Notes from the Garden, Mise en Place for sauce Béchamel
The Kitchen is set. Startup is done and Mise en Place underway. Next on the list [while Pommes Marquise is getting golden brown] – is the Béchamel.
Author: Chef Francis Xavier
Notes from the Garden. Pommes Marquise
Once the Kitchen is set up, transitioning to misen place for service. Here is a structured approach
Notes from the Garden. Morning Startup of the Kitchen
Lists bring clarity and focus, spark creativity and provide structure to thoughts. Startup kitchen list is a guide and inspiration for setting efficient and inviting cooking space.
From the Kitchen File: The Morning Kitchen Startup List
- Light the Stove
- Collect Equipment
- 4 saucepans
- 2 wooden spoons
- ladel
- sieve
- mushroom
- conical strainer
- fine chinois
- table spoon
- tea spoon
- 1 oz weightservice dishes
- 4 silver trays
- fry pan
- calendar
- 2 bowls
- pot for water jacket
- grease proof paper
From the Kitchen File: The Morning Mise en Place List
- Pomme Marquise
- Sauce Béchamel
- Puree Egyptienne
- Croutons
- Buttered Carrots
- Tomato Concassee’
From the Kitchen File: The Morning Mise en Place Vegetable List
- Potatoes – Peel One Pound Potato, Place in water and cover with white bread.
- Tomato Concassed’ – One pound of tomato [eyed]
- Onion, one – brunoised
From the Kitchen File: Side Preparation List
- Oil for Potatoes
- Oil for Croutons
- Greased proof paper
- Bechamel sauce
- Greased baking tray
- Chopped parsley
- Cut up the croutons 1/4″ dice
- Remember to get string.
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Greens Blanched 
Greens Iced 
Greens with Orange Zest , Onion and Apple
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