Tuesday she will observe the students preparing the following dishes, for which instructor Mr. Fred Ming has kindly supplied the recipes they are using.

In selecting these dishes, Mr. Ming drew on royal connections wherever possible.

Should you wish to try these recipes at home, please direct any questions concerning them to Mr. Ming at the Bermuda College, Stonington Campus.

POTAGE MARIE LOUISE Marie Louise (1791-1847) was Empress of France and the second wife of Napoleon.

1 small chicken 1 small onion chopped 1 small carrot 1 oz. green peas 1 pint cream 1 oz. butter 1 oz. barley salt and pepper 1 oz. macaroni 1 bay leaf 1 small head of celery 1 egg yolk 1 oz. flour 1 oz. green beans chopped parsley METHOD: 1. In a thick saucepan, place the chicken and cover with water. Add bay leaf, parsley stalks, two stalks of roughly chopped celery and onion. Let simmer for approximately one hour.

2. Meanwhile, prepare garnish for the soup, a brunoise of carrots and green beans. Cook macaroni and cut into small pieces. Boil barley and refresh, blanch green peas and refresh.

3. Place butter in a thick saucepan. When melted, add flour to make a blonde roux, strain stock and gradually add two pints of the liquid to the roux, mixing it to a smooth consistency.

4. Strain veloute add a liaison of cream and egg yolk. Correct the taste and garnish with the spring vegetables, macaroni and barley.

5. Serve in a soup cup with an underplate and doiley. Sprinkle with chopped parsley.

FILLETS DE SOLE EDWARD VII Edward VII was the great-grandfather of Queen Elizabeth II 1 whole sole 1 pint fish stock water cress 2 oz. cream Julienne of vegetables: leek, celery, turnip, carrot 4 whole shrimps 1 oz. flour 4 oz. mushrooms 1 shallot 1 potato (for noisette) 1 oz. white wine 2 oz. butter 4 pearl onions few springs of water cress chopped parsley salt & pepper 1 small chopped onion METHOD: 1. Fillet the sole, trim and put aside. Chop shallot and parsley.

Butter a saute pan and sprinkle the chopped shallot and parsley. Season with salt and pepper. Arrange a fish on top of the garnish. Add white wine and add fish stock. Cover with a lid and cook in over for eight minutes.

2. When fish is cooked, place on a clean plate and strain the liquid. Place butter in a small pot, gradually incorporate the flour. Let roux cool, then add fish stock gradually. Mix in cream and seasonings.

3. Finely chop mushrooms and onions and sweat of in butter (Duxell). Place Duxell on bottom of serving dish and arrange fish on top. Decorate with shrimps and cover with sauce. Glaze under salamander.

Decorate the platter with water cress and a nest of Julienne of vegetables with pearl onions in the centre and noisette potatoes.

NOISETTE OF LAMB CHORON 1 best end 4 oz. green peas 2 artichoke bottoms 4 green onions -- braised salt & pepper 1 pint maderia sauce 2 large potatoes 4 oz bernaise sauce (tomato flavour) 1 oz. butter METHOD: 1. Trim best end and cut the meat away from the bone. Cut into small steaks and season with salt and pepper. With a parissienne spoon, scoop out potato rounds. Blanch in water for a few minutes, then toss in butter until cooked. Cook peas and pass through a sieve, fill the artichoke bottoms with the puree.

2. Trim the green onions and blanch in hot salted water. Refresh and form them into a bouquet.

3. Fry noisettes in butter and oil. When done, place them on a presentation platter. Coat with madeira sauce, and garnish with the green peas, braised onions and noisette potatoes. Serve with a sauce boat of Sauce Choron. Sauce Choron is a basic hot emulsion sauce flavoured with tomato puree.

TOURNEDOS PRINCESS Victoria (1819-1901) was Queen of England and Empress of India 2 tournedos 2 artichokes 1 lb. duchess mixture 1 oz. butter 3 oz. bread crumbs salt & pepper 2 bread croutons fresh asparagus spears 1 pint black currant sauce 2 eggs 6 baby carrots seasoned flour METHOD: 1. Trim steaks and secure with string and season with salt and pepper.

Mould the duchess potatoes into little pears and pass through seasoned flour, eggs and bread crumbs.

2. Cook asparagus and blanch, refresh and arrange the asparagus on top of the artichoke bottom. Clean carrots and trim neatly. Cook until tender.

3. Fry croutons, and set aside. Fry seasoned steaks and arrange them on top of the croutons. Coat the meat with black currant sauce. Garnish the platter with pommes William, baby carrots and artichokes bottoms. Fill with asparagus spears.

QUEEN OF PUDDINGS A delicious Victorian dessert 1 pint milk 3 oz. castor sugar 11 o. of cake or bread crumbs 1 oz. warm jam 2 eggs vanilla to taste 1 oz. butter METHOD: 1. Boil the milk. 2. Cream one egg yolk and one whole egg with sugar.

Add warm milk and whisk well. 3. Mix in vanilla to taste. 4. Place cake or bread crumbs in a buttered pie dish. 5. Strain the custard onto the crumbs. 6.

Bake in a bain marie until set for approximately 30 minutes. Allow to cool.

Spread the warm jam over the baked mixture. 9. Stiffly beat the egg whites, fold in the sugar (meringue). 10. Using a large star tube, pipe the meringue to cover the jam. Brown in a hot oven.

SOUFFLE ROYALE 3 whole eggs 3 oz. castor sugar 3 oz. flour 1 oz. warm jam for Swiss Roll Fillling: 1 oz. gelatine 2 egg yolks 2 oz. sugar strawberry essence 1 pint milk 1 pint strawberry puree 1 pint whipping cream METHOD: 1. Whisk the sugar and eggs over hot water until frothy. Take mixture away from heat and whisk until cool. 2. Add the sifted flour and gradually mix it in with a spoon. 3. Line a sheet pan with grease proof paper and spread the mixture to the full length of the pan. 4. Bake in a hot oven for 3 minutes, turn out onto a sugared paper or towel and peel paper away and spread with the warm jam. 5. Roll up very tight, starting from the longest side. Ensure there are no cavities in the swiss roll. Let cool.

Filling: 1. Cream the egg yolks and sugar together. Warm the milk. Soak the gelatin in cold water (if using leaf gelatin). 2. Mix egg mixture with warm milk. Place the mixture in a clean sauce pan and stir until mixture lightly thickens. Do not let the mixture boil. 3. Add gelatin and mix in well, add a drop of strawberry essence and strain mixture.

4. Let cool, then add strawberry puree, mix together. Add the whip cream and mix to a smooth consistency.

5. Cut swiss roll into small slices. Line the souffle mould with the swiss roll ensuring that there are no holes.

6. Pour mixture into the moulds and let set for two hours.

7. Turn out and serve with sauce anglaise.