frenchclassicalmenu-121219102218-phpapp02.pdf

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1. FRENCH CLASSICAL MENU

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 Coldbuffet
13.Entremet Sweets
14.Savoureux Savory
15.Fromage Cheese AFTER
16.Dessert Cut Fruits & Nuts
17.Boissons Beverage
Complied by
mr.
Amaresh
jha

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
Complied by mr.Amareshjha

4. Hors d'oeuvre can serve by
Hors d'oeuvre troley:
Complied by mr.Amareshjha

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
Complied by mr.Amareshjha

6. Hot hors d'oeuvres include:
•Vols-au-vent,
•Croquettes,
•Rissoles,
•Kromeskies,
•Fritters,
•Fritots,
Complied by mr.Amareshjha

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-flavouredmayonnaise
The term hors d oeuvre also covers any items which are served before the soup
usually known as hors d oeuvres substitutes.
Complied by mr.Amareshjha

8. •Melon frappe-chilled melon
•Saumonfumé-smoked salmon
•Pate maison-goose or chicken liver, cooked,
sieved and well seasoned
•Huitres-oysters
•Escargots -snails
•Moulesmariniere-mussels in a rich, fish-
flavouredsauce
•Truitefume -smoked trout
•Cocktail Florida -orange and grapefruit
segments presented in the form of a fruit cocktail
Complied by mr.Amareshjha

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.
Complied by mr.Amareshjha

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.
Complied by mr.Amareshjha
SOUP
THIN THICK
COLD SOUPS
UNPASSED PASSED
INTERNATIONAL
BROTH
VELOUTES
CONSOMME
CREAM
CHOWDER BISQUES
PUREE

11. Examples : -
TortueClaire : -clear turtle soup
Consommé julienne : -clear soup garnished
with strips of root vegetables
Consommé celestine: -clear soup garnished
with strips of savourypancakes.
Bisque d homard:-thick lobster-flavored
soup
Crème de tomates: -cream of tomato
Soup a l oignon: -clear onion soup

12. 3.Oeuf
Complied by mr.Amareshjha
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:
Omeletteespagnole–Flat omelettewith onions,
peppers and tomatoes
Omeletteaux tomates: -tomato omelette
Omletteaux champignons : -mushroom omelette
Oeuf pocheflorentine: -poached egg on a bed of
spinach coated with cheese sauce & gratinated
Oeuf brouilleau 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.
Complied by mr.Amareshjha

15. Examples of farinaceous dishes are: -
•Spaghetti napolitine–spaghetti in a tomato-and
garlic-flavouredsauce.
•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.
Complied by mr.Amareshjha
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.
Complied by mr.Amareshjha

18. Examples of poissondishes 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.
Darnede saumongrillee, sauce bearnaise–salmon
cutlet grilled with an egg-and butter based sauce
flavouredwith tarragon.
HomardNewburg : -Lobster served with thickened
sauce of fish stock and cream flavouredwith brandy and
finished with butter.
Complied by mr.Amareshjha

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 relevedoes not follow the
entrée they would be served with the dish
Complied by mr.Amareshjha

20. Examples of this type of dish are : -
Pouletsautechasseur : -sautechicken in a rich
brown sauce flavouredwith tomatoes and
mushroom.
Supreme de volaillesurcloche –breast and
wing of chicken cooked under a cover in oven.
Kebab orientale: -savouryitems cooked on a
skewer.
Steak Daine: -minute steak shallow fried and
flavouredwith 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
underplatewith a teaspoon.
At this stage of the meal cigarettes were passed,
traditionally these were Russian cigarettes and
sometimes the first speech was given
Complied by mr.Amareshjha

22. 8.Releves
Relevesare 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.
Contrefiletde boeufrotia l anglaise: -boned and
roasted sirloin of beef.
Carred agneauroti: -roast best end of lamb
Cuissotde porcrotipuree de pommes : -roast leg of
pork with apple sauce.
Gigot d agneaurotisauce menthe : -roast leg of lamb
with mint sauce
Complied by mr.Amareshjha

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
Complied by mr.Amareshjha

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 beurrefondue( melted
butter) offered seperately, in classic functions
these legumes may be served on their own as a
separate vegetable course.
Complied by mr.Amareshjha

25. Legumes to accompany main course might be
Puree de pommes-de-terre: -creamed potatoes
Pommes sautees: -potaoesboiled in skins peeled sliced and
shalowfried.
Pommes Frites : -Deep fried potatoes.
Pommes au four: -baked jacket potato
Champignons grilles : -grilled mushrooms
Choufleurmornay: -cauliflower with a cheese sauce.
Haricots vertsau beurre: -French beans tossed in butter
Complied by mr.Amareshjha

26. 11.SALADES
Examples of saladesare: -
Saladefrancaise: -lettuce, tomato, egg, &
vinaigrette dressings.
Saladevert: -Lettuce, watercress,
cucumber and green pepper.
Complied by mr.Amareshjha

27. 12.BUFFET FROID
Examples of cold buffet items are: -
Pouletroti: -Roast chicken
CanetonRoti: -Roast Duck
Mayonnaise d hommard: -lobster mayonnaise
Galantine de volaille: -Cold chicken coated with a
chicken flavouredsauce and decorated, then coated in
aspic.
Complied by mr.Amareshjha

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.
AnanasFlambesau kirsch: -Pineapple flamed with cherry flavoured
liquor.
PecheMelba: -Vanilla Ice cream topped with a peach coated with a
raspberry jam sauce and decorated with cream.
Bombes : -various Ice cream sweets.
Complied by mr.Amareshjha

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.
Complied by mr.Amareshjha

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-selsoft France
Caerphillysemi-hard Wales
Ricotta Fresh Italy
Complied by Mr. Amareshjha

31. 16.DESSERTS
All forms of Fresh Fruits and nuts may be
served accompanied by castor sugar and
salt
Complied by mr.Amareshjha

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.
Complied by mr.Amareshjha