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French classical menu

  1. FRENCH CLASSICAL MENU Chef Ashokkumar
  2. FRENCH ENGLISH 1.Hors-d oeuvre Appetizer 2. Potage Soup STARTER 3. Oeuf Egg 4. Farineaux Pasta or Rice 5. Poisson Fish 6. Entrée Entree 7. Sorbet Sorbet 8. Releve Joints MAIN-COURSE 9. Rôti Roast 10. Legumes Vegetables 11. Salade salad 12. Buffet Froid Cold buffet 13. Entremet Sweets 14. Savoureux Savory 15. Fromage Cheese AFTER 16. Dessert Cut Fruits & Nuts 17. Boissons Beverage
  3. 1.Hors-D Oeuvre They are of spicy in nature in order to stimulate the appetite, the term is accepted as a meaning of variety of pickled or well seasoned food stuffs . They are either served from a rotating trolley or a tray a small amount of each variety being placed on the plate to make up a portion. Hors-d-oeuvre can be classified into two types: 1.Cold and 2.Hot
  4. Hors d'oeuvre trolley
  5. Cold hors d'oeuvres include the following 1. Fish roes; 2. Stuffed or jellied eggs 3. Assorted salads; 4. Stuffed grapefruit 5. Prawn cocktail; 6. Charcuteries 7. Russian Salad 8. Shellfish cocktail : - prawns or shrimps on a bed of shredded lettuce covered with tomato flavoured mayonnaise. 9. Pate maison : - goose or chicken liver, cooked , sieved and well seasoned
  6. Hot hors d'oeuvres include: •Vols-au-vent, •Croquettes, •Rissoles, •Kromeskies, •Fritters,
  7. hors-d'oeuvre substitutes Examples of hors- d'oeuvre substitutes are: •Caviar - the roe of the sturgeon •Shellfish cocktail - prawns or shrimps on a bed of shredded lettuce (chiffonade) and coated with tomato-flavoured mayonnaise The term hors d oeuvre also covers any items which are served before the soup usually known as hors d oeuvres substitutes.
  8. •Melon frappe- chilled melon •Saumon fumé - smoked salmon •Pate maison - goose or chicken liver, cooked, sieved and well seasoned •Huitres - oysters •Escargots - snails •Moules mariniere - mussels in a rich, fish-flavoured sauce •Truite fume - smoked trout •Cocktail Florida - orange and grapefruit segments presented in the form of a fruit cocktail
  9. HOW TO Serve They are arranged in hors-d'oeuvre dishes, on plates, or in glass dishes. Hors-d'oeuvre dishes are small and usually oblong or rectangular; at least two are used together, so that different foods can be displayed without mixing them. These dishes can be arranged in fours or sixes in a ring or some other pattern, to present the hors d'oeuvres as attractively as possible.
  10. 2.Potage Soup may also act as an appetizer for the courses to come. Two types of soups are generally provided on the menu one being the clear soup(consommé) and the other a thick soup (crème, veloute, puree). Although it must be noted that the clear soup is always placed first on the menu. SOUP THIN THICKCOLD SOUPS UNPASSED PASSED INTERNATIONAL BROTH VELOUTES CONSOMME CREAM CHOWDER BISQUESPUREE
  11. Examples : - Tortue Claire : - clear turtle soup Consommé julienne : - clear soup garnished with strips of root vegetables Consommé celestine : - clear soup garnished with strips of savoury pancakes. Bisque d homard :- thick lobster- flavored soup Crème de tomates : - cream of tomato Soup a l oignon : - clear onion soup
  12. 3.Oeuf They are the round or oval reproductive body laid by the female of many animals, containing the developing embryo and its food reserves and protected by a shell or skin. Although the eggs of many birds, fish, and even reptiles can be used as food, the word 'egg' unqualified applies exclusively to hens' eggs.
  13. Examples of egg dishes are: Omelette espagnole – Flat omelette with onions, peppers and tomatoes Omelette aux tomates : - tomato omelette Omlette aux champignons : - mushroom omelette Oeuf poche florentine : - poached egg on a bed of spinach coated with cheese sauce & gratinated Oeuf brouille au lard : - scrambled egg with bacon.
  14. 4.Farinaceous/ Farineaux This course contains flour, or a high content of starch. The term is applied particularly to cereal and pulses having high content of starch.
  15. Examples of farinaceous dishes are: - •Spaghetti napolitine – spaghetti in a tomato- and garlic- flavoured sauce. •Ravioli : - noodle type pasta filled with a variety of stuffing, such as chicken, beef, and spinach •Cannelloni : - rolls of ravioli paste filled with stuffing as for ravioli. •Gnocchi romaine – semolina based. •Spaghetti bolognaise – spaghetti blended with minced lean beef with rich brown sauce.
  16. 5.Poissons Fish is soft-fibred and tender flesh which is easily digested and helps to prepare the appetite for the heavier courses to come. Fish are classified into two broad groups, according to their skeletons: • Cartilaginous fish (sharks, rays, dogfish, skate) and •Bony fish (the vast majority).
  17. The method of cooking and type of fish used may vary to some extent, but will be normally be as follows: - Poached : - Salmon, Trout, Turbout (each with its appropriate garnish and accompanying sauce). Fried : - Whitebait, sole(sometimes) Hot Shellfish : - Lobster, crayfish, Dublin bay prawns.
  18. Examples of poisson dishes are: - Sole meuniere : - Sole shallow fried in butter. Sole colbert : - Sole, flour, egg and bread crumbed and deep fried. (fillets). Sole cubat : - fillet of sole poached, dressed on a mushrooms puree and coated with a cheese sauce. Darne de saumon grillee, sauce bearnaise – salmon cutlet grilled with an egg- and butter based sauce flavoured with tarragon. Homard Newburg : - Lobster served with thickened sauce of fish stock and cream flavoured with brandy and finished with butter.
  19. 6.Entrèe Entrées are generally small, well garnished dishes which come from the kitchen ready for service. They are always accompanied by very rich gravy or sauce when releve follow entrée then potatoes and vegetables are not served with the latter; if, however a releve does not follow the entrée they would be served with the dish. it is a dish served before the main course, or between two principal courses of a meal.
  20. Examples of this type of dish are : - Poulet saute chasseur : - saute chicken in a rich brown sauce flavoured with tomatoes and mushroom. Supreme de volaille sur cloche – breast and wing of chicken cooked under a cover in oven. Kebab orientale: - savoury items cooked on a skewer. Steak Daine : - minute steak shallow fried and flavoured with onions and mushrooms finished with red wine or cream. Chateaubriand : - double fillet steak grilled.
  21. 7.Sorbet Because of the length of the French classical menu, this course is considered to be the rest between courses. The sorbet must therefore be able to counteract the richness of dishes already served and build up the appetite of the dishes to follow. The sorbet is a water ice plus Italian Meringue flavored with champagne or a liqueur. It should be piped in to a champagne glass which should then be served on an underplate with a teaspoon. At this stage of the meal cigarettes were passed, traditionally these were Russian cigarettes and sometimes the first speech was given
  22. 8.Releves Releves are normally larger than entrees and take the form of butcher’s joints which have to be carved. These joints are normally roasted. A sauce or a roast gravy with potatoes and green vegetables are always served with this course. The main dish will consist any of the following: - Saddle of mutton, baron of beef, boned sirloin, braised ham. Contrefilet de boeuf roti a l anglaise : - boned and roasted sirloin of beef. Carre d agneau roti : - roast best end of lamb Cuissot de porc roti puree de pommes : - roast leg of pork with apple sauce. Gigot d agneau roti sauce menthe : - roast leg of lamb with mint sauce
  23. 9.RÔTI Roast always contain roast game or poultry: - chicken, turkey, duck, pheasant, quail. Each dish is accompanied by its own particular sauce and gravy, with a green salad served separately on a cresent shaped dish. The latter is placed at the top left hand corner of the cover
  24. 10.LÈGUMES At this stage the balance of the courses is gradually returning from heavy to light. We now have a vegetable dish served only with its accompanying sauce. Such vegetables. Such vegetables are artichokes, asparagus & corn on the cob, with hollandaise sauce ( an egg and butter based sauce) or beurre fondue( melted butter) offered seperately, in classic functions these legumes may be served on their own as a separate vegetable course.
  25. Legumes to accompany main course might be Puree de pommes-de-terre : - creamed potatoes Pommes sautees: - potaoes boiled in skins peeled sliced and shalow fried. Pommes Frites : - Deep fried potatoes. Pommes au four: - baked jacket potato Champignons grilles : - grilled mushrooms Choufleur mornay: - cauliflower with a cheese sauce. Haricots verts au beurre: - French beans tossed in butter
  26. 11.SALADES Examples of salades are: - Salade francaise : - lettuce, tomato, egg, & vinaigrette dressings. Salade vert: - Lettuce, watercress, cucumber and green pepper.
  27. 12.BUFFET FROID Examples of cold buffet items are: - Poulet roti : - Roast chicken Caneton Roti: - Roast Duck Mayonnaise d hommard: - lobster mayonnaise Galantine de volaille: - Cold chicken coated with a chicken flavoured sauce and decorated, then coated in aspic.
  28. 13.ENTREMETS The sweet may be hot or cold. Souffles, crepes(pancakes), coupes(ice cream dishes) Other examples:- Crepe suzette : - pancakes in a rich fresh orange juice and flamed with brandy. Ananas Flambes au kirsch: - Pineapple flamed with cherry flavoured liquor. Peche Melba: - Vanilla Ice cream topped with a peach coated with a raspberry jam sauce and decorated with cream. Bombes : - various Ice cream sweets.
  29. 14.SAVOUREUX Savouries may take the form of savoury items served hot on toast or as a savoury souffle. Welsh rarebit: - Cheese sauce Flavoured with ale on toast gratinated. Canape Daine :- Chicken livers rolled in bacon and grilled, placed on a warm toast. Champignons sur croute: - mushrooms on toast.
  30. 15.FROMAGES All type of cheese may be offered together with appropriate accompaniments, the ideal cheese board will combine hard, semi-hard, soft or cream, blue and fresh cheese. • Cheddar hard England • Edam hard Holland • Brie soft France • Demi-sel soft France • Caerphilly semi-hard Wales • Ricotta Fresh Italy
  31. 16.DESSERTS All forms of Fresh Fruits and nuts may be served accompanied by castor sugar and salt
  32. 17.BOISSONS Examples are: - Coffee: - Cona, Cafetiere, Iced, Filter, Speciality, Decaffeinated. Tea: - Indian, Ceylon, Earl Grey, Darjeeling, Orange Pekoe Always remember that while compiling menus beverages are not counted as a course.

Hinweis der Redaktion

  1. The term hors d oeuvre also covers any items which are served before the soup usually known as hors d oeuvres substitutes.