fat and arrange on halved tomatoes sautéed in hot oil.
6. Finally, add glazed sweetbread slices with quartered sautéed mushrooms.
7. Arrange golden-fried straw potatoes around the plate.
8. Serve small cooked sugar peas and pan sauce alongside.

Based on a cookbook by Hans Hofer (1964), adapted with AI.