french classical menu

French Classical Menu

Classical Menu Sequence

17 Courses

1. Hors d’oeuvre (appetizer) 2. Potage (soup) 3. Oeufs (eggs) 4. Farineux (rice & pasta) 5. Poisson (fish) 6. Entrée (entry of 1st meat course) 7. Sorbet (flavoured water ice)8. Relevé (butcher’s joints-meats carved & served) 9. Rôti (roast poultry or game)

10. Légumes (vegetables)11. Salades (salad)*12. Buffet Froid (cold buffet)*13. Entremet de sûcre (sweets)14. Savoureux (savoury)15. Fromage (cheese)*16. Dessert (fresh fruits & nuts)17. Boisson (beverages like tea, coffee)*

• Hors-d’oeuvre : Traditionally this course consisted of a variety of simple salads but now includes items such as pâtés, mousses, fruit, cold meats and smoked fish.

• Potages (Soup) : Includes all soups, both hot and cold.• Oeuf (Egg): There are a great number of egg dishes

beyond the usual omelettes, but these have not retained their popularity on modern menus.

• Farineux (Pasta, rice): Includes all pasta and rice dishes. • Poisson (Fish) : This course consists of fish dishes, both

hot and cold. Fish dishes such as smoked salmon or seafood cocktails are mainly considered hors-d’oeuvre dishes and therefore would be served earlier in a meal.

• Entrée: Entrées are generally small, well garnished dishes which come from the kitchen ready for service. They are usually accompanied by a rich sauce or gravy. Potatoes and vegetables are not usually served with this course if it is to be followed by a main course.

• Sorbet : Traditionally sorbets were served to give a pause within a meal, allowing the palate to be refreshed. They are lightly frozen water ices, often based on unsweetened fruit juice, and may be served with a spirit, liqueur or even Champagne.

• Relevé: This refers to main roasts or other larger joints of meat, which would be served together with potatoes and vegetables.

• Rôti (Roast): This term usually refers to roasted game or poultry dishes.

• Légume (Vegetables) : Apart from vegetables served with the roast courses, certain vegetables (e.g. asparagus and artichokes) may be served as a separate course.

• Salade (Salad) :The salad course refers to a small plate of salad that is taken after a main course (or courses) and is quite often a green salad and dressings.

• Buffet froid(Cold buffet) : This course includes a variety of cold meats and fish, cheese and egg items together with a range of salads and dressings.

• Fromage (Cheese):This course includes a range of cheeses and various accompaniments, including biscuits, bread, celery, grapes and apples. This course can also refer to cheese based dishes such as soufflés.

• Entremet de sucre (Sweet) Hot and cold sweets

• Savoureux (Savoury): Sometimes simple savouries, such as Welsh Rarebit or other items on toast, or in pastry, or savoury soufflés, may be served at this stage.

• Dessert : Fresh fruit, nuts and sometimes candied fruits.

• Beverages : Traditionally this referred to coffee but nowadays includes a much wider range of beverages being generally available, including tea, tisanes and chocolate.

1) Hors D'oeuvre (Appetizer)

• Being highly seasoned and piquant in nature, this course is used to stimulate the appetite for the meal. The term “hors d’oeuvre variésfroides” applies to the service of assorted cold salads and morsels of anchovy, sardines, olives, prawns, pickled vegetables etc from a rotating trolley or tray. There are also many items served hot, such as bouchées, croquettes, fritters, etc., and these are known as hors d’oeuvres chauds (warm appetisers).

• The course also covers whatever items are served before the soup (hors d’oeuvre substitutes).

• Cover: Cold half plate, fish knife, fish fork• Accompaniments: Oil and vinegar cruet

Vegetarian assorted hors d’oeuvres

Artichoke à la grècque— cooked in water, lemon juice and oil with fennel, bay leaf, thyme and coriander and serve with some of the cooking liquid.

Beetroot Normande—Cut into batons, mix with French dressing and garnish with batons of apple

Pickled red cabbage/olives/mushrooms/beetrootCole slaw—shredded cabbage, vinaigrette/mayoCarrots Jardinière—marinated cooked batons of

carrots , French dressing.

Vegetarian assorted hors d’oeuvres

Cauliflower Portugaise—cauliflower florets, chopped onions and diced tomatoes in oil with thyme and bay leaf

Celery a la Russe-- celery batons with grated horseradish cream and mustard

Marinated mushrooms—cooked in a mixture of vinegar, oil, garlic, thyme, bay leaf, fennel and coriander and serve with some of the liquid

Pimento salad—green yellow and white pimentos and mix with batons of tomato flesh and vinaigrette dressing

Russian salad-diced vegetable, mayonniaseTomato salad

Non-vegetarian assorted horsd’oeuvres

• 1. Bismark Herring- They are soused boned herring usually purchased ready for use.2. Roll Mops- Roll fillets into paupiettes, pack in jars, cover with vinegar and white wine, flavour with onion rings, bayleaf and keep refrigerated for 3 to 4 days before serving.3. Herring à la Russe- Cut smoked fillets of herrings into thin slices, arrange on sliced cooked potatoes and sprinkle with chopped chervil, shallots, fennel, oil and vinegar.4. Kilkis- These are Norwegian anchovies that are served as purchased.5. Sardines a la crème- Sardines coat with mustard flavored acidulated cream.Egg based-1. Egg Aurore- Fill halves of hard boiled eggs with yolk made into a puree with béchamel and coat with cocktail sauce.2. Egg mayonnaise- Arrange sliced, halved or quartered egg on shredded lettuce and mask with mayonnaise, garnish to choice.

• Examples of assorted cold hors d’oeuvre:• Anchovies, Potato & sausage salad, fish mayonnaise, cocktail sausages.

Non-vegetarian classical horsd’oeuvres

Smoked salmon (Saumon fumé), - cayenne pepper, peppermill, lemon segments, brown bread & butter

Smoked trout (Truite fumé) Smoked eel (Anguille fumé) Accompaniments same as above, also horseradish sauce

Snails (Escargots)- brown bread & butterOysters (Huîtres)- Half lemon, brown bread & butter, oyster cruet: cayenne

pepper, peppermill, chilli vinegar, TabascoCaviar (Caviare)Ham mousse (Mousse de jambon)Potted shrimpsFresh prawns (Crevettes roses)Gull’s/ plover’s eggs (Oeufs de mouette)Shrimp, Prawn or Lobster Cocktail (Cocktail de crevettes)Pâté of Goose Liver (Pâté de Foie Gras)Taramasalata

Vegetarian classical hors d’oeuvres

Chilled Melon (Melon Frappé)- ground ginger, castor sugarGrapefruit (Pamplemousse)- castor sugarAvocado (Avocado vinaigrette/aux crevettes)-brown bread &

butterGlobe artichoke (Artichaut au beurre fondu/hollandaise/ à la

vinaigrette)Citrus Fruit Cocktail (Coupe Florida)Asparagus (Asperges au beurre fondu/hollandaise/à la

vinaigrette)Corn on the cob ( Maïs naturel)- beurre fonduTomato juice (Jus de tomate)- Worcester sauceFruit juice (Jus de fruit)- castor sugar

2) Potage (soup)

The French have various words for soup. 1) Consommé is a clear, thin clarified meat broth and is listed before other soups on the menu. 2) A bouillon is similar to consommé but unclarified. 3) Soupe refers to a thick, hearty mélange with chunks of food. 4)A potage is usually puréed and is often thick, well-seasoned meat or vegetable soup, usually containing barley or other cereal or a pulse (e.g. lentils). Today, the words soupe and potage are often used

interchangeably.

Thick soups can be crème, velouté, purée or bisque.

5)A crème soup is based on bechamel or finished with cream, a velouté is based on roux, stock, egg yolk and cream.

6)A purée is made from processed starchy vegetables

7)A bisque is based on shellfish-shrimp, lobster, crayfish and rice.

8) Brown soups are mainly of British origin and are usually prepared from a base of roux diluted with stock and cooked with the addition of vegetables and meat. They are passed and are usually garnished.

• Florentine-spinach

• Dubarry-cauliflower

• Doria-cucumber

• Clamart-peas

• Portugaise-tomatoes

• Princesse-asparagus tips

• Argenteuil-asparagus puree

• Palestine-Jerusalem artichoke

• Washington-corn

• Gumbo-okra

• Creçy-carrots

• Parmentier-potatoes

• Nesselrode-Chestnut puree

• Bresani-pumpkin

• Soubise-onion puree

Classic soups

• Consommé julienne- garnish of strips of vegetables

• Consommé en gelée- cold jellied consommé

• (Lobster, shrimp, prawn, crayfish) bisque

• Cream of tomato, mushroom, broccoli, celery, chicken, asparagus. Crème de tomate is the only cream soup served with croûtons

• Chicken or veal velouté

• Potage St Germain- Green pea soup, garnish croûtons

• Potage Germiny- Consommé thickened with egg yolks & cream, garnish cheese straws

Popular regional soups

• A chowder is an American thick soup containing fish or shellfish, especially clams, and vegetables, such as potatoes and onions, in a milk or tomato base.

• Bortsch is a Russian or Polish duck or beef and beetroot soup, served hot or cold. Garnished with diced meat & turned vegetables. Served with sour cream, beetroot juice & bouchées filled with duck paste

• A Gazpacho is a cold pureed tomato, garlic and breadcrumbs soup from Spain .

• Avgolemono is a soup made in Greece and Cyprus with chicken, rice, egg and lemon.


• Cock-a –leekie is a leek and potato soup from Scotland is made with chicken stock, from Scotland.

• A Goulash is a Hungarian soup made with beef, pork, paprika, peppers, tomato, potato and onion.

• A Gumbo is a traditional Creole soup from the American South, thickened with okra pods and filépowder.

• Minestrone is an Italian vegetable soup with pasta and cheese. Served with grated parmesan & grilled flutes

• Mulligatawny is an Anglo-Indian soup with meat, vegetables and spices.


• A Vichyssoise is a French inspired American creamy potato and leek soup, served with chives.

• Bouillabaisse is a hearty Mediterranean French fish stew, served with thin slices of French bread dipped in oil & grilled.

• A Waterzooi Belgian fish or chicken and vegetables soup. • French Onion soup is a broth made with onions and beef,

often topped with croutons and cheese.• Petite Marmite is a French beef, chicken & vegetable

broth garnished with turned root vegetables and diced meat, served in an earthenware crock. Served with grated parmesan, grilled flutes, poached bone marrow

Cold soups

• Ajo blanco (white gazpacho)- Spanish cold soup made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar, usually served with grapes or slices of melon. Spain

• Borscht- duck consommé garnished with meat and turned vegetables. Russia/Ukraine

• Chlodnik Botwina- beetroot greens, beetroot, and radishes in a sour cream and yoghurt base with hard-boiled eggs. Polish

• Cucumber soup (Ogórkova)- Polish soup of pickled cucumbers & potato

• Fruit soups (based on berries)- Cherry soup, Norwegian fruktsuppe, Kissel, Bärsoppa, Nyponsoppa (Swedish rosehip soup, Russian Kissel,

Cold soups

• Gazpacho- Tomatoes, cucumber, peppers. Spain• Okroshka- cucumbers and spring onions, boiled potatoes, eggs, and

a cooked meat such as beef, veal, sausages, or ham with kvass, garnished with sour cream. Russia

• Pistou- white beans, green beans, tomatoes, summer squash, potatoes, and spaghetti. Southern France

• Salmorejo- tomatoes, bread, oil, garlic and vinegar. Garnished with ham & hard-boiled eggs. Spain

• Sorrel soup- sorrel leaves, egg yolks , potatoes, carrots, parsley root, and rice. Russia, Eastern Europe

• Sour cherry soup- sour cherry, sour cream & sugar• Tarator-yogurt, cucumber, garlic, walnut, dill, vegetable oil, and

water. Albania/Bulgaria• Vichysoisse- cold chicken stock, potato, onion, cream and leek. US

3) Oeuf (Egg)

Oeufs are the dishes made from egg. Preparations include boiled, en cocotte, baked, poached, scrambled and omelettes. This course is not usually included in the dinner menu.

Egg dishes

• Omelette fines herbes- Savoury herb omelette

• Omelette Espagnole- flat omelette with onions, peppers and tomato

• Omelette parmentier- Omelette with diced potatoes & chopped parsley

• Eggs en cocotte a la crème

• Eggs en cocotte a la reine- eggs cooked over a base of creamed minced chicken, topped with fresh cream

• Stuffed eggs Chimay- Hard boiled eggs filled with mixture of yolks and duxelle, coated with mornay sauce, sprinkled with grated cheese and glazed in hot oven

• Eggs sur le plat Bercy-Baked eggs garnished with chipolata sausage and tomato sauce

• Poached eggs florentine- poached eggs on a bed of spinach, coated with cheese sauce and gratinated

• Frittata- Italian dish made with eggs, vegetables, cheese, similar to a tortilla or spanish omelette

• Scotch eggs- boiled eggs covered with savoury minced meat, crumbed, deep fried and served with tomato sauce

4) Farineux (pasta & rice)

This is Italy's contribution to the courses of the menu. It includes different kinds of rice and pasta eg: spaghetti, lasagne and gnocchi. Pasta is made from durum wheat semolina or milled durum wheat dough. It can cooked and sauced in various ways. Risotto is a rice dish based on a short grained rice such as arborio, cooked with various ingredients.

• Spaghetti bolognaise-sauce with shallots, garlic, minced beef, tomatoes & demi-glace

• Spaghetti napolitainesauce with garlic, tomato concassé, topped with grated parmesan. Variation arrabiata sauce- spicier version (with cayenne) of napolitaine

• Canneloni milanaise-stuffed with napolitainesauce to which add julienne of ham, tongue, mushrooms, and truffles

• Macaroni au gratin-mixed with mornay sauce, sprinkled with cheese and gratinated

• Ravioli florentine-filled with spinach, shallots, garlic & egg yolk mixture, coated with mornaysauce, grated parmesan and glazed

• Gnocchi romaine- pasta made with semolina, milk, garlic, egg yolk then tossed in butter, mornay sauce, sprinkled with parmesan and browned

• Gnocchi piedmontaise- gnocchi made from mashed potatoes, cooked chicken puree, flour, egg yolks, poached, tossed with butter and sprinkled with parmesan cheese

• Penne carbonara- penne tossed in butter, garlic, bacon and cream, topped with parmesan

• Risotto milanese- saffron risotto with mushrooms & tomato concassé

5) Poisson

Poisson are the dishes made from fish. Fish, being soft-fibred, prepares the palate for the heavier meats that follow. Deep-fried or grilled fish dishes do not generally occupy a place on the “classical dinner menu,” but are freely offered on the shorter-coursed luncheon menu. This also applies to the coarser members of the fish family, and the dinner menu is usually comprised of the finer fish prepared and cooked in the more classical manners. Ideal fish for dinner menucompilation are: Sole, Salmon, Halibut, Escallops, etc. Rarely seenon a menu for the evening meal are: Cod, Bass, Haddock, Brill, Hake, and Plaice.

• Sole menuière- dredged in flour, shallow fried in butter, sprinkled with lemon juice. Belle meunière indicates addition of soft roes as garnish

• Sole véronique-white wine sauce, garnish of skinned muscat grapes

• Sole cubat-poached, dressed on a mushroom puree and coated with cheese sauce

• Sole colbert-crumb fried and served with tartaresauce or colbert butter

• Sole bonne femme-in white wine veloutesauce with mushrooms

• Lobster Thermidor- lobster, white sauce, mustard, egg yolks, brandy, stuffed into a lobster shell topped with cheese and grilled.

• Lobster Newburg- lobster served with sauce based on fish stock, cream, eggs, brandy, wine, cayenne pepper and butter

• Fried fillet of plaice, tartare sauce

• Poached salmon, hollandaise sauce

• Grilled darne of salmon, béarnaise sauce

• Grilled herring, mustard sauce

• Pomfret Orly-batter fried and served with tomato sauce

• Truite au bleu- fresh trout dipped in vinegar, simmered in stock, garnished with parisiennecut boiled potatoes, served with melted butter and hollandaise sauce

Pomfret/sole recipes

• bretonne-baked, with white sauce• au beurre noisette/noir- with nutty stage/black

butter• Duglère-white wine and tomato veloute sauce• Florentine-poached, dressed on spinach, coated

with Mornay sauce and glazed• St Germain-dipped in butter, bread crumbed,

grilled, served with bearnaise sauced and noisette potatoes

• Grillé- grilled

• Mornay-poached, coated with cheese sauce and glazed

• Otero- paupiette of sole mornay served in half baked potato shell

• Dieppoise-cooked with fish veloute, white wine, mussels, shrimp tails, shallots, mushrooms, cream, butter

• Bercy-poached in white wine and fumet with chopped shallots and parley, glazed with butter

• Waleska- Baked in oven with Mornay sauce topped with lobster tail, truffle

6) Entreé

This is the first of the meat courses on a menu. It is always a complete dish

in itself. It is despatched from the kitchen garnished

and sauced in the manner in which it is intended to be served. The

“entrée” is always cooked and garnished in an artistic manner and

usually served with a rich sauce. The “entrée” can be devised of

almost anything light. This course consists of all the small cuts of

butcher’s meats, usually sautéed.

Rump, Entrecote and Tournedo Beefsteaks, Filet Mignons · Lamb Chops, Lamb cutlets, Lamb noisettes· Pork Chops, Pork cutlets· Escallops, Granadins, Medallions, and Cotes of Veal· Hot Souffles or Mousses (with meat)· Bouchées (containing meat)· Pilaf and Risottos (containing meat)· Small cuts or portions of poultry, individually cooked, arealso served as entrées.In first-class hotels and restaurants, all entrées are cooked,garnished and presented for service by the sauce cook (saucier).

The following offal items, with their appropriate garnishes and sauces, can also be successfully served as entrées.· Brains (Cervelles)eg Brain cutlets· Liver (Foie) eg Grilled liver· Oxtail (Queue de Boeuf)· Kidneys (Rognons) eg Steak & kidney pie, Sautéed kidneys, Devilled kidneys· Calves Head (Tête de Veau)

• Trips (Tripes) eg Haggis (Scottish national dish of stuffed sheep stomach)

• Sweetbreads(thymus gland of veal/lamb)

Entrées

• Entrecôte bordelaise- Sirloin steak with a red wine sauce• Steak Diane- Steak sautéed with onion, mushrooms & cream• Steak au poivre- sauted steak served wit a pan sauce of cracked peppercorns,

shallots, cognac, butter and cream• Steak & kidney pie• Carpetbag steak- steak stuffed with oysters• Beef Wellington- traditional English preparation of beef tenderloin coated with

liver pâté and duxelles, which is then wrapped in puff pastry and baked, served with Madeira sauce

• Porterhouse steak- part sirloin, part fillet steak grilled• Chicken Tetrazzini-mushrooms, and almonds in a butter/cream and parmesan

sauce flavored with wine, over spaghetti• Rognons sauté turbigo- sautéed kidneys in a rich brown sauce garnished with

chipolata sausages• Côtelettes d’agneau réforme- Lamb cutlets in a rich brown sauce, garnished with

chopped ham, tongue, mushrooms• Grilled lamb/pork chops

Sautéed chicken dishes

• Chicken chasseur (Poulet sauté chasseur) - sautéed, with demi-glace, mushrooms, tomatoes, shallots

• Chicken cacciatore (hunter’s style)-Italian recipe, sautéed chicken with garlic, onion, tomato, mushroom, olives and wine

• Chicken Maryland- Crumb fried chicken served with raifort (horseradish) sauce, corn pancakes, croquette potatoes, grilled bananas, tomatoes, bacon rashers

• Chicken Marengo- served with sauce of white wine, garlic, parsley, tomato concasse, demi-glaze, garnished with mushrooms, crayfish, olives, fried eggs & toast

Sautéed chicken dishes

• Chicken Kiev- boneless chicken breast pounded and rolled around cold garlic butter with herbs, then breaded and fried.

• Chicken a la King- diced chicken in a cream sauce, with sherry, mushrooms, and pimentos, served over rice, pasta, or buttered toast.

• Chicken cutlets Pojarski- Patties made of ground chicken, mushrooms, bread & cream breaded and fried in butter

• Chicken stroganoff- diced chicken (or beef) in a creamy mushroom sauce served over flat noodles or buttered rice

Meat stews

• Blanquette –stew of veal or chicken in white stock, onions, mushrooms, carrot & thickened with liaison of egg yolk & cream

• Boeuf a la mode- beef stewed in red wine, vegetables & herbs, served hot or cold in its own jelly

• Boeuf bourguignonnne- beef stewed in red wine with onions & mushrooms

• Carbonnade of beef- steak stewed with beer, onions & brown stock• Cassoulet- meats braised with haricot beans• Coq au vin- chicken in red wine sauce with onions & mushrooms• Daube- a method of cooking meat by braising slowly in wine & meat stock

with vegetables & herbs• Fricassé- white stew of veal or chicken• Goulash- Hungarian beef stew with diced onions , tomato purée, potatoes,

white stock & paprika, served with caraway dumplings• Irish stew- stew of lamb, celery, onions, cabbage, leek, potatoes

Meat stews

• Lamb curry (Kari d’agneau)- lamb curried with onions and brown stock

• Lancashire hotpot- lamb, kidney, sliced potatoes, onions & seasoning

• Navarin-brown stew of lamb/mutton with onions, carrots, turnips & potatoes

• Pot au feu- soup/stew of meat & root vegetables, leeks, cabbage, potatoes, etc

• Ragoût- rich, well seasoned meat stew• Salmis- rich game stew in which the meat is first partially

roasted, divided and then simmered in wine sauce, egsalmis de bécasse- woodcock stew

Savoury pies

• Steak/ Steak and kidney pie/Steak & oyster pie• Quiche lorraine• Chicken and mushroom pie• Beef Wellington• Chicken/Lamb vol au vent• Stargazy pie (sardines)• Lamb/Beef empanada• Shepherd’s pie• Spanakopita• Cornish pasty

Cold buffet

• Cold salmon (Saumon poché froid)• Cold turbot in aspic (Turbot farci en aspic)• Beef galantine (Galantine de boeuf)• Cold ox-tongue (Langue de boeuf froide)• Cold supreme of chicken (Supreme de volaille en chaud-froid)• Chicken galantine/ballotine (Galantine / Ballotine de volaille)• Chicken mayonnaise(Mayonnaise de volaille)• Ham soufflé (Soufflé de jambon espagnole)• Salmon/Chicken/Ham/Seafood terrine (Terrine de

saumon/volaille/jambon/ fruits de mer• Home style liver pâté - Pâté de foie maison

Accompaniments to entrées

• Meat curry (Kari de viande)- Popadums, Bombay ducks, mango chutney, curry tray-apples, sultanas, sliced bananas, desiccated coconut

• Boiled mutton-Caper sauce

• Salt beef (silverside)- turned root vegetables, dumplings, natural cooking liquor

• Boiled fresh mutton- turned root vegetables, natural cooking liquor, rock salt, gherkins

• Calf’s head- boiled bacon, parsley sauce, brain sauce, sauce vinaigrette

• Mixed grill and grilled steaks- French and English mustard, maître d’hôtel butter, straw potatoes, watercress

• Irish stew- Worcester sauce, pickled red cabbage

7) Relevé

•This is the main meat course on the menu, and is commonlyknown as the “piece de resistance.” It may consist of joint of any of the following:Lamb (Agneau) Chicken (Poulet)Beef (Boeuf) Duckling (Caneton)Veal (Veau) Fowl (Poulard)Ham (Jambon) Pork (Porc)

• These joints would be cooked by the sauce cook in a first classhotel or restaurant, by any method except roasting. They areusually cooked on casserole, braise or poêle. Generally cooked in a sauce and served with it.

• Joints suitable for roasting include:• (Beef)• Fillet (filet de boeuf)• Fore ribs (premier côte)• Middle ribs (Côte de boeuf)• Sirloin (aloyeau)• Topside (tranche tendre)• Rump(culotte de boeuf)• Wing end (Côte de boeuf)

• (Pork)• Leg (cuisse de porc)• Loin (longe de porc)• Shoulder (épaule de porc)

• (Lamb & Mutton) • Best end (carré)• Leg (gigot)• Saddle (selle)• Shoulder (épaule)• Each dish is accompanied with its own particular sauce

and salad.

• Accompaniments to roasted meats:

• Beef: french and english mustard, yorkshirepudding, horse-radish sauce

• Lamb- Mint sauce or mint jelly

• Mutton saddle or leg- red currant jelly

• Mutton shoulder- onion sauce

• Pork- sage and onion stuffing, apple sauce

Vegetarian entrées

(often contain legumes, lentils, beans, nuts & edible seeds, cheese, tofu, mushrooms, meat analogues to compensate for meat)

Eggplant ParmesanEggplant, zucchini, parmesan lasagnaBarley, beans and feta cheese stuffed artichokesWalnut broccoli pesto penneFennel, roasted red pepper and goat cheese flanLentil almond loafButternut squash macaroni and cheese

Vegetarian entrées

Roasted nut loaf/ Nut vegetable roastRatatouille with rice/pasta Turkish Imam bayildi- braised stuffed eggplantSpanakopita-Greek spinach feta in phyllo pastryChili sin carne-made with beans instead of meatChile relleno- chile pepper stuffed with cheese, deep-

friedStuffed- onions, tomatoes, peppers, zucchini, eggplant,

courgette, cabbage, vine leavesFlans, quiches, vol au vents, pies, pastas, rice with

vegetarian ingredients

Vegetable accompaniments to meats

• Eggplant- egyptienne, fried, Provencal

• Broccoli- buttered, amandine

• Brussels sprouts-anglaise, buttered

• Carrots- buttered, glazed, creamed

• Cauliflower-creamed, au gratin, Milanese, polonaise

• Courge (Vegetable marrow)- stuffed, Provencal

• Cucumbers- stuffed, creamed

• French beans- buttered

• Peas- buttered, flamande, française

• Pimentos (bell peppers)- stuffed, sautéed

• Spinach- creamed, au gratin,

• Braised- celery, cabbage, endive, onions, leeks

• Grilled-mushrooms, tomato,

• Sauté- Brussels sprouts, onions, mushrooms, spinach

Potatoes to accompany meats

• Parsley, matchstick, Anna, straw, boulangère, brioche, château, chips, croquettes, Dauphine, fondantes, gaufrette, gratin savoyarde, lorette, maître d’hôtel, marquise, mint, noisette, parisienne, robert, St Florentine, soufflé

• Allumettes- match size, deep fried• Anna- sliced, pressed, baked in mould• Au four- Baked in their skins• Boulangère- sliced, with sliced onions, moistened with stock & baked• Château- turned to olive size, blanched & roast in butter• A la crème- diced potatoes cooked in milk & butter• Dauphine- choux paste & duchesse potato mixture shaped between

spoons & deep fried• Delmonico- raw diced potatoes cooked in milk, browned with

breadcrumbs• Duchesse- pureed with egg yolk & piped out• En purée- mashed• Flamande- shaped as chateau, cooked with small onions & carrots in white

stock

• Hongroise- paprika flavoured roundels with sweated, chopped onion cooked on consommé, finished with chopped parsley

• Lyonnaise- Sautéed with onions• Macaire- puree from jacket potatoes, shaped like fish cakes and

shallow-fried• Marquise- duchesse potatoes flavored with tomatoes• Paille- straw potatoes, deep-fried• Parmentier- cubed, blanched & roasted• Persillées-Steamed or boiled, tossed in butter with chopped parsley• Pont-neuf- thick-cut, deep fried• Soufflées- rectangular slices deep fried twice to balloon them up• Vapeur- turned to château size & steamed

8) Sorbet

This course is a rest between courses. It counteracts the previous dishes, and rejuvenates the appetite for those that are to follow. Normally served between the releve and the rôti. It is a frozen dessert made primarily of fruit juice, sugar, and water, and also containing milk, egg white, or gelatin. Russian or Egyptian cigarettes are often passed around during this course.

Rôti (Roast poultry

• Roast accompaniments besides roast gravy:

• bread sauce, parsley and thyme stuffing, bacon rolls, game chips, watercress

• Duck- sage & onion stuffing, apple sauce, watercress

• Goose- sage & onion stuffing, apple sauce

• Turkey- cranberry sauce, bread sauce, chestnut stuffing, chipolatas, game chips, watercress

Roast game

Game birds- Woodcock, pheasants, grouse, partridge, wood pigeon, black grouse, thrush, black bird, ortolan bunting, plover, wild turkey etc.

Game animals-roebuck, reindeer, wild boar• Wild duck- orange salad, acidulated cream dressing• Hare- heart shaped croûtes, forcemeat balls, red currant

jelly• Venison- Cumberland sauce, red currant jelly• Partridge/grouse/pheasant-fried breadcrumbs, hot liver

paste spread on a croûte, bread sauce, game chips, watercress

(Cumberland sauce combines redcurrant jelly, port wine, orange juice & lemon juice)

10) Legume

These are vegetable dishes that can be served separately as an individual course or may be included along - with the entrée, relevé or roast courses. Some examples are

• Cauliflower mornay/polonaise• Asparagus with beurre fondu/hollandaise• Steamed corn on the cob with beurre fondu• Baked jacket potato• Eggplant parmesan

Classic salads

• à la française- lettuce hearts, beetroot, tomatoes, hard boiled eggs, tarragon vinaigrette

• Allemande- diced apples, potatoes, gherkins, smoked herrings, onion, chopped parsley, beetroot, vinaigrette

• Archiduc- julienne of beetroot, endive, truffle, potato, vinaigrette

• Augustin- Cos lettuce heart, french beans, quartered tomatoes, hard-boiled eggs, green peas, mayonnaise

• Carmen- pimentoes, diced chicken, peas, rice, mustard & tarragon vinaigrette

• Chicago- tomatoes, asparagus tips, French beans, sliced foie gras, carrot julienne, mushrooms, mayonaisse

• Cressonière- Sliced potatoes, hard-boiled egg, watercress, chopped parsley, mayonnaise

• Dalila-Bananas, apples, celery julienne, mayonnaise

• Demi-deuil- lettuce hearts, strips of truffle & potato, vinaigrette

• Elenora- cos lettuce heart, artichoke bottom, asparagus points, mayonnaise

• Eve- scooped apple filled with dices of apple, pineapple, banana, acidulated cream dressing

• Fanchette- chicken & truffle julienne, mushrooms, chicory, vinaigrette

• Florida- lettuce hearts, orange quarters, vinaigrette• Gauloise- cos lettuce hearts with strips of nuts,

mayonnaise• Indienne- rice, asparagus, pimento julienne, diced

apples, curried cream dressing• Japonaise- diced fresh fruit, fresh lettuce in half

orange, acidulated cream

• Jockey-Club- asparagus tips, truffle julienne, lettuce hearts, mayonnaise thinned with vinaigrette

• Légumes- diced potato, chopped french beans, green peas, cauliflower, vinaigrette

• Lorette- lamb’s lettuce, beetroot strips, celery root, vinaigrette

• Louisette- cos lettuce heart, quartered tomato, skinned pipped grapes, vinaigrette

• Mimosa- lettuce hearts, orange fillets, grapes, bananas, acidulated cream

• Niçoise- french beans, tomatoes potatoes, anchovies, olives, capers, lettuce, vinaigrette

• Rachel- celery, potato, truffle, artichoke bottoms in srtips, asparagus points, mayonnaise

• Salade à la russe/Salade Olivier/Macedoinemayonnaise- diced potato, carrots, turnips, french beans & peas in mayonnaise

• Mesclun- traditionally chervil, arugula, leafy lettuces and endive in equal proportions

• Coleslaw- shredded raw cabbage, carrot (optional), vinaigrette

International salads

• Waldorf(US)- diced celeriac or celery, apples, walnuts, mayonnaise

• Caesar(US)-Romaine lettuce, garlic croutons, egg, parmesan cheese, olive oil, lemon juice

• Caprese(Italy)-Slices of tomato & buffalo mozzarella, basil, olive oil

• Panzanella(Italy) sliced bread and fresh tomatoes flavored with basil, olive oil, and vinegar

• Greek salad (Horiatiki)- wedges of tomatoes, cucumber, green bell peppers, red onion, sliced or cubed feta cheese, and kalamataolives, olive oil.

11) Entremet de sucre

Eggless sweets

Apple/Pear/Cherry pie- shortcrust tart in which the principal filling ingredient is fruit. It is sometimes served with whipped cream or ice cream on top

Apple/Pear crumble-stewed fruit topped with a crumbly mixture of butter, flour, and sugarBrown Betty- made with bread crumbs (or bread pieces, or graham cracker crumbs), and fruit, usually

diced apples, in alternating layers & bakedCobbler- fruit filling poured into a large baking dish and covered with a batter, biscuit, or pie crust

before being baked. Unlike a pie, cobbler does not contains a bottom crust.Gooseberry fool- English dessert generally made by mixing puréed fruit, whipped cream, sugarSummer/rice/tapioca puddingBlancmange- sweet made with milk or cream, sugar & cornstarchPeach Melba- peach halves on vanilla ice cream , coated with raspberry sauce. Created by Auguste

Escoffier in 1892, named after Dame Nellie Melba, famous Australian opera singer (variation Peach Alexandra-substitute sauce with strawberry purée)

Pear Belle Hélène- ice cream with poached pear and hot chocolate sauce & crystallised violets. It was created around 1864 by Auguste Escoffier and named after the operetta La belle Hélène by Jacques Offenbach

Pears poached in red wineRødgrød- Denmark/Germany - red summer berries cooked with sugar, potato starch, moulded, cooled

and served with cream

Flambé sweets

Fruit flambé- banana, pear, peach, pineappleCherries Jubilee- cherries and liqueur (typically Kirschwasser), which is

subsequently flambéed, and commonly served as a sauce over vanilla ice cream.

Strawberries Romanoff- strawberries steeped in orange juice, sometimes flamed with brandy or liqueur and served with cream or ice cream

Bananas Foster- flamed bananas with vanilla ice cream, with the sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur.

Baked Alaska- Omelette surprise/norvégienne- sponge cake covered with ice cream, meringue & often flamed with alcohol before serving

Crêpes suzette- thin pancakes in orange butter sauce, flamed with brandy and orange liqueur like Grand Marnier

Sweets with egg

Vanilla/Lemon/Pineapple/Chocolate soufflé- made lighter with stiffly beaten egg whites, dessert soufflés may be baked, chilled or frozen

Pineapple upside-down cakeFruit and rice condé- rice, egg yolk, milk and cream pudding

with fruit such as apricots or pearsCharlotte- Bread, sponge cake or biscuits/cookies are used to

line a mold, which is then filled with a fruit puree or custard.

Cheesecake- dessert consisting of a topping made of soft, fresh cheese usually on a crust or base made from hard biscuits pastry or sponge cake and flavored or topped with fruit, nuts, fruit sauce. It may also be baked.

British sweets

• Queen of Puddings- traditional British dessert, consisting of a baked, breadcrumb-thickened mixture, spread with jam and topped with meringue

• Bakewell pudding- English dessert commonly consisting of a flaky pastry base with a layer of sieved jam, topped with an egg and almond paste filling

• Treacle sponge pudding- English dessert consisting of a steamed sponge cake with golden syrup cooked on top of it, sometimes also poured over it and often served with hot custard

• Fruit trifle- English dessert made from thick custard, fruit, sponge cake, fruit juice or jelly, and whipped cream

• Queen of Puddings- traditional British dessert, consisting of a baked, breadcrumb-thickened mixture, spread with jam and topped with meringue

• Bakewell pudding- English dessert commonly consisting of a flaky pastry base with a layer of sieved jam, topped with an egg and almond paste filling

• Treacle sponge pudding- English dessert consisting of a steamed sponge cake with golden syrup cooked on top of it, sometimes also poured over it and often served with hot custard

• Bread and butter pudding- baked pudding of layers of sliced buttered bread in an oven dish into which an egg and milk/cream mixture is poured.

• Fruit trifle- English dessert made from thick custard, fruit, sponge cake, fruit juice or jelly, and whipped cream

French sweets

• Gâteau Mont blanc- chestnut puree on top of meringues, finished with whipped cream • Gâteau St Honoré- named after the patron saint of French bakers and pastry chefs, it is a circle of

puff pastry at its base with a ring of choux pasrty piped on the outer edge. After the base is baked small cream puffs are dipped in caramelized sugar and attached side by side on top of the circle of the pâte à choux. This base is traditionally filled with crème chiboust and finished with whipped cream using a special St. Honoré piping tip.

• Gâteau Alcazar- almond & apricot cake• Chocolate éclair- oblong choux pastry filled with cream and glazed with chocolate• Tarte Tatin- upside down apple tart, created accidentally by French sisters Stephanie & Caroline

Tatin in the 1880s. • Baba au rhum- cake leavened with yeast and soaked in a rum based syrup• Mousse au chocolat- chocolate mousse• Omelette a la confiture- Jam omelette• Omelette au rhum- omelette dredged with sugar & flamed with rum• Gâteau Mille feuille- literally “Thousand layer cake” 3 puff pastry layers sandwiched with pastry

cream, whipped cream or jam, dusted with sugar on top• Paris-Brest is a French dessert, made of choux pastry and a praline flavoured cream• Clafoutis- baked French dessert of black cherries and batter, dusted with powdered sugar

French sweets

Crêpes Normande- filled with apple puréeOeufs à la neige- aka île flottante (floating island) meringue prepared from whipped egg whites, sugar

and vanilla extract then quickly poached, floating on crème anglaise (a vanilla custard). Charlotte russe- Invented by the French chef Marie-Antoine Carême (1784–1833), who named it in

honor of his former employer George IV's only child, Princess Charlotte , and his current, Russian employer Czar Alexander I (russe being the French word for "Russian"). It is a cold dessert of Bavarian cream set in a mold lined with sponge fingers

Crème caramel (aka flan in Spanish)- custard dessert with a layer of soft caramel on top, cooked in a bain marie

Crème brûlée- also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of sugar burnt under a salamander or using a blowtorch

Croquembouche (piece montee) traditional dessert in French cuisine, its name comes from the French words croque en bouche, meaning 'crunch in the mouth'. It's a form of choux pastry that is generally served as a high-piled cone of chocolate, cream-filled profiteroles all bound together with threads of caramel. It is also decorated with sugared almonds, chocolate, flowers, or ribbons. Sometimes it may also be covered in macaroons or ganache. It is traditionally served during wedding reception.

Italian sweets

• Cannoli- (Italy)tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta.

• Zabaione- warm Italian dessert made with egg yolks, sugar & Marsala wine

• Tiramisu- lit. "pick me up" or "lift me up") is an Italian dessert. It is made of sponge cake(Italian: Savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone cheese, and flavored with Marsala wine and cocoa

Austrian/German sweets

• Sachertorte- chocolate Savoy cake filled or spread with apricot jam then covered with chocolate icing, traditionally served with whipped cream and a cup of coffee. Invented by Austrian Franz Sacher in 1832 for Prince Wenzel von Metternich in Vienna, Austria.

• Linzertorte- Austrian short, crumbly pastry made of flour, unsalted butter, egg yolks, lemon zest, cinnamon and lemon juice, and ground almonds or hazelnuts or walnuts or almonds, covered with a filling of redcurrant jam

• Apfelstrudel/Apple strudel - Of Austro-Hungarian origin, it consists of an oblong strudel pastry jacket with a filling of cooking apples, sugar, cinnamon, raisins, and bread crumbs. It is traditionally served in slices, sprinkled with powdered sugar

• Black Forest cake- English names for the German Schwarzwälder Kirschtorte, consists of several layers of chocolate cake soaked with kirsch, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream, maraschino cherries, and chocolate shavings

• Key Lime Pie- American dessert made of Florida Key lime juice, egg yolks, and sweetened condensed milk in a pie crust

• Pumpkin pie- traditional pie filled with pumpkin based custard, eaten during the fall and early winter, especially for Thanksgiving and Christmas in the United States and Canada.

• Pavlova- made by beating egg whites to a very stiff consistency before folding in caster sugar, white vinegar, cornflour, and sometimes vanilla essence, and slow-baking the mixture, similarly to meringue, topped with whipped cream and fresh fruit. Popular in Australia & New Zealand, named after Russian ballet dancer Anna Pavlova.

• Baklava- Turkish rich, sweet pastry made of layers of filo pastry filled with chopped nuts such as pistachios or walnuts and sweetened with flavoured syrup or honey.

12) Savoureux (savouries)

On lunch and dinner menu savoury is served as an alternative to sweet, while in a banquet it may be a course on its own coming between the sweet and the dessert. In an à la carte menu the savouries are listed in a section on their own.

Savouries may be served on toast, in tartlettes, barquettes, in bouchées,flans, omelettes or soufflé. Fromage (Cheese) is an alternative to the savoury course, and may be served before or after the sweet course, in a side plate with a side knife & sweet fork. It is usually served with cruet, butter, castor sugar (for cream cheeses) crackers and occasionally watercress, spring onions, radishes, celery. Gouda, Camembert and Cheddar are some examples of cheese.

Savouries

• Cover, Accompaniments & Service

• Cold/warm fish plate, side knife, sweet fork

• Cruet, cayenne pepper, peppermill, worcestersauce(for meat savouries)

• Serve cold items first, then warm.

• Bouchées:Small pastry cases, a larger version is called vol-au-vent

• Eg Bouchée Indienne- curried shrimps, chutney

Examples of savouries

• Savouries on toast- anchovies, sardines, roe, haddock, marrow, mushrooms

• Welsh rarebit-Seasoned bechamel, beer, cheddar cheese & egg yolk sauce poured over toast fingers and glazed. When garnished with poached egg it is a Buck rarebit

• Savoury pie/flan- Quiche lorraine• Savoury soufflé-mushroom, spinach, sardine,

salmon, anchovy, haddock, avocado, cauliflower, cheese

• Omelettes- parsley, anchovy, cheese, fines herbes

Examples of canapés

• Baron- sliced fried mushrooms, grilled bacon, poached bone marrow

• Ritchie- creamed haddock, slices of hard boiled egg• Quo Vadis- grilled roes garnished with mushroom heads• Nina- half small grilled tomato, mushroom head, pickled walnut• Charlemagne- shrimps in curry sauce• Ivanhoe- creamed haddock on toast garnished with pickled walnut• Angels on horseback- poached oysters wrapped in streaky bacon,

grilled on skewer• Devils on horseback- stoned, cooked prune, stuffed with chutney,

sprinkled with cayenne, wrapped in streaky bacon, grilled on skewer, aka Toast Menelik

Examples of croûtes

• Derby-spread with ham puree and garnished with pickled walnut

• Windsor- spread with ham puree and garnish with small grilled mushroom

• Diane- fried chicken livers wrapped in streaky bacon, grilled on skewer

• Scotch Woodcock- scrambled egg garnished with trellis of anchovy and studded with capers

Tartlets (round) & Barquettes (oval) of short crust pastry:

• Charles V- soft roe mixed with butter, covered with cheese soufflé mixture & baked

• Favorite: filled with cheese soufflé mixture & slices of truffle, garnished with slices of crayfish tails or prawns

• Haddock- diced haddock in curry sauce, sprinkled with breadcrumbs & gratinated

13) Dessert

Dessert is a course that typically comes at the end of a meal. The French word desservir means "to clear the table." This is the fruitcourse usually presented in a basket and placed on the table, as part of the table decor, and served at the end of the meal. All forms of fresh fruit and nuts may be served in this course: apples, pears, bananas, oranges, mandarins, tangerines, grapes, pineapples, figs, dates, almonds, walnuts, pistachios, brazil nuts, pecans, macadamia nuts

• Cover:

• Dessert plate, fruit knife, fruit fork, finger bowl, napkin, spare side plate for peels & shells, nutcracker for whole nuts. A spare finger bowl may be offered for rinsing grapes

• Accompaniments- salt for nuts, castor sugar dredger for fruit

Boisson (Beverage)

• Includes non-alcoholic beverages. For formal meals coffee is served in the end. This is drunk from a demi-tasse. Confectionery known variously as petit four, friandise or mignardise; including cookies, meringues, macaroons, small iced cakes, dried sugared fruit & nuts, chocolates may be offered. Alcoholic beverages like fine old brandies and liqueurs may also be presented along with cigars & cigarettes.

french classical menu

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